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Showing posts from January, 2011




Chic African Culture Blog

How to Make a Simple Chad Pasta African Recipe

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Chad Pasta African Recipe Chad Recipe With a size slightly more than three times the size of California but only 3.9 percent of the land is used to grow crops, tomatoes and onions are the most common vegetables grown in the Central African country of Chad and our Chad pasta recipe is popular throughout the country. With 40 percent of Chad’s population lives below the poverty line, Chad pasta recipe are filling and economical. Pasta Meal from Chad Explore and Understand Africa Through Her Food and Culture 1-21-2011 Simple Chadian Pasta Dish  Simple Chadian Pasta Dish Ingredients: 4 cups cooked penne pasta 2 cans chunky tuna in oil One can whole kernel sweet corn 2 large ripe tomatoes, chopped Three hard boiled eggs Directions: Except eggs, add ingredients into a large pot heat mixture until warm. Transfer to a large serving dish garnish with eggs and serve with bread.  Video on how to make Chadian pasta Chad in Africa I

Make Madagascar Romazava Beef and Greens Stew Recipe

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Make Madagascar Romazava Beef and Greens Stew Recipe Madagascar recipe Romazava is slow cooked meat stew with green leafy vegetables. Romazava Beef and Greens Stew is the national dish of Madagascar. Romazava is very simple to make, with ingredients that are certainly found in every grocery store when you substitute beef for Zebu cattle meat. Zebu cattle are a sacred animal in India but the main source of meat in Madagascar. I ngredients 1 tablespoon olive oil ½ pound beef cut into small pieces 6 large ripe tomatoes, chopped 11 large yellow onion, chopped 4 cloves of garlic, minced 1 teaspoon ground ginger 1 bunch of fresh spinach washed and shredded 1 bunch of fresh chard leaves washed and shredded Salt and black pepper to taste 1 dried hot chili pepper Directions Over high heat add oil to a saucepan, heat, add the beef pieces and brown on all sides. Add the tomatoes, onion, garlic, ginger, and cook over medium heat 40 minutes or until beef

Ugali Sukuma Wiki Traditional Kenyan Recipe

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Learn to make Ugali and Sukuma Wiki Chic African Culture Ugali Sukuma Wiki Traditional Kenyan Recipe Ugali is a dish made of various types of flours cooked in boiling liquid into a soft dough. Ugali is the most common staple starch in the recipes of the African Great Lakes region and Southern Africa.  In the African Great Lakes region and many parts of East Africa, sukuma wiki or collard greens is a common dish. The word for word translation of the phrase sukuma wiki is to push the week since it is a vegetable that is affordable.  Sukuma wiki is usually eaten together with Ugali for dinner in the African Great Lakes region and many parts of East Africa. Sukuma Wiki Collard Greens Recipe Ingredients 2 pounds collard greens, chopped 1 cup vegetable broth 2 tablespoons vegetable oil 1 large white onion, chopped 3 ripe tomatoes, chopped Salt to taste Directions In a large pot, add oil heat on medium high then add onions saute 2 minutes. Add greens a

Bobotie South African comfort food

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Bobotie is the national dish of South Africa. Pronounced ba-boor-tea, Bobotie is the national dish of South Africa. Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotie is a slightly sweet but savory dish. Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian bobotok.  Pronounced ba-boor-tea, Bobotie is the national dish of South Africa. Bobotie Ingredients and Directions Ingredients: 3 slices day old white bread 1 1/2 cups whole milk 2 medium onions chopped 1 garlic clove minced 1/2 cup slivered almonds 1/2 cup raisins 1 tbsp sugar 1 tbsp. salt 1 tsp curry powder 1/8 tsp black pepper 3 tbsp mango chutney 1 tsp. lemon juice 1 1/2 lbs. ground beef 2 eggs Directions: Soak bread in milk. Squeeze milk from bread, reserving milk. Combine all ingredients, except milk and 1 egg. Press mixture in

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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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