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Photo of Ivy, author of The African Gourmet

About the Author

Ivy is the researcher and writer behind The African Gourmet, blending African food, history, and cultural storytelling. Her work is cited by universities, Wikipedia, major news outlets, and global food writers.

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From political insights through food to traditional wisdom and modern solutions - explore Africa's depth.

South African Smothered Chicken Inyama Yenkukhu Recipe

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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...
Explore Africa: Food, History, and Culture

Kola Nut Tree First Tree on Earth

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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...
Explore Africa: Food, History, and Culture

Homemade Fiery Carrot Sambal Relish

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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...
Explore Africa: Food, History, and Culture

What is Injera bread? What is Teff?

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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 a...
Explore Africa: Food, History, and Culture

Sorghum: Africa’s Ancient Whole Grain for Food, Porridge, and Bee

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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 f...
Explore Africa: Food, History, and Culture

Recipes Explain Politics

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🍚 When Rice Recipes Become Revolution

What if your grandmother's rice recipe could explain the Liberian Rice Riots of 1979?

"In Liberia, rice isn't just food—it's life, identity, and sovereignty. When the government proposed raising rice prices in 1979, they weren't just adjusting economics; they were threatening every grandmother's ability to feed her family according to traditions passed down for generations. The riot that followed wasn't about politics—it was about the sacred right to cook your family's rice recipe."

🍲 The Deeper Recipe:

  • Ingredients: Colonial trade patterns + Urbanization + Economic inequality
  • Preparation: Political disconnect from daily survival needs
  • Serving: 40+ deaths, regime destabilization, and a warning about ignoring cultural fundamentals

This is African Gourmet analysis: understanding how the food in grandmother's pot connects to the protests in the streets. The recipes we inherit carry not just flavor, but the entire history of our political and economic struggles.

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African Gourmet FAQ

Frequently Asked Questions

Why "The African Gourmet" if you cover more than just food?

Great question! While many associate "gourmet" exclusively with cuisine, its true meaning is "a connoisseur" – someone with refined taste and deep expertise. For over 18 years, I've served as a gourmet of African culture at large, savoring and presenting the continent's rich history, vibrant traditions, timeless wisdom, and contemporary stories with the same discerning palate one would apply to fine food. The name reflects my commitment to curating Africa's cultural wealth with authority and passion.

What makes The African Gourmet different from other culture sites?

With 18 years of consistent publishing, I offer depth and continuity that's rare online. I don't just report on African culture – I contextualize it, connecting traditional wisdom with modern realities, and food with folklore, politics, and daily life. It's a holistic view of Africa's past, present, and future, all through the lens of a seasoned cultural storyteller.

How do you choose what to write about?

My content selection is driven by a desire to showcase Africa's incredible diversity and challenge stereotypes. I balance covering foundational cultural elements (like proverbs and recipes) with timely analysis of current events (like the AGOA trade agreement). The goal is always to educate and illuminate the complex, dynamic realities of the African continent.

Do you focus on specific regions of Africa?

My coverage spans the entire continent – from North to South, East to West. While certain stories may focus on specific countries or regions, my mission is to represent the breathtaking diversity of 54 countries and thousands of cultures. I make a conscious effort to include both well-known and underrepresented cultures in my work.

Can I request a topic or contribute to the site?

I welcome thoughtful topic suggestions from engaged readers! While I maintain editorial control to ensure quality and consistency, I'm always interested in hearing what aspects of African culture you're curious about. Feel free to reach out through my contact page with your ideas.

How can I support The African Gourmet's work?

The greatest support is engaged readership – sharing articles you find valuable, participating in discussions, and helping spread cultural understanding. Following the blog and sharing it with others who would appreciate this unique perspective on Africa helps this 18-year labor of love continue to grow and reach new audiences.