A FOOD JOURNEY THROUGH AFRICA

CLINTON MOODLEY

AFRICA is a destination that boasts some of the world’s most gorgeous landscapes, friendliest people and eco friendly wildlife experiences. The food scene is equally impressive. IOL Travel takes you on a foodie journey through Africa:

Botswana:

When in Botswana, try the national dish called seswaa. Matemekwane, a dumpling stuffed with meat and vegetable, is also a popular dish for travellers.

Namibia:

Travellers can also enjoy a plate of oshifima – a Namibian stiff porridge made from pearl millet flour.

Mozambique:

Sink your teeth into peri peri chicken or tuck into a fresh seafood dish. Try Matapa, a meal prepared with cassava leaves.

Eswatini:

Eswatini has strong South African and Portuguese influence. Try umbidvo wetintsanga, a meal made with boiled pumpkin leaves and nuts. Braai food is also popular.

Kenya:

The staple meal in Kenya is ugali, a meal made from either maize, sorghum or millet. Pair it with nyama choma, a speciality of grilled goat meat.

Uganda:

Dining in Uganda is a treat. Feast on matooke, a type of plantain, or try the Luwombo, a traditional Ugandan dish cooked in a banana leaf. End a meal with mandazi, similar to doughnuts.

Madagascar:

Madagascar is renowned for romazava, the country’s national dish. Lasary, a dish made with cabbage, green beans and carrots, is also a winning dish for guests.

Zanzibar:

Expect dishes with loads of spice. Try the Zanzibar pizza, which isn’t your traditional style pizza, biryani (also famous in India) and urojo soup.

Egypt:

Koshari is Egypt’s national dish. The meal consists of spiced lentils, rice, tomato sauce, pasta and chickpeas.

Ethiopia:

Coffee drinking is a ritual for locals that can take up to an hour. Most meals are served on injera, a sourdough-risen flatbread made with teff flour. People use the injera to scoop up whatever is served, whether a curry or meat.

Tanzania:

Tanzania’s style of food packs a punch. Tuck into local barbecue, Chipsi mayai (chips and egg), nyama choma and ugali (see Kenya).

Zimbabwe:

Zimbabwe’s foodie scene is among the most beloved on the continent. When here, eat sadza (also known as ugali) and Mopane worms. Or try Chimodho, a wood oven baked maize bread. Wash it down with locally brewed beer called usthwala or the non-alcoholic option of maheu.

Mauritius:

Try the dholl puri, the country’s national dish, or a beautifully spiced rich tomato stew with sausages. Other options include biryani, vindaye and an upside-down bowl called Bol Renverse.

Morocco:

Couscous, the national dish of Morocco, and tagine are some of the many dishes to enjoy during your trip.

Koshari

Ingredients:

1 can chickpeas

1 can lentils

1 cup dry macaroni noodles

1 cup medium grain rice

1 onion sliced

Oil for frying

½ tsp cinnamon

Can of tomato sauce

Spice Mix Ingredients

1 tbsp cumin

1 tbsp red chilli powder

1 tbsp paprika

1 tbsp coriander

1/2 tbsp nutmeg

black pepper

Method:

Cook the macaroni according to the package instructions

In a small bowl, combine the spices. Cook rice according to the package instructions, but add 2 tbsp of spice mix into the water. You can use these instructions for cooking white rice in the Instant Pot.

While the rice is cooking, make the tomato sauce. Put the tomato sauce, cinnamon, bay leaf, and the remainder of the spice mix in a pot or pan and heat for 10 minutes, stirring occasionally.

Slice the onions very thin. Add a layer of oil to the bottom of a pot or pan. When the oil is hot enough that dropping an onion in causes the oil to bubble, you can begin frying. Add the onions into the oil and allow them to fry until crispy. Remove from the oil and set on a paper-towel lined plate. Set aside.

In a small bowl, layer onions, chickpeas, lentils, sauce, macaroni, then rice, in that order. Flip the bowl over onto a plate, allowing the koshari to release itself from the sides. Lift away the bowl and enjoy!