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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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Start Here: Explore Africa’s Living Knowledge

Learn Africa through science, stories, recipes, proverbs, history, and geography — interconnected, just as life is.

Homemade Breadfruit French-Fries

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Use breadfruit as a potato substitute for French-fries, select a firm to the touch breadfruit. French-fried breadfruit has a taste similar to potatoes.

Homemade Breadfruit French-Fries

The breadfruit flesh is firm and creamy white or pale yellow. Breadfruits are large, cantaloupe-sized fruit, usually yellow-green in color, with hard, starchy white flesh similar to a potato. Skin texture ranges from smooth to rough to spiny. Breadfruit is enjoyed and grows throughout Tropical Africa.

Homemade Breadfruit French-Fries

Serve fresh hot breadfruit fries with ketchup, mayonnaise, mustard, cheese chili, the choices are endless. Tip: Treat breadfruit as you would a potato.


Use breadfruit as a potato substitute for French-fries, select a firm to the touch breadfruit. Use breadfruit as a potato substitute for French-fries, select a firm to the touch breadfruit.



Ingredients     
Peeled breadfruit 1 whole   
Vegetable oil: 2 cups for frying
Salt: desired amount
Directions

In a large frying pan add oil until it reaches 300 degrees or is hot enough to your liking if you are an expert French fryer. Peel the breadfruit; remove the core, cut into French fry-sized strips and add in a small amount to the oil. Fry for 5 to 6 minutes, turning occasionally until golden brown. Transfer to paper towels, season with salt and serve with ketchup, mayonnaise, mustard, cheese chili, the choices are endless.



Did you Know

According to tropical breadfruit, the following countries are suitable for the cultivation of breadfruit based on temperature and rainfall.


Breadfruit potential and currently growing African Countries
Breadfruit potential and currently growing African Countries


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Chic African Culture and The African Gourmet=
The African Gourmet explores how African food, history, and science intertwine. Here, a plant is a healer, a story is a map, and the kitchen is a laboratory. I’m Ivy — a writer raised by historians, now sharing Africa’s wisdom from the U.S. through cookbooks, cultural research, and storytelling. If you’re curious about where flavor meets memory, you belong here.

Recipes Explain Politics

🍚

🍚 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.