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The African Gourmet

The African Gourmet: Explore African Culture & Recipes

One bowl of fufu can explain a war. One proverb can outsmart a drought.
Welcome to the real Africa—told through food, memory, and truth.

Christmas & New Year in Africa

FOOD PROVERBS

Mixture of maize and beans is called Umqusho a simple South African Recipe Nelson Mandela loved to eat.

Umqusho or Maize and Beans is a simple vegetarian African food recipe of corn, beans, carrots and spices. Umqusho is a common African dish with many variations that is popular in many regions of Africa.


Nelson Mandela loved to eat Umqusho or Maize and Beans
 Nelson Mandela loved to eat Umqusho or Maize and Beans

Nelson Mandela Favorite Meal Maize and Beans

Ingredients

2 cups frozen whole kernel corn
2 cups canned red kidney beans
1 cup frozen cut carrots
1 teaspoon garlic
1 teaspoon paprika
3 cups puree tomato sauce

Directions

Add all ingredients to a large pot mix well and heat on medium for 5 minutes.


Nelson Mandela as South Africa’s President

On 10 May 1994, he was inaugurated as South Africa’s first democratically elected President. On his 80th birthday in 1998 he married Graça Machel, his third wife.

Simple vegetarian African foodTrue to his promise, Mandela stepped down in 1999 after one term as President. He continued to work with the Nelson Mandela Children’s Fund he set up in 1995 and established the Nelson Mandela Foundation and The Mandela Rhodes Foundation.

In April 2007 his grandson, Mandla Mandela, was installed as head of the Mvezo Traditional Council at a ceremony at the Mvezo Great Place.

Nelson Mandela never wavered in his devotion to democracy, equality, and learning. Despite terrible provocation, he never answered racism with racism. His life is an inspiration to all who are oppressed and deprived, and to all who are opposed to oppression and deprivation.

He died at his home in Johannesburg on 5 December 2013.

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African woman farmer

She Feeds Africa

Before sunrise, after sunset, seven days a week — she grows the food that keeps the continent alive.

60–80 % of Africa’s calories come from her hands.
Yet the land, the credit, and the recognition still belong to someone else.

Read her story →

To every mother of millet and miracles —
thank you.

African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

Can researchers access the full archive?

Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.