Food in Nigeria – Jollof Rice

Jollof rice, also called ‘Benachin’ meaning one pot in the Wolof language , is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region, Nigeria. There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.

The dish consists of easy cook or basmati rice, tomatoes, and tomato paste, onion, salt, spice (such as nutmeg, ginger, Scotch bonnet, cumin) and chilli pepper. We can use optional ingedients such as vegetables, meats, and fish.

The cooking method for Jollof rice begins with using oil  to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding stock ; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange colour from the mixture. It can be served with cooked meat, chicken, fish,or vegetables separately on the plate or they can be stirred in at the end.

Food in Kenya – Mandazi

Mandazi  (also spelled as Ruwaid or Fahad, called mahamri when made with coconut milk)are a form of fried bread  that originated in Eastern Africa in the Swahili coastal areas of Kenya and Tanzania. It is still popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.

Mandazi are similar to doughnuts  having a little bit of a sweet taste which can be differentiated with the addition of different ingredients. However; they are typically less sweet than the usual style of doughnuts  and are served without any glazing or frosting, They are frequently made triangular in shape (similar to samosas), but are also commonly shaped as circles or ovals. When cooked, they have a “fluffy” feeling and texture to them.

Mandazi are made by briefly cooking the dough in cooking oil. The ingredients typically used to make mandazi include water, sugar, flour, yeast, and milk . Coconut milk  is also commonly added to add a little bit more of a sweet taste. When coconut milk is added, mandazi are commonly referred to as mahamri or mamri. Ground peanuts and almonds, among other ingredients, can also be used to add a different flavor.

After being cooked, they can be eaten warm or left to cool down. Mandazi are popular, as they can be eaten in accompaniment with many things. Mandazi are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner. Mandazi are also commonly eaten with tea or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit flavored, can be used to add various tastes.  Mandazi can also be eaten as a dessert  after a meal where it is often served with powdered or cinnamon sugar to add sweetness.

 

Food in South African – Biltong

Biltong is a variety of cured  meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game  meats to fillets of ostrich  from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats.

The typical ingredients, taste and production processes differ, the main difference being that biltong is usually thicker (from cuts up to 1″ (25 mm) thick), while jerky is rarely more than 1/8″ (3 mm) thick. Also, biltong does not have a sweet taste.The word biltong is from the Dutch  bil (“rump”) and tong (“strip” or “tongue”).

Indigenous South African peoples such as the Khoikhoi developed a preparation method to preserve meat without refrigeration. After European settlers (Dutch, German, French) arrived in southern Africa in the early 17th century, they learned how to cure and dry meat from the indigenous South Africans. Preparation involved applying vinegar and rubbing the strips of meat with a mixture of salts and spices including pepper and cloves.

The need for preservation in the new colony was pressing. Building up herds of livestock took a long time but with indigenous game in abundance, traditional methods were available to preserve large masses of meat such as found in the eland  in a hot climate. Iceboxes and fridges  had not been invented yet.

The most common ingredients of biltong are:

• Meat
• Black pepper
• Corainder
• Salt
• Sugar or Brown sugar
• Vinegar

Modern-day ingredients sometimes added include: balsamic vinegar or malt vinegar, dry ground chilli peppers, nutmeg, garlic,bicarbonate of soda, Worcestershire sauce,  and onion powder.