AFRICAN CUISINE

African traditional cookery like its rich culture is fact disappearing today as a result of the influences of Western cuisine in the continent. Unfortunately, most of the absolute delicious and very healthy food, which comes out of the African kitchen, has not been written down like its history. With this in mind, we will be presenting in every edition of the Africa Digest with recipe for some delicacy from Africa. Start cooking with Florence Ndasi. Corn Fufu Ingredients:

• 8 cup of corn flour
• 16 to 18 cups of water

• Boil required amount of water in a cooking dish of your choice
• Sieve the corn flour well. Chaffs are called "kendey"
• Put the kendey in water and wash off the floating chaffs. Or take them off with sieve.

• Pour the washed kendey into the cooking dish with water and bring to boil.
• Stir occasionally to prevent the kendey from sticking to the pot and burning.
• When the water boils and kendey is soft, remove some water.
• Add the corn flour. Stir continuously using a corn fufu turner or a wooden turner.
• Add more water if mixture is too hard.
• Cover up and simmer for 5-10 minutes.
• Stir until smooth and cooked. When cooked, corn flour does not taste raw and there is a change in colour, remove and shape in a wet dish or calabash into smooth round balls.
• Serve with soup, for example Huckleberry-Egusi soup Huckleberry-Egusi soup Ingredients:
  • 3 kilograms huckleberry
  • 1-2 glass (cups) of egusi
  • 1 large pepper (optional)
  • Salt to taste
  • 2 cubs of maggi
  • 3 large tomatoes
  • 1/4 litre palm oil
  • Crayfish
  Method:
  1. Pick and wash vegetable (huckleberry) properly.
  2. Put vegetable in a pot, cover and allow cooking.
  3. Turn vegetable upside down in the pot using a spoon after 5-10 minutes
  4. Grind egusi and mix to a smooth soft paste with a beat of salt, maggi and onion.
  5. Boil the egusi paste separately with a small quantity of water until it is ready. If egusi lumps are required, do not stir for 5-10 minutes.
  6. Heat palm oil; add salt, onion, tomatoes, maggi and pepper.
  7. Leave to simmer stirring gently and occasionally to prevent from sticking to the pot and burning.
  8. Add huckleberry, egusi (already cooked) and crayfish. Simmer for 8-10 minutes.
  9. Serve with corn fufu.
  You are invited to participate with us in cooking your traditional food in order to preserve African cookery. Send your contribution to the Editor African Cuisine-