Posts

Showing posts from June, 2022
Photo of Ivy, author of The African Gourmet

About the Author

A Legacy Resource, Recognized Worldwide

For 19 years, The African Gourmet has preserved Africa's stories through food, history, and folklore. Selected for expert consideration by the Library of Congress Web Archives, the world's premier guardian of cultural heritage, ensuring our digital timeline endures for generations.

Trusted by: WikipediaEmory University African StudiesUniversity of KansasUniversity of KwaZulu-NatalMDPI Scholarly Journals.
Explore our archived collections → DOI: 10.5281/zenodo.17329200

View citations →

Start Your African Journey

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

Congolese Cassava Pondu and Fufu Nosh

Image
French is the official language of the Republic of Congo, in Kikongo the name of this African country favorite dish is named Pondu, in French it is named feuille de manioc, in English it is known as cassava leaf stew. Congolese cooks combine a mixture of mushrooms, tomatoes, onions, pumkin, palm-oil and herbs, other fresh vegetables such as cassava leaves, fish, bush-meat and goat-meat eaten with a starchy dish called fufu. Farming Cassava Leaves Fufu is rolled into golf ball-sized balls, an indentation is made with the right finger and then dipped into a soup, sauce or stew in order to soak-up the flavor . Cassava is known by many names depending on where you live on this planet; the most common names for cassava are manioc, yucca, yuca, mandioca, and tapioca. Cassava originated from tropical America and cassava was first introduced into Africa in the Congo Basin by the Portuguese around 1558. Africans eat around 176 pounds or 80 kilograms of cassava per year per person. It...

Recipes Explain Politics

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

Africa Worldwide: Top Reads

African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

Can researchers access the full archive?

Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.