Africa in my kitchen

The holiday season often means lots of food, which we happily endorse. Now if you're looking for something healthier to add to your lineup of dishes, something tasty, and something a little different, we've got you. This episode is our season finale, our fourth Special and features salads from different parts of the continent. From Tunisia in North Africa, we have Omek Houria, a lovely spicy carrot salad that pairs well with tuna, olives, and eggs.From South Africa, there's Chakalaka, a relish made with peppers, carrots, and baked beans.From Seychelles of the East African coast is Salade de Palmiste, made with Heart of Palm and onions.Finally, join us in West Africa where Ghana and Nigeria pretty much share a particular kind of salad. With its medley of vegetables, corned beef, baked beans, boiled eggs, and salad cream, this could easily be a large meal rather than a side.

Delve into this sweet, spongy dessert with us as we tell you a little about Namibia in south-west Africa.#NamibianFood #NamibiaIntroductory music: Kumangoma  - Promise   (https://youtu.be/S5L6_eEQJrk).

This south-eastern African country boasts beautiful coastlines and is well known for its peri-peri pepper, giant prawns, and grilled chicken. That titbit was enough to inspire us to grab some shrimp, some chicken, and slather them with a home-made, peri-peri sauce made from peppers, herbs, spices, and vinegar.#MozambicanFood #MozambiqueIntroductory music: Taxi - Cr Boy Ft.  Trap Boys   (https://youtu.be/9AFZ8NM21kc).Visit the blog (https://taplink.cc/tunukamedia) for pictures and references

Morocco in North Africa is a tourist's delight for many reasons, one of which is food. On that note, we bring you Zaalouk, a popular Moroccan warm salad made with eggplant and tomatoes.#Morocco #AfricaInMyKitchen #ZaaloukIntroductory music: Fnaïre - Ngoul Mali   (https://youtu.be/8-0uoRNERE4).Visit the blog (https://taplink.cc/tunukamedia) for pictures and references

The island country of Mauritius is a delightful melange of ethnicities, races and cultures that have bubbled their way into the cuisine. With all that deliciousness, we couldn't bring ourselves to make just one dish. We explore a spicy tomato-based sauce and a lima beans dish, all accompanied by a flaky flatbread.#MauritianFood #MauritiusIntroductory music: Elijah & Linzy Bacbotte - Mootia  (https://youtu.be/0UV49yKVtqM).Visit the blog (https://taplink.cc/tunukamedia) for pictures and references

This elaborate couscous dish is definitely one to be shared and enjoyed. Gather round and we'll tell you all about Ngomou from Mauritania.#Mauritania #AfricanFoodIntroductory music: Taha Suliman, Mouna Dendenni & Sal  - Bilad Wa Buhur  (https://youtu.be/cUz3ETmlZqI).Visit the blog (https://taplink.cc/tunukamedia) for pictures and references

Mali was once part of a great African empire with important educational centres and home to one of the wealthiest men in history. From Mali, we bring you Fakoye, a rich, dark and earthy lamb sauce with a distinct taste you won't forget in a hurry.#Fakoye #MaliIntroductory music: Salif Keita - Africa  (https://www.youtube.com/watch?v=OLLjQcyK4eU). Visit the blog (https://taplink.cc/tunukamedia) for pictures and references

You may or may not have heard of Jollof rice, but if you haven't, it's time you did. We welcome you to the bold, bright and spicy world of Jollof. From Mauritania down to Cameroon, we'll tell you what it is, how it came about it, and why West Africa is crazy about Jollof.#jollofrice #jollofVisit the blog (https://taplink.cc/tunukamedia) for more pictures and references

On this episode, our stop is in Malawi in south-east Africa. Here, we try Masamba Otendera. Masamba Otendera is an easy-to-make vegetable and peanut sauce that is high in protein and other nutrients.#Malawi #MalawianFoodIntroductory music: Nakupenda - Kell Kay ft Tay Grin (https://youtu.be/sZvsMSt9XfA)Visit the blog (https://taplink.cc/tunukamedia) for pictures and references

We've picked up a couple of Malagasy words from the island country of Madagascar and we are very proud to break down this mouthful for you. Voanjobory refers to Bambara nuts or Bambara beans; Henakisoa is pork. Ranovola is a drink made from rice. We'll tell you how they all come together

Spicy minced meat meets potatoes in this delightful dish from Libya in North Africa. It can also serve as a good appetizer at a gathering. Try M'battan and thank us later.#Libya #LibyanFoodIntroductory music: Nisyan by Ahmed Fakroun (https://youtu.be/eSMTnLgYK8A)Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Mention “Liberian Cabbage” and many people may think you're referring to a specific kind of cabbage grown in Liberia. Mention “Liberian Cabbage” to someone from Liberia, and odds are they'll tell you something different. In Liberia, we try Cabbage. It is made with the well-known vegetable, but it is so much more fun to eat than ordinary cabbage

In the southern African Kingdom of Lesotho, we try a rich oxtail stew that is slow-cooked. Now, if you happen to have a multi-function pot, you could fast-cook your way to this pot of deliciousness.Introductory music:  Ke Hana Ke Holile by Khosi Mosotho Chakela (https://youtu.be/Hv88BsXziSY )Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

We head east to Kenya for some Beef Pilau. This rice and potato dish owes its distinct taste to a warm, earthy masala mix.#Kenya #kenyanfoodIntroductory music:  Suzanna by Sauti Sol (https://youtu.be/mFBJtuQ1Llc )Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

In West Africa lies Guinea-Bissau with its mix of Portuguese and indigenous culinary influences. This country puts a unique burst of flavour on a grilled chicken dish called Cafriela de Frango.#Guineabissau #GuineabissaufoodIntroductory music:  Buruntuma by Salia Featuring Kimi Djabaté (https://youtu.be/w2EfD0jLWXM )Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

In Guinea, we try Mango Rafalari, a sweet yet slightly savoury mango sauce. Pair it with some rice, and you’re good to go!#Gambia #GambianfoodIntroductory music:  La Patronne by Djelykaba Bintou   (https://youtu.be/zaL4LzgoOWo )Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

In Ghana, off the west African coast, we take Garri (processed cassava grains) and toss it with a delightful mix of sauce and vegetables to make Gari Fortor.Introductory music: Sarkodie - Happy Day ft. Kuami Eugene (https://www.youtube.com/watch?v=8_n8ve6cURw )Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Gambia serves up a hearty seafood and cassava soup called Ebbeh. Whether it’s because it is a chilly day or just another Wednesday, this tasty, slightly tangy soup will leave you licking your spoon and wanting more.#Gambia #GambianfoodIntroductory music: Sembo by O Boy and Gambian Child  (https://youtu.be/KX2OslQxIqg )Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Join us in the Central African country of Gabon where we try Odika, a sauce made from a high-fat seed often called African Mango, wild mango, chocolat indigène, Ogbono, or - in this case - Odika.#Gabon #GabonesefoodIntroductory music: Tchizambengue by Shan'L. (https://youtu.be/QLaBN7coza0) Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

From the hills of the east to the shores of west Africa, many will agree that plantain is “bae”. In our season 2 premiere, we tell you why, as we try out different plantain dishes you can make with unripe, ripe, and overripe plantain.#plantain #AfricanplantainVisit the blog (https://taplink.cc/tunukamedia) for pictures and references.© 2021 TunukaMedia

In our season finale, we return to the Horn of Africa to try Doro wat, Ethiopia’s national celebratory dish. With its specialized ingredients and distinct flavour, you won’t forget this one in a hurry – and for all the right reasons.#Ethiopia #Ethiopianfood

What’s better than one dish? Two! We solemnly declare that the fact that we messed the first dish up had nothing to do with making a second dish *face palm*. In eSwatini, formerly called Swaziland, we serve up two corn-based dishes. The first is what we thought was Sishwala. The second is called Samp.#eSwatini #swazicuisine

If you think legumes are boring, this savory Eritrean lentil stew called Tsebhi birsen will change your mind.#Eritrea #EritreanFood

We head north of the Sahara to Egypt. Here, we try Koshari (or Koshary), an interesting hodgepodge of carbs that comes together quite nicely.#Egypt #Egyptianfood

If the smell of the colourful spices cooking doesn’t make you smile, the taste of this dish certainly will. In Djibouti, we try a rice and lamb dish called Skoudehkaris.#Djibouti #DjiboutianfoodVisit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Out of the DRC (also called Congo-Kinshasa) is Poulet Moambe (Poulet Mwamba). This creamy orange stew is made with palm fruit / palm butter and pairs beautifully with a variety of things. Listen in to learn why this is a must-keep…and also why Poulet Moambe might actually be a completely different dish from what we made.#Congolesefood #PouletmoambeVisit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Many years ago, a princess broke away from a Ghanaian empire and founded a new people in present-day Cote d’Ivoire. This people gave us the dish featured on today’s episode. Our feature dish, Chicken Kedjenou, is so easy to make that even the meaning of its name asks you to do the bare minimum. We tried it with Attiéke also called fermented cassava or cassava couscous. #IvorianFood #CoteDIvoireVisit the blog (https://taplink.cc/tunukamedia) for pictures and references.

This episode takes us to the Republic of Congo (Congo-Brazzaville). Pondu is a Congolese dish made with cassava leaves and other green vegetables. Get your greens in with this one and tell us what you think.#Congolesefood #Pondu Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

On our very first Special, we take a trip around the continent to try out doughnuts from each major region. Grab a cup, pull up a chair, and join us! Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Comoros is the second island country we’ve visited on our journey, and here we try a dish called Mkatra foutra. Mkatra foutra is a flat bread with one particular ingredient that makes it extra creamy and buttery. Here’s a hint: we were coconuts for it! Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Daraba is the national dish of the Republic of Chad in central Africa. With Daraba, we try the unexpected combination of peanut butter and okra again, with a twist.

In this episode we try Kanda Ti Nyma from the Central African Republic. It is made primarily from meatballs and peanut sauce. Our opinions were divided on this meal. Listen to find out why. Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

Cape Verde (officially Cabo Verde) boasts sunny beaches, beautiful islands, interesting history, and a scrumptious national dish that made us want to visit…like NOW! Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

“Planti for pikin, E sabi sweet.” (Translation: plantain for children is usually sweet) This dish takes us into a Cameroonian tradition that celebrates the birth of a baby. Get some plantain, add some bitter leaf (Vernonia), toss in a storyline, and you’ve got some Born House Planti. Visit the blog (https://taplink.cc/tunukamedia) for pictures and references. © 2020 TunukaMedia

Yam, yam, and more yam. “Ragoût d’igname” is a French phrase that means “stewed yam”. With that little clue, can you guess how to make this dish? Visit the blog (https://taplink.cc/tunukamedia) for pictures and references. © 2020 TunukaMedia

From the southern African country of Botswana, we bring you Seswaa. Seswaa is a simple dish of meaty goodness. If you like pulled pork or shredded beef, this easy-to-make dish might be right up your alley. Visit the blog (https://taplink.cc/tunukamedia) for pictures and references. © 2020 TunukaMedia

Anxious to redeem ourselves after our foray into Angolan cuisine, we attempted Amiwo from Benin Republic in West Africa. We think we did a decent job. Visit the blog (https://taplink.cc/tunukamedia) for pictures and references. © 2020 TunukaMedia

How do you mess up a dish? You do it by assuming you know what to do with the ingredients before reading the recipe properly. Calulu de peixe is a fish and okra sauce, but we had to add a little crow to the dish by the time we were done. Visit the blog (https://taplink.cc/tunukamedia) for pictures and references. © 2020 TunukaMedia

In our very first episode, we talk about Chakhchoukha from Algeria. Chakhchoukha is a savoury delight. It consists of a lamb and chickpea stew eaten with torn pieces of flatbread. Visit the blog (https://taplink.cc/tunukamedia) for pictures and references. © 2020 TunukaMedia