The African Gourmet: African Cuisine, Folktales and Cultural Stories

Fog and Volcanoes in the Namib: Africa’s Coastal Desert Shaped by Ocean and Fire The Namib Desert, stretching for 1,600 km (994 miles) along Namibia’s Atlantic coastline, is one of the oldest deserts on Earth. Its surreal landscape — where towering sand dunes meet icy ocean currents — exists because of two powerful forces: ancient volcanic activity and a cool, fog-bearing ocean current. Why Fog Feeds Life Here The Namib is bone-dry — most areas get less than 2 cm (about 1 inch) of rain a year — yet fog rolls in from the Atlantic Ocean on many mornings. This fog is life-supporting. Tiny water droplets condense when warm desert air meets the cold Benguela Current , an ocean current flowing northward from Antarctica. Beetles, lizards, and even some plants harvest this fog; the beetle Stenocara gracilipes famously collects water on its back to drink. Without fog, most life here would not survive. Ancient Volcanic Roots Hidden beneath the dunes are signs of a fiery ...

Making Teff Bread Teff bread recipe and learn about where Teff grass grows and use traditionally in Ethiopia, Eritrea and USA.   In the African countries of Sudan, Ethiopia, Eritrea, Kenya, and Djibouti use Teff grass to make flour. Teff flour can be used in a number of things such as cereal, bread, cookies, and other snacks. Today the African Gourmet will be teaching you how to make Ethiopian flatbread called injera bread.  Injera is made using teff flour, this ancient grain has a lot of fiber and protein and iron in it and it is a great nutritional source. Now making Injera bread is an overnight process and for best results, a three-day process because you want to get a nice sourdough type flavor. You can use water in your recipe but you can use flat beer, specifically dark beer for a nice rich flavor. Making Teff Bread of Ethiopia Ingredients  2 cups teff or whole wheat flour  2 cups of water  ¼ teaspoon salt  Vegetable oil for coating th...

Sweet Green Plantain Porridge Loaf Cake Recipe Sweet green plantain loaf cake transforms classic West African porridge into a moist, spiced bread with nutmeg, cinnamon, and condensed milk. Plantains are one of Africa’s most beloved staples — boiled in hearty stews, fried to golden perfection, or roasted until their natural sweetness deepens. Green plantains, firm and starchy like potatoes, are often simmered into comforting breakfast porridges across West Africa. This loaf cake reimagines that humble green plantain porridge as a baked treat. Blended plantains give the cake a tender, moist crumb, while nutmeg, cinnamon, and a touch of vanilla add warmth and fragrance. Sweetened condensed milk brings creamy richness, turning a traditional staple into a sliceable loaf that’s perfect for breakfast, tea time, or dessert. Across the continent, cooks have long transformed simple ingredients into extraordinary comfort foods. This recipe does the same — honoring the everyda...