Cassava Was first introduced by the Portuguese in the 1800’s into Congo basin. It is a perennial woody shrub with an edible root, which grows in tropical and subtropical areas of the world. It is used in abundance in various parts of Africa especially in western, central, and southern Africa.

Maize Brought to Africa in the 1500’s, corn is consumed daily by Africans all over the world. 50 types of corn exists, but the most common types are yellow, white, and red. All parts of the maize crop is utilized for food and non-food purposes.

Potato Potatoes are very favorable due to the fact that it is high in protein and very resistant to various diseases and pests. Originally from new world and brought to Africa during colonization by Europeans. Today there is a wide variety of potatoes which is approximately over 1,000 types.

Plantain Plantains originated and were first cultivated in Southeast Asia. They arrived in Africa during the first Millennium AD and are a members of the banana family. They are starchy, low in sugar and are grown in tropical climates.

Rice Rice constitute a major part of the African diet. It originated in Asia and was cultivated in Africa for 1,500 years. The domestication of rice was one of the most important development that led to the development of civilizations in Africa and rice grown in low land.

Sources
World Watch. "Africa's Indigenous Crops." World Watch Institute (n.d.): n. pag. 2011. Web. Office,

IITA Communication. Crop - IITA. N.p., n.d. Web. 26 Jan. 2017.

From Africa to our Stomachs:

Rice- Katelyn

Corn- Kenny

Cassava - Sarah

Wheat- Priscila

Moroccan CousCous

DIRECTIONS

Spices
1teaspoon turmeric
1teaspoon pepper
2teaspoons ginger
1teaspoon cumin
1pinch saffron
1teaspoon paprika
2teaspoons salt
1teaspoon coriander
Stew
2lbs lamb or 2 lbs chicken
2tablespoons olive oil
1teaspoon minced garlic
1onion, chopped
4cups water
1cup tomato sauce
1⁄2red bell pepper, minced
2carrots, quartered
1zucchini, quartered
1yellow squash, quartered
1medium potato, peeled and quartered
1(16 ounce) can chickpeas
Caramelized Onion Topping
1onion, minced
2tablespoons olive oil
3⁄4cup brown sugar
1 teaspoon cinnamon
Couscous
2cups dry couscous
3cups water
4 teaspoons chicken base
1⁄4cup butter

Instructions:

Mix all spices in a dish and set aside.
Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
Add onion and garlic. Sauté for 5 more minutes.
Add water, spices, and tomato sauce. Cook for 5 minutes.
Add carrots and potato pieces. Cook for 10 minutes.
Add zucchini and bell pepper to stew. Cook for 20 minutes.
Add the chickpeas and cook last 5-10 minutes.
Meanwhile, prepare onion topping. Sauté onions to a light brown color.
Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
Boil the water for couscous. Add chicken base and butter.
Add couscous. Make sure this is the last part of the recipe you make.
Once the couscous is added, leave it alone for 5 minutes.
Fluff couscous with fork. Time to eat!
Serve any way you like. I plate the couscous and top it with as much or as little stew as I want. Then I add the veggies that I want and top it all off with the sweet onion/raisin topping.

Esmirna, CousCous, and Wheat:

This is typical Moroccan dish and the instructions to do this delicious dish come from a Website that claims to have an original and authentic (and I agree). I chose this recipe because it is my sister’s, Esmirna, favorite meal of all times. CousCous (الكسكس) is made out of wheat;”North African semolina in granules made from crushed durum wheat”. (“Couscous”). Wheat is Originated from Europe, West Asia and North Africa. It is most successfully grown between the latitudes of 30° and 60°N and 27° and 40°S at a temperature of about 25°C. “Wheat is a major diet component because of the wheat plant’s agronomic adaptability, ease of grain storage and ease of converting grain into flour for making edible, palatable, interesting and satisfying foods.” (Curtis)

Dasha. "Moroccan Ramadan Couscous With Meat And Veggies Recipe." Moroccan Ramadan Couscous With Meat And Veggies Recipe - Food.com. Food.com, 13 Mar. 2007. Web. 26 Jan. 2017.

Curtis, B. C. . "Wheat in the world." FAO Corporate Document Respository. Agriculture and Consumer Protection, n.d. Web. 26 Jan. 2017.

"Couscous." Dictionary.com. Dictionary.com, n.d. Web. 26 Jan. 2017.

African Rice and Beans(Waakye)

This traditional Ghanaian dish is a favored comfort food among people all over the African continent. While rice and beans is a popular dish all over Africa, it is prepared differently depending on the region.

Ingredients

½ cup red / palm / or canola oil (I used ½ and ½)
2-3-garlic clove, minced
1 medium onion, diced
1 tablespoon smoked paprika
1 teaspoon dried thyme
½ scotch bonnet pepper or ½ teaspoon cayenne pepper
4 tomatoes diced
2 cups washed long grain rice(I used basmati)
2 cups cooked beans (black, red, black-eyed peas)
4½ - 5 cups chicken broth or water
1-tablespoon salt or more to taste
1-teaspoon chicken bouillon (optional)

Instructions

Heat a saucepan with oil. Then add onions, garlic, thyme, smoked paprika and hot pepper, sauté for about a minute, add tomatoes. Cook for about 5-7 minutes.
Stir in rice to the pan; continue stirring for about 2 minutes.
Then add beans , 4½ cups of chicken stock/water, bring to a boil reduce heat, and simmer until rice is cooked, about 18 minutes or more. Adjust for salt and pepper. You have to stir occasionally to be preventing any burns.
Serve warm with chicken, stew or vegetables

More about rice:

Originates from Asia and Africa originally in swampy lowlands.
Began growing along the Nile.
Gradually spread from the Mediterranean to North Africa via the Niger river.
Fairs well in wet/flooded climates along rivers, etc.
Africa consumes around 11.5 million tons a year of rice.

Source: http://www.africanbites.com/african-rice-and-beanswaakye/

Oteng, J.W., and R. Sant'Anna. "Rice Production in Africa: Current Situation and Issues." International Rice Commission Newsletter Vol. 48. Agriculture and Consumer Protection, n.d. Web. 26 Jan. 2017

CASSAVA LEAF STEW

This daily stew is very popular in countries in West Africa, like Sierra Leone and Liberia. Most families will eat this dish more than once or twice a week. It is cassava based, which is a staple in West Africa.

Serves: 4

Preparation time: 25minutes

Cooking time: 60

Ingredients:

300g cassava leaves, pounded

300g beef (or other meat), wash and cut into cubed
3-4 tablespoons of peanut butter
200 ml palm oil
1 fish, any of your choice (tilapia or mackerel)
2 onions, finely chopped
3 fresh okra, finely chopped
Hot or chili Pepper, to taste
2 bouillon cubes (or Maggi cubes)
2 tablespoons crayfish, ground
4 cups water (1l)
Salt, to taste

Instructions:

Step 1: In a cooking pot, add the meat, fish, salt and 2 cups of water. Then bring it to boil for 10 minutes or until the fish is cooked.

When the fish is done, remove it from the pot. Let it cool down and remove the bones from fish and set aside.

Step 2: Add the cassava leaves** in the pot. Let it simmer for 5 minutes and add another cup of water and peanut butter in the sauce.

Step 3: Pour the palm oil in the sauce and add onion, chili pepper and bouillon cubes. Then simmer for 30 minutes on medium heat.

Step 4: Return the fish in the pot and salt to taste.

Step 5: Add the crayfish and okra. Stir well and cook for 15 minutes. Do not forget to stir occasionally until done.

Step 6: Serve with rice.

**More about Cassava:

Originated in the New World in 4,600 B.C. and was brought to Africa.
Cassava was introduced to Africa by Portuguese traders from Brazil in the 16th century.
Nigeria is now the top producer of the Cassava.
Is one of the biggest nutritional providers for West Africa.
Cassava is the third largest source of food behind rice and corn.
This is a starchy root that is rich in carbohydrates.

Sources:

"Cassava Leaf Soup." Immaculate Bites. N.p., 27 Jan. 2014. Web. 24 Jan. 2017.

"Cassava Leaves Recipe." African Recipes. N.p., n.d. Web. 24 Jan. 2017. http://www.kadiafricanrecipes.com/cassava-leaves.html

"Cassava nutrition facts and health benefits." Nutrition And You.com. N.p., n.d. Web. 24 Jan. 2017.http://www.nutrition-and-you.com/cassava.html

Stuiwe Pap

Pap is a stiff porridge prepared with maize meal and is the most dominant staple in most of Southern Africa. Some may refer to it as another version of mealie pap. There’s an isidudu, a soft porridge with a somewhat pourable consistency thenwe have umphokoqo /krummel pap/ phuthu with a coarse consistency. The cooked pap is usually served with stews, potjiekos, wors, mashonza, or lamb chops.

Ingredients:
1L boiling water
75ml cold water
125ml (½ cup) maize meal
350ml maize meal

How to prepare it:
Transfer the boiling water to a medium sized saucepan.
Make a paste with cold water and 75ml maize meal.
Add the paste to the boiling water and continue stirring until it boils.
Let simmer for 2 minutes.
Add the 350ml maize meal and stir vigorously with a wooden spoon.
The vigorous stirring is important at this stage to prevent lumping.
Let simmer for 5 minutes and serve hot.

More about Corn/Maize:

Originated from the New World 10,000 years ago and spread to South Africa and Sub-Saharan Africa in the 1500s.
Has only been in Africa for 500 years, but has spread only for the last 100 years.
This is the top nutritional intake of Africa.
This is consumed by roughly 1.2 billion people in Africa whom consume 38 tons a year.

Thuli. "Pap / Stywe Pap / Umqa." Mzansi Style Cuisine. N.p., 11 May 2011. Web. 26 Jan. 2017. http://www.mzansistylecuisine.co.za/pap-stywe-pap-umqa/

Food and Agriculture of Africa and African People

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Thursday, January 26, 2017

Crops of Africa, Redub the Audio

Recipes from the African Continent

Spices

Stew

Caramelized Onion Topping

Couscous

African Rice and Beans(Waakye)

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