Showing posts from November, 2014

South African Smothered Chicken Inyama Yenkukhu Recipe

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 t

Kola Nut Tree First Tree on Earth

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.  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 origina

Homemade Fiery Carrot Sambal Relish

Sambal is a spicy thick relish packed with a hot peppery flavor and seasoned vegetables. Sambal is made from various ingredients and may be fresh or cooked. It is commonly made from vegetables, chili's, and onions. Sambal is used similarly to salsa. Serve with any dish. Sambal is a spicy thick relish. Homemade Fiery Carrot Sambal Relish. Sambal is a spicy thick African relish recipe packed with a hot peppery flavor and seasoned vegetables. Prep time: 45 min Cook time: 3 hours Total time: 3 hours 45 min Homemade Fiery Carrot Sambal Relish Ingredients and Directions Ingredients 4 cups finely grated carrots 1 medium finely sliced onion 1/4 cup lemon juice 1/2 teaspoon salt 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon brown sugar 3 chopped hot chilies   Directions Toss carrots and onions with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow sitt

What is Injera bread? What is Teff?

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. Th

About sorghum food and beer

Sorghum is a whole grain and the fifth most important cereal crop in the world used for food and beer. Fields of sorghum plants Sorghum is a whole grain is widely eaten throughout the world. In Africa, Nigeria and Sudan are the major producers as sorghum is mainly a human food product. In Burkina Faso and Sudan, sorghum provides around 1/3 of the total calorie intake in these two countries. feed. Recently in The United States due partly to the gluten-free benefits of sorghum, many Americans are beginning to eat Sorghum. Sorghum, which has an edible hull, is generally eaten with all its outer layers retaining the bulk of its nutrients. Sorghum, grown from traditional hybrid seeds do not have the qualities of grain grown through biotechnology, making it a non-GMO food. GMO stands for genetically modified organisms plants or animals made from the gene splicing techniques of biotechnology. Homemade Sorghum Cereal  Uji Sorghum Cereal. Ingredients. 1 cup cornmeal. 1