African folktales, with their rich storytelling traditions, serve as powerful tools for understanding the impacts of Post-Traumatic Slave Disorder.

Short Post-Traumatic Slave Disorder African Folktale

The African folktale The Chains of the Past teaches important lessons about resilience, healing from the trauma of slavery, and the significance of confronting and understanding African history. Post-Traumatic Slave Disorder refers to the feelings of sadness and hurt experienced by people due to the historical slavery experiences of their ancestors, such as forced labor and unfair treatment. These emotions can persist within families for generations, despite the events occurring long ago.

Post-Traumatic Slave Disorder African Folktale: The Chains of the Past 

A wise old tortoise named Tiko was in a small village in Mozambique. He often told the story of a great eagle, Majani, who had been captured and caged by a cruel hunter. Though Majani eventually escaped, the weight of the invisible chains lingered, causing him to fear flying high again. The villagers understood this as a symbol of how past traumas can bind the spirit, even when the physical chains are gone. 

Years later, a young girl named Amara listened to Tiko’s tale and felt a deep stirring within her. She sought out the mystical healer, Mbuyu, who lived in the forest. Mbuyu taught her that just as Majani had to confront his fears to soar again, so too must the people confront their history. Through rituals of remembrance and healing, Amara learned to help others release the invisible chains of their ancestors’ pain, fostering resilience and hope in her community. 

As Amara grew, she became a respected elder. One day, she gathered the villagers and shared stories of both Tiko and her journey with Mbuyu. She spoke of how they transformed the pain of the past into a circle of strength. Through shared stories and collective healing, the community learned to soar like Majani, free from the shadows of their ancestors' chains, and they passed on this wisdom to future generations, ensuring the cycle of healing continued.

Create a vibrant African food charcuterie board with this curated guide to classic flavors, textures, and cultural meaning. This platter celebrates simple, delicious dishes from across the continent—each one carrying its own history and foodway. For an effortless, balanced board, follow the “3–3–3–3 Rule”: three cheeses, three meats, three starches, and three accoutrements.

Our African Food Charcuterie Board highlights beloved regional foods, offering a perfect balance of flavor, texture, and cultural storytelling. It’s a delicious, visually striking way to introduce guests to Africa’s rich culinary heritage.

🌿 Special Feature: The Kola Nut

No African-inspired board is complete without honoring the kola nut—one of West and Central Africa’s most culturally powerful foods. More than a nut, it is a symbol of hospitality, blessing, unity, and ancestral respect.

• Used in ceremonies—marriage, welcoming guests, resolving disputes.
• High natural caffeine—once the base of early cola beverages.
• Shared as a sign of peace—“He who brings kola brings life.”
• Often paired with fruits, spices, and tea on cultural platters.

Learn more about its meaning, history, and symbolism in the Kola Nut Hub.

African Food Charcuterie Board Ideas

Here is a curated selection of foods to build a vibrant, culturally meaningful African food platter:

Our African Food Charcuterie Board selection of curated food provides a blend of flavors, textures, and cultural significance, showcasing the diverse culinary heritage of Africa on a delicious, culturally decadent charcuterie board.

African Food Charcuterie Board Ideas

Here's a curated selection of foods for your stunning African food platter:

African Food Charcuterie Board 

African Charcuterie Board Meats

Biltong is not beef jerky; it is a dried and cured meat snack popular in South Africa, Namibia, and Zimbabwe. It is typically made from beef, game, or ostrich meat.

Droëwors are dried sausages from South Africa, made from beef or game meat and flavored with coriander seeds.

Suya is a famous Nigerian skewered meat, usually beef or chicken.

African Food Charcuterie Board 

African Cuisine Platter Cheese Selections

Lebna is a type of strained yogurt cheese, thick and spreadable, commonly found in countries like Egypt and Libya.

Ayibe is an Ethiopian fresh cheese, mild and crumbly, often used in salads.

Wara is a West African cheese made from cow's milk or soymilk, similar to tofu in texture.

Breads and Crackers

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 to soak up the flavor.

Chapati is a flatbread from East Africa, perfect for wrapping or dipping.

Injera is an Ethiopian and Eritrean sourdough flatbread, spongy in texture, used to scoop up other foods.

Khobz is a Moroccan round bread, slightly crusty and perfect for spreading or dipping.

Funge is a traditional and authentic side dish commonly served with classic Angolan stews, but you can dip your funge in a spicy dip.

Making fufu

Fruits and Nuts

Kola Nuts are a cherished and revered ancient nut plant that is culturally very important for West and Central tribes in traditional ceremonies, special events, and welcoming visitors. Kola nut has natural sweetness as well as lots of caffeine.

Learn more in the Kola Nut Hub, where West African hospitality traditions are explored in depth.

Baobab Fruit, either dried or as a powder, is known for its tangy flavor and high nutritional value.

Tiger Nuts or Chufa is a traditional snack in West Africa, chewy and slightly sweet.

Umkhiwa salted figs with honey is a fruit popular on African food charcuterie boards.

Greens and Herbs

Black-eyed pea leaves have a tender texture and a mild, slightly sweet flavor. 

Raw sorrel is a leafy green herb with a tangy, lemon-like flavor. Blueberry farmers are familiar with the plant because it thrives in the same conditions under which blueberries are cultivated.

Young okra is delicious raw. Young tender okra is soft and ideal for eating raw or cooked, while large old okra is tougher and more fibrous.

Spreads and Dips

Harissa is a spicy Tunisian chili paste, great for adding a kick to meats and pieces of bread.

Peanut Sauce is common in West African cuisine, rich and savory, perfect for dipping meats or breads.

Zaalouk is a Moroccan eggplant and tomato dip, flavorful and slightly smoky.

African Pickled and Preserved Items

Atchar is a South African pickled relish, usually made from green mangoes.

Chakalaka is a South African vegetable relish that is spicy and tangy and often served cold.

Pickled Lemons are common in North African cuisine, adding a tangy, citrusy note.

Banana Beer

African Cuisine Platter Sweets

Koeksisters is a South African sweet, syrup-coated doughnut that is sticky and delicious.

Sesame Brittle, also known as Nougat, is crunchy and sweet, popular in many African regions.

Coconut candies are sweet and chewy and are enjoyed in coastal parts of Africa.

African Food Charcuterie Board Beverages

Madila from Botswana is a traditional fermented milk product, thick and similar to yogurt cheese, used in various dishes.

Rooibos Tea is a South African herbal tea that is naturally sweet and caffeine-free.

Hibiscus Tea, also known as Bissap, is popular in West Africa, tart and refreshing, often served cold.

Rwanda is famous for Urwagwa or Banana-beer served in traditional containers. Urwagwa is a local Rwanda banana beer brew made out of crushed banana nectar.

Ginger Beer is a famous African drink with spicy and sweet notes. This non-alcoholic beverage is common in nearly every African country.

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

Your friends think your chicken wing game is boring; enhance your wing game by crafting a delectable glaze that blends the robust and comforting flavors of South African Rooibos tea and honey.

Red Bush South African Chicken Wings

Elevate your chicken wings by preparing a delicious glaze that combines the rich and comforting flavors of South African Rooibos red tea with the natural sweetness of honey. The aromatic Rooibos red tea brings a unique depth of flavor, while the honey adds a delightful sweetness, resulting in a sticky and irresistible glaze for your chicken wings.

The word rooibos comes from the Afrikaans language, which means red bush. The red bush in South Africa has herbal and culinary properties. This simple recipe makes crisp, tender chicken wings sing with a perfect sticky rooibos red tea honey glaze.

Red Bush South African Chicken Wings Tea Honey Glaze

Red Bush Tea Chicken Marinade Ingredients

1/4 tablespoon white pepper

1 tablespoon garlic, chopped

1 tablespoon salt

1/2 tablespoon sugar

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

Chicken Wings Ingredients

3 pounds whole chicken wings, washed and patted dry

2 cups vegetable oil

½ cup all-purpose white flour

Rooibos Tea Glaze Ingredients

5 tea bags of Rooibos tea

1 1/2 cups water

1 cup honey

Directions for the Marinade, Chicken Wings, and Rooibos Red Tea Glaze

Honey and Rooibos Tea Glazed Chicken Wings

Marinade Directions

In a medium bowl, combine the ingredients for the marinade; whisk well to dissolve the sugar and salt.

Chicken Wings Directions

Toss the chicken wings in the marinade. Let rest in the refrigerator for at least 30 minutes or up to overnight. When ready to cook chicken wings, in a large pot over medium heat, add enough oil to the pan to fry the chicken. Drain the chicken wings from the marinade and coat them in flour. Fry the wings in small batches over medium heat until cooked through. Allow wings to cool slightly on a wire rack. Right before serving, drizzle over the Rooibos tea glaze.

Rooibos Red Tea Glaze Directions

To make the tea glaze, bring water to a boil in a small saucepan and add the tea bags. Steep tea for 30 minutes, then discard tea bags. Add honey and bring the mixture to a boil; heat until the tea mixture thickens. Allow to cool to room temperature. 

Fufu Made in a Bread Mixer

Using a bread mixer to make fufu is a great idea because it reduces the time and effort for people who lack the stamina to manually pound fufu.

To make fufu, a popular dish with many names in many African countries, people traditionally have to pound starchy ingredients like green plantains using a big mortar and pestle. But now, with modern kitchen tools like bread mixers, making fufu is much easier and less time-consuming. Using a bread mixer helps achieve the right fufu texture without all the hard work, making it a more convenient way to prepare this dish.

Using a bread mixer to make fufu simplifies the process. It offers convenience for individuals short on time or lacking the stamina required for the traditional manual pounding of fufu. Fufu is a popular food in Nigeria traditionally made by pounding boiled root vegetables like plantains, cassava, or yams until they become a smooth, sticky paste. 

The traditional method of pounding fufu is time-consuming and physically demanding. Using a bread mixer significantly reduces the time and effort required. With the mixer's consistent and efficient kneading, you can achieve the desired fufu consistency in a fraction of the time.

Nigerian Plantain Fufu Recipe Made in a Bread Mixer

Ingredients

5 green plantains

2 tablespoons all-purpose flour

1 teaspoon salt

1/4-1/2 cup water

Instructions

To prepare Fufu, start by peeling and evenly cutting plantains and placing them in a large pot. Cover them with water and boil until soft, which usually takes around 20 minutes. Once they are soft, drain the water and transfer the plantains to a mixer. Add salt and flour to the mixer and whip the ingredients until the mixture reaches the consistency of soft dough. Remember that Fufu should be much stiffer than mashed potatoes in texture.

Nigerian Palm Oil Vegetable Stew

Nigerian Palm Oil Vegetable Stew to Eat with Bread Mixer Fufu Recipe Above

Ingredients

2 tablespoons of palm oil 

1 medium onion, finely chopped

3 cloves of garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, diced

1 medium eggplant, diced

1 cup of diced tomatoes 

1 can of red kidney beans, drained and rinsed

2 cups of vegetable broth

2 tablespoons of tomato paste

1 tablespoon of ground crayfish

1 tablespoon of ground cayenne pepper 

1 teaspoon of ground curry powder

1 teaspoon of dried thyme

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Donate to The African Gourmet Food Charity

Instructions

Heat the red palm oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sauté until the onion becomes translucent and fragrant. Stir in the diced red and green bell peppers, carrots, and eggplant. Sauté for a few minutes until the vegetables begin to soften. Add the diced tomatoes, kidney beans, and vegetable broth to the pot.

Incorporate the tomato paste, ground crayfish (if using), cayenne pepper, curry powder, dried thyme, salt, and pepper. Mix well to ensure the spices are evenly distributed. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes until the vegetables are tender and the flavors melded together. Serve with fufu.

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