#another is west african fufu

[eddiegirls]

what are some dishes you really want to try

#one of mine is oysters #i'm researching restaurants for a family dinner the weekend of my brother's wedding next month #this one place has these wood fired oysters with bread crumbs that i think sound good... #another is west african fufu #and italian fried squash blossoms #peking duck as well #ALSO khachapuri #there is a georgian restaurant here i need to go to #food #omg also like a caribbean whole fried snapper #i want to try a whole fried fish so bad

[ausetkmt]

AFANG - Tripe Stew from West Africa

Without any iota of doubt, soups are a big part of the African cuisine, in fact, it is wise to say that African soups are the main attraction of cuisine in the continent.

African soups can be made with a combination of vegetables and ingredients that are native to the countries where they are most eaten.

Very many African soups are usually eaten with other food staples such as rice, fufu, banku, sadza, garri, pounded yam, and so on.

Below are some of our favorite soups from different African countries.

1. Okra soup

Okra soup is a popular west African dish with okra as its main ingredient. Although this deliciously slimy dish can be cooked with the local palm oil, it is also a good choice for people who are wary of adding oil to their soups.

2. Abenkwan

Abenkwan is a Ghanaian soup made from the nuts of the palm tree. The pulp is extracted from the palm fruits and cooked in combination with spices and preferred meat of choice.

Abenkwan has an earthy flavor thanks to the addition of the palm fruit pulp (which is different from the palm oil). Serve warm with rice balls or Kokonte and you will be satisfied to the moons and back.

3. Muriwo na Nyama

Muriwo na nyama is also known as leafy-beefy or high fields stew. It is native to Zimbabwe, highly nutritious and cn be eaten with sadza.

4. Pepper soup

Pepper soup is a spicy African soup that will make your taste buds tingle with excitement. The soup is gotten from the stock of the meat or fish used. It is also spiced with local ingredients, giving it a tantalizing aroma and taste that will make you hungry even if you just had dinner.

For the best experience, have your pepper soup hot–not scalding hot of course– and thank us later.

5. Agushie/Egusi soup

Agushie (Ghana)/Egusi(Nigeria) is a delicious soup cooked with shelled melon seeds. The method of preparation might differ across the different regions in which this soup is eaten but it ultimately includes the addition of leafy greens, seasoning and palm oil. In Nigeria, its best served with freshly pounded yam.

6. Domoda

Domoda is the Gambia’s national dish, second only to Yassa. It is a yummy soup cooked with unsweetened peanut butter. It might also contain sweet potatoes. Domoda is better enjoyed with rice.

7. Afang

Afang is a delightful and satisfying soup from southern Nigeria. It is similar to the eru soup in Cameroon. They both make use of the afang/okazi leaves. However, the afang leaves are pounded and used in addition to water leaf. Afang soup is rich in deliciousness and best served hot with fufu and lots of meat.

8. Ndole

Ndole is another leafy vegetable soup with its home in Cameroon. It is often considered the national dish of the central African country. It’s a creamy and nutritious soup cooked with pureed peanuts and bitter leaf.

9. Afia efere/Ofe nsala

In the Nigerian local languages of Annang and Igbo, afia efere and ofe nsala respectively mean ‘white soup’ in English. Technically, this mouth-watering spicy soup should be called ‘brown soup’ but where’s the fun in that? It is apparently called ‘white’ for the lack of palm oil use.

10. Ewedu Soup

Ewedu is a Nigerian soup which is popular among the Yorubas. It’s a leafy vegetable soup but unlike other African soups, the greens (jute leaves) are pureed and cooked with nothing more than salt, locust beans and often potash.

It is usually served in addition to peppered stews (as pictured above) or gbegiri (beans soup). Yorubas love to eat this with amala, a starchy swallow made from yam peels and sometimes plantains.

#west african food #cooking #african food #stews #soups #main dish #african #Top 10 Delicious African Soups That Will Make You Salivate And Where They Are Best Made

[fish-farm-nigeria]

Top Agribusinesses In Nigeria You Can Start In 2023

Before the 1980s oil discovery, Nigeria's primary source of income generating was always agriculture. It continues to be one of the most promising industries, with a huge market essential to develop the Nigerian economy and advance it as well as the global economy.

But ever since oil was discovered, the nation's focus shifted from all-powerful agriculture to oil, which also contributed to the collapse of our current economy.

Which Agribusinesses Should You Invest In First?

The list of top agribusinesses in Nigeria for 2023 is provided below.

Catfish farming

Tilapia fish farming

Pangasius fish farming

Chicken / Poultry farming

Cattle rearing

Goat farming

Sheep farming

Rice farming

Cassava farming

Plantain plantation farming

Snail farming

Pig farming

Snail breeding

You can invest in this profitable line of business with little to no capital and make a sizable profit. In those days, you might easily start making money by hunting for snails in your backyard for a short while.

Pig Breeding

Nigerian pig farming is a valuable company to invest in because the west African pork market is worth over $4 billion. Despite having a bad reputation, it has a sizable market and primarily relies on imports.

Farming of catfish

This is also one of Nigeria's most profitable agricultural enterprises. For the farmer, producing catfish for consumption and hatching will result in greater rates of income. Almost 70% of the people in the nation eat catfish, which is one of the edible foods. You may produce and market to both people and hotels. Additionally, you can raise small catfish (fingerlings) and market them to other would-be catfish farmers. This is the right time to become a fish farmer in Nigeria

Chicken farming

Poultry farming is yet another agribusiness farming venture that outperforms all others in terms of profitability. On a yearly basis, around 20 billion chickens are killed and eaten. You may make money by selling the eggs you get from the chickens, which would be an additional source of income for your poultry business.

Rice farming

In some parts of the world, including in Nigeria, this is one of the most popular foods. In Nigeria, it is produced and eaten in excess of 8 million tonnes annually. One of Nigeria's most delicious sources of money is rice farming. People in the north should seize this industry's chances.

Cassava farming

Nigeria is currently the world's largest cassava producer. Cassava is produced there in excess of 30 million tonnes annually. And because of this, investing in cassava growing in Nigeria might be profitable. Cassava can be used to make Garri, Fufu, cassava flakes, and many other things. It might also be offered as tubers. This is not a seasonal industry.

#catfish farming #fish farm #catfish farm #dried catfish #dried tilapia fish #dried panagasius #ss farms

[humblevege]

#Spicy #Vegetarian #Africanfood #cassava #palmbutter

[comfortfoodaustralia]

What Is West African Food?15 Common Ingredients Used in West African Food

https://asedajeegs.com/aboutus West African food is a treasure trove of flavors and ingredients that showcase the region's rich culinary heritage. From the vibrant red of palm oil to the nuttiness of groundnuts and the unique textures of cassava and plantains, these 15 common ingredients offer a glimpse into the diverse and tantalizing world of West African cuisine. Whether you're indulging in the warmth of Egusi Soup or savoring the rich flavors of Jollof Rice, West African food is a culinary journey worth exploring and savoring. So, embrace the bold spices, vibrant colors, and delightful aromas as you embark on a gastronomic adventure through West Africa's diverse and delectable cuisine.

West African food is a vibrant and diverse culinary tradition that reflects the rich cultural heritage of the region. It is characterized by bold flavors, aromatic spices, and a wide array of ingredients sourced from the land and sea. From Nigeria to Senegal, Ghana to Cameroon, West African cuisine showcases the creativity and resourcefulness of its people. Here, we will learn about 15 common ingredients used in West African food, giving you a glimpse into the fascinating world of flavors and tastes that make this cuisine truly unique.

Palm Oil:

Palm oil is a staple ingredient in West African cooking. It is extracted from the fruit of the oil palm tree and is used for frying, sautéing, and as a base for many stews and soups. Palm oil imparts a rich red color and a distinct flavor to dishes, adding depth and richness to the cuisine.

Peanuts:

Peanuts, also known as groundnuts, are widely used in West African cuisine. They are used to make peanut butter, groundnut soup, and as a garnish or thickening agent in various dishes. Peanuts bring a nutty flavor and a creamy texture to the food, enhancing the overall taste.

Cassava:

Cassava is a starchy root vegetable that is a staple in West African cooking. It is used to make fufu, a dough-like accompaniment to soups and stews, as well as garri, a granulated form of cassava that can be used as a side dish or cereal.

Plantains:

Plantains are a variety of banana that is commonly used in West African cuisine. They can be cooked at different stages of ripeness to create a variety of dishes, from fried plantains to mashed plantains (known as matoke) and plantain chips.

Yam:

Yam is another versatile root vegetable that plays a significant role in West African cooking. It is used to make dishes like pounded yam, yam porridge, and yam fries. Yam adds a unique texture and flavor to the cuisine.

Egusi (Melon Seeds):

Egusi, or melon seeds, are a popular ingredient in West African soups and stews. Ground into a paste, they add a rich and nutty flavor to dishes such as Egusi Soup. Egusi seeds are also used to make a delicious and nutritious oil.

Okra:

Okra is a vegetable commonly used as a thickening agent in West African soups and stews. It releases a gel-like substance when cooked, giving dishes a unique texture. Okra is also enjoyed as a side dish, often sautéed or added to salads.

African Yam Bean:

The African yam bean is a legume native to West Africa. It is used in various dishes, including soups, stews, and salads. The beans are known for their creamy texture and nutty flavor, making them a popular choice in traditional recipes.

Shea Butter:

Shea butter, derived from the nuts of the shea tree, is a common ingredient in West African cooking. It is used for frying, sautéing, and as a flavor enhancer in soups, stews, and sauces. Shea butter adds a rich, velvety texture to dishes.

Locust Beans (Iru):

Locust beans, also known as iru, dawadawa, or ogiri, are fermented seeds used as a flavoring agent in West African cuisine. They have a strong aroma and add a distinctive umami taste to soups and stews. Locust beans are often ground into a paste or used whole.

African Spinach (Efo):

African spinach, known as efo in some regions, is a leafy green vegetable widely used in West African cooking. It is used in soups, stews, and sauces, and its mild flavor complements various other ingredients in the cuisine.

Alligator Pepper:

Alligator pepper, also called grains of paradise, is a pungent spice commonly used in West African cuisine. It has a peppery and slightly citrusy flavor, adding depth and warmth to dishes. Alligator pepper is used in soups, stews, marinades, and spice blends.

Maggi Cubes:

Maggi cubes are a popular seasoning in West African cooking. These small cubes are made from a blend of dehydrated vegetables, herbs, and spices, providing an instant burst of flavor to soups, stews, and rice dishes.

Smoked Fish:

Smoked fish is a common ingredient in West African cuisine, adding a unique smoky and savory flavor to dishes. It is used in soups, stews, and rice dishes, contributing depth and complexity to the overall taste.

Suya Spice:

Suya spice is a traditional West African spice blend used to season grilled meat skewers called suya. It typically consists of ground peanuts, chili peppers, ginger, garlic, and other spices. Suya spice adds a tantalizing heat and aroma to the grilled meat, making it a favorite street food across the region.

[childofthesun-cityofsouls]

7.8.23 CONCEPT OF COMFORT (CULINARY LENS)

CoLlEgE MaDe Me WriTe IT!

Growing up, I was exposed to a diverse range of foods from various cultural backgrounds, including American, Indian, West African and Middle Eastern cuisines. These culinary crafted experiences allowed me the opportunity to appreciate and participate in the power of food as a connection to community, family, friends, history, heritage, my origin, culture, and identity, in line with the notion presented.

One common thread I noticed among the different foods I grew up with is the concept of comfort. To me, comfort foods are underlined dishes that invoke an almost transcendent sense of home and peace: nostalgia, warmth, and familiarity (even in strange spaces), providing a feeling of emotional well-being and overall personal pleasure. Foods such as jollof rice and goat meat, samosas, curry, fufu and egusi soup all have a strong association with positive memories and a sense of grounded ecstasy. The dishes mentioned above are a mixture of both simple and surprisingly elaborate, yet they consistently deliver that sense of ever-present comfort and reassurance.

A clear example of our universal connection to comfort in food is the ubiquitous presence of soups in different cultures. As mentioned in my online culinary summer class, different cultures contain their own culinary versions of healing soups. In my family, both carrot noodle soup and okra soup were considered nourishing and comfort providing especially if we happened to be sick. Preparing these soups often involved a process of collecting ingredients (either by backyard or community market) simmering ingredients (carrots, celery, leafy greens, potatoes, an impressive array of curated spices) for a long time, which not only resulted in tasty flavors but also created a truthfully nurturing atmosphere in the home. The act of making and enjoying these soups became a way for my family and for myself as an adult to express our love while supporting one another.

There is another common aspect I observed in the use of traditional cooking techniques. Across cultures, there is a shared social emphasis on slow cooking just as in slow eating; working along with aromatic spices and herbs, complemented by fresh locally sourced and seasonal ingredients. These techniques not only enhanced the flavors but also contributed to the overall ambiance of comfort provided through the food. 

Furthermore, several traditional cuisines prioritize the balance of flavors, textures, and colors in their dishes. This attention to balance creates a harmonious eating experience that satisfies both the palate and the plethora of senses accompanying us on our journey to being sated. For instance, Indian cuisine often combines spicy, savory, sweet, and tangy flavors in a single dish, while Middle Eastern cuisine employs creamy textures with vibrant spices and herbs. This culinary craftsmanship transcends cultural boundaries and resonate with people's innate desire for a satisfying and pleasurable meal. In all honesty, it heals.

Ostensibly, the food I grew up with suggests the significance of comfort, whether through the safe shared experiences, traditional cooking styles, and/or harmonious balance of flavors. These concepts of comfort in food are profoundly relatable globally across cultures within most people. They play a crucial role in fostering empowered connections, preserving powerfully sacred traditions, and reinforcing a extensive sense of identity. From providing recognition and appreciating the commonalities in our culinary stories and experiences, we bridge cultural gaps, celebrate the richness and diversity that allows our collective food heritage to both survive and thrive.

#poc writers #black romance #food diary #foodmyheart #cooking #middle eastern #indian #igbo

[okayysophia]

All these ignorant children disrespecting Nigerian food on TikTok... literally no one is forcing you to spend your coin to eat egusi and eba, okra and pondo... then record it, edit the video and post it on social media... you look dumb.

When your food palette consists of hamburgers, slushes and other processed food what makes you think your strong enough to eat EBA!!! Fufu!!! This isn’t McDonald’s please stop disrespecting my people’s food. If you want to dabble in to West African cuisine, start with our party food and desserts and work your way up, I’m begging you. Our food is all indigenous, farm grown, no factory needed, packed with nutrients, created and passed down through generations despite colonisation.

To other black people in the diaspora who aren’t familiar with African foods and want to try new things, if you don’t like something, keep that shit to yourself and work your way through the rest of the continents food. You have thousands of cuisines to experience, enjoy and connect with. If you need help please ask questions. No one is asking for another topic of discussion for the next diaspora war. I’m begging you to ask questions and do your research.

I have my country’s flag in my bio for a reason, I may not know everything because I didn’t grow up in Nigeria but inbox is ALWAYS open❤️❤️❤️

#okayysophia

[travelingbytastebuds]

CONGOLESE {DEMOCRATIC REPUBLIC OF CONGO/REPUBLIC OF CONGO}

WHERE: Homecooked! I don't get to do a lot of field trip now that I'm working through the long list of African countries as there aren't as many African restaurants out there. And the few that ARE out there usually stick to cuisine from Ghana (already crossed that one off my list) or Senegal (which I'm saving for a field trip I can take in Spring) or what I will call just 'miscellaneous West African'. This weekend I got to go on a little tasting field trip though. Yay, getting out of the house! It started with going to the Virginia Museum of Fine Arts for their Congo Masks exhibit. I have been to the VMFA before for their picnics outside but in all my years of living in Virginia I never ventured inside. I always thought it was nothing more than a lot of European 18th century paintings, but I was surprised to see that it took 'art' to mean more creative cultural artifacts than just paintings. There were rooms full of Egyptian artifacts, Roman artifacts, Asian, ect and then some strange modern art fixtures. The Congo Masks exhibit was beautifully done-- lots of masks, movies of their dances, information on the countries that make up the Congolese rainforests. Most of it was from the Democratic Republic of the Congo. The giant map on the wall that showed just how many tribes were in the Congo blew me away. The Democratic Republic of the Congo is ethnically diverse, and more than 200 different ethnic groups have been identified in the region. An estimated 215 native languages are spoken in the country alongside French, which is the official language in the country. When you think about it, that's only one country out of 58 in Africa.. so take that 'hundreds of tribes' number and multiply it over and over and over again... and they all have their own music, food, clothing, religions, masks, art-- it's amazing how much culture is really contained in the continent. Europeans used to like to think that they "civilized" and "culturalized" Africa, but when you stand in front of that map and think about how much art and culture there was it's mind boggling. Especially when I know how hard and intricate some of that art is to make (African food will be the death of my kitchen, I swear). It's humbling.

I got to talking to one of the museum workers who were there about the Traveling By Tastebuds project after she asked me if I liked the exhibit. She was really intrigued and said I should start a blog. I'm working on it, I'm working on it... Then after MANY hours spent in the museum, I decided to see if I could remember where I had seen the package of instant fufu. All the ethnic grocery stores around here are starting to blend together-- I stopped by Europa Food Mart but they had never heard of it before. The lady looked at me completely puzzled and just asked, “Fu... fu...?” That seems to be the most common reaction when I talk to foodies about African cuisine. I go into cooking forums online to ask questions and I swear I can hear crickets. (Hence another reason why African cooking will be the death of my kitchen.) I find it strange that of all the cuisines in the world, African is the only that seems rare and unknown. Anyway, I was so sure Europa Food Mart was the place, but no. So off I went to 2 Fish & 5 Loaves Global Market-- which Google listed as an African grocery store. The store was pretty awesome. All these ingredients that I've been reading about after pursuing all these recipes were right there on the shelf, they weren't just words I thought the recipe writers were just making up anymore, heh. I found some red palm oil and yes, the instant fufu. The owner was very helpful and told me if I had any questions about recipes in the future I could always come back to the store to ask her. She even helped me with some pronunciations after realizing what I was trying to say and then having to correct me. There was also a guy there who was friends with the shop keep. He starred at my pale white ass and asked in a thick West African accent, “Fufu? How you know dis fufu?” I explained a bit about my project to him. “How you know how to make dis fufu when you get home?” He asked, teasing me. “I don't think you know how to make da fufu.” “Well, the instructions are right on the box.” I smirked and teased him back. “I'll just read them.” The shopkeeper started laughing at that and told him in her own thick accent. “She got you. She got you!” Then the guy realized I was serious about trying my hand at trying this meal, so he started talking about how to make it, how it was different if you cooked in a pot or microwaved, how many different flavor fufu came in, some of his memories from back home of his mother making it, what consistency it should be, how I could troubleshoot some cooking problems if they happened-- it really was a very interesting conversation that was practically a half hour long all about “da fufu”. I thanked him for all his advice and told the shopkeeper I'd be back again sometime. They wished me luck. They were really cool. Nice little mom and pop shop.

Once I got home, I made the chicken moambe (which is the national dish of both Congos). The stew came out really good-- full of peanut butter (African cuisine puts peanut butter in EVERYTHING-- never moved here if you have an allergy, lol), tomato and onions. I browned the chicken a bit too long though and the chicken turned out a bit like hockey pucks. Not inedible though, just oddly... crunchy. Lol I also made fufu-- which is eaten in a lot of African countries to sop up stew. I'm not sure if I made it correctly though. The guy in the store said it was supposed to be sticky, but it ended up tasting like yam-flavored putty with the consistency of pizza dough. Eh... I don't think I actually know how to make da fufu. I microwaved it though, next time I'm gonna try it on the stove. I also burned many of my fingers since the directions said to kneed it for a minute after pulling it out of the microwave, but it was so sticky that when I actually pulled it out of the microwave and dug my fingers into it all that happened was getting burning putty stuck to my fingers in a way that I couldn't get it off. I think I burned off quite a few of my fingerprints with that mistake. For dessert, I made a peanut butter (AGAIN with the peanut butter!) mousse dessert from the Republic of Congo-- with coconut and chocolate decorative garnish. It was my first time making mousse and first time using gelatin. I think I used a bit too much gelatin because it ended up really wiggly like Jello when I always thought mousse was supposed to be more of a firm pudding. The taste was good, the texture was weird. All in all-- it was pretty good but I need to learn to execute the recipes better. Again, I say, African cooking will be the death of my kitchen... but hopefully I'll get better with it! There are 54 countries in the continent after all! Chicken Moambe: Recipe Here! Congo Peanut Butter Mousse: Recipe Here! Fufu: Available on Amazon.com

#congolese #congo #democratic republic of the congo #republic of congo #fufu #international shopping #african #africa #museum exhibit #Virginia Museum of Fine Arts #VMFA #richmond #virginia #travel #traveling #cooking #homecooked #mousse #2 Fish & 5 Loaves Global Market #national dish #national dishes

[bonespugsnharmony]

Glossary of a few Traditional African American (slave) foods

Cala: Sweetened rice cake, African in origin, served with morning café au lait, formerly sold by black women in the French Quarter of New Orleans. In Georgia, this sweetened rice cake was called saraka. A women born in slavery in the 1930s recalls her mother making the cakes: “Yesium. I membuh how she made it. She wash rice, ann po off all duh watah. She let wet rice sit all night, and put in mawtuhm an beat it tuh paste wid wooden pastle. She add honey, sometime shuguh, add it in floot cake wid uh kams. Saraka, she call um.”  (btw this kinda reminds me of the japanese treat called mochi)

Calalu: Thick soup or stew similar to gumbo. Ferdinand Ortiz traced calalu to African coilu, which is a Mandingo name for a plant resembling spinach. In Pointe Coupee, Louisiana, it is a rich soup or stew in which one or more kinds of calalu leaves are the chief ingredients. Calalu is also the name given to several plants having edible leaves, eaten as greens and in soup, or used medicinally.

Coffee: Word derived from Kaffa, region in Ethiopia.

Cowpeas: Vigna unguiculata, black-eyed peas. Used in the southern U.S. by both blacks and whites. Traveled from Africa to North America in holds of slave ships as food for the cargoes.

Cush, chushie: Sweet, fried cornmeal cake that first appeared in American English in 1770. Gullah kush or kushkush. Related to Hausa via Arabic kusha.

Fufu: Called “turn meal and flour” in South Carolina. A mixture of cornmeal and flour is poured into a pot of boiling water. From this fufu mixture, enslaved Africans made “hot cakes” in the fields, which were sometimes called ashcakes or hoecakes. These evolved into “pancakes” and “hotwater cornbread.” Fufu is a common food throughout Africa and the New World; it consists of yams, plantains, and cassava roots (manioc, tapioca) cut into pieces and boiled together; maize or Indian corn beaten into one mass and eaten with pepper, boiled in a pot with okra. A substantial dish of fufu is composed of eddoes, ochas, and mashed plantains made savory with rich crabs and pungent with cayenne pepper.

Goober: A Bantu word for peanut. Another word for peanut is pinder from the Congo word mpinda. The first known records of the word are in Jamaica in 1707, and in South Carolina in 1848. Pinder Town is the name of a place in South Carolina.

Grits: Enslaved Africans took hominy (the hauled dried kernels of Indian corn) and made grits by grinding the corn hauls and cooking them; grits is similar to eb, which is eaten in Africa.

Guinea Corn: Guinea Corn, also called sorghum and millet (Sorghum vulgave), is an indigenous African crop transported to North America by Africans.

Gumbo: This word is similar to the Tshiluba word kingombo and the Umbundu word ochingombo. It is a soup made of okra pods, shrimp, and powdered sassafras leaves. It was known to most southerners by the 1780s.

Gunger Cake: Gingerbread, which is a dark molasses cake flavored with the powdered root of the ginger plant, is thought to have originated in the Congo and been carried to North America by enslaved Africans.

Hop’n johns: Traditional West African dish of black-eyed peas and rice cooked together. It is common in AA cuisine.

Jambalaya: Bantu tshimbolebole, dish of tender, cooked corn. African-influenced dish similar to gumbo, particular to New Orleans. Africans brought to Louisiana from the Kongo.

Jollof Rice: Style of cooking red rice brought to the American South by the Mande of West Africa. Also related to red rice.

Juba: Traditional slave food. Refers to the food that enslaved Africans working in the plantation house collected from the “massa’s” leftovers. Such leftovers were called juba, jibba, or jiba. On Saturday or Sunday, the leftovers were thrown together; no one could distinguish the meat from the bread and vegetables. This juba was placed in a huge pot, and those working in the ‘Big House” shared it with those working in the fields.

Maluvu: Tshiluba maluvu, palm wine. Produced throughout Africa from sap or juice collected from palm trees. African Americans continued to make it in Savannah, Georgia; in South Carolina, the palmetto tree is the source of this potent brew. In some cases, African Americans extracted material from the center the palmetto tree, called palm cabbage or palmetto cabbage, and cooked or fermented it for wine.

Millet Bread: The seeds of various grasses made into bread were used as food on the slave ships that carried enslaved Africans to the Americas.

Okra: Abelmoschus esculentus, also called guibo and guimyombo, originated in what geo-botanists call the Abyssinian (Ethiopian) center of human food zones. It is still cultivated in present-day Ethiopia on the plateau portions of Eritrea, and in parts of the Sudan. It also became the essential ingredient of Louisiana gumbo.

Peanut Oil: First introduced by enslaved Africans in the American South, especially in deep-fat frying, a cooking style that originated in western and central Africa.

Pone Bread: Enslaved Africans made mush from cornmeal and called it pone bread, a mush cake similar to mush patties baked in African for centuries.

Kola: Cola acuminate and Cola nitida. Trees were native to western Sudan, and their fruit, the Kola nut, became the principal ingredient used in making modern cola drinks. During the slave trade, kola nuts were given enslaved Africans to suppress their hunger and thirst. They were used also as a medicine of sorts. A transatlantic slaver wrote: “The seed, brought in a Guinean ship from that country, is called ‘bichy’ by the Colomanty and is eaten and used for pains in the belly.”

Rice: Oryza sativa and Oryza glaberrimi, were indigenous varieties of rice imported in 1685 from the island of Madagascar to South Carolina. Some historians contend that enslaved Africans first showed white Americans how to cultivate rice. By 1740, rice had become a major staple in the South Carolina farming and slave-based economy.

Sesame: Sesamum indicum, or sesame, also known as benne seed in South Carolina were brought as seeds by West Africans to South Carolina. Slaves raised large crops of sesame, being fond of the plant’s nutritious seeds for making soups and puddings. They also used sesame oil for cooking and lighting lamps within private estates as well as on the public roads.

Tania: Colocasia esculenta, coco yam; eddo in West Africa; Tanya in West Indies. Appears indigenous to Central Africa with two known varieties: “Old coco yam” (Colocaccia antiquorum) probably originated in the Congo basin, with its earliest citation being made by the Portuguese in the 15th century; “Coco yam Tania” (Xanthosomaa sagitifolium) was a popular root plant in Sea Islands of Gerogia and South Carolina.

Watermelon: Citrullus vulgaris, spread from Sudan to Egypt during the second millennium B.C.E. Now, it is distributed throughout the world. The transatlantic slave trade served as a major vehicle in transporting watermelon to the New World, where it remained a favorite among blacks and whites alike. Enslaved field hands often planted watermelon in the fields so they could enjoy them in July and August, the two hottest months of the year, while they hoed and picked cotton.

#aa #african american #african american history #African American Culture #aa culinary history #culinary history #african american cuisine #slavery #african diaspora #food #cuisine

[cassavamachinery]

How to process small scale cassava flour?

Cassava is popular in Eastern African & West Africa,it’s so easy to grow and plant it,and simple to harvest,and also drought tolerant.and all part of cassava is valuable. Cassava roots can be cooked or eaten,and also can be produce garri, high-quality of flour and starch,fufu and so on Cassava flour is gluten-free and it is used in food preparations.Cassava flour can be paired with other types of flours and then used for baking cookies, biscuits etc.

How to process the small scale cassava flour? Please allow me to explain it step by step.

Step 1: Clean to eradicate excess dirt and sands.

There is two ways to clean the dirt and sands, one way by manual ,another way by mechanical,we used dry sieve for clean the sand and mud.

Step 2: washing fresh cassava roots

Feeding water into paddle washing machine to wash it.

Step 3: peeling fresh cassava roots

Peeled the cassava roots by cassava peeler , Doing Company adopts sander paper peeler for that.

Step 4: grinding the fresh cassava into mash

Grinding the fresh cassava roots into mash by grater or rapser mill, small scale use the grater, the bigger scale capacity used the rasper mill.

Step 5: De-watering cassava mash

Transfer to the crushed cassava mash into dewater press,it’s for removing water. After dewater, moisture of wet mash is almost 40%.

Step 6 : feeding wet cassava mash into flash dryer

Transfer the cassava mash into the drying system for drying cassava flour. After dry cassava flour,the moisture is almost 14%.

Step 7: sieving cassava flour

Using vibration sieve for separating fiber and flour.

Step 8: packing cassava flour flour by packer

There is different scale of packing machine,such as

1)1kg-5kg packing machine

2)500g-1000g automatic packing machine

3)25-50kg automatic packing machine

You can choose it depends on your local requirement of cassava flour ‘s marketing

Generally ,small scale cassava flour production line is reasonable business,that’s a good choice in Africa. If you want to engage in agricultural business, you can choose cassava flour project. Doing group is not only just focus on cassava flour ,we also supply the equipment of cassava starch & Garri. If want to do it, please contact us to get more details.

#cassava flour processing machine

[epelogies]

I’m not a fan of this fufu challenge on tiktok. I don’t have a tiktok so feel free to correct me but I don’t recall any other instance when trying another culture’s food was labeled as a challenge. To me it feels very voyeuristic and not a genuine desire to learn more about another culture but rather just to keep up with a current trend. Like when Barria tacos where getting popular I didn’t see it associated as a challenge; it was just people eating and making tacos they’ve never had before.

Like there are way too many people who I truly believe have west Africans in their life that have never shown an interest in our food and now all of a sudden are asking about fufu. Fufu isn’t even a starter dish to learn about the culture. Like go eat jollof or fried rice and then learn more. Heck try puff puff or chin chin. I’m just kinda feeling ew about it overall.

But anyways thanks for coming to my tedtalk

#rant you didn’t ask for #but you got anyways #you’re welcome

[freonsuit52-blog]

‘Top Chef Kentucky’ Recap: A Fusion Feast in Macau

Continuing their stay in Macau, the contestants on Top Chef Kentucky encounter new challenges and a few major surprises during the second part of the finals.

At the start of the episode, the four remaining cheftestepants — Eric, Michelle, Sara, and Kelsey — seem excited and a little nervous about moving onto the next round of the finals. “Whatever happens next is going to determine who’s going to make it into the finale,” Eric says. “If you don’t feel the pressure, you ain’t really alive.” Although Kelsey had a triumphant victory in the Lunar New Year challenge, she’s also anticipating another intense round of cooking ahead. “These chefs are really, really good,” Kelsey remarks. “I know exactly how hard they work. Knowing that I’m amongst a group like that, that’s a lot of intimidation.” Michelle, meanwhile, is eager to face off against her friends in the next competition, telling the camera, “My plan is to pick them off one by one.”

When the chefs arrive at the A-Ma Temple, a historic space dating back to the Ming Dynasty, they are greeted by host Padma Lakshmi and James Beard Award-winning chef Abe Conlon of Macau-inspired Chicago restaurant Fat Rice. Padma and Abe have brought a trunk full of Durian with them, because this week’s Quickfire challenge — the last of the season — is all about cooking with the pungent local delicacy. The winner will get an extra hour in the elimination round.

“Durian smells like if you took really stinky French cheese and put it in a plastic bag with socks that you had just mowed your lawn in,” Sara observes. Meanwhile, Kelsey quips, “My idea of making a dish with this thing is throwing it away and making a dish.” Clearly, none of the chefs are used to cooking with the famously smelly fruit, but they all manage to whip up fairly complicated dishes using durian in the short amount of time allotted for this challenge.

Left to right: Michelle Minori, Eric Adjepong, Sara Bradley

Carmo Correia/Bravo

Michelle cooks an “espuma of chilled durian” with coconut cream and shrimp ceviche. Eric prepares a tomato and celery salad with pickled sea bass and a durian vinaigrette. Kelsey puts together a “breakfast parfait” with yogurt and durian. And Sara makes crispy sea bass with durian curry. The judges determine that Sara and Michelle’s dishes are the most balanced, while the others suffer from execution problems. Ultimately Padma and Abe decide that Michelle has the best dish of the challenge. “You did what the fruit does —you had a dish that was both savory and sweet,” Padma tells the chef from San Francisco. “It feels amazing,” Michelle says. “If I can do what I just did, then I’m feeling really confident going into the finale.”

Now that the Quickfire has drawn to a close, Padma reveals that this week’s elimination challenge is all about the chefs cooking dishes based on their heritage while also highlighting local Chinese ingredients. “As a young chef, I read about the Macanese people preserving their heritage through a unique blend of Portuguese [and] Chinese, but also with Malay and Indian flavors,” Abe explains to the crew. To help them get a better understand of that style of fusion, the Chicago chef takes the contestants to one of his favorite Macanese restaurants, Cafe Litoral.

Once they arrive in the dining room, the four chefs are surprised to see members their families sitting in the restaurant: Kelsey, Sara, and Michelle’s moms all made the trip to Macau along with Eric’s sister. The chefs and their family members are also joined by Cafe Litoral’s proprietor, Manuela Ferreira. As they sample the various Macanese dishes, the chefs start to get ideas for their elimination challenge creations. “Dish after dish is unique and layered with flavor, and I love how simple and clean the flavors are, which is very similar to the way that I cook,” Kelsey says.

Carmo Correia/Bravo

After lunch, the chefs and their family members go shopping at a local market for their ingredients. The grocery excursion goes relatively smoothly, although Kelsey’s mom loses her cart at one point, much to her daughter’s chagrin. “If my mother doesn’t find this cart in like the next five minutes, I might throw like a 13-year-old temper tantrum,” Kelsey says. “I was really good at those then. I do not need to kill my mother on national television.”

The morning of the challenge, Michelle tells the other chefs that the event marks a special moment for her. “This is the first time that my mom’s really eating my food — like, restaurant-style food,” she explains. Michelle started cooking for her family as a teenager, right after her dad died, and now she can show her mom how much she’s grown as a chef. She’s preparing a ciopinno with beans and vegetables, as a nod to her Mexican-Italian heritage. Sara is working on a version of matzo ball soup. Eric is cooking a West African-inspired egusi stew with fufu dumplings and shrimp balls. And Kelsey is planning a version of a Lowcountry boil with local seafood.

The elimination round meal is served in 360° Cafe, a rotating restaurant at the top of the Macau Tower. As a special surprise, after serving each of their courses, the chefs get to sit down and eat with their family members as well as Tom, Padma, Abe, Manuela, and judge Nilou Motamed. Most of the judges like the flavor of Michelle’s cioppino, but a few of them wish that she had used a sauce in her dish instead of a broth. Sara’s matzo ball soup goes over well with the judges, while Eric’s stew and Kelsey’s seafood boil generate mixed reactions from the crowd.

Left to right: Abe Conlon, Padma Lakshmi, Eric Adjepong.

Carmo Correia/Bravo

When the meal has wrapped up, Tom tells the chefs, “It is hard when you’re shopping in another country, with packages that you don’t understand, and I thought you all did a great job just jumping in.” Abe from Fat Rice also remarks, “You all embraced what China and Macau is all about by getting those local ingredients, and taking some risks.” Padma notes that they all served “beautiful, soulful, creative food” but there was one standout from the meal: Sara’s matzo ball soup. Tom has had a lot of matzo ball soup in his day, and her broth really impressed him.

Moving onto the bottom three plates, the judges mostly liked Kelsey’s seafood boil but thought that Michelle’s cioppino was perhaps too complicated. Meanwhile, Eric’s stew had some elements that didn’t quite gel for all the judges. “You know, chefs, this has really been a fantastic season,” Tom tells the crew. “I think that the four of you have really proved that you guys can cook on a world’s stage. There are no losers right now.” But, unfortunately, the judges have to eliminate one chef, and that chef is Michelle. “The challenge was to get Chinese flavors into your dish, and we just didn’t feel that you went far enough,” Tom explains. This is, of course, Michelle’s second time being asked to pack her knives and go, since she was eliminated after the Rupp Arena challenge and later reentered the competition by winning Last Chance Kitchen.

“To go home so close to the end is disappointing, of course,” Michelle says. “I’ve gained a lot of closure in my personal life, and a lot of self-awareness. There were a lot of times where I didn’t see a future, and it was really dark. And I’m so glad that I had this adventure here on Top Chef, and I’m ready for what the future has in store.”

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Source: https://www.eater.com/2019/3/8/18256078/top-chef-the-tao-of-macau-recap-season-16-episode-14

#read more #see more #check it out #interesting #learn more

[comfortfoodaustralia]

Authentic Jollof Rice and Egusi with Pounded Yam in Perth

There is nothing similar to one African cuisine. You will find assortments, all things considered. The individual district has its specificities, and this incredibly rich variety makes African cooking interesting from one region to another. Yet, today you will find Egusi with pounded yam in Australia as well.

For instance, in West African flavors will quite often be new and strong. The dried fish, matured beans, and shrimp, all add layers of umami greatness when combined with new ingredients in the stews and sauces.

The cuisine changes even within countries. Each culture has a different cuisine. Yet, with regards to the more extensive pieces of Africa there are still huge loads of shared characteristics, because of the environment and social powers. Northern areas like Tunisia, Morocco, or Algeria will generally have couscous-based food varieties and use seasonings like cinnamon or cumin. Eastern regions like Ethiopia would use grains like teff and flavor combination like berbere, among others. Have authentic Jollof rice in Perth.

 In West Africa, suppers will likewise vary from one country to another. In Nigeria, food varieties things are normally presented with cassava or yam dumplings (called fufu). Ghanaians would utilize aged corn wastes (known as kenkey). In Senegal, they would pick split rice or millet couscous. While in Mali or Guinea, the fonio grain is the ruler.

 Southern pieces of Africa have their interpretations of dumplings - likewise generally corn-based - yet infrequently they're cooked with a grain named millet. Going up the Southern shore, countries like Angola or Mozambique have more fish in their staple eating regimen and use toppings, flavors like Piri to put hotness to marinades and dressings.

 African cuisine has been evolving from home cooking - where suppers are the medium that gets relative and buddies around a bowl - to a 21st-century method by youthful culinarians who've worked in fine dining eateries in places like New York or Paris. The new time of cooks is getting in recent fads and plan parts that are adjusted to customary passages.

 All things considered, this change isn't totally new. It's an ongoing cycle that has crossed over the time of many years. For instance, during Colonialism, different areas of the continent had been put out to European societies - predominantly English, French, or Portuguese - that has prompted culinary exchanges. Different societies have likewise moved to Africa and brought their cooking. Attempt the plantain dishes or authentic Jollof rice in Perth with soup or stews at Aseda Jeegs soon.

#Egusi with pounded yam #authentic Jollof rice in Perth

[buzztoon]

Living in The Gambia

The information procured, can't be measured in financial terms, and I will prescribe this instructive visits to our adolescents to empower them acknowledge and endure different societies, along these lines lessening clashes and debates among neighboring nations. Elsewhere, I have composed and held a few workshops on working and living in Ghana around 11 years back.

Today, the example of overcoming adversity of Ghana is clear to all and this nation Ghana, has risen as perhaps the best economy in the subregion. Once more, I am acquainting another rising extraordinary economy with you, The Gambia.

Before the entire world flood here, and you'll be forgotten about, why not pay attention to my exhort and contribute, work, live or occasion in this excellent nation to encounter what I'm discussing? I cherish this serene nation favored with cordial individuals. Gambians welcome you with characteristic rousing grins. The Gambia is limited round by a recorded stream, wealthy in regular assets of ocean nourishments, creatures and recuperating powers. Welcome to The Gambia, the grinning bank of West Africa.

From the characteristic magnificence of Makasutu Village, verifiable locales of Kunta Kinteh town, James Island, Kachikally Crocodile pool, Kanilai Farm, thus numerous different destinations to the shorelines and individuals, you will barely need to leave. Little wonder, there are such a large number of rehash voyagers going to The Gambia for as long as 10-15 years that I've met. They originate from all over Europe, Americas, Asia and Africa. At the shoreline, the excellence of the Sea, the sand and sun will help you to remember Mother Africa.

What about the venture atmosphere, entirely great and speculator friendly.With a steady economy with a solitary digit swelling rate and cash trade of US$1.0= GMD26 (As at ninth April, 2010). The Gambia is a multicultural nation with a great deal of settlers from West Africa, Europe, America, Middle East and Asia forever living as financial specialists, working with a few NGOs, some resigned speculators while numerous others are occupied with importation organizations and possessed a few shopping malls.The Gambia is home to financial specialists, volunteers, experts seeking after their vocation, and occasion creators who has made this serene nation their goal. Welcome to The Gambia, where there is no separation dependent on religion, statement of faith, shading, race, sexual orientation, economic wellbeing, handicap and with zero resistance to debasement. Peruse on! Alsamadeh!

MARKET

The real markets are in Banjul, Serrekunda and Brikama. Here, you can search for staple sustenances like fish, meat, vegetables, clothings, jeweleries and style frill. Local people welcome individuals with regular grins in the wake of trading the religious welcome: "Asalamalekun", which means, harmony be unto you. Generally, Gambian ladies go to advertise day by day to purchase what to cook.They can be seen with the plastic bins with holders thronging to the bustling markets to search for crisp fish, meat, vegetables and set aside some effort to welcome each other asking after every others' families, relations and get refreshed about ebb and flow get-togethers and other ladies tattles. A portion of the elites, be that as it may, like to shop in shopping centers around Kairaba Avenue, and purchase sustenances in huge amounts to store at home.

Little showcases, or what some bring grocery stores are everywhere throughout the Greater Banjul territory contending with the conventional markets. There are likewise the area shops, called "Fulah Shops", claimed for the most part by Mauritanian residents and at times by Guineans. This is the spot to get the privately made bread called, "Tapalapa". This is normally a long banana formed earth stove heated bread that is generally moved on bikes by the providers promptly in the first part of the day, late morning and dusk time. I favor purchasing this, when crisp, it's delicate and more engaging than the stale solidified and uninviting ones. An entire one goes for D5 and the half is D2.50. The bread is generally sold with a pleasant spread of margarine, mayonnaises, egg, potato and spiced with large or Maggi sauce contingent upon the purchaser's inclinations.

There is likewise "Senfu", which has a piece nature and a lot less expensive, being sold for D3 for a full roll. Notwithstanding, I saw the "Senfu" isn't as filling as the "Tapalapa" that can prop me up for the entire day, similar to a bowl of "Fufu", which is the energiser for most Nigerians, Ghanaians and Sierra-Leoneans in The Gambia. The nearby "Fufu" dissimilar to the ones found in Ghana and Nigeria are produced using "Saddam Rice", as it is called locally, by processing it into powder and cooked into a strong glue in a pot. The most well known lunch feast, among Gambians, is the jollof rice, privately alluded to as " Benechin". Various kinds of stew are set up to eat the rice dinner like"Plasas", "Super ganja", "Damoda",etc. I appreciate the Gambia breakfast dinner of "Thura Girthe", which is wealthy in protein. This is a blend of all around beat rice cooked with processed groundnut and eaten with a spread of yogurt "Sharp Milk".

Gambians eat together. Little gatherings of between 5-8 individuals are normally observed eating from a similar bowl, but, when a guest shows up, the person in question is beakoned to in any case go along with them and offer out of it. This is the genuine affection, i'm yet to see anyplace. On the off chance that you think there is no free feast anyplace, you're off-base; go to The Gambia! This clarify the explanation behind low or non-existent wrongdoing rate. In any event, a lunch feast is ensured for anybody living in The Gambia. Sustenance is shared, nobody returns home hungry. The ladies likewise squander a ton of sustenance by continually setting up a ton anticipating that guests should go along with them when serving their suppers. They bundle the rice suppers in enormous wide bowls with a spread and enclose it by a conventional way with material, that will verify the nourishment from spilling and convey to their spouses at their particular working spots for them to eat with partners. Here and there, they go travel long separates, to convey the nourishments, similar to a family living in Lamin and the spouse working in Serrekunda.

WORK HOURS

The official working hours is 8am-4pm from Monday to Thursday. Friday is half day. The vast majority of Gambians are Muslims, and they go for the Friday Special petitions toward the evening. Despite the fact that, the "African time" idea is as yet predominant among the individuals, this is regular with the administration laborers, the private area is better. Most genuine business arrangements start from 9am, despite the fact that, they are booked for 8am.

The real reason some of the time for landing at work late, can be because of inaccessibility of business vehicles to ship laborers to their individual work environments. Indeed, at work environments, Gambians remember to take their Chinese home grown tea called " Atire".

Round OF FOOTBALL

A first time guest, to The Gambia will think the sport of football has it's starting point from here, due to the affection and enthusiasm appended to this game. There are a significant number of play areas that are never kept inactive due to the abounding young people that religiously train and play day by day coordinates, particularly in the nights after work or school. Additionally, on ends of the week, before anything else, you will see everybody practicing or playing the game they adore most; football.

The exchanges of the vast majority of these young people that establish half of the nation's populace is fixated on the European matches. Groups like Manchester United, Chelsea, Manchester City, Arsenal, Barcelona, Real Madrid, AC Milan and other huge groups have enthusiastic fans in The Gambia.

There are numerous Football Viewing focuses that are making a fortune demonstrating the live matches to generally Gambian. Albeit, a portion of these young people probably won't know the capital of Nigeria, they regularly disclose to me it's Lagos, yet they absolutely realize all the European Club Managers, first line ups and moves of these key players, not to discuss the most recent scores in the prevalence or title.

The Gambia's national group, called the "Scorpion" is venerated and you dare not utter a word terrible against this group all together not to acquire the fierceness of my football sweethearts. A misfortune in game when "Scorpions" play, will transform the whole nation into a cemetery, "a grieving period". In any case, with a success; the Brazilian samba artists will begrudge the move steps of both the little fellows and young ladies singing: "ho, ho, ha,ha,ha,ha..haleyomii". Consequently, to warm up to Gambians is so natural, simply get a football theme!

Shorelines

The climatic states of The Gambia is somewhat unique in relation to different ECOWAS nations. There is just one cycle of precipitation which starts around June and finishes around October. It is generally hot during the drizzling time frames, dissimilar to different nations that experience cold periods.

The Hamattan time frame begins from November to February. Nonetheless, the climate encounters whimsical changes at times. The shorelines are spotless and give aid to visiting travelers that need to encounter the excellence of the sun, the ocean and the sand of The Gambia.

There are a few shorelines to visit. From Banjul shoreline to Palma Rima, Senegambia and up to Sanyang. There are such a significant number of private shorelines along this line. Most white voyagers called "Toubabs" are normally welcome at these shorelines that have alluring conventional bars with regular juice, canned beverages, grill and unique bundles for guests.

The threat of "bumsters" have been reduced and there are traveler police watching the greater part of the bustling shorelines to hinder the "spontaneous companions". The shorelines are blockaded by practically all Gambians during merry periods or during significant melodic shows or shows.

Bubbly PERIODS

A guest arriving The Gambia around Easter or Christmas will think all Gambians are Christians, with the festival and celebrating. Correspondingly, around the Muslim celebrations of "Koriteh or Tobaski" will give one the feeling that there is no single Christian nearby.

This is the excellence and decent variety of the Gambian neighborliness and resilience of different religions in The Gambia. The individuals appreciate great music. The neighborhood craftsmen are venerated, some of whom are Jalibah Kuyateh, Titi Kololi, Freakie Joe, Asan Njie, Olugander and Sambou to make reference to a couple.

The ladies, both youthful and old

[afrikanza]

12 Interesting Facts About Togo

Facts About Togo’s Culture, Geography, and History

Togo is a West-African country appearing on the map as a thin strip of land etched between Benin to the East and Ghana to the West. Burkina Faso caps its northern end while the Atlantic Ocean opens up its southern end.

We have compiled these 12 interesting facts about Togo to help you get a glimpse into this former ‘slave’s coast’:

12. In 1956, British Togoland joined what the following year was to become the independent state of Ghana, the former Gold Coast. The remainder became independent Togo in 1960.

Togo was originally colonized by Germans who were defeated during the First World War by British and French forces. As a benefit of the spoils of war, Togo was split into two whereby British occupied English-speaking Western Togo while French occupied French-speaking Eastern Togo.

Since Ghana was an English-speaking country, Western Togo drew closer to Ghana and the trappings of early independence made Western Togo join Ghana. French-speaking Eastern Togo remained autonomous and later gained independence some three years later.

11. Togo is a tropical, sub-Saharan nation, highly dependent on agriculture, with a climate that provides good growing seasons. Togo is one of the smallest countries in all of Africa.

Despite its small size, Togo has a rich agricultural land where both cash crops and subsistence crops are grown. The main cash crops are coffee and cocoa. The most popular subsistence crops are yams and cassava. Yams are used to make fufu – the famous traditional West African delicacy.

10. Lomé Grand Market is a large market place in the city of Lomé, the capital of Togo. Located near Lomé Cathedral near the city centre, the market often has live African music by local performers.

Lome Grand Marketing is a busy market with throbbing entrepreneurial spirit and colorful cultural display of the Togolese people.

It is a place where you can get everything you want for your everyday life – from food to clothing, from voodoo fetishes to souvenirs, from local to international products. Here you get to experience a great feel of the Togolese people going about their daily lives. You also get a chance to be entertained with African music and artistic performances.

Your trip to Lome cannot be complete without visiting Lome Grand market. Get astonished by the voodoo fetishes, entertained by the throbbing African drums and cap your memory with African souvenir.

9. Koutammouko, the Land of the Batammariba is a cultural landscape designated as a UNESCO World Heritage Site in northern Togo.

Koutammouko is a traditional settlement found in North-Eastern Togo and extends into Benin. It is famous for its ancestral mud-built tower houses traditionally referred to as ‘takienta’. You cannot claim to have experienced Togo if you have not visited and had some good moments in a takienta. Get to Koutammouko to experience ancestral African way of life.

8. Togo is the world’s 4th largest producer of phosphate.

Despite being a top producer of Phosphate and other minerals, Togo still lags behind economically. It is one of the least developed countries in the world. Resource management is a key challenge, which cries for experts to come and offer help.

You could be that candle in the dark that lights up a glimmer of hope by enlightening and sensitizing Togolese people of the abundance within their reach that they can utilize to end biting poverty.

7. The green stripes in Togo’s flag symbolize hope and agriculture.

Green is traditionally the color of vegetation. Most countries that have the green color on their flag, it symbolizes nature, fertility, nativity, vegetation, among others. Togo’s green stripe adds hope to this. Besides the green stripes, there are also yellow stripes, which symbolize Togo’s rich mineral wealth.

There are five stripes in total each representing one of Togo’s five main regions. There is also a red square with a whit start in the middle. The red color symbolizes bloodshed in the independence struggle as a symbol of patriotism. The white star symbolizes peace and prosperity.

6. Togo has a Voodoo Market and many other colourful markets.

Traditional African religions account for over half of the religious population in Togo. Voodoo is the oldest traditional form of African religion in West Africa, to which Togo and Benin are its heartlands.

Visiting Voodoo market and joining Voodoo traditional festivals is one of the best ways to experience Africa’s ancestral spirit in the West of Africa.

5. Togo greetings include a handshake and verbal “Hello” in French (Bonjour), Ewe (Woezo-lo!), Kabiye (Alafia-we) or another tribal language.

Greetings are important in African tradition. They are not only used for an introduction but also bonding, expressing best wishes and blessings. Get a grasp of some few greeting words from Togo and you will be highly welcomed as you greet locals in their own dialect. Greetings are a way of opening up people’s hearts. It is the best way to strike a new relationship with locals.

4. If you’re in Togo and someone older than you is carrying heavy stuff, as a sign of respect, you should take it from them immediately. Don’t leave them carrying it.

African tradition places a great emphasis on the respect for elders. The elders are the source of wisdom and blessings. Tradition expects the younger generation to appreciate the elders’ role in bringing them up by relieving them of heavy burden in their old age.

Taking up heavy stuff, standing up for the elderly to have a sit, bowing your head while greeting the elderly, and serving them food are some of the ways to show this appreciation and respect. It is a common belief that those who treat their elders well receive blessings, wisdom, and happiness from them. They also receive constant guardianship from ancestral spirits.

3. Fufu is a traditional food item of Togo is made from yam.

Fufu is a traditional food delicacy in Togo and some other West African countries. It is easy to make. You just boil yams and cassava the normal way. Once ready and drained, pound it until it forms a soft paste. Mold the paste into roundish mountain mass on a dish. Serve it with your favorite soup.

2. Togo culture is highlighted by its prominent festivals, out of which Evala is the traditional fighting festival that lasts for ten days at a stretch.

Almost all traditional African societies performed ‘coming of age’ ceremonies. Evala is one of these traditional ceremonies performed by the Kabya people in Northern Togo. It is a two-week long ceremony performed in the first half of July each year.

The main activity is wrestling. Youths aged about 18 years old participate in Evala as a ritualistic form of transition into adulthood. Wrestling symbolizes readiness to take up challenges of adulthood such as defending your community against enemies.

Evala is an event that attracts dignitaries, diplomats, and tourists from around the world to witness this spectacular initiation festival. The president hardly misses this event. You can be part of this festivity while on your visit to Togo. It is a very enjoyable ceremony.

1. Worn-out tires in Togo are recycled into sandals, toys or fuel for smoking meat.

Sandals made from worn-out tires are known to be extremely durable. They are also almost impenetrable by thorns. This makes them loved by desert communities and those in areas with thorny vegetation. Toys can also be made from worn-out tires.

However, the most controversial usage is that of singeing meat by using fire from worn-out tires. This has become a common practice in Togo, Nigeria, and Ghana, among other West-African countries. Under heat, tires emit toxic and carcinogenic compounds that can cause serious health hazards. Thus, while on a tour in Togo, it is important to be cautious about eating roast meat without knowledge of how it has been roasted.

Conclusion

Togo is a tiny country but with a culture much bigger than its size. Togo has more to offer the world than you can ever imagine. Stepping onto the land of the Togolese people can be an eye-opener to a fascinatingly unique dimension of Africa.

The post 12 Interesting Facts About Togo appeared first on Afrikanza.