Liberian Cassava Chip Fries Recipe

Liberia’s name means “Land of the Free” because it was founded by freed slaves from the United States. The food of Liberia reflects this fusion of African, Americo-Liberian, and Congo influences. Bong fries—seasoned cassava fries—are a beloved snack in Liberian bars and restaurants, eaten much like potato chips.

Crispy Liberian cassava chip fries—known locally as bong fries.

Prep time: 30 minutes   |   Cook time: 10 minutes   |   Total time: 40 minutes

Ingredients

• 2 fresh cassava roots
• Oil for deep-frying
• Salt to taste

Directions

1. Heat about 2 cups of oil in a large frying pan or deep fryer.
2. Peel the cassava and slice into paper-thin rounds.
3. Wash, dry thoroughly, and fry in hot oil until light brown and crisp.
4. Drain on paper towels, sprinkle lightly with salt, and serve warm.

Did You Know?

Monrovia, Liberia’s capital, was named after U.S. President James Monroe. The Liberian flag’s single white star symbolizes Africa’s first independent republic. Liberia’s coastline—lined with lagoons and mangrove swamps—is now gaining fame for its pristine surfing beaches and cultural tourism.

More recipes to make right now so you never have to eat plain meals again.

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3. Vetkoek South African Fat Cake Recipe
4. Boerewors Sandwich Recipe
5. South African Amasi Scones Recipe

Explore more African street food and snack traditions in the African Snacks & Street Food Hub and the Everyday African Meals Hub.

Mt. Cameroon is about 4,095 meters in height last erupting in the year 2000. Mt. Cameroon is the most frequently active volcano in West Africa. Lake Nyos is a dangerous lake in Northwest Cameroon that tragically released a huge cloud of lethal carbon dioxide on August 21, 1986, killing 1,800 sleeping African villagers. Lake Nyos is a lethal carbon dioxide gas rich water-filled crater of a volcano.

Lake Nyos is a naturally gas-rich lake.

Cameroon Lake Nyos is a naturally gas-rich deadly lake. Read about the Cameroon Lake Nyos Carbon Dioxide Tragedy of 1986.

The environmental disaster that occurred at Lake Nyos, Cameroon is one of the most destructive carbon dioxide natural disasters in modern times. This is due to Lake Nyos being a naturally gas-rich lake. Lake Nyos, Cameroon is one of the most destructive carbon dioxide natural disasters in modern times. It has been 28 years since the tragedy at Lake Nyos and the Cameroon Lake is still at dangerous Carbon Dioxide levels.

The Cameroon line is a 994-mile or 1,600 km chain of volcanoes. The oldest rocks have been dated at 70 million years old. Nine volcanoes along the line are active. A fissure eruption occurred at Mt. Cameroon in 1982. Lake Nyos is a water-filled crater of an old volcano, deep and funnel-shaped.

In Cameroon, West Africa on August 21, 1986 Lake Nyos, belched a lethal carbon dioxide gas because a landslide disturbed the lake. At least 1,800 people died and in one village, everyone was killed. Most of the victims died in their sleep of carbon dioxide poisoning. The gas killed all living things within a 15 mile or 25km radius of the lake.

The signs of asphyxiation are similar to strangulation, as like being gassed by a kitchen stove. The tragedy happened at Lake Nyos, about 200 miles or 322 km northwest of the capital, Yaoundé, during the night.

The lake's lower levels became flooded by carbon dioxide gas due to gaseous springs, which bubbled up from the extinct volcano beneath. Carbon dioxide is denser than air, the massive bubble of carbon dioxide gas hugged the ground and flowed down the stream like fog. Sadly, many villagers were in the carbon dioxide fog’s path and were killed.

The auto-siphon project began in 2001 by scientists from the United States, France and Cameroon. Pipes have now been put in place in Lake Nyos to siphon water from the lower layers up to the surface and allow the carbon dioxide at the bottom of the lake to slowly bubble out, avoiding a repeat of the August 21, 1986 Lake Nyos catastrophe. The very long pipes eject 90 percent carbon dioxide and 10 percent water. Lake Nyos is slowly being degassed but it is still dangerous.

It has been 28 years since the tragedy at Lake Nyos and the Cameroon Lake is still at dangerous Carbon Dioxide levels.

Did you know? Lake Nyos is a dangerous lake in Northwest Cameroon which tragically released a huge cloud of lethal carbon dioxide on August 21st, 1986, killing 1,800 sleeping African villagers and 3,500 of their livestock.

What is mutton you might ask? Mutton is a mature sheep; in a sheep's first year of life, it is called a lamb. Yes, mutton and lamb belong to the animal.

 
People in North America prepare far fewer mutton recipes than Africa, Asia or Europe; therefore, the term Mutton may seem a little strange.

Slow Cooker African Mutton Stew Recipe

African recipes by African Gourmet

Learn how to make this simply delicious Slow Cooker African Mutton Stew recipe loaded with vegetables and slow-cooked flavor.

Prep time: 15 min Cook time: 8 hours Total time: 8 hours 15 min

Ingredients

3 pounds lamb or mutton stew meat

2 medium tomatoes, peeled and chopped

1 diced carrot

2 medium diced potatoes

1 cup mushrooms

1 cup onions, chopped

1 garlic clove, crushed

1/2 teaspoon thyme

2 teaspoons sea salt

1 bay leaf

2 cups of water

Directions

Place lamb or mutton and vegetables in a slow cooker. Mix salt, garlic, thyme, and bay leaf into water and pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb, is tender. Serve with rice.

Why are we here?
Since its founding in 2008, Chic African Culture's goal is to highlight Africa through her African food culture.

The future is only the past again, entered through another gate.

The African Gourmet serves up this Smothered Chicken South African style recipe. Smothered Chicken or Inyama Yenkukhu is a classic South African dish.

Simple delicious and made with love this South African dish goes well with South African yellow rice and raisins. Inyama Yenkukhu is a South African dish that is similar to Smothered Chicken and Gravy in the Southern United States.

Smothered Chicken is a southern comfort food dish. This version of Inyama Yenkukhu uses the same ingredients as smothered chicken and is an easy tasty dish where the chicken is first lightly fried and then gravy is created.

African recipes by African Gourmet

Inyama Yenkukhu is a South African dish that is similar to Smothered Chicken and Gravy in the Southern United States.

Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Ingredients
3 chicken thighs with skin
3 chicken legs with skin
2 tablespoons vegetable oil
1 medium onion, chopped
1 cup all-purpose flour
Salt and pepper to taste

Directions
Heat oil in a large frying pan and season chicken with salt and pepper. Place each piece of chicken in the flour covering completely and fry until the skin is a light golden brown. Add remaining ingredients; simmer for 30 minutes until chicken is tender.

The Igbo, a tribe in southeastern Nigeria, consider the Kola-nut tree to be the first tree on earth; the Kola-nut or Oji and Nzu or chalk has significant meaning to the Igbo. The Igbo consider the Kola-nut to be a representation of friendliness and compassion.

Selling Kola-nut in the market

Kola-nut tree

The Kola-nut is a bitter caffeine-rich chestnut-sized fruit borne seed of a 20 feet high evergreen tree native to tropical Africa. The Kola-nut is a rough, skinned fruit that grows up to 8" long. See how the kola nut fits into African plant symbolism in the Kola Nut Hub.

Inside the pod is the actual kola seed is thin with a white flesh but bright red inside when the seeds are sliced. Kola trees are native to West Africa found from Togo to Angola, Liberia to Côte d'Ivoire, Senegal and Nigeria.

The caffeine-containing seed smells a bit like rose petals. Kola nuts also have a reputation for treating headaches. By chewing the caffeine rich Kola-nut the caffeine is extracted, caffeine is considered as a cure for headaches. The original Coca-Cola beverage was made with an extract of kola nuts and coca leaves.

[Read: Perfect Warrior Igbo Story.]

Igbo tribe

The Igbo, a tribe in southeastern Nigeria, consider the Kola-nut tree to be the first tree on earth. They consider the Kola-nut to be a representation of friendliness and compassion.

Igbo people are one of the largest ethnic groups in Africa and Oji (kola nut) is the first thing served to a visitor in an Igbo home. Kola-nut or Oji is served before an important centerpiece in many ceremonies and festivals. In addition, the breaking of the Kola-nut or Oji in an Igbo wedding is an ancient tradition rich in Igbo cultural customs representing love, harmony, unity, honesty and high esteem.

Nzu, a type of chalk or clay also plays a great role of social importance in Igbo culture. In Igbo society it is presented with a kola-nut or Oji to guests having a religious reflection of traditional Igbo goodwill.

It also is a symbol of happiness conveyed by the host. Kola-nut or Oji and Nzu (chalk) has significant meaning to the Igbo because of the breaking, blessing and sharing of Kola-nut or Oji is a tradition which has been handed down from ancestor to ancestor for hundreds of years. This is why the Igbo consider the Kola-nut tree to be the first tree on earth.

Teff is the tiny seed of a grass native to Ethiopia and Eritrea known as lovegrass.

Teff is a grass, small-sized fine grain that grows mainly in Ethiopia and Eritrea. 

What is Injera bread? What is Teff Flour?

Injera bread is a flatbread traditionally eaten in the African countries of Ethiopia and Eritrea. Injera bread is thicker than a crepe but thinner than a pancake. In making Injera, teff flour is mixed with water and fermented over several days however, wheat flour or all-purpose flour can be used however, the taste and texture changes.

Eating with Injera bread is stable in some African households in order to eat dishes of vegetables, meats, and stews. Injera bread is used in place of utensils using pieces of Injera to pick up bites of food. Injera bread is eaten daily in all most every Ethiopian and Eritrean household. The Ethiopian dish Spicy Red Lentils goes perfectly with injera.

Teff is a grass, small-sized fine grain that grows mainly in Ethiopia and Eritrea. The grain is tiny and has a very mild, nutty flavor. Due to its very small size, teff cooks quickly and is naturally gluten-free. Ground into flour, teff is used to make the traditional bread, injera. The teff crop’s history traces back thousands of years as a reliable staple crop.

According to the BBC Ethiopia currently has a long-standing ban on exporting the teff grain, either in its raw form or after it has been ground into flour. Instead, entrepreneurial Ethiopian companies can at present only export injera and other cooked teff products, such as cakes and biscuits.

Teff grass in Africa and the United States

Teff is a staple crop in Eritrea and Ethiopia where it is a native annual grass species but is not widely known around the world. The very small seeds are cooked or fermented and have good nutritional content. Teff grass is a warm-season annual grass traditionally used as a grain and forages in Ethiopia it is adapted to the high-altitude tropics growing well at temperatures 50 to 85° but requires an 11 to 13 hours to flower.

Teff grass was introduced to the United States in the late 50s early 60s but still largely remains unknown. In the USA, teff grass is getting a lot of popularity as a late and for some very good reasons. Farmers in Oklahoma, Texas and New England were trying to look for alternative ways to make up for a fodder grazing and hay shortage. Teff grass is a warm-season grass with a very fine stem super high-quality hey type product. Horse people love teff grass because of his extreme palatability.

Because of its fine stem, Teff grass needs to have at least 65 to 70 degrees soil to plant. The seed size is very tiny so you cannot plant very deep or it's not going to grow. It grows extremely well in the heat has exceptional drought tolerance. Teff is a rapid drying grass, unlike sorghum. Teff grass grows so well in optimal conditions, in 23 days the grass can grow 20 inches tall. To see if Teff grass is going to be major forage crop in the USA, well it depends on how the market responds.

Farmers in the United States may be new to planting Teff however in other parts of the world it has been around for thousands of years. Teff is believed to have originated in Ethiopia between 4000 and 1000 BC; the seeds were discovered in a pyramid and 3359 BC. Since then the seeds have been widely cultivated and is used not only in Ethiopia but in neighboring African countries as well.

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.

Fermented foods prepared from major cereal crops are common in many parts of Africa. Some are used as beverages and breakfasts or snack foods. Injera is thin fermented bread that is usually made from cereal grass named teff. It could also be made from other cereals like barley, sorghum, and corn. The fermentation process is started by using dough saved from the previously fermented dough.

Injera is the most popular baked product in Ethiopia. The fermented bread has a very sour taste and is the undisputed national bread of Ethiopia. The baked product is referred to by different names depending on the locality of production in Ethiopia. It is referred to as bidenain Oromigua, taeta in Giragigua, and solo in Walaytigna.

Injera Sourdough Flatbread Recipe

History of African food is traditional such as homemade injera bread. How to make delicious Ethiopia, Somalia, Djibouti and Eritrea injera bread in African households comes with practice.

Injera Sourdough Flatbread Recipe

Ingredients
2 cups teff flour
2 cups of water or flat beer
¼ teaspoon salt
Vegetable oil for coating the pan

Directions
Mix flour, water, and salt. Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well-known tartness. Heat a lightly oiled cast-iron skillet over medium-low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium-low heat. Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on the other side. Cover completed bread with a damp cloth.

Together we build awareness that boost harmony, education, and success, below are more links to articles you will find thought provoking.

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6. What is back to Africa

Sorghum: The Fifth Most Important Cereal Crop in the World

Sorghum is a gluten-free whole grain and the fifth most important cereal crop in the world, grown for food, porridge, and beer. In Africa, nations such as Nigeria and Sudan are leading producers, and in some regions like Burkina Faso and Sudan, sorghum provides up to one-third of total daily calories.

Recently, sorghum has gained popularity in the United States for its gluten-free benefits and nutritional value. Unlike many modern grains, sorghum grown from traditional hybrid seeds is naturally non-GMO, retaining its nutrient-rich outer layers.

Uji — Kenyan Sorghum Cereal

Ingredients:

• 1 cup cornmeal
• 1 cup sorghum
• 3 cups water

Directions:

Combine all ingredients in a medium pot. Stir well and simmer on low heat for 30 minutes. Serve warm with butter and sugar to taste.

Did You Know?

Sorghum thrives in hot, dry regions where other grains struggle, making it a lifeline for food security in climate-stressed parts of Africa.

Sorghum as Food and Beer

Sorghum is eaten in many forms across Africa. It is cooked whole, ground into flour for flatbreads and porridges, or boiled like rice. Common sorghum foods include:

• Flatbread — usually unleavened, fermented or unfermented.
• Thin or thick porridge — a staple in many African homes.
• Boiled grain dishes — similar to maize grits or rice.
• Deep-fried grain snacks.

Another important use is traditional beer brewing. Sorghum is the key ingredient in opaque beer — a mildly alcoholic, low-filtered African drink. In Southern Africa, brands like Chibuku are popular commercial versions of this home-brewed style.

In the late 1980s and early 1990s, Nigeria’s temporary barley import ban boosted the production of sorghum-based beers, creating a thriving local industry.

Easy African-Inspired Meals to Try

1. Yedoro Stir Fried Ethiopian Chicken Dinner
2. Caldo Verde Portuguese Kale Soup
3. Air Fryer Black Eyed Pea Dumpling Stew

Witblits white dog moonshine the famous high-octane spirit.

Witblits Moonshine from South Africa. Whatever you call it; firewater, n dop brandewyn, moonshine, witblits, donkey dop, white dog this powerful sundowner (alcoholic drink) made from grapes will surely cause anyone a babalas, that means hangover in Afrikaans. 

 

Philippolis is the oldest settlement in the Free State province of South Africa and is quiet most of the year. However, in April it’s time to celebrate a local tradition of distilling Afrikaans "white lightning" at the Philippolis Witblits Festival.

Witblits is made from grapes and is an undiluted homemade brew that does not involve any “calming down” therefore Witblits is not the smoothest brew and the alcohol content of the clear brandy can reach up to 70-80%.

Distinctive family recipes and small-batch manufacturing of Witblits means there is great variety in the manufacturing of white dog. In most homemade brews, a “still” is used to create the product. Fire heats up the brew mixture in the tank, the steam rises through the copper head before the liquid slowly flows down coiled tubes dripping out of the tap, into a bucket.

In 1924 there became a  monopoly on brandy production, however, small farmers were allowed to create their own homebrew usually from the leftover fruit on farms. Some museums in South Africa have special liquor licenses to distill Witblits as a working exhibit to collect money for the museum.

Prince Albert Cocktail

Did you know? A popular Witblits drink is the Prince Albert Cocktail made of a shot of Witblits and pomegranate juice over crushed ice. 

Tej: Ethiopian Honey Wine

The golden honey wine of Ethiopia — brewed with gesho leaves, shared with grace, and steeped in history.

Tej Ethiopian Honey Wine

Tej is Ethiopia’s beloved honey wine — a golden, aromatic drink made with fermented honey, water, and the bittering stems of the gesho plant (Rhamnus prinoides). Women traditionally brew it at home, where it accompanies weddings, religious feasts, and family gatherings.

The African Gourmet’s easy home version combines dry white wine with honey to create a smooth, sweet-tasting cocktail reminiscent of traditional Tej — a perfect signature drink for celebrations or quiet reflection.

The Art of Brewing Tej

In Ethiopia, Tej is more than a drink — it’s a mark of hospitality and skill. The brewing process begins with mixing one part honey to five parts water in large wooden barrels. After a few days of fermentation, boiled and chopped gesho leaves are added. These act like hops in Western beer, balancing sweetness with a gentle bitterness and giving Tej its distinctive floral scent.

Once fermentation slows, a final touch of honey is stirred in for sweetness. The result is a drink that can range from gently sweet to sharply dry, depending on the brewer’s tradition. Tej is served in small vase-shaped glasses called birrille, held delicately between the fingers. The more Tej served at a ceremony, the higher the honor shown to guests.

Easy Tej Ethiopian Honey Wine Recipe

Ingredients

• 3 cups good-quality dry white wine
• 1 cup water
• ¼ cup honey

Directions

Mix honey and water until fully dissolved. Chill until cold, then stir in white wine. Chill again before serving. This simplified version is sweet, fragrant, and ideal as a dessert wine or wedding cocktail.

About the Gesho Plant

The Gesho plant (Rhamnus prinoides)

Rhamnus prinoides, known as gesho in Amharic, is a small evergreen shrub central to Ethiopian brewing. Its leaves and stems act as a natural bittering agent in Tej and other fermented beverages, much like hops in beer. First recorded in 1788, the plant also carries medicinal, spiritual, and economic importance across Africa.

In rural life, gesho is used not only in drink-making but also as fuel, fence wood, and traditional medicine. Its leaves treat skin and lung infections, relieve rheumatism, and even serve as charms for protection and good fortune. Farmers in Ethiopia, Kenya, and South Africa cultivate gesho as a cash crop, selling bundles of its stems and berries in local markets.

Did You Know?

Tej houses, or tej bets, are the cultural heartbeat of Ethiopian social life — modest in appearance but rich in music, debate, and laughter. Every region’s Tej has its own flavor, reflecting local honey varieties and brewing customs.

Continue your journey at the African Drink Lab — where Africa’s brews, wines, and rituals come alive.

Algerian Chorba 'dess or Soupe de lentilles or Lentil Soup

The African Country of Algeria has the second largest French-speaking population in the world.

Chorba 'dess or Soupe de lentilles or Lentil Soup



Ingredients

1 pound lamb meat thinly sliced

1 large white onion, finely chopped

2 teaspoons good quality ground coriander

1 cup dried lentils

2 large potatoes diced

2 large carrots diced

8 cups of water

Salt and pepper to taste

Directions

Add all ingredients to a large pot simmer until vegetables are tender for about an hour. Serve with rice.

Egypt Favorite Food.

Roz bel laban rice pudding is a very popular dessert recipe in Egypt. Roz bel laban is served cold or warm. This version of Roz bel laban is made with rice, rose water, sweet spices, honey, and cream.

Egyptian Rice Dessert Pudding

Rose Water has been used in many Egyptian food recipes for thousands of years.

Traditional Egyptian Food Favorite

African Recipes by African Gourmet 

Roz bel laban Egyptian rice pudding is made with rice, rose-water, sweet spices, honey and cream and served warm or chilled.

 Prep time: 10 min Cook time: 20 min Total time: 30 min

Roz Bel Laban Egyptian Rice Pudding

Ingredients

2 cups cooked white rice

3 cups light cream

½  cup honey

1 teaspoon rose-water

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground nutmeg

Directions

In a large saucepan add all ingredients and simmer until thick. Place in a large covered dish, chill in the refrigerator for at least 6 hours. Serve cold. Drizzle with honey and cinnamon if desired.

Getting to Know more about Africa

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3. About African Healers and Witchdoctors


4. Hurricanes are Angry African Ancestors


5. Highest Temperature and Lowest Temperature in Africa


6. About African Night Running

African recipe Egyptian Chicken Fatteh, the word fatteh means to crumble in Arabic. Fatteh is traditionally served with lamb meat, but beef or chicken can be used in an Egyptian Fatteh recipe.

Egyptian Chicken Fatteh Casserole

Fattah is traditionally served with lamb, but chicken can be used in this easy delicious Egyptian casserole recipe for Chicken Fatteh.

Prep time: 20 min

Cook time: 40 min

Total time: 1 hour

Ingredients

4 cups cooked chicken chunks

8 pita bread

2 tablespoons olive oil

1 chopped onion

5 cups chicken broth

3 cups white rice

1 tablespoon minced garlic

2 tablespoons unsalted butter

2 tablespoons tomato paste

1 teaspoon lemon juice

1 teaspoon ground cardamom

1 teaspoon agar

Salt and pepper to taste

Directions

In a large pot, add all ingredients except bread, onion and olive oil. Cover and simmer on medium-low heat 15 minutes. In a saucepan heat olive oil, add onion, cut bread into small pieces, and toast until crispy and golden brown. Preheat oven to 350 F. In large baking dish place bread inside evenly and then add the rice mixture on top over the bread layer. Bake 25 minutes serve warm.

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

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5. Air Fryer Black Eyed Pea Dumpling Stew

Sweet Fig Chicken uses ripe sweet figs and sour cream to create a sweet delicious sauce. 

  

South Africa Sweet Fig Chicken Recipe

Ingredients

2 skinless chicken breasts

1 tablespoon olive oil

1 cup water

1 hot pepper

1 teaspoon red pepper flake

1/2 cup fig preserves

1/2 cup sour cream

Salt and pepper to taste

Directions

Heat oil in a large pot over medium-high heat. Season chicken with the spices and add chicken to the pot. Add water and let sit for about 15 minutes or until juice runs clear. Meanwhile, in a large bowl mix sour cream and preserves well. Add sour cream mixture to chicken and over low heat cook an additional 5 minutes.

Did you know? Fig trees are known by many names throughout Africa; Mukuyu in the Shona language, Vyeboom in Afrikaans, Umkhiwa in Ndebele, شجرة التين in Arabic, and figueria in Portuguese. Fig trees grow in Africa from South Africa to Senegal and Egypt, Madagascar and the Union of Comoros. Figs like to grow in dry, sunny areas which make parts of South Africa the ideal place to grow figs. Figs are full of calcium and potassium and fiber and help keep your body running on track.

More economical easy 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. Frikkadelle an Afrikaner dish of meatballs
3. Senegalese Chicken Vermicelli
4. Chadian Steamed Honey Cassava Buns
5. Cameroon Smoked Bonga Fish Stew

Favorite South African Recipe

Traditional South African fast food recipe for vegetarian bunny chow has nothing to do with nutrition for rabbits. A traditional bunny chow or bunny if you are in Durban in South Africa where the dish originated is made with mutton, chicken, beans, curry, and vegetables. Bunny is made by taking 1/2 loaf of bread hollowing it out and filling it with your choice of spices, meats, and vegetables.

Bunny Chow is made to be eaten with your hands and rarely is Bunny Chow served with a fork.

Favorite South Africa Recipe Bunny Chow Recipe

Bunny Chow is one of Durban's best Indian food recipe

Mom's Bunny Chow Recipe

Culture and food of South Africa would not be complete without including the favorite South African food recipe Bunny Chow. In South Africa, Bunny Chow is the South African fast food bread bowl and is a common dish.

Mom's Bunny Chow Recipe  

Bunny Chow Recipe By Chic African Culture
South African food recipe

Favorite Durban South African Food Bunny Chow Recipe

Serves 6
South African food
Total time from start to finish 30 minutes


Ingredients

2 whole loaves of bread cut vertically in the middle and most of the soft bread removed

2 tablespoons vegetable oil

1 15 ounce can red beans

Vegetarian Bunny Chow

1 cup vegetable stock (or water)

1 medium onion chopped

1 cup green peas

2 medium ripe tomatoes, chopped

2 large potatoes cut in cubes

½ teaspoon cumin seeds

½ teaspoon fennel seeds

½ teaspoon ground cinnamon

1 bay leaf

2 teaspoons ground curry powder 

1 teaspoon finely chopped fresh ginger

1 teaspoon finely chopped garlic

3 curry leaves

Salt to taste

Directions

Add all ingredients except the bread, water, and beans and sauté for 3 minutes over medium heat. Add remaining ingredients; simmer until the potatoes are soft.  Spoon mixture into the hollowed out bowl and serve warm.

She Feeds Africa – The Unseen Majority

The story of the continent’s food is, first and last, a woman’s story.

Market day in Ghana – the end of a week that began long before sunrise.

Every morning, before the village roosters finish their argument with the dark, she is already walking to the field. Hoe on shoulder, baby on back, seeds in a tin tied to her waist.

She is the arable farmer and the pastoralist. She clears, plows, plants, weeds, harvests, threshes, winnows, stores, processes, cooks, and – when there is surplus – carries it miles to market on her head.

If the rain fails, she still has to feed the house. If the rain comes too hard, she still has to feed the house. Seven days a week, sun or harmattan, with or without a man beside her – if she does not work, nobody eats.

60–80 % of Africa’s food is grown by women
Less than 20 % of registered farmland is owned by women
1 % of agricultural credit reaches rural women
(FAO, World Bank, Africa Progress Panel 2013–2024)

The Invisible Hands That Carry the Continent

Across sub-Saharan Africa, women produce the majority of the calories that keep 1.4 billion people alive, yet:

• Her name is rarely on the land title – even when her husband dies.
• Her cooperative is rarely approved for a loan.
• Her storage barn is rarely insured.
• Her improved seed packet is rarely addressed to her.
• The extension officer still asks to speak to “the farmer” – meaning her brother or son.

She is not asking for charity. She is asking for the same tools men take for granted: secure rights to the soil she has worked since childhood, a savings account in her own name, a bag of fertilizer she can buy without a male co-signer, a road that doesn’t eat half her tomatoes before market.

When women farmers in Ghana were finally given the same access to fertilizer, seed, and training as men, their yields rose 30–300 % in the very first season.
— Ministry of Food and Agriculture, Ghana, 2021

She still guards next year’s harvest in granaries her grandmother taught her to build.

A Simple Truth

If Africa is to feed itself in this century, the fastest, cheapest, most proven way is not a new hybrid seed or another billion-dollar irrigation scheme.

It is to finally hand the tools, the titles, the credit, and the respect to the women who have been feeding us all along.

Because every day she wakes up and keeps Africa alive with her bare hands and an unbreakable back.

And every day the world pretends it doesn’t see her.

To the mothers of millet, maize, and miracles –
we see you.
Thank you.

Authentic South African Kei Apple Tomato Chutney

Discover more African food culture & recipes on our homepage.

📋 Recipe Quick Facts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2 cups

Difficulty: Easy

Cuisine: South African

What Are Kei Apples?

Dovyalis caffra, commonly known as Kei apple, is a spiny evergreen fruit tree native to southern Africa. It gets its name from the Kei River area of South Africa where it grows abundantly.

In different languages and regions, Kei apples are known as:

• Afrikaans: Kei-appel
• Zulu: umqokolo
• Ndebele: amaqokolo
• English: Wild apricot or Dingaan's apricot

Kei Apple Flavor Profile

Kei apples have a unique sweet and tangy flavor that combines citrus notes with tropical fruit undertones. The flesh is juicy with a refreshing sweet-sour taste that makes it perfect for chutneys, jams, and preserves.

Cultural Significance of Kei Apples

Beyond its culinary uses, the Kei apple tree holds cultural and medicinal significance in African communities. Traditionally, the fruit has been used to treat digestive issues and respiratory conditions. The tree's hardy nature makes it popular for ornamental purposes and as natural fencing.

Why This Chutney Works

This Kei Apple Tomato Chutney is the perfect balance of sweet, tangy, and spicy. It combines traditional South African ingredients with universal appeal. Use it as a sophisticated alternative to ketchup, relish, or salsa.

👨‍🍳 Chef's Tip

Can't find Kei apples? Substitute with Granny Smith apples plus 1 tablespoon of lemon juice to replicate the tartness. The flavor will be slightly different but still delicious!

Kei Apple Tomato Chutney Recipe

Ingredients

• 3 large red tomatoes, chopped
• ¼ cup apple juice
• ½ cup chopped dates
• ½ medium finely chopped onion
• 2 medium finely chopped kei-apples (or substitute with Granny Smith apples)
• 2 tablespoons white sugar
• ¼ teaspoon ground clove
• 1 teaspoon ground ginger
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Prepare ingredients: Chop tomatoes, dates, onion, and Kei apples into uniform pieces for even cooking.
2. Combine in pot: Add all ingredients to a large, heavy-bottomed pot.
3. Slow cook: Stew on low heat for 30-45 minutes, stirring occasionally to prevent sticking.
4. Check consistency: Cook until apples are soft and the mixture has thickened to a chutney consistency.
5. Adjust seasoning: Taste and adjust salt, pepper, or sugar as needed.
6. Cool and store: Allow to cool completely before transferring to clean jars.

Serving Suggestions

This versatile chutney pairs wonderfully with:

• Grilled meats: Especially lamb, chicken, or pork
• Cheese boards: Excellent with brie, cheddar, or goat cheese
• Sandwiches and burgers: As a gourmet spread
• Curries and stews: As a tangy condiment alongside African stews
• Roasted vegetables: Adds brightness to simple veggie dishes

Storage & Preservation

• Refrigerator: Store in airtight containers for up to 2 weeks
• Freezer: Freeze in portions for up to 6 months
• Canning: Process in sterilized jars for long-term storage

Frequently Asked Questions

What's the best apple substitute for Kei apples?

Granny Smith apples with a squeeze of lemon juice work best. The tartness closely matches Kei apples' unique flavor profile.

How long does this chutney last?

Properly stored in the refrigerator, it lasts 2 weeks. For longer storage, freeze for up to 6 months or can using proper preservation techniques.

Can I make this chutney less spicy?

Absolutely! Reduce or omit the red pepper flakes. The chutney will still have plenty of flavor from the spices and fruits.

What's the difference between chutney and relish?

Chutney is typically fruit-based with a sweet-sour profile, while relish is usually vegetable-based with a sharper, tangier flavor. Chutneys often include spices and slow cooking.

Is this chutney suitable for canning?

Yes! This acidic chutney is perfect for water bath canning. Process filled jars for 15 minutes in a boiling water bath.

More African Recipes You'll Love

If you enjoyed this Kei apple chutney, try these other authentic African recipes:

• North African Pickled Lemons
• Senegalese Chicken Vermicelli
• Sudanese Honey Dessert

Pro Tip

For the best flavor: Make this chutney a day ahead. The flavors meld and deepen overnight, creating an even more complex and delicious condiment.

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Astronaut Cornbread Dressing Recipe

In honor of the missing goodwill moon rock stolen from Chad in Africa

Mystery Of The Missing Chad Moon Rock

The stolen Chad goodwill moon rock was a gift from the USA's Apollo 17 mission. Explore and Understand Africa Through Her Food and Culture.

The Chad National Museum is a national museum of Chad located in Chad's capital city of N'Djamena. The museum was established in 1962 and opened in 1984 however; many of its artifacts have gone missing due to the unsteadiness in the country. Chad has experienced decades of conflict and instability.

The 1972 Apollo 17 lunar Moon rock aka the "goodwill moon rock" fragment is from a lava Moonstone. This was a goodwill gift from the United States of America Apollo 17 mission to Chad and nations worldwide. The goodwill rocks were distributed during President Nixon's term of office between 1973 and 1974.

The whereabouts of Chad's goodwill moon rock is currently unknown. However, former NASA Office of Inspector General special agent Joseph Gutheinz is dedicated to finding missing goodwill moon rocks.

By Chic African Culture

Apollo 17 Moon Rock

Astronaut Cornbread

Astronaut Cornbread Dressing Recipe

Serves 6 | Total time: 45 minutes

Ingredients

• 6 Cups Cornbread, Prepared, Crumbled
• 1 ¾ Cups Chicken Broth
• 1 ¼ Cups Onions Chopped
• ¾ Cups Celery Chopped
• 2 teaspoons Unsalted Butter
• ¼ teaspoon Salt
• ¼ teaspoon Poultry Seasoning
• ¼ teaspoon Black Pepper
• 1 teaspoon Dried Parsley Flakes
• 1 teaspoon Dried Sage

Directions

• Preheat convection oven to 325° F. Conventional oven should be heated to 350° F.
• Grease 9 x 13-inch baking pan.
• Peel onions and puree in food processor. Place in bowl. Set aside.
• Finely chop celery in food processor. Add to onion puree. Set aside.
• Heat sauté pan over medium heat. Melt butter and sauté onion and celery mixture until soft about 5 minutes.
• Add to crumbled, prepared cornbread. Mix well.
• In a separate bowl, combine salt, poultry seasoning, black pepper, parsley and sage.
• Add to cornbread-sautéed vegetable mixture. Add chicken broth. Mix well.
• Spoon dressing into prepared baking pan.
• Bake for approximately 35 minutes at 325° F or 350° F, depending on oven.

Spaceflight Preparation: Baked dressing is transferred to a metal tray and freeze-dried with or without a machine accordingly. One serving of cornbread dressing will weigh approximately 145g prior to freeze-drying and 50g after freeze drying. Space flight food recipes are designed with significant flavoring to compensate for the freeze-drying process.

NASA 1972 Apollo Mission

Cornbread is a bread containing cornmeal and popular all over the world. More economical easy lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again.