Do you know why the coffee belt is so special? It's like Mother Nature's VIP section for coffee plants.  

The coffee belt, aptly nicknamed Mother Nature's VIP section for coffee plants, encompasses the region between the Tropics of Cancer and Capricorn, providing an optimal environment for coffee cultivation. Here, coffee plants lounge, basking in the warm tropical sun. The consistent and warm temperatures throughout the year ensure a perfect climate for their growth and development. 

Explore more stories in the African Coffee Hub .

When the rains come, it's like a coffee spa day, rejuvenating and nourishing the plants as they become the rock stars of the botanical world, drawing the attention of coffee enthusiasts and caffeine aficionados worldwide. 

The coffee belt in Africa is like the Earth's very own playground for coffee. It is located 23.5 degrees above and below the Equator. This area is known as the Tropics, specifically the Tropic of Cancer and the Tropic of Capricorn. 

The Tropics Coffee Belt is a Dreamy Haven for Coffee Bean Bliss.

The Tropics experience relatively consistent and warm temperatures throughout the year, resulting in a pleasant and stable climate. This climate is favorable for agriculture and allows for continuous cultivation of crops, including coffee and many others.

Coffee plants require a well-defined rainy season and a distinct dry season. The Tropics typically have a distinct wet and dry season, which is crucial for coffee cherries to ripen properly. The rainy season allows the coffee plants to flower and produce cherries, while the dry season promotes the ripening of the cherries.

The altitude in the coffee belt can vary significantly, but generally, coffee grows best at elevations between 2,000 to 6,000 feet above sea level. The high altitude provides cooler temperatures and slower maturation of the coffee cherries, resulting in higher-quality beans with more complex flavors.

The secret to happy and thriving coffee plants lies in their very own enchanted soil recipe. For optimal growth, coffee plants require well-draining and nutrient-rich soil. The volcanic soils commonly found in tropical regions are especially advantageous for coffee cultivation due to their abundant minerals and nutrients.

Coffee Wonderland: Countries in Africa's Coffee Belt

Ethiopia

Kenya

Tanzania

Uganda

Rwanda

Burundi

Democratic Republic of the Congo

Republic of the Congo 

Central African Republic

Cameroon

Gabon

Equatorial Guinea

Sao Tome and Principe

The southern part of Côte d'Ivoire is located within the Tropics, making it close to the coffee belt. 

Kenya, Rwanda, Uganda, and Ethiopia are the coffee belt major coffee fiesta countries.

Kenya has established itself as a renowned player in the coffee world, particularly for its high-quality Arabica beans. Grown in high-altitude regions like the slopes of Mount Kenya, these beans benefit from the rich volcanic soils and cool temperatures, imparting unique flavors that are highly sought after by coffee enthusiasts worldwide. When you take a sip of Kenyan coffee, you're greeted with a delightful burst of fruity and wine-like notes that dance on your taste buds, making it a favorite among coffee connoisseurs seeking a memorable and distinctive brew.

Rwanda has emerged as an exciting and promising coffee producer in recent years. With its growing coffee industry, Rwanda has been making waves for its delicate and floral Arabica beans. The country's coffee plantations in high-altitude regions with ample rainfall produce beans with a delightful sweetness and bright acidity. The unique combination of climate and meticulous farming practices has resulted in a cup of coffee with notes of citrus, jasmine, and a pleasing floral aroma. As more people discover Rwandan coffee's rich and nuanced flavors, it has quickly earned its place on the global coffee stage.

Uganda, a rising star in the coffee world, is capturing attention with its diverse coffee offerings. The country's coffee production includes a wide range of both Arabica and Robusta beans, each with distinct flavor profiles. While Arabica beans from Uganda showcase fruity and floral characteristics, the Robusta beans contribute to a rich, full-bodied cup with hints of cocoa and nutty undertones. The favorable growing conditions in various regions of Uganda, coupled with the expertise of local coffee farmers, have contributed to the country's emergence as a significant coffee producer. As Uganda continues to refine its coffee production and gain recognition for its unique offerings, it further cements its position among Africa's top coffee producers.

Together with Ethiopia, these coffee-blessed countries in the coffee belt form a dynamic and diverse group, each contributing to the global coffee market with its own distinct flavors and styles. So, the next time you savor that delightful cup of java, take a moment to appreciate the rich tapestry of flavors that originate from these coffee fiesta nations and let the magic of the coffee belt transport you on a flavorful journey around the world. So, the next time you sip that delicious cup of java, remember, it's not just a drink; it's a worldwide celebration led by our beloved coffee belt countries, Ethiopia proudly hosting the coffee fiesta.

The Egg That Learned to Sing in Acid

A Ghanaian science folktale told by the grandmothers who never needed microscopes

At The African Gourmet, we explore how food science is woven into culture. This story about pickled eggs reveals the ancient, transformative wisdom of fermentation—and the lesson it holds for all of us.

It no longer looks like breakfast. It looks like treasure.

Naa Aku was twelve and furious.

She had just failed her first university entrance exam in biochemistry. Her father said, “Go help your grandmother in the kitchen. Real life will teach you what books cannot.”

So she went to Mama Adisa’s courtyard in Nima, angry at proteins, angry at pH charts, angry at eggs that refused to behave.

Mama Adisa was boiling eggs the old way — in a clay pot over charcoal — then sliding the hot eggs into a wide-mouthed jar filled with palm vinegar, cloves, ginger, and bird’s-eye pepper.

“Why do you torture them?” Aku asked, arms crossed. “They did nothing wrong.”

Mama Adisa laughed until the wrinkles around her eyes became rivers.

“Torture? Child, sit. Let me tell you what really happened to the first egg that entered the vinegar jar.”

Long ago, when Anansi was still learning to lie, there lived a proud egg who believed she was perfect exactly as the hen made her — smooth, white, fragile, destined for greatness on a rich man’s plate. One day the hen dropped her into the cooking pot by mistake. The egg screamed as the water grew hot. “I will be destroyed!” But the water only hugged her until her shell grew hard and her heart turned gold. Still she complained. “I wanted to be admired, not eaten!” Then the old woman lifted her out and slipped her into the vinegar jar with the spices. The egg wailed louder than fufu pounding. “Now I am being dissolved! This acid will erase me completely!” But the vinegar whispered, “I am not your executioner. I am your translator.”

For forty days and forty nights the egg floated in the sour darkness, terrified that she was disappearing.

What she did not know was that billions of tiny ancestors — the lactic acid bacteria who have lived in our grandmothers’ clay pots since the beginning of time — were holding a festival on her surface.

Science break (told the grandmother way):
When the pH falls below 4.6, harmful ghosts like Salmonella and Clostridium cannot breathe. They die quietly. Meanwhile, Lactobacillus and Pediococcus — our ancient fermented-food spirits — thrive. They eat the sugars, exhale lactic acid, and weave a shield of flavour and safety around the egg. The vinegar is not punishment; it is the love letter the bacteria wrote in acid so the egg could live for months without a fridge.

On the fortieth morning the old woman opened the jar.

The egg was no longer white. She glowed amber, like sunlight trapped in glass. When the woman sliced her open, the yolk had turned creamy jade from the spices, and the smell that rose made every ancestor lean forward from the other side.

The egg expected shame. Instead the whole compound cheered.

A rich man paid ten times the price of a fresh egg just for one slice. Children danced. The proud egg discovered something the fresh eggs on the shelf never would:

She had become irreplaceable.

Mama Adisa closed the story by lifting one perfect pickled egg from her own jar and placing it in Aku’s hand.

“Your exam score is the boiling water,” she said. “The disappointment you feel right now is the vinegar. It stings because it is doing its work. Stay inside the acid long enough and the same thing will happen to you. You will not look like the others anymore. You will not need their approval. People will cross oceans for one taste of what you have become.”

Aku stared at the egg. For the first time she noticed the microscopic cracks in the shell where flavour had entered, the faint marbling under the surface — proof that transformation is never destruction.

She bit.

The sour heat bloomed across her tongue like sunrise, followed by sweetness she did not know vinegar could hold.

She cried — not from failure, but from recognition.

See the green-gold heart? That is what patience looks like under a microscope.

Years later, Dr. Naa Aku Shika — now a famous food biochemist — keeps one jar on her university desk. Inside floats a single pickled egg with a tiny label in her grandmother’s handwriting:

“Never fear the acid, child.
It only burns what was never strong enough to stay.”

And every student who tastes it understands, without a single lecture, why fermentation is the oldest love story between microbes and humankind.

Cooking the pumpkin stem, leaves, flesh, and pumpkin seeds. Embrace the amazing versatility of the entire pumpkin.

Ugu Soup

When it comes to the pumpkin, most people think of its vibrant orange flesh and the tasty recipes it can create. However, many overlook the incredible versatility and potential of the entire pumpkin plant.  

From its robust stem to its nutritious seeds, every part of the pumpkin can be utilized in the kitchen, reducing waste and unlocking a world of culinary possibilities. Discover ways to fully utilize the pumpkin plant and indulge in some delicious recipes while you're at it.

From Stem to Seed Embracing the Whole Pumpkin Plant in Your Kitchen

Cooking the Pumpkin Stem and Leaves

Don't discard the pumpkin stem and leaves! They can be transformed into delicious and nutritious additions to your meals. The tender pumpkin leaves, known as Ugu in Nigerian cuisine, can be used in soups, stews, or stir-fried dishes. They are packed with vitamins and minerals, adding a vibrant touch to your culinary creations. On the other hand, the pumpkin stem can be sliced, steamed, or sautéed to create a unique and tender vegetable side dish.

Recipe for Ugu Soup with Pumpkin Leaves

Ingredients:

5 handfuls chopped pumpkin leaves 

3 cups spinach

1 large onion, diced

2 garlic cloves, crushed

1/2 teaspoon ground ginger 

4 cups vegetable stock

Salt and pepper to taste

Directions:

Wash and chop the pumpkin leaves and spinach. In a pot, sauté the chopped onion, garlic, and ginger until fragrant. Pour in the stock or broth and bring to a simmer. Add the chopped pumpkin leaves and spinach. Season with salt and pepper. Simmer until the vegetables are tender, 5 minutes.

Cooking the Pumpkin Flesh

While pumpkin flesh is commonly used in pies and soups, there are countless other ways to incorporate this nutritious ingredient into your cooking. Roasting pumpkin slices with a drizzle of olive oil and your favorite spices can result in a delicious side dish. Pureeing the cooked pumpkin flesh can create a smooth and creamy base for sauces, dips, or even pumpkin butter.

Recipe for Spiced Roasted Pumpkin Wedges

Ingredients:

Pumpkin flesh cut into wedges

Olive oil

Salt, pepper, and your favorite spices, such as cinnamon, paprika, or cumin

Directions:

Preheat the oven to 400°F (200°C). Place the pumpkin wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and your chosen spices. Toss the wedges to evenly coat them. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized. Serve as a delightful side dish or snack.

Using the Pumpkin Seeds

Pumpkin seeds are a treasure trove of nutrition and can be used in various ways. They can be roasted and seasoned as a standalone snack, sprinkled over salads for added texture and flavor, or used as a crunchy topping for soups and baked goods. You can also grind them into a fine powder and incorporate them into homemade granola bars, energy balls, or as a coating for chicken or fish.

Recipe for Spiced Roasted Pumpkin Seeds

Ingredients:

Pumpkin seeds cleaned and dried

Olive oil or melted butter

Salt, spices, or seasonings of your choice, such as chili powder, garlic powder, or cinnamon

Directions: 

Preheat the oven to 350°F (175°C). Toss the cleaned and dried pumpkin seeds with olive oil or melted butter. Add salt, spices, or seasonings according to your taste preferences. Spread the seasoned pumpkin seeds in a single layer on a baking sheet. Roast in the oven for about 15-20 minutes or until golden brown and crispy. Let them cool before enjoying this nutritious and addictive snack.

The next time you bring home a pumpkin, consider embracing the whole plant and utilizing its various parts in your culinary adventures. Each component of the pumpkin plant, the pumpkin stem, leaves, flesh, and pumpkin seeds, offers unique flavors, textures, and nutritional benefits.

By incorporating these three recipes into your repertoire, you can enjoy the full potential of the pumpkin and minimize waste in your kitchen. So, get creative, experiment with these recipes, and unlock the delicious possibilities of the entire pumpkin plant.

Explore the remarkable adaptability of the entire pumpkin plant by cooking its stem, leaves, flesh, and seeds.

Throughout history Ancient Egypt culturally valued cheese makers and the cheese-making process.

The origin of cheese making, its relationship to ancient Egypt, and its cultural significance. However, in ancient Egypt, cheese held immense cultural significance and was considered a staple food item. Skilled artisans known as sewet played a vital role in the cheese-making process, processing milk from domesticated animals into various types of cheese. 

Cheesemaking was not only a means of preserving milk but also a way to honor the deceased, as cheese and other food items were commonly included as offerings in tombs, believed to assist the departed in the afterlife. The discovery of cheese making and its subsequent cultural significance have left a profound impact on human culinary history, becoming a beloved and versatile food that continues to be enjoyed worldwide to this day.

In ancient cultures, including ancient Egypt, cheesemaking held a special significance beyond its practical value as a source of nutrition. It became intertwined with rituals and beliefs surrounding death and the afterlife. As an essential part of burial practices, cheese and other food items were offered as funerary goods to honor the deceased and ensure their well-being in the afterlife. 

The inclusion of cheese in burial offerings was a reflection of its cultural importance and symbolic meaning. These offerings were carefully selected to provide sustenance and comfort to the departed on their journey to the realm of the spirits. 

The act of offering cheese and other foods symbolized a continuation of life after death and the care taken to ensure a smooth transition into the afterlife. For the ancient Egyptians, cheesemaking was not just a culinary craft but also a sacred tradition that connected the living and the dead, emphasizing the cyclical nature of life and the enduring legacy of their loved ones in the realm beyond.

The origin of cheese making is ancient and not precisely known. Early humans were resourceful and curious about food preparation.

The origin of cheese making is an ancient practice, and while the exact time and place of its discovery remain uncertain, it is clear that early humans were curious and resourceful when it came to food preparation. The process of cheese-making likely emerged through a combination of accidental observations and experimentation by these early humans.

Imagine ancient communities that depended on milk as a valuable source of nutrition. In their quest to find ways to preserve and make the most of this precious resource, early humans stored milk in various containers, including bags made from animal hides, while on the move in regions like Ancient Egypt with nomadic and semi-nomadic lifestyles. 

The constant movement and exposure to the heat of the environment could have led to the natural curdling of the milk. Over time, these early humans would have noticed the transformation of liquid milk into solid curds and liquid whey.

Intrigued by this process, they might have tasted the resulting solid curds and discovered that they were not only edible but also had a different flavor and texture compared to fresh milk. This accidental observation likely sparked their curiosity, leading them to explore and experiment further with the process of curdling milk.

Early humans would have tested different techniques, trying various substances or natural enzymes to encourage curdling. Through trial and error, they honed their cheese-making skills, developing methods to curdle milk intentionally and refining the process to create different types of cheese. Over time, these knowledge and skills spread from one community to another, contributing to the development of cheese-making traditions across various regions and cultures. 

There is a lack of written records on cheesemaking from ancient Egypt but cheese and the evidence of cheesemaking in the form of artifacts did.

Many ancient Egyptian written records were made on papyrus, which is a plant-based material. Papyrus is susceptible to decay and deterioration over time, especially in the humid and arid conditions of Egypt. 

As a result, much of the written documentation on various subjects, including cheesemaking, might not have survived to the present day. Cheesemaking in ancient Egypt dates back to around 2000 BC; Egyptian cheesemaking is depicted in tomb murals from approximately 2000 BC. These murals provide valuable visual insights into the cheese-making process during ancient times.

One of the most famous examples of such a mural is from the tomb of Ti, also known as the Mastaba of Ti, in Saqqara, Egypt. Ti was an Egyptian high official during the 5th Dynasty of the Old Kingdom. In his tomb, there is a scene that shows various agricultural and food production activities, including cheesemaking.

The survival of organic material, such as cheese or evidence of cheesemaking in the form of residues or artifacts, can be attributed to favorable preservation conditions. Certain archaeological sites, particularly in desert environments, can preserve organic material exceptionally well. 

For instance, the dry climate of Egypt, combined with the sealing properties of tombs, helped in the preservation of organic residues found in pottery or other containers that were used in cheesemaking.

The discovery of this cheesemaking scene has contributed significantly to our understanding of the importance of dairy products in ancient Egyptian cuisine and their sophisticated food processing techniques. 

Climate in 2000 bc Egypt for herding and milking cattle for cheese-making

Some cattle herding practices in ancient Egypt were nomadic or transhumant in nature. Nomadic herding involved moving cattle to different grazing areas in search of fresh pasture, while transhumant herding involved seasonal migration between higher and lower elevations to take advantage of different grazing opportunities.

The climate of ancient Egypt, with its warm temperatures, reliable water source, and fertile land, provided favorable conditions for cattle herding and milking. Cattle were a valuable resource in ancient Egyptian society, providing not only milk but also meat, leather, and labor for agricultural tasks.

The annual flooding of the Nile River deposited nutrient-rich silt on the floodplain, creating fertile pastureland for grazing animals. This abundant vegetation would have provided ample food for cattle, making it possible for them to produce milk for cheese-making.

Ancient Egyptians were buried with food and in some cases cheese

In ancient Egyptian burial practices, it was customary to include various items and offerings that were believed to assist the deceased in the afterlife. In ancient Egypt, cheese making was a significant craft practiced by skilled artisans known as sewet. 

These cheese makers held an essential role in society, as cheese was a staple food item and a valuable source of nutrition. The process of cheese-making required expertise and knowledge of various techniques to curdle and preserve milk.

The sewet were responsible for processing milk from various domesticated animals, such as cows, sheep, and goats, into different types of cheese. They would have been part of the workforce or skilled laborers in the agricultural and food production sectors of ancient Egyptian society.

The ancient Egyptians had a strong belief in an afterlife, and they thought that the deceased would continue to exist in a realm similar to the earthly one. To ensure a smooth transition to the afterlife and provide for the needs of the sewet deceased in the hereafter, tombs were filled with a variety of objects, food, and personal possessions to continue making cheese in the afterlife.

These offerings, known as funerary or burial goods, were intended to provide sustenance, comfort, and enjoyment in the afterlife. Common items included food, water, clothing, furniture, jewelry, and personal belongings. The specific items included in tombs could vary based on the individual's social status, wealth, occupation, and beliefs.

Offerings of bread, beer, wine, meat, fruits, vegetables, and in some cases other foodstuffs such as cheese were common, as they were considered essential for the nourishment and pleasure of the deceased in the afterlife.

Different Types of Cheeses Made by Ancient Egyptians

Drawing from the abundant resources of the Nile Valley and their deep understanding of milk processing, the ancient Egyptians honed their cheesemaking skills, crafting a rich variety of cheese types. Whether it was the crumbly texture of hard cheeses for long-term storage or the creamy softness of fresh cheeses for immediate consumption, their mastery extended to tailoring cheese varieties to meet their nutritional needs and taste preferences. 

Cheese held such cultural significance that it became an integral part of religious ceremonies and offerings, exemplifying how this ancient craft transcended mere sustenance and became interwoven with the fabric of their society.

One common form of cheese was fresh cheeses, such as feta or labneh, are made by simply draining the whey from the curds without pressing or aging. Soft cheeses were typically made by coagulating the milk with acid or by allowing it to naturally sour and then draining the whey to obtain curds. These cheeses have a mild flavor and a creamy texture.

In ancient Egypt, making hard cheeses would have involved a process similar to the methods used in modern cheese making, though with some differences in equipment and techniques. The production of hard cheeses typically requires coagulating the milk, separating the curds from the whey, pressing the curds, and then aging the cheese for an extended period. 

If you're a fan of delightful and tantalizing cinnamon flavors, you're going to adore Senegal's Cinnamon Chicken recipe.

Cooking with cinnamon adds a delightful and aromatic touch to traditional African dishes, infusing them with warm and exotic flavors that elevate the culinary experience.

Explore More Senegalese Food & Culture

• Senegalese Seafood Okra Soup
• Senegalese Cooking Traditions
• African Groundnut Spice
• Iconic Dishes of Africa
• Lake Retba and Senegal Culture

Senegal Cinnamon Chicken is a culinary masterpiece that effortlessly combines the aromatic allure of cinnamon with an array of enchanting spices and herbs like ginger, garlic, and cilantro.

Whether you're seeking a quick and satisfying weeknight meal or planning a special gathering, this dish is sure to impress.

Cinnamon, with its warm and sweet essence, holds a special place in the hearts of those who appreciate its remarkable taste. It's a versatile spice that effortlessly enhances both sweet and savory creations.

When infused with chicken, cinnamon imparts a captivating layer of flavor that perfectly complements the inherent richness of the meat.

Pairing it with other spices like cumin, coriander, and a touch of cayenne pepper, as seen in the Senegal Cinnamon Chicken recipe, elevates the dish to a whole new level of deliciousness.

We Love Cinnamon Chicken

Ingredients.

4 bone-in chicken thighs

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 can (14.5 oz) diced tomatoes, undrained

1/2 cup chicken broth

1/4 cup chopped fresh cilantro

Salt and pepper, to taste

Directions.

Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 4 minutes per side.

Remove the chicken from the skillet and set aside. Preheat oven to 375°F (190°C). Add the onion to the skillet and cook until softened about 5 minutes. Add the garlic and ginger and cook for an additional minute.

Stir in the cumin, coriander, cinnamon, and cayenne pepper and cook for another minute. Add the diced tomatoes with their juices and chicken broth, and bring to a simmer.

Add the chicken back to the skillet and spoon some of the sauce over the chicken. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with fresh cilantro before serving.

Calling all cinnamon lovers who crave quick and exciting culinary adventures.

Get ready to tantalize your taste buds with the sensational Senegal Cinnamon Chicken recipe. Hailing from the heart of West Africa, this dish is a delightful fusion of aromatic spices, fragrant herbs, succulent bone-in chicken thighs, diced tomatoes, and flavorful chicken broth. And the best part? It's a breeze to prepare.

To kick off this culinary delight, simply brown the chicken in a skillet, letting the enticing aromas waft through your kitchen. Then, gather all the ingredients together in that same pan, and pop it into the oven.

Sit back and relax as the magic unfolds, with the flavors mingling and melding into a symphony of deliciousness. Before you know it, you'll have a mouthwatering meal fit for any occasion, whether it's a busy weeknight dinner or a special gathering with loved ones.

So, cinnamon enthusiasts and adventurous foodies, embrace the ease and excitement of Senegal Cinnamon Chicken. Let your taste buds embark on a flavor-packed journey that will leave you craving more.

Nyimo and egg is a traditional dish from Zimbabwe that is made with boiled ostrich eggs and roasted groundnuts. 

Ostrich and chicken egg comparison

In Zimbabwe, ostrich eggs are used in a dish called nyimo and egg, which is made by boiling the eggs and serving them with roasted groundnuts and a type of legume called nyimo. The legume called nyimo is traditionally served alongside this dish, but it may be difficult to find outside of Africa. If you can't find nyimo, you can substitute another type of legume, such as chickpeas or black-eyed peas.

Ostrich eggs are consumed in various parts of Africa, particularly in Southern and Eastern Africa, where ostrich farming is practiced. In some countries, ostrich eggs are considered a delicacy and are consumed as part of traditional meals or used in various recipes.

One Ostrich Egg Is Bigger than 24 Chicken Eggs

Ostrich eggs are much larger than chicken eggs, so you may need to adjust the cooking time accordingly. Also, be aware that ostrich eggs have a higher yolk-to-white ratio than chicken eggs, so they can be richer and creamier in flavor. Ostrich eggs are the largest eggs of any bird species in the world. They can weigh up to 3-4 pounds and are about 6 inches in diameter. 

The color of an ostrich egg shell can vary depending on the region where the ostriches are raised. Eggs from some regions may have a darker, more mottled appearance, while others may be a lighter, more uniform color.

Ostrich egg shells are incredibly strong and can withstand a lot of weight and pressure without breaking. In fact, they are so strong that they are sometimes used as building materials in parts of Africa.

Ostrich egg shell

How to crack an Ostrich egg shell.

Cracking an ostrich egg shell can be a bit different from cracking a chicken egg, due to its much larger size and thicker shell. Here are the steps to crack an ostrich egg shell:

First, use a sharp knife or cleaver to make a small hole in one end of the egg. Be careful not to make the hole too big, as you don't want to damage the yolk or egg white inside.

Once you have made a small hole, use a skewer or toothpick to enlarge the hole slightly. This will allow the air to escape as you crack the egg, making it easier to open.

Hold the egg over a bowl or container and use your hands to gently tap the egg around the circumference, making small cracks in the shell as you go.

Continue tapping the egg around the circumference until you have made a full circle. Then, use your fingers to gently pull the two halves of the shell apart.

If the egg doesn't come apart easily, you can use a butter knife or other thin tool to gently pry the two halves apart.

Once you have opened the egg, use a spoon or ladle to scoop out the yolk and egg white.

Remember to be careful when cracking an ostrich egg shell, as they are much larger and heavier than chicken eggs and can be difficult to handle. It's a good idea to wear gloves or use a towel to protect your hands while cracking the egg.

Cooking breakfast

Simple Ostrich Egg Recipe for Nyimo and Eggs

Nyimo and egg is a traditional dish from Zimbabwe that is made with boiled ostrich eggs and roasted groundnuts. The dish is typically served as a snack or side dish and is popular in rural areas of the country.

Ingredients:

1 ostrich egg

1 cup roasted groundnuts (substitute chickpeas)

Salt to taste

Directions:

Place the ostrich eggs in a large pot and cover with water. Bring the water to a boil and then reduce the heat to a simmer.

Allow the eggs to simmer for about 45 minutes to 1 hour, or until they are fully cooked. You can test the eggs for doneness by inserting a toothpick or skewer into the center - it should come out clean when the eggs are cooked through.

Remove the eggs from the pot and allow them to cool slightly. Then use a large knife or cleaver to crack open the shells and remove the eggs.

Cut the boiled eggs into slices or chunks and place them in a serving dish.

In a separate bowl, crush the roasted groundnuts into small pieces. Then sprinkle the groundnuts over the eggs.

Add salt to taste, and then mix the eggs and groundnuts together gently.

Did you know?

Nyimo, also known as bambara groundnut, is a type of legume that is widely grown and consumed in parts of Africa. Nyimo is a good source of protein, fiber, and various vitamins and minerals, including iron and calcium. It can be eaten fresh or dried, and is often used to make porridge, cakes, and other traditional dishes. Nyimos taste like chickpeas.

Also, Did You Know? An ostrich egg is heavier than a basketball (up to 5 pounds vs 1.3 pounds) and its shell is so strong you could stand on it without breaking it. One ostrich egg equals about 24 chicken eggs.

Comparing Southern African boerewors and USA sausages taste and a recipe for meat lovers. 

If you love sausages, you will love boerewors. It is a type of encased meat product that originated in South Africa and is popular across Southern Africa. Boerewors is not just any meat, it has a unique flavor and texture that sets it apart from other sausages around the world. Today we will compare boerewors with sausages from the United States and see what makes them different but the same.

Boerewors is an Afrikaans word that means farmer's sausage. It is made from coarsely ground beef, pork, or lamb, mixed with spices such as coriander, allspice, nutmeg, cloves, and black pepper. 

The meat mixture is stuffed into hog casings and shaped into a continuous spiral that can be up to a foot in diameter. Boerewors is usually cooked on a grill or a barbecue and served with a cornmeal porridge called pap or a tomato and onion relish. Boerewors are also eaten as a snack or a sandwich, similar to a hot dog.

Sausages from the United States of America are more diverse and varied than boerewors. They can be made from different types of meat, such as beef, pork, chicken, turkey, or even seafood. They can also have different seasonings, such as garlic, sage, fennel, paprika, cumin, or cheese. 

Some common types of sausages from the USA are breakfast sausage, Italian sausage, Polish sausage, bratwurst, chorizo, andouille, and kielbasa. Sausages from the USA are usually cooked by frying, baking, boiling, or grilling and served with various sauces, bread, vegetables, or salads.

One of the main differences between boerewors and sausages from the USA is the texture. Boerewors have a crumbly and coarse texture due to the large chunks of meat and fat in the sausage. Sausages from the USA have a smoother and finer texture due to the finer grinding of the meat and the addition of fillers or binders such as breadcrumbs or eggs. 

Another difference is the flavor. Boerewors have a distinctive flavor that comes from the coriander and vinegar in the spice mix. Sausages from the USA have more varied flavors depending on the type of meat and seasonings used.

Boerewors and sausages are a meat lovers dream to eat in recipes sandwiches or on their own. 

Both boerewors and sausages are delicious and satisfying foods that are enjoyed in many ways. They are both part of the culinary heritage and culture of their countries and regions. Whether you prefer boerewors or sausages you can always try something new and expand your palate by tasting different kinds of sausages from around the world.

Boerewors is a traditional South African sausage that is often enjoyed as a staple at barbecues and social gatherings. It is made from coarsely ground beef, pork, or lamb mixed with a blend of spices like coriander, cloves, and nutmeg. The sausage is typically formed into long, thick coils and grilled or cooked over an open flame. Boerewors is known for its robust flavor and juicy texture.

Similarly, the sausage is a popular food item in the United States, with various regional variations and flavors. It is typically made from ground meat, such as pork, beef, or a combination, mixed with spices, herbs, and sometimes additional ingredients like cheese or vegetables. Sausages in the United States are often grilled, pan-fried, or smoked. 

Boerewors and sausages are similar in some ways, but different in others. They both reflect the culture and history of their origin countries. They both offer a variety of tastes and textures for meat lovers. They both can be enjoyed on a sunny day with friends and family. Both boerewors and sausage are versatile and delicious meat products that can be enjoyed on their own, in sandwiches, or as a part of other recipe dishes.  

Homemade breakfast Boerewors sausage patties.

Homemade breakfast Boerewors sausage patties are easy to make. In South Africa, Boerewors are traditionally cooked over coals as part of a barbecue, or fried in a pan on the stove inside casings to make link sausages. Today we are making Boerewors sausage patties instead of links.

It is essential to know the difference between minced meat and ground meat when making South African Boerewors. Boerewors uses minced meat and not ground meat. Minced meat is meat that is chopped up very finely; ground meat is more pulverized since it is put through a meat grinder possibly with other fillers such as fat, soybeans, and water to bulk the ground meat up.

The word Boerewors is literally translated to farmer’s sausage in the Dutch Afrikaans language and is a traditional South African sausage. The spice coriander and cloves define Boerewors' taste. Serve in between two slices of bread, mushrooms, tomatoes, cheese, and eggs for the ultimate Boerewors breakfast sandwich.

Boerewors Sausage Patty Sandwich

Breakfast Boerewors sausage patties ingredients and directions.

Ingredients.

1/2 pound minced beef.

1/2 pound minced pork.

1/4 cup white vinegar.

1 tablespoon ground coriander.

1 1/2 teaspoons coarse salt.

1/2 teaspoon ground cloves.

1/4 teaspoon allspice.

1/2 teaspoon freshly ground black pepper.

1 1/2 teaspoons coarse salt.

2 large chicken eggs.

2 teaspoons vegetable oil.

Directions.

Mix together the beef, pork, and spices in a large bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.

Divide the Boerewors mixture into eighths and shape each portion into a 2 1/2-inch disk.

Heat a skillet over high heat with the oil. Fry the Boerewors on both sides until completely cooked through and golden brown, about 4 minutes per side. 

Drain and serve in between two slices of bread, mushrooms, tomatoes, cheese and eggs for the ultimate Boerewors breakfast sandwich.