From Jollof to Injera: A Journey Through African Food Culture
From Jollof to Injera: A Journey Through African Food Culture
Africa is a vast continent — larger than Europe, Antarctica, and Australia combined, and even bigger than North and South America together. With such immense size and diversity, no single dish defines the whole continent. But several foods have become beloved cultural icons.
Five Beloved African Dishes
Jollof Rice — A spicy, tomato-rich rice dish from West Africa, often served with chicken, beef, or fish.
Tagine — A slow-cooked North African stew of meat, vegetables, and spices, traditionally served with couscous or bread.
Injera — Ethiopia’s spongy sourdough flatbread, perfect for scooping up flavorful stews and curries.
Bobotie — South Africa’s sweet-savory baked meatloaf topped with an egg custard.
Ndolé — Cameroon’s rich peanut and bitter leaf stew, usually paired with plantains or fufu.
Authentic Moroccan Chicken or Lamb Tagine
Ingredients
- 2 lbs boneless chicken thighs or lamb, bite-sized
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ¼ tsp saffron threads
- ¼ tsp ground coriander
- Salt and black pepper
- 2 Tbsp olive oil
- ½ cup chicken or vegetable broth
- 1 cup dried apricots
- ½ cup raisins
- ¼ cup toasted slivered almonds
- Fresh cilantro or parsley for garnish
- Couscous or bread for serving
Directions
- Mix meat with onions, garlic, and all spices; let rest.
- Heat olive oil in a tagine or Dutch oven; brown meat 10 min.
- Add broth; scrape browned bits. Cover and simmer 45 min.
- Add apricots and raisins; simmer 10–15 min more until sauce thickens.
- Top with almonds and herbs. Serve hot with couscous or bread.
Why the Pot Matters
The word tagine refers both to the aromatic North African stew and the conical clay pot used to cook it. The lid’s unique shape returns steam and moisture to the dish, making slow cooking especially flavorful. The tagine pot has been used across North Africa for centuries.
