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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.

Food History, Math and Science

Culinary Knowledge

Recipes are not a casual act, but culture, applied science and mathematics

African Culture & World Traditions

Harvest & Heritage
drinking water

How Old Is the Water You Drink?

From Ancient African Aquifers to Bottled Water
Aish, Beauty in a Cup

Aish

Traditions run deep
Mathematics of the Hunt

Mathematics of the Hunt

Geometry, probability, and the stars
Sudd Swamp three facts
Papyrus reeds which grow prolifically in the Sudd is a native plant of Africa
Sudd is the world's largest wetlands in the Nile basin
In the wet season, the Sudd covers an area nearly 1 1/2 times the size of Texas.

The Sudd is one of the largest flood plains in Africa

The Sudd is a huge swampy biological supermarket in South Sudan, formed by the White Nile, comprising more than 15% of the country's total area; it is one of the world's largest wetlands. The Sudd of South Sudan is a large swampy area of more than 38,610 sq miles or 100,000 sq km fed by the waters of the White Nile. The Sudd dominates the center of Africa’s newest country, South Sudan.

The Sudd is one of the largest flood plains in Africa, and one of the largest tropical wetlands in the world. The Sudd region has countless wetlands, a maze of channels, lakes, and swamps, and which receives water from the Bahr el Gazal River. 

One of the most extraordinary physical features of the Sudd is its flatness and the soils of the whole area are generally clayish and poor in nutrients. The idea behind the construction of the Jonglei Canal was to bypass the Sudd region and to direct a downstream a proportion of the water available for irrigation and other uses downstream in Sudan and Egypt.

The Jonglei Canal had been planned for construction in 1978 but work stopped in November 1983 because of civil war. When Sudan gained its independence in 1956, it was with the understanding that the southerners would be able to participate fully in the political system.

When the Arab Khartoum government reneged on its promises, a mutiny began that led to two prolonged periods of conflict from 1955-1972 and 1983-2005 in which possibly 2.5 million people died. 

The canal would have provided a straight channel for the Al-Jabal River to flow northward until its junction with the White Nile. However, the project would have drained the swamplands of the Sudd.
The Sudd wetlands provide fish and wildlife habitats, storing floodwaters and maintaining surface water flow during dry periods in South Sudan. 

The Sudd is also an important place for biodiversity because of an immense variety of species of microbes, plants, insects, amphibians, reptiles, birds, fish and mammals, some of which are only found in the region. The ecological issue today is if water is drained from the Sudd through the construction of the Jonglei Canal can serious or irreparable damage to the Sudd environment be avoided.

Despite its ecological importance, the Sudd has been a major obstacle to transportation and commerce in the region for centuries. The wetland is characterized by a dense growth of aquatic vegetation, including reeds, grasses, and papyrus, which makes navigation difficult and dangerous. The area is also prone to flooding during the rainy season, which further complicates transportation and agricultural activities.

Efforts have been made to clear the Sudd of vegetation and improve navigation, but these efforts have been largely unsuccessful due to the size and complexity of the wetland ecosystem. In recent years, there have been calls to protect the Sudd as a valuable ecological resource and to promote sustainable development in the region that takes into account the unique characteristics of the wetland.

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Zulu Beer Making: Tradition, Ritual, and Community

Zulu tribespeople have a long, proud tradition of beer making. For generations, homemade beer—called Ubhiya in the Zulu language—has played an essential role in social gatherings, spiritual ceremonies, and family rituals.

Zulu friends enjoying a traditional drink together
Enjoying a drink with friends

Zulu Beer Making

Home brewing beer is both a labor of love and a precise science. Zulu beer has been brewed for centuries to bring people together—whether at weddings, funerals, traditional ceremonies, or quiet evenings shared among neighbors.

Women traditionally brew Zulu beer in a special hut that is partially open at the roof to let smoke escape. A beer strainer and skimmer, called an Isikhetho, is a cone-shaped basket made of grass—some tightly woven to hold liquids during the process. These tools are handmade by women, both for household use and for sale in local markets.

Traditional African beer sharing culture
Sharing traditional beer in Africa

To obtain malt for brewing, grain such as maize or millet is soaked, wrapped in a mat, and left to sprout. The sprouted grain is then ground into meal and mixed with hot water in a large clay pot, boiled for about 30 minutes, and left to cool before fermentation begins.

Zulu women preparing homemade beer
Making beer the traditional Zulu way

During fermentation, which lasts several days, the scum is removed using an Isikrini sebheya—a handmade beer skimmer. The foam isn’t discarded but reused to start the next batch, preserving the yeast’s character. Once fermentation is complete, the beer is filtered through an Umsizi weBhiya (beer strainer), though modern brewers may use cheesecloth or fine mesh

Fried Obuunu Plantains Recipe | Nigerian Street Food
🍴 Part of the African Cuisine Hub — celebrating authentic dishes and cooking traditions across the continent.
Explore more in the Plantain Recipe Collection and discover foods that inspire the African Bar Vibe Series.

Fried Obuunu Plantains Recipe

Fried Nigerian Obuunu plantains golden brown African street food snack

Fried Nigerian Obuunu plantains are a beloved African street food — crisp on the outside, tender inside, and seasoned with garlic, salt, and red pepper. Served as a savory appetizer, snack, or side dish, Obuunu plantains are enjoyed across Nigeria and West Africa, often alongside grilled meats or cold drinks in lively bars.

Prep time: 5 min   |   Cook time: 15 min   |   Total time: 20 min   |   Yield: 4 servings

Ingredients

  • 2 ripe yellow plantains
  • 1 teaspoon garlic powder
  • 1 teaspoon ground red pepper
  • ¼ teaspoon salt
  • Oil for frying

Directions

  1. Heat 1 inch of vegetable oil in a large deep frying pan over medium heat.
  2. Peel and slice the plantains diagonally or into rounds.
  3. Fry for about 1½–2 minutes on each side until golden brown.
  4. Remove from oil and drain on paper towels.
  5. Sprinkle with garlic, red pepper, and salt while hot, then serve immediately.

African Food Did You Know?

Plantains are a major staple in West and Central Africa. More than 100 varieties grow deep in the African rainforests. They are rich in fiber, potassium, and vitamins A and C — a nutritious comfort food that fuels millions every day.

🔗 Related: Read how African bar vibe songs pair perfectly with classic street foods like Obuunu plantains.

Frequently Asked Questions

What type of plantains are best for frying?

Ripe yellow plantains with dark spots caramelize beautifully, giving a sweet and savory flavor when fried.

Can I use an air fryer instead of deep frying?

Yes. Brush lightly with oil and air-fry at 400°F (200°C) for about 8–10 minutes, flipping halfway through for even crispness.

What is Obuunu in Nigerian cuisine?

Obuunu refers to fried, seasoned plantains sold as popular street snacks in Nigeria — often enjoyed with chilled drinks and lively music.

African Recipes by Chic African Culture

How Rice Is Made in Madagascar

Plate of rice in Madagascar
How Rice Is Made in Madagascar

Rice is the heart of the Malagasy diet — most families eat it three times a day, often from their own small fields.

Woman grinding rice in Madagascar
Grinding rice in Madagascar

In the 1970s, Madagascar was a rice exporter. Today, the country imports about 51% of its rice, leaving its economy vulnerable to global prices. The average household income is under $1.25 a day, classifying Madagascar as an extremely low-income African nation.

Did you know? Madagascar is the world’s fifth-largest consumer of rice per person — an average Malagasy eats nearly 130 kg of rice per year.

Rice farming provides income and employment for most rural families. Yet, rising prices for rice, cassava, and maize often do not benefit small farmers because they lack access to better markets and infrastructure.

Most rice production methods are still traditional, but some farmers now use the System of Rice Intensification (SRI) — a technique that saves water and seeds while increasing yields.

Farmers working rice fields in Madagascar
Working rice fields in Madagascar

The French Jesuit priest Henri de Laulanié created SRI in the 1980s. Instead of flooding fields and planting clumps of mature seedlings, SRI farmers plant young seedlings farther apart on moist (not flooded) soil. The Better U Foundation, supported by actor Jim Carrey, helped expand SRI in Madagascar. Farmers say SRI uses 25–50% less water, 80–90% fewer seeds, and can double or triple yields.

Did you know? Madagascar pioneered SRI, now used in more than 60 countries to help small farmers grow more rice with fewer resources.

Most rice is cultivated in the central and northern regions. Lowland paddies and terraced hillsides dominate landscapes between the capital Antananarivo and Antsirabe.

Mother and daughter pounding rice in Madagascar
Mother and daughter pounding rice in Madagascar

Natural disasters frequently threaten rice harvests. In March 2017, Cyclone Enawo — a Category 4 storm — crossed Madagascar, damaging crops and affecting more than 434,000 people. Just two years earlier, severe drought had already devastated southern harvests.

Did you know? Madagascar is one of the world’s most climate-vulnerable nations; cyclones and droughts regularly disrupt food security and rice prices.

Together we build awareness that boosts harmony, education, and success. Explore more articles you may find thought-provoking:

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Making pickled lemons or Msir adds a unique flavor to meals but careful, just a small amount of the North African pickled lemon seasoning is needed.

Fresh lemons are washed, sliced, covered in salt for at least 24 hours, then drained and mixed with spices to cook in Tagines. Unlocking the enchanting flavors of Msir is an effortless journey that unveils a world of culinary wonders. With its tangy zest, this magical pickled lemon seasoning infuses meals with an unrivaled uniqueness that dances on the taste buds. But, ah, beware! Like a potent elixir, merely a whisper of this mystical condiment can unleash a symphony of flavors, elevating your dishes to celestial heights. So, wield its power cautiously, for a single lemon slice is key to unlocking an entire universe of taste sensations.

Pickled lemons use for seasoning food

Msir North African Pickled Lemon Seasoning

Ingredients

1/2 cup sea salt

4 large lemons

Water

Time


Directions

Cut four slits on equal sides into the lemons, but do not slice all the way through. Pack the sea salt into the lemon segments and pack the lemons as tightly as possible into a quart-size mason jar. Store the jar in a cool, dark place at room temperature. Over time, the lemons will begin to release their juices, creating a brine that pickles the fruit. Allow the lemons to pickle for four weeks to 8 weeks; that way, the rinds have softened, and the lemon flavors have melded.

The cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot


Preserved pickled lemons are not only pretty to look at but also make an awesome food dish. 

To use your preserved lemon, rinse them under cold water to remove the excess salt, then chop them up in your favorite recipes, such as rice and chicken, and there you have the perfect meal. 

Preserved lemon has an intense and salty taste, so you will not need to add salt to your recipes. 

One of our favorite ways to use preserved lemons is to make a salad dressing; all you need to do is chop pieces of your homemade preserved lemons into a pre-made salad dressing, and there you have it. You can also sprinkle preserved lemon on grilled fish or meat. 

On the other hand, maybe you prefer vegetarian dishes. In that case, take your favorite pre-packaged hummus recipe and mix in half a tablespoon of preserved lemon and watch a completely new flavor dimension open up.  

Do you want to keep it simple, then add chopped preserved lemon sautéed in olive oil with garlic and top with on your favorite pasta. Our favorite way to use preserved lemon is in Moroccan chicken tagine. This is certainly one of the best-known dishes that use preserved lemons. Here is our recipe below for the best chicken tagine with preserved lemons:

Chicken Tagine with Pickled Preserved Lemons

Ingredients

1/2 or 1 whole chicken, cut into pieces and skin removed

4 large carrots, peeled and cut into 1/4" thick planks

4 large potatoes, cut into 1/2" slices or wedges

1 large onion, sliced into thick rings

1 small or medium onion, chopped

3 cloves garlic, finely chopped

2 teaspoons salt

2 teaspoons ginger

1 teaspoon pepper

1 teaspoon turmeric

1/2 teaspoon saffron threads, crumbled (optional)

1/3 cup olive oil

1/2 cup water

Small bunch of coriander tied

A handful of red or green olives rinsed

1/2 of a preserved lemon, cut into quarters, and seeds removed


Directions

Pour enough of the olive oil into the tagine to coat the bottom. Layer the onion rings across the bottom of the tagine, and arrange the carrots on top of the onions. Add the chicken to the center of the tagine, and place the coriander on top. Arrange the potatoes around the chicken, and then distribute the chopped onions, garlic, and spices over everything. Drizzle the remaining olive oil over the chicken and potatoes. Add the water to the tagine, and place over medium heat.

Use a diffuser if you like, but a traditional tagine should be safe on a burner as long as the heat is kept low. Cover the tagine, and bring the dish to a simmer. (Be patient; it takes 10 minutes for the tagine to heat up to this point.) Adjust the heat to medium-low or low, occasionally checking to ensure you can still hear the tagine simmering. Tagine is done when potatoes are fork-tender, about 10 minutes. You can use a stew pot instead of a tagine; just add an extra 1 cup of broth to the recipe. Serve over cooked rice or couscous.

Did you know? 
African countries to which lemons are exported are Algeria, Egypt, Libya, Morocco, and Tunisia; around 75% of the lemons grown are locally consumed. Lemons are a fruit best known for its sour taste, and it is used in various cuisines and desserts worldwide. 

The juice of a lemon is about 6% citric acid, which gives it a sour taste; the distinctive sour taste of lemon juice makes it a key ingredient in drinks and food lemons contain high amounts of calcium, magnesium, vitamin C, and potassium. It also contains small amounts of vitamin A and iron. 

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Chic African Culture and The African Gourmet=

Amaranth, Calendulas, dandelions and stinging nettles are the 4 most effective plants used in herbal remedies throughout Africa to grow in your home or neighborhood garden. Four most effective African medicinal plants to grow in your garden.

Harvest these 4 natural herbal remedies for simple, homegrown medicine.

Stinging nettles is a plant used in herbal remedies that is found in your garden or in the wild.

Stinging Nettles are easy to grow; the root is also used for joint ailments, as a diuretic, and as an astringent. Stinging nettle above ground parts are used for anemia, poor circulation, urinary tract infections, allergies, kidney stones or as a general tonic.  In foods, young stinging nettle leaves are eaten as a cooked vegetable. Do not forget to wear gloves when harvesting. Nettles have a harmless but unpleasant sting, if brushed. Stinging nettle leaf has a long history of use. It was used primarily as a diuretic and laxative in ancient Greek times.

Amaranth is a broad-leafed, bushy plant that grows about six feet tall. Tanzanian Mchicha amaranth healing African green tea may provide a unique traditional health benefit reducing blood pressure and cardiovascular disease. 

Amaranth is a plant used in herbal remedies that is found in your garden or in the wild.
Amaranth is a plant used in herbal remedies that is found in your garden or in the wild.
Amaranth is an important plant to the nutrition of Southern Africa. Cooked Amaranth leaves are eaten as vegetables, soups, stews and relishes.  Leaves and young plant stems are cooked as spinach and have a mild flavor and the seeds of the Amaranth plant are ground into flour. Amaranth produces a brightly colored flower that can contain up to 60,000 seeds.

Dandelion is often considered a weed and a problematic to lawn care workers. Dandelions are one of the most multipurpose herbs.  Dandelions are used for loss of appetite, upset stomach, intestinal gas, gallstones, joint pain, muscle aches, eczema, and bruises. 

Dandelions is a plant used in herbal remedies that is found in your garden or in the wild.
Dandelions is a plant used in herbal remedies that is found in your garden or in the wild.

Dandelion is also used to increase urine production and as a laxative to increase bowel movements. Dandelions are also used as skin toner, blood tonic, and digestive tonic. In foods, dandelion is used as salad greens, and in soups, wine, and teas. The root is also used, dried and ground as a substitute for coffee.

Calendula is an important addition to a healer's garden. The flower petals of the calendula plant have been used for medicinal purposes for centuries.  Calendula has been used to treat stomach upset and ulcers, as well as relieve menstrual cramps, and an ointment applied to the skin. 

Calendulas is a plant used in herbal remedies that is found in your garden or in the wild.
Calendulas is a plant used in herbal remedies that is found in your garden or in the wild.
It is believed Calendula helps, wounds heal faster, improve skin hydration and firmness. It's orange flowers are used as a tea and edible pretty addition to a salad as well.

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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Chic African Culture and The African Gourmet=

Palm Wine is perhaps the most time-honored and universal moonshine in sub-Saharan Africa.

What is Palm Wine

Palm wine or white drink is an alcoholic beverage widely consumed in West, South and Central Africa. People of Africa have for centuries tapped the sap found in palm trees and let it ferment to make a popular alcoholic beverage created from the sap of various species of palm tree.
 
Drinking Palm Wine
Drinking Palm Wine

Drinking Palm Wine

Palm Wine taste variety from sweet to sour to vinegary. The sap used to create palm wine is most often taken from wild date palms. The alcohol content most commonly is about 1-13% by volume. 
 
The amount of alcohol in the wine depends on the stage at which it is drunk. If drunk fresh, it will contain most of its sugar, and so will taste sweet. Very soon, the fermentation causes very copious bubbling and foaming from the container, and more alcohol is produced.

Palm Wine Fermentation
Palm Wine Fermentation in Nigeria

Palm Wine Fermentation

The sap of certain palms contains a lot of sugar plus nutrients that are essential for yeast growth. Although some palms are felled and tapped, the quality of wine obtained from them is not considered as good as those from standing trees. Tapping palm trees for the juice is a skilled art. The tapper must know the exact spot to make his incision for the maximum flow of the juice.

Palm Wine Fermentation
Fermenting Palm Wine in Ghana

In The Gambia Palm Wine is extracted from the palm tree by palm wine tappers, most often Bainunka men who climb the trunk using a strap made from rope or leaves called a kajandak. Palm wine was once the region's main social drink, however the spread of beer and foreign liquor has in part curbed the demand for the more traditional drink.
 
Palm Wine Tapper
Palm Wine Tapper

Palm Wine Tapper

The sap is extracted and collected by a tapper. Typically, the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented.
 
Straining Palm Wine
Straining Palm Wine


Straining Palm Wine

Palm wine has some cultural medical applications with significant importance. It is a great source of Vitamin B and directly used in Nigerian rural Communities for treating Measles in Children. 

The alcohol in Palm Wine evaporates while the food is cooking, and only the flavor remains. Boiling down wine concentrates the flavor. 

Consumed straight from the tree, palm wine is a non-alcoholic drink and said by some to have medicinal qualities, especially for the digestive system.
 
Palm Wine for sale in Ghana
Palm Wine for sale in Ghana

Palm Wine for sale

Palm-wine is a very popular drink in Nigeria; it is also common in places like Ghana, Democratic Republic of the Congo, Kenya, and some countries in Asia. Palm wine has a strong cultural significance among Africans. It is used at important traditional ceremonies like marriages, worship rites and other festivals.
 
Cooking with Palm Wine
Cooking with Palm Wine

Cooking with Palm Wine

Palm tree sources of Palm Wine differs from place to place. African countries of Mozambique, Nigeria, Ghana, Cameroon, and Democratic Republic of Congo have the most varied types of Palm Tree for extracting Palm wine. 
 
Oil Palm tree and Raffia Palm are the most popular in West Africa. Indigenous people living in or close to swampy Areas of Nigeria prefer to tap their Palm wine from Raffia Palm. Igbos are known to take to tapping Palm Wine from Oil Palm Trees.

Palm Wine in Africa

Africa prides itself on its history of traditional alcohol brewing. There are many names for Palm wine depending on what village, town, region, or country you visit in Africa.


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

Chic African Culture and The African Gourmet=