3 Most Popular African Delicacies

The land of varieties, Africa is a place where you get plentiful opportunities to taste a lot of unique stuff. The diverse culture, varied cooking techniques, influence of imported spices have a great impact on the African food. The recipes given below, top the list of the best and most popular African dishes.

African Delicacies:

1. Malva Pudding:

The South African baked dessert makes a great alternative for the British sticky toffee pudding. The spongy, caramelized texture of the dessert, apricot jam and the hot sauce make the dessert so full of flavor. This is a popular dessert made in most South African homes for Sunday lunch and is also available in almost all African restaurants.

Malva Pudding

Preparation Time – 15 Minutes
Cooking Time – 45 Minutes
Serves – 1

Ingredients:

Castor sugar – 1 cup
Egg – 2
Apricot jam – 1 tablespoon
All purpose flour – 11/4 cup
Baking soda – 5 ml
Butter – 30 ml
Vinegar – 15 ml
Milk – 125 ml
Salt – ¼ teaspoon

Sauce

Fresh cream – 250 ml
Butter – 125 ml
Sugar – 125 ml
Water (hot) – 125 ml

Method Of Preparation:

Step 1

Preheat oven to 190 degrees.

Step 2

Beat the eggs along with castor sugar in a bowl until the mixture gets fluffy. Add apricot jam to the mixture and beat it again so that you get a creamy consistency.

Step 3

Take a container and melt the butter in it by applying heat. Add milk and vinegar to the melted butter. Add this butter mixture to the egg mixture and combine all the ingredients well.

Step 4

Transfer the mixture to an oven-safe casserole dish and bake it for 45 minutes at 190 degrees. Bake until the top layer become brown.

Step 5

Take another container for preparing the sauce. Melt the butter, and add water, sugar and fresh cream to it. Stir the ingredients well and keep it ready so that you can pour the hot sauce above the pudding before you serve. You can serve the pudding with vanilla ice cream or custard if you want.

2. Mtuzi Wa Samaki (Fish In Coconut Curry):

One of the most delicious Tanzanian recipe now enjoyed almost everywhere along the east coast of Africa is yummy when served with rice, potatoes or yucca.

Mtuzi Wa Samaki (Fish In Coconut Curry)

Preparation Time – 15 Minutes
Cooking Time – 20 Minutes
Serves – 4 – 6

Ingredients:

White fish fillets – 2 ½ lbs
Canola oil – 3 tablespoon
Chopped onions – 1
Chopped red bell pepper – 1
Chopped green bell pepper – 1
Minced garlic cloves – 6
Chopped tomatoes – 1
Coconut milk – 11/2 cup
Garam masala – 1 tablespoon
Tamarind paste – 1 tablespoon
Salt and pepper – 1 teaspoon

Method Of Preparation:

Step 1

Heat oil in a pan. Spice up the fish using salt and pepper and place it on the pan. Sear on both sides, but do not cook fully. Transfer the fish to a plate.

Step 2

Reduce heat and add onions and garlic. Sauté for 5 minutes until the raw smell is gone and add coconut milk, tomatoes, garam masala, tamarind paste, bell pepper and a little salt. Once it boils, reduce heat and add the fish. Cover the pan and cook for 10 minutes on low flame.

Step 3

Once the fish is completely cooked, serve it hot with rice, yucca or boiled potatoes.

3. Piri Piri Chicken:

This Mozambique’s dish is a heady combination of African, Oriental, Portuguese and Arab flavors. Traditionally, the dish is served with matapa.

Piri Piri Chicken

Preparation Time – 15 Minutes
Marinade – 1 – 24 Hours
Cooking Time – 30 To 40 Minutes
Serves – 2 – 3

Ingredients:

Chicken – 31/2 to 4 pound
Pepper and salt to taste
Chicken Bouillon – 1 tsp (optional)
Olive oil – ¼ cup
Chopped onions – ¼ cup
Red pepper – ¼ medium sized
Fresh Jalapeno Peppers – One (coarsely chopped)
Fresh Chili Pepper – One (coarsely chopped)
Garlic – 3 – 4 Cloves
Juice of one Lemon
Basil leaves – 4 Large
Fresh Oregano – 1 – 2 tbsp
Coconut Milk – ½ cup

Method Of Preparation:

Step 1

Blend jalapeno pepper, onion, oregano, basil, garlic, chili pepper and red pepper in a blender or food processor. Add coconut milk and olive oil, which will help in blending the ingredients into a smooth paste. Now mix in lemon juice, pepper powder, smoked paprika and remaining coconut milk. Adjust the seasoning. Refrigerate the mixture for about an hour. You can even make this one day prior.

Step 2

Rub the chicken with lemon juice and season with pepper, salt and chicken bouillon. Drench it with the peri-peri marinate. Place it in a sealed container or zip lock bag. Refrigerate for about two hours or overnight.

Step 3

Remove the chicken from the marinade. Reserve the excess marinade.

Step 4

Preheat the grill (medium-high heat). Grill the chicken for 10 to 15 minutes on either side.

Step 5

Place the remaining marinade in a saucepan and simmer for 7 minutes. Serve this with chicken.



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