The champions of African cuisine BUHLE MBONAMBI FUNMI Oy and Sdu Gerasch are people I regard as champions of African cuisine. They loudly advocate for African food to be present in more places. Funmi Oy (a foodie and travel blogger) Why do you think has brought about more awareness about the foods that Africa has to offer the world? Everything about Africa is colourful. We go hard with our music, our dances, our traditional attires and our charisma. The same can be said of our meals. I think the world is beginning to recognise the uniqueness of Africa’s dishes, because Africans themselves have taken the bull by the horn to project their food stories to the world. Has social media played a part in there being an increasing audience for African cuisine? Yes. Social media has played a big role in projecting African cuisines. The world is a smaller and much more connected place than it was 50 years ago. Social media is like a stage where everyone can post anything for the world to see. What is it about our cuisine that warms your heart? There is a homeliness to the way many Africans eat food. We have such a diversity of cuisines even in Nigeria, and especially throughout the continent. However, everywhere you go, can taste the energy of the culture in the food. Our meals are made with so much time, love and detail, and the way we eat (often together) makes food an experience. Also, we love spice! Almost everything we eat is spicy and this does not necessarily mean hot, but full of spice.
Funmi Oy
Sdu Gerasch
What do we do to introduce people to indigenous African food, especially those who have only had South African cuisine and need to try out food from the rest of the continent? Get them to see the other parts of the continent! Oh, how much people miss when they take a sample from one country and wrongly assume that that’s all the continent has to offer. Sdu Gerasch (Baker and Food Writer) Which African country do you think has the best food? That is a difficult question to answer because all countries have
their different cuisines and some are very similar but each country/ tribe will cook it differently. A typical example, in Nigeria you’ll find that the way Igbo, Yoruba or Hausa cook egusi soup, is completely different yet the ingredients they use are the same. I personally like the Igbo way of cooking. So it depends on what you like and what tickle your taste buds. I personally will be at home anywhere within the continent. Our continent is blessed with an ample variety of food and spices, yet it is a pity that very few are keen to explore it. When it comes to Jollof- are you pro- Nigeria or Pro-Ghana? OMG, the question I was hoping won’t be asked. I’m seriously putting my head on the chopping board here. Okay, both Ghana and Nigeria have managed to execute great Jollof according to their countries, tribes and taste honestly they are 50/50. However, I’m 100 percent pro-Senegalese and Gambian Jollof. It is the most amazing jollof rice ever, and I guess both countries have the added advantage because it is an original, Senegambian recipe. They invented Jollof rice. So say I’m at an African restaurant, what would you suggest we try out at a: Nigerian - Jollof rice, of course. But also, we have lots of meals that are not part of any war. I recommend pepper soup for lovers of spice and egusi soup with pounded yam for something very rooted in Nigeria. Ghanaian - Kelewele (spicy fried plantains). This is simple yet delicious and can be eaten alone as a side dish or with rice. Kenyan - Nyama Choma (roasted meat). I think Kenyans pride themselves on this dish and it is worth trying.
