In celebration of Africa Day, we have put together 5 mouth-watering meals from different countries on the continent. By Ntwenhle Gcabashe Pictures Dylan Swart
1. Lamb and Pumpkin Tagine – Morocco
Prep time: 25 minutes
Cooking time: 70 minutes
Serves: 3–4
- 4 cups cubed lamb
- 3 cups pumpkin, cut into chucks
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cinnamon
- 1 tablespoon chilli powder
- 3 tablespoons (45ml) oil
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 1 tablespoon fresh ginger, finely chopped
- 2 large tomatoes, deseeded and chopped
- 4 cups (1ℓ) chicken stock
- Handful almond nuts, for serving
- Fresh mint leaves, for serving
- Couscous, for serving
- Lemon wedges, for serving
- In a large bowl, mix lamb, pepper, cinnamon and chilli powder.
- Heat oil in a frying pan. Fry onion, garlic and ginger until soft.
- Add lamb. Cook for 10–12 minutes or until well coated.
- Add pumpkin, tomatoes and stock. Simmer for 45–60 minutes or until tender.
- Sprinkle with nuts and mint. Serve with couscous and wedges.
2. Nyama Nemuriwo (Beef Stew mixed with Kale) – Zimbabwe
Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 3–4
- 3 cups stewing beef, cubed
- 1 medium bundle fresh kale, chopped
- 3 tablespoons (45ml) oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 large tomato, chopped
- 2 tablespoons tomato paste
- 1 cup (250ml) beef stock
- Handful fresh parsley, chopped
- Sadza (pap), for serving
- Lime wedges, for serving
- Boil beef for 20 minutes, pour in oil and fry for 5 minutes or until browned.
- Add onion and garlic, and fry for 2 minutes.
- Add tomatoes and fry for 3 minutes. Put in kale, mix and fry for 2 minutes. Add tomato paste and mix. Pour in stock, cover with a lid and cook for 10 minutes or until kale cooked but still green.
- Sprinkle with parsley and serve with sadza and lime wedges.
SEE ALSO: 3 quick meals for cold nights
3. Ting le Kgogo (Sour Sorghum Porridge with Chicken) – South Africa
Prep time: 15 minutes (3 days pre-preparation)
Cooking time: 45 minutes
Serves: 1–2
- 1 cup coarse mabele (sorghum) meal
- 1½ cups (375ml) warm water
- 3 cups (750ml) cold water
- 3 tablespoons butter
- ½ teaspoon salt
- Boiled chicken, for serving
- Basil leaves, for serving
- In a bowl, mix mabele and warm water. Cover with a lid and put in a warm place for 3 days.
- Boil cold water in a large saucepan. Add butter and salt.
- Gradually add mabele while stirring to prevent lumps. Continue stirring until it thickens. Cover and simmer on low heat for about 25–30 minutes.
- Serve with chicken and basil leaves.
4. Sinkwa Sembila (Corn Bread) – Swaziland
Prep time: 25 minutes
Cooking time: 60 minutes
Serves: 3–4
- 1 cup self-raising flour
- 3 cups sweet corn
- 1 tablespoon castor sugar
- Handful fresh chives, chopped
- 4 tablespoons Parmesan cheese, grated
- Salt and pepper
- Stew, for serving
- Blend corn, sugar and chives until smooth.
- Mix flour, cheese and blended mixture. Season with salt and pepper.
- Place into a lightly greased enamel bowl. Fill a large saucepan with hot water. Put bowl into the saucepan and cover. Steam for 60 minutes or until cooked through.
- Serve immediately.
SEE ALSO: 6 wholesome and delicious spicy curries
5. Ugali (KENYA)
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4
- 4 cups maize meal
- 4 cups (1ℓ) vegetable stock
- ½ cup Parmesan cheese, grated
- ½ cup butter
- Spinach, for serving
- Parmesan cheese shavings, for serving
- Beef stew, for serving
- Coriander leaves, for serving
- Boil stock in a saucepan.
- Slowly add maize meal and stir to avoid lumps. Keep adding until thick, stirring constantly. Cook for 25–30 minutes; continue stirring.
- Add cheese and butter.
- Serve with spinach, Parmesan shavings, stew and coriander.
