African Stewing and Baking: Slow Cooking and Traditional Bread Recipes

Learn about stewing and baking African recipes.

Stewing means food that is cooked by simmering or boiling very slowly. Different kinds of vegetables and meats are added to a pot. Try a flavorful Tanzanian coconut okra stew for inspiration.

Cooking methods such as stewing may stem from African cooking traditions. Stewing involves making food that requires long-simmering periods of vegetables and sometimes meat.

Africans stewed vegetables by laying thick slices of salty meat on top. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method.

Frying is not indigenous to African cooking. Historical accounts show Native Americans taught frying techniques to the Lewis and Clark Expedition of 1804–1806.

Stewing food on a wooden stove

Spicy Ostrich Stew Recipe — South Africa

Yield: 6–8 servings

Ingredients

• 4 cloves garlic, crushed
• 2 cups peeled yam, cut into 1″ cubes
• 3 cups fresh green beans
• 1 ½ pounds cleaned ostrich
• 1 teaspoon lemon juice
• 1 medium onion, sliced
• 2 teaspoons coriander
• 2 tablespoons red pepper flake
• 2 cups beef stock
• 1 cup whole stewed tomatoes
• Salt and pepper to taste

Directions

In a large pot on medium heat, add oil then sauté garlic one minute. Add remaining ingredients. Simmer covered for 30 minutes. Serve warm.

Baking bread

Baking is the technique of prolonged cooking of food such as breads and meats by dry heat usually in an oven. Baking is an art; the skill of bread baking throughout the African continent is a traditional talent filled with pride. Sweet treats like steamed cassava buns show how versatile African breads can be.

From Kenyan chapati flatbread to Egyptian Eesh Baladi the most delicious breads begin with proper ingredients and mixing.

The method of mixing is important when several ingredients are combined when making dough for African breads and fritters such as fried akara and ogi. Mixing includes stirring, beating, blending, sifting, creaming, cutting in and folding.

Eesh Baladi Egyptian Bread

Ingredients

• 2 cups whole wheat flour or all-purpose
• 1/2 teaspoon active dry yeast
• 1 tablespoon honey
• 1 cup warm water
• 1/2 teaspoon salt

Directions

Preheat oven to 425°F. Stir warm water, honey, and yeast in a large bowl; let stand about 5 minutes. Add flour and salt until the dough is slightly sticky. Turn the dough out onto a floured surface and knead by hand or use a mixer with a dough hook. Roll dough into small balls and flatten. Cover with a cloth and let rise in a warm place about 2 hours. Place dough on a lightly greased baking pan and bake until golden, about 20 minutes.

More easy breakfast, lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again:

1. Curried Tanzanian Coconut Okra Recipe
2. Ethiopian Scrambled Egg Breakfast
3. Senegalese Chicken Vermicelli
4. Chadian Steamed Honey Cassava Buns
5. Nigerian Breakfast Fried Akara and Ogi

FAQ About African Stewing and Baking

What is the difference between stewing and boiling?

Stewing cooks food slowly in a small amount of liquid, allowing flavors to develop and tougher cuts of meat to become tender. Boiling uses rapid heat and more water, which can make meat tough and dilute flavor.

Why is stewing important in African cooking?

Stewing has long been used across Africa to transform inexpensive or tough cuts of meat and fresh vegetables into flavorful, nourishing meals. Slow simmering builds deep taste while stretching limited ingredients.

What meats can I stew besides ostrich?

You can use beef, goat, lamb, chicken, or game meats. Tougher cuts such as shank or shoulder become tender and juicy when stewed slowly.

What are popular African breads to bake at home?

Favorites include Egyptian Eesh Baladi, Kenyan chapati, South African mealie bread, and West African puff-puff fritters. Each reflects regional traditions and ingredients.

Can I bake without a traditional oven?

Yes. Many African cooks use charcoal stoves, covered cast-iron pots, or wood-fired ovens to bake breads and casseroles when a modern oven is not available.

Are frying techniques originally African?

No. While African cuisines now use frying, it was not native; historical accounts show Native Americans taught frying to explorers such as the Lewis and Clark expedition (1804–1806).