African Cuisine Magazine Vol. 1 No. 7 September 2013

African CUISINE All The Goodness of Africa

Magazine Celebra�ng the Best of Africa’s Food & Drink in the Diaspora SEPTEMBER 2013 Vol 1 No 8

GIZZARD AND FRIED RICE CELEBRITY TABLETALK

BIDEMI ALARAN doctor of ceremonies

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CONTENTS SEPTEMER 2013

CELEBRITY TABLETALK BIDEMI ALARAN DOCTOR OF CEREMONIES ON HIS LIFE, ENTERTAINMENT AND FOOD

other regulars...

kemi olutayo

you can manage your weight and s�ll enjoy African food

BIOGRAPHY OF FOOD Peanuts - not just for snacking OUT&ABOUT O’Flaky marks birthday EVENT PLANNING

40th

Favour Nkechi Peter guides you through what to know about goinbg back home to host an event

LOCATION

NIGERIAN RESTAURANT, BANJUL, GAMBIA

HUMOUR IN THE KITCHEN Q: Ever wonder about people who pay $2 for a bo�le of Evian water?

A: Just spell “Evian” backwards!

African CUISINE All The Goodness of Africa

SEPTEMBER 2013 Vol. 1 No. 7

Repor�ng the Best of Africa’s Food & Drink in the Diaspora

the monthly update WELCOMING OUR NEW CONTRIBUTORS

CELEBRITY TABLETALK Doctor of Ceremonies, Bidemi Alaran FAVOUR NKECHI PETER

Karibu!

Welcome to another edi�on of African Cuisine Magazine.

It’s been an even�ul Summer and as we move into the colder months [who needs a reminder!], we change gear.

Tradi�onally, a lot of people in the Diaspora look towards Christmas for family celebra�ons and also use the post Summer low season to host family events. Hence, we have an ar�cle by new writer, Favour Nkeci Peter, an Event specialist on hos�ng an event successfully in Africa.

I hope you find it useful.

We also weelcome onboard Health and Wellbeing cum Catering guru Kemi Olutayo Oluboro who starts a column on how to live well while enjoying African food.

KEMI OLUBORO

On the back of our Summer edi�on Celebrity TableTalk with Theodora Ibekwe, we con�nue the Event theme with a feature on Doctor of Ceremonies, Bidemi Alaran. I have no doubt you’ll find our profile of this very dynamic entertainer very engaging.

Our biography of food this month is on peanuts. Peanuts?

Yes. Apparently, it serves a tatsy soup in east Africa!

And then we take you to our Kitchen to see how you can take the innards of a chicken, cross it with a bit of culture and have a hearty meal.

Enjoy your belleful!

MICHAEL O BANJO SEPTEMBER 2013

Contributors

Kemi Olutayo Oluboro Favour Nkechi Peter Maggie Thindwa Taiwo Olutayo - London Femi Awowade Joy Obinyan

AfricanCuisineMagazine

www.AfricanCuisineMagazine.com

h�ps://twi�er.com/african_cuisine

African CUISINE All The Goodness of Africa

FAVOUR NKECHI PETER

Event-Planning in Africa

Hosting a Stress-Free Event COST PROJECTION: When planning for an Event in Africa, you need to bear in mind that, as there are differences in each country’s currency, so is differences in the cost of Items and Services. Perhaps you are an African in Diaspora and you are planning to come home to have your Wedding, Anniversary etc., don’t make the mistake of having the mind set of the price of a par�cular item as you used to know when you were s�ll in Africa. As the day goes by, so do prices of goods and services fluctuates and in some cases the prices of goods increases without decrease. So its safer to always make adequate inquiry of prices of items you will need for your event and make proper arrangements for funds before fixing your event’s date , to avoid panic.

However, there are few factors you may need to consider if you propose to have your Event in a Rural area. You need to consider the Community’s Social Tolerance before having an Event there. Some Communi�es and Cultures have li�le tolerance for some types of Social gathering. Some Cultures prohibit the full par�cipa�on of Women in some social gathering, some are also against certain types of dressing. So its vital to consider the Culture of the host community before invi�ng some certain kinds of guests. Having a mini map a�ached to your Invita�on Cards will also help your guests locate the loca�on easily.

SECURITY: Security is one of the world’s greatest challenge today, its not only predominant in Africa, rather insecurity is a global epidemic. However, there CALCULATE YOUR BUDGET: are measures one can take to ensure a hitchWith an unlimited budget anyone can plan free Event. a great event, but your finance is likely to be (i) Get Informed: its vital to get some limited. The best is to plan a great event with a informa�on regarding the security challenges reasonable budget. Make sure you allow some flexibility in your budget, as expenses can o�en of any city, country/province you plan to have Event. The informa�on you get will help you put exceed expecta�ons, don’t be rigid. some security measures in your Event. (ii) Based on the informa�on of the security LOCATION: challenge you face, and if you are not sure of Depending on the type of event you are the security of your guests (especially when planning, if you propose to have an Event in you are expec�ng some VIPs), try and apply for an Urban area, you must make sure that your choice of Loca�on is accessible to your expected Special Security from Government approved Security Agents. Their presence will certainly guests. Provision of a mini map will be of give your guests some sense of security and immense help to your expected guests.

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Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African CUISINE All The Goodness of Africa

inevitably make them feel at home and enjoy the Event.

FOOD AND BEVERAGE CONCERNS: Generally, Mee�ngs/Events go more smoothly when food is available for guests. Not only does it provide guests with opportunity to rest and refresh themselves, but it also opens another window for company’s networking. However, there are few aspects of Food planning that need not overlooked, and those aspects are: (i) Purpose Fi�ng: If the Event calls for several short mee�ngs through out the day, it will be a wise idea to have a Snack table at the back of the room/hall. But if the Event calls for a more upscale evening, you may consider gourmet buffet or a fancy sit down dinner. Depending on what effect you want the food to have on your guests, it is important to decide early on whether the food is going to play a major or minor role in your Event. Also depending on your budget, if the food area is the smallest area of your allo�ed budget, you may have to save your gourmet buffet for another day and go for a Snack Table instead.

Its also impera�ve to know what your Venue offers (that is if its not an in-house venue). When deciding on Food services know what type of help will be available at your chosen facility. Does the venue have an in-house catering team or will you need to bring in an outside catering company? Will you have access to a Kitchen?

These are all important ques�ons you need to ask upfront. Some venues have li�le to offer as far as food services are concerned, so plan ahead to make special arrangements. (ii) Cater to your guests: Your guests are bound to have different likes and dislikes, so its important to cater for the Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

tastes of different groups of people. Try to include Vegetarian op�ons, as well as some low fat and low cholesterol meals. If serving a sit down meals, it is helpful to ask in advance if there are any special accommoda�ons your guests will need. (iii) Know when to Serve: Although not the main focus of your Event, the Food can become a larger ordeal and an appropriate �me should be allo�ed for the serving and consuming of your provided meal.

Favour Nkechi Peter is an expert om Events and Catering in Nigeria and shares her experience by research and writing on best practice in subSaharan Africa. She is the owner of GIFTEDHANDS EVENTS SERVICES and can be reached @+234-80-68268730, +234-80-55667464, Email: giftedhandsevents@gmail.com BB Pin: 27741E55

Plan the seating arrangement with client...

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African CUISINE All The Goodness of Africa

Magazine Celebra�ng the Best of Africa’s Food & Drink in the Diaspora

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MONTAGE OF FRUIT

African CUISINE All The Goodness of Africa

CUISINE OF THE NATIONS

AN ERITREAN EXCURSION

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Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African CUISINE All The Goodness of Africa

Eritrea, officially the State of Eritrea, is a country in the Horn of Africa.

Eritrea is the Italian form of the Greek name Ἐρυθραία, meaning “red [land]”.

Capital: Asmara Currency: Eritrean nakfa National anthem: Ertra, Ertra, Ertra President: Isaias Afewerki Government: Presidential system Official languages: Tigrigna Language, English Language, Arabic Language

Fit-fit

An Eritrean and Ethiopian food typically served for breakfast.

fit-fit.

In Eritrea, leftover meat-sauces (zighni or tsebhi) are often added to injera fit-fit and served with raw chili-peppers and yoghurt on the side, for breakfast.

While similarly in Ethiopia, left-over wat as the main ingredient along with injera.

Injera fit-fit can be eaten with either a spoon when served in a bowl or eaten with the right hand when served atop of another piece of injera as is typical in Ethiopian or Eritrean cuisine.

Fit-fit or fir-fir is an Eritrean and Ethiopian food typically served for breakfast (though it can be served with other meals). It is generally made with spiced clarified butter (called niter kibbeh in Amharic or tesmi in Tigrinya) and berbere. In Ethiopia, fit-fit is made without berbere while fir-fir is made with berbere.

In some cases, various oils or butters are substituted for clarified butter; however, the difference in taste is Kitcha fit-fit notable. There are two major varieties of fit-fit: injera (or taita) and kitcha (kita in Amharic)other meals).

Kitcha fit-fit served with a scoop of fresh yogurt and topped with berbere (spice).

Kitcha fit-fit (variations in Ethiopia: kita fir-fit, kita Injera fit-fit fir-fir; also known as chechebsa) is a combination Injera fit-fit (var. enjera fetfet; also taita fit-fit in of shredded kitcha (Tigrinya) (or kita in Amharic), Tigrinya) is a combination of shredded injera, berbere, and clarified butter.Kitcha fit-fit is sometimes berbere, onions, and clarified butter. Variations on eaten with plain yogurt (urgo in Amharic and rug-o in this basic recipe are common in which the name of Tigrinya). the additional item is commonly used as a prefix. For Unlike most Ethiopian foods, kitcha fit-fit is eaten instance, if one were to add shiro (chickpeas puree), with a utensil (usually a spoon). A dry variation is the resulting dish would be called shiro fit-fit. If one called kitcha in Tigrinya (or kita in Amharic). were to add broth (mereq) it would be called mereq

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African CUISINE All The Goodness of Africa

H E A LT H & W E L L B E I N G

by Kemi Olutayo Oluboro

as we enter the last quarter of 2013

Join the 21 Day Challenge

i

welcome as many that are joining me in the 21 Day Challenge to the very first day of this month,the first day of the last quarter of this year which happens to be the first day of the challenge.

Please note we are not in the challenge to starve neither to diet but the rule of the game is to make be�er and healthier choices of what we eat.

Instead of grabbing a chocolate bar or candy why not grab an apple or any other fruit? in place of soda, why not drink lemon/lime water? instead of store- bought fruit juice why not make your own juice? it is refreshing and free from food addi�ves!

“Instead of a full plate of rice, why not reduce the rice portion and add lots of fresh vegetables like cucumber, lettuce, tomatoes or even a simple salad with little or no cream or better still an Italian dressing.”

Remember we are not die�ng. We are ea�ng and living healthy. It’s a PERMANENT change. A li�le change in the right direc�on will go a long way 12

Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

Explore! Add Fruits and vegetables to favourite foods - savour the menagerie of flavours!

to affect your overall health especially if you are trying to lose some weight like me.

All you need to do is to take it a day at a �me.

And we shall get there.

Olukemi Olutayo Oluboro holds a B.ED in Education/ Biology and NCE Home Economics/ Biology, She is a Caterer and Confectioner/Baker and is CEO of EL-ROYALITHOS CATERING INSTITUTE AND CATERING SERVICES a Lagos, Nigeria company specialising in outdoor catering services and making cakes for all occasions. Kemi won NESTLE NIGERIA Maggi Cook of the Year 1994 Competition. She also writes and speaks about Health and Wellbeing within African food.

NEED SOME HELP WITH FOOD CHOICES?

Click here to join Kemi’s health group for healthy recipes and health �ps.

HEALTHY WEIGHT MANAGEMENT SUPPORT GROUP h�p://www.facebook.com/groups/ healthyfriendsupport/

a lady’s best friend is CAKE

African CUISINE All The Goodness of Africa

CELEBRITY TABLETALK

B

idemi Alaran was born on 18th March, the first child of his parents. He cites a twist of fate as a tes�mony to the fact that the stone the builders rejected could become the head corner-stone. Raised by his grand dad while his dad had le� to live in the UK, he was named Bidemi meaning he was born in the absence of his father.

Bidemi is CEO of Mtrix Entertainment Ltd, a Lagos, Nigeria movie and events company and Kabikem Produc�ons, an interna�onal events company. Trained by some of the best in the industry like Wole Soyinka, Ola Ro�mi, Femi Osofisan to men�on a few, Bidemi could not have chosen a be�er voca�on and he owes it all to God. Public speaking and events management is a god given tool to leave a legacy and bless the wonderful people of this world and his genera�on.

He a�ended Children’s Home School Anansie in Abeokuta, soutwest Nigeria, his home state and place of birth. He then proceeded to Grace Children School, Ikorodu Road, Lagos for his primary educa�on and later the famous

16

Bap�st Academy, also in Lagos for his secondary educa�on and ‘A’ Levels. He went to University of Ife [now Obafemi Awolowo University] for a degree in Film/ TV produc�on. It was at Ife that Bidemi Alaran the doctor of ceremonies and performer blossomed and was ready to impact the world with his peculiar style of events anchoring and management.

Thanking God for the days of humble beginnings Bidemi is now greatly sought a�er by the high and mighty in both the public and corporate world around the globe. He remains humble and close to his roots but like the consumate performer, he bridges the worlds of his clients comfotably.

Bidemi’s extraordinary talents and performance has taken him to notable places. He has stood before kings and presidents - and first ladies! He was the Anchor and MC at the wedding of the daughter of then Nigerian president, President Olusegun Obasanjo which held inside Aso Rock Villa, the seat of power in Nigeria. His client list parades the creme de la creme of Nigeria’s elite both in Nigeria and in the Diaspora.

Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

doctor of ceremonies

BIDEMI ALARAN

African CUISINE All The Goodness of Africa

These include families such as Sobanjo family of Insight Communica�ons, Hassan-Odukale, Pinhero, Adegbenro, General Ike Nwachukwu and numerous others. Bidemi is such in demand that clients fly him around the world one of which was Mr Danmola’s 50th birthday event in Houston, Texas.

The Doctor says his style of performance has no dull moment...comprising talking, dancing, singing, tell ing jokes, matured, polite and clean conversa�on. “I speak English and a few Nigeria languages like Igbo, Efuk, Yoruba and Hausa and of course Pathois and these give me versa�lity in my profession”.

Bidemi also does Stand-Up Comedy and he was the resident MC and Comedian for the Nigerian High Commission during Ambassador Christopher Kolade’s tenure. He has also anchored events for professional groups like formal dinners for dctors, lawyers dinners as well as a recent performance with the Nigeria Golf Associa�on UK.

One of the lowest points of my life was when my grandad did in 1988 when I was in my final year at Ife. He had been my father in every way possible. And there was further anguish my dad also passed away in 2000.

Looking ahead, I‘m working on a the script based on the story of famous Yoruba general, Afonja. We are s�ll discussing with our partners if its going to be a movie or a stage produc�on. Or both!

“But in all things I give God the glory. I am grateful for the support of my wife and our children which is immeasurable.

And my fans are always on my mind for their support and encouragement.”

As a stellar perfomer, Bidemi is a fantas�c dancer and singer which a�tributes he uses to embellish his art. He loves gospel music but is equally up to date with latest trends in music. He says he enjoys listening to all genres but privately he relishes what he calls ‘gospel alujo’ and par�cularly likes Yinka Aiyefele, Ebenezer Obey King Sunny Ade, Sir Sina Peters.

A family man and a minister at RCCG, Grays Essex, Bidemi is married to Adekemisola and blessed with wonderful children. I am daddy day care monday to friday as I’m self employed. Unless I am abroad hos�ng func�ons, I spend a lot of �me with my family so I bond a lot with my children and wife which means I have to cook and can boast of doing fairly well at that as no member of the household has never had to call an ambulance for food poisoning!

At weekends I share with all three people, my home and church (God) on Sunday. I am a Sunday School teacher and watching good football and support Arsenal. He likes to keep fit by playing recrea�onal football. A wordsmith of no mean standing, he also plays Scrabble.

Like an Abeokuta man, he loves good food and none be�er than Amala Isu with Efo [Yam flour with tradi�onal Seasonal Vegetable stew].

“I don’t like alcohol but I know what it tastes like.”

Bidemi also a movie producer and produced his first Run ‘Our is Husband Has Gone Mad Again’ Millfield Theatre movie ‘Imala’ in 2010 in which he acted the lead role.

It premiered at Odeon cinemas in the UK, IN Dublin and Nigeria. “I recently acted in Ola Ro�mi’s stage play ‘Our husband has gone mad again”.

Obvioulsy a true Naija, he is passionate about Nigeria and Africa. He says Abeokuta is his favourite city with Abuja a close second because he saw it sprout out of the ground at its founda�on stage.

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Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African CUISINE All The Goodness of Africa

APRIL 2013 Vol. 1 No. 2

Magazine Celebra�ng the Best of Africa’s Food & Drink in the Diaspora

an Afric CUISINE All The Goodness of Africa

The Best of Africa’s Food & Drink in the Diaspora SUMMER 2013 Vol. 1 DOUBLE ISSUE

The Rise and Rise of Fast Food in Africa

CELEBRITY TABLETALK

THEODORA IBEKWE ‘THERE’S NO SHAME IN ENJOYING YOUR FOOD’ BIOGRAPHY OF FOOD Taste Cocoyam and Smile

RAMADAN MUBARAK WHAT AND HOW TO EAT DURING THE FAST

DO YOU WANT US TO PLAN AND DELIVER YOUR EVENT ANYWHERE IN WEST AFRICA?

GIFTEDHANDS EVENT & CATERING SERVICES

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African CUISINE All The Goodness of Africa

The Biography of Food No. 6

Peanuts

Despite its name and appearance, the peanut is not a nut, but rather a legume The peanut, or groundnut (Arachis hypogaea), is a species in the legume or “bean” family (Fabaceae). The peanut was probably first domes�cated and cul�vated in the valleys of Paraguay.[1] It is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 �) tall.

Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Peanuts are par�cularly suscep�ble to contamina�on during growth and storage. Poor storage of peanuts can lead to an infec�on by the mold fungus Aspergillus flavus, releasing the toxic and highly carcinogenic substance aflatoxin. The aflatoxin-producing molds exist throughout the peanut growing areas and may produce aflatoxin in peanuts when condi�ons are favorable to fungal growth.

Peanuts have many uses. They can be eaten raw, used in recipes, made into solvents and oils, medicines, tex�le materials, and peanut bu�er, as well as many other uses.

Popular confec�ons made from peanuts include salted peanuts, peanut bu�er (sandwiches, peanut candy bars, peanut bu�er cookies, and cups), peanut bri�le, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail-size plas�c bags or herme�cally sealed cans. Dry roasted salted peanuts are also marketed in significant quan��es. Peanuts are o�en a major ingredient in mixed nuts because of their rela�ve cost compared to Brazil nuts, cashews, walnuts, and so on. Although peanut

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bu�er has been a tradi�on on camping trips and the like because of its high protein content and because it resists spoiling for long periods of �me, the primary use of peanut bu�er is in the home. Large quan��es are also used in the commercial manufacture of sandwiches, candy, and bakery products. Boiled peanuts are a prepara�on of raw, unshelled green peanuts boiled in brine and o�en eaten as a snack.

More recently, fried peanut recipes have emerged – allowing both shell and nut to be eaten. Peanuts are also used in a wide variety of other areas, such as cosme�cs, nitroglycerin, plas�cs, dyes and paints.

Top ten producers of peanuts in 2008/2009

Country Produc�on (Million Metric Tons) People’s Republic of China 14.30 India 6.25 United States 2.34 Nigeria 1.55 Indonesia 1.25 Myanmar 1.00 Sudan 0.85 Senegal 0.71 Argen�na 0.58 Vietnam 0.50 World 34.43 Source: USDA Foreign Agricultural Service: Table 13 Peanut Area, Yield, and Production Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African CUISINE All The Goodness of Africa

Ifisashi

Greens in Peanut Sauce A Central and Southern Africa Delicacy

Zambia’s

version of the Greens in Peanut Sauce found all over Central and Southern Africa, Ifisashi, is usually a vegetarian greens and peanuts dish. However, meat can be added if any is handy. Ifisashi is usually served with Nshima, a sort of cornmeal dumpling or mush.

What you need!

-one to two cups raw peanuts, shelled and skins removed -two tomatoes, peeled and chopped -one onion, chopped -two or three pounds of collard greens, pumpkin leaves, sweet potato leaves (or similar), or spinach; stems removed, washed, rinsed, and chopped -salt (to taste) -cooked cabbage (op�onal) -le�over cooked beef, chicken, or fish (op�onal)

How to do it!

-Grind, chop, or pound peanuts into a fine powder. (Or you can start with natural, sugar-free peanut bu�er.)

-Bring a few cups of water to a boil in a large pot. -Add the peanuts, tomatoes, and onion. Cook on high heat for several minutes, s�rring o�en.

-Reduce heat to medium. S�r in greens. Add salt. -Cover. Cook for 15 minutes to an hour, s�rring occasionally. (Cooking �me varies by type of greens used.)

-Add water if mixture becomes dry and starts to scorch.

-Con�nue cooking un�l greens and peanuts are reduced to a thick sauce.

-Adjust seasoning and add op�onal ingredients. Serve hot. http://youtu.be/N_aw5ucRAN4 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

Other African peanut recipes Chicken in PeanutTomato Sauce Muamba Nsusu Fried Fish in Peanut Sauce Ngege with Groundnut Sauce Beef & Greens in Peanut Sauce Domoda Liboké de Viande Mafé Moambé Stew Oluwombo Ribs & Eggplant in Peanut Sauce Suya Wild Boar in Groundnut Sauce Elephant Soup

Groundnut Stew Ndolé Soup Peanut Soup Plasas Peanut Sauce Sauce aux Crevettes Githeri Greens in Peanut Sauce Greens with Green Pepper Ifisashi Koko na Nyama Kpwem Mfumbwa Squash with Peanuts Fruit Salad Kanyah Kashata Ngalakh Sugar Peanuts 21

African CUISINE

OUT&ABOUT

PEOPLE+PARTIES+PLACES

All The Goodness of Africa

O’Flaky TURNS Forty with Fabulous Party :Village Hotel & Leisure Club, Centenial Avenue, Centennial Park, Elstree, England on Sunday 25th August 2013: The creme de la creme of London’s Diaspora elite came together to wish Folake Adesanya a hearty fortieth birthday. It was definitely a night to remember as the event was organised at the utmost quality.

The greet and meet and seating plans were impecable while the menu was as varied as it was familar and authentic. The venue was perfect and the music excellent courtesy of super DJ Abbass.

It was no surprise that everyone ate and drank and danced to the celebrant’s delight. Happy birthday, O’Flaky! Well done.

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African CUISINE All The Goodness of Africa

OUT&ABOUT

O’Flaky Marks Forty with Fabulous Party

PEOPLE+PARTIES+PLACES Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

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African CUISINE All The Goodness of Africa

O’Flaky Marks Forty with Fabulous Party CATERING ARRANGEMENTS...customised menu, bespoke uniforms...

CONFECTIONERY...the cakes were works of art!

MUSIC DJ ABBASS Always in superla�ve form!

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Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

INTRODUCING TWO RENOWNED INSTITUTIONS

El-Royalithos Catering Institute

El-Royalithos Catering Services 1994 & 2003 WINNER NESTLE MAGGI CHEF OF THE YEAR NIGERIA

*Cake making and Sugar cra� * Pastry *Nigerian cookery *Con�nental cookery *Chinese cookery *Small chops *Cocktail drinks and many more

El-Royalithos

8b, Isolo-Ejigbo Rd Oke-Afa, Opp. Randuk Filling Sta�on

Isolo, Lagos, Nigeria.

Tel+234-8516003 +234-08023343712, h�p://royalithoscatering.gnbo.com.ng/ royalithos@yahoo.com; Lagos, Lagos Nigeria www.facebook.com/pages/El-Royalithos-Services

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African CUISINE All The Goodness of Africa

Kitchen Practicals LET’S COOK THE FOOD

Megan Worola Associate Writer

THE PLEASURE OF

Fried Rice with Gizzard and Dodo

The story of the African chicken gizzard is rooted in culture.

In Uganda, Cameroon and Nigeria, the gizzard of a cooked chicken is traditionally set aside for the oldest or most respected male at the table. Of course, this was essentially because chickens were reared free-range for a long period before they are slaughterd for important occasions. One gizzard is thus a priceless table asset! However, things are not the same in the Diaspora where chickens are farmed industrially and gizzards are two-a-penny. This has made gizzards a delight for all members of te family. Enjoy this recipe.

the gizzard sauce...

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fried rice things...

dodo...

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penetrate the meat.

For me, it is just like trying to marinate shaki or kidney.

Making the Peppered Gizzards

Ingredients for Nigerian Peppered Gizzards 500g (1.1 lbs) chicken gizzards 3 habanero peppers (or to your taste) 2 medium onions 1 big stock cube 1 teaspoon thyme Salt (to taste) 2 tablespoons vegetable oil Tool you’ll need: toothpicks for serving.

Notes about the ingredients 500g gave me about 20 gizzards. The gizzards I see where I live are quite small compared to the gizzards in Nigerian chickens lol.

Be careful about the quantity of seasoning you add to gizzards. They can easily get overseasoned and taste salty because the meat does not absorb much of the ingredients.

Before you make Your Peppered Gizzards Ensure that the inside skins of the gizzards are peeled off, then wash and place them in a pot.

Cut the onions into big chunks.

Pound or blitz the peppers (no water).

Marinate the gizzards with the seasonings if you want. I do not marinate gizzards because it does not make any difference. Gizzards have a rubbery texture so the marinade does not really Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

Add the stock cube, the thyme and big chunks of onions into the gizzards. If you marinated them, just add the onions.

Pour water to just under the level of the gizzards and start cooking at medium heat. This quantity of water will dry up by the time the gizzards are well done.

When the gizzards are well done, remove the big chunks of onions.

Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed.

You don’t want to lose any flavour by pouring away the gizzard stock.

Add salt to taste and stir very well.

Lay the gizzards flat in a baking bowl. Grill in an oven at 170°C or 338°F till the top side is dry and brown. Turn them and grill the underside too till dry and brown. If you don’t have an oven, just deep-fry them. Heat the vegetable oil in another pot. Add the pepper and the grilled/deep-fried gizzards. Stir very well till the pepper is evenly distributed on the gizzards. The vegetable oil ensures that this happens and gives the grilled gizzards a nice glow. That’s it! Insert toothpicks and serve. - See more at: http://www. allnigerianrecipes.com/small-chops/nigerianpeppered-gizzards.html#sthash.wTXi99MP.dpuf Recipe courtesy of http://www. allnigerianrecipes.com/small-chops/nigerianpeppered-gizzards.

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African CUISINE All The Goodness of Africa

KITCHEN KNIVES WHAT’S IT MADE OF?

USES OF KNIVES IN THE KITCHEN Steel – a tool used to sharpen knives.

Serrated U�lity Knife – used for slicing bread, meats, or other foods with a hard crust or outer skin. Also great for cu�ng juicy or so� vegetables such as tomatoes.

Cleaver – used to de-bone or butcher larger cuts of meat where more weight and less precision is needed.

Chef’s Knife – the most used and versa�le knife in the kitchen. Used for slicing, dicing, chopping or de-boning smaller cuts of meat.

Filet Knife – a sharp and slim bladed knife for fille�ng fish or removing and trimming fat and silver skin from tenderloins.

Paring Knife – a small, versa�le knife used to peel, cut, or clean fruits and vegetables.

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Carbon steel is an alloy of iron and carbon, o�en including other alloys such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than most stainless steels, but is vulnerable to rust and stains.

The blades should be cleaned, dried, and lubricated a�er each use and new carbon-steel knives may impart a metallic or “iron” flavour to acidic foods, though over �me, the steel will acquire a pa�na of oxida�on which will prevent corrosion. Good carbon steel will take a sharp edge, but is not so hard as to be difficult to sharpen, unlike some grades of stainless steel.

Stainless steel is an alloy of iron, approximately 10–15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Typical stainless steel knives are made of 420 stainless, a high-chromium, low-end stainless steel alloy o�en used in flatware. Most consumer grades of low-carbon stainless are considerably so�er than carbon steel and more expensive grades of stainless, and must be more frequently sharpened though most are highly resistant to corrosion.

Titanium is lighter and more wear-resistant, but not the hardest metal in the world.

However it is more flexible than steel.

Titanium does not impart any flavour to food. It is typically expensive and not well suited to cutlery.

Plas�c blades are usually not very sharp and are mainly used to cut through vegetables without causing discoloura�on. They are not sharp enough to cut deeply into flesh, but can cut or scratch skin. However some plas�c knives are self-sharpening, so they may actually become so sharp that they usually come with a protec�ve covering Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African CUISINE All The Goodness of Africa

ANATOMY OF A KNIFE

A B C D E F G H J K L M N

Point: The very end of the knife, which is used for piercing Tip: The first third of the blade (approximately), which is used for small or delicate work. Also known as belly or curve when curved, as on a chef’s knife.

Edge: The en�re cu�ng surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.

Heel: The rear part of the blade, used for cu�ng ac�vi�es that require more force Spine: The top, thicker por�on of the blade, which adds weight and strength Bolster: The thick metal por�on joining the handle and the blade, which adds weight and balance Finger Guard: The por�on of the bolster that keeps the cook’s hand from slipping onto the blade Return: The point where the heel meets the bolster Tang: The por�on of the metal blade that extends into the handle, giving the knife stability and extra weight Scales: The two por�ons of handle material (wood, plas�c, composite, etc.) that are a�ached to either side of the tang Rivets: The metal pins (usually 3) that hold the scales to the tang Handle Guard: The lip below the bu� of the handle, which gives the knife a be�er grip and prevents slipping Bu�: The terminal end of the handle

Laminated blades combine the advantages of a hard, but bri�le steel which will hold a good edge but is easily chipped and damaged, with a tougher steel less suscep�ble to damage and chipping, but incapable of taking a good edge. The hard steel is sandwiched (laminated) and protected between layers of the tougher steel. The hard steel forms the edge of the knife; it will take a more acute grind than a less hard steel, and will stay sharp longer.

Ceramic knives are very hard, take a sharp edge, retain their sharp edge for a long �me, are light in weight, do not impart any taste to food and do not corrode. They are very bri�le and will chip if struck against hard objects or sharpened improperly, may snap if used to pry or lever, and require special tools for sharpening.

Indenta�ons

Away from the edge, a knife most simply has either a rectangular or wedge-shaped cross-sec�on (saber grind vs. flat grind), but may also have indenta�ons, whose purpose is to reduce adhesion of the food to the blade.

This is widely found in Japanese knives, and in the West is par�cularly found in meat carving knives, though also in knives for so� cheese, and some use for vegetables.

Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

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African CUISINE All The Goodness of Africa

Random Recipe You cook it, we rate it!

Random Recipe is a reader recipe

interac�on that everyone can enjoy and which gives a kick to your crea�ve culinary talents.

Here’s how it goes: Our Random Recipe Chef supplies a list of randomly-selected food items fond in the African larder.

Please send all your random recipes to Random Recipes at africancuisinemagazine@gmail.com to reach us by 20th October 2013.

The Editor’s decision on the choice of Random Recipe is final.

And what do you do with them?

Create your own unique recipe, send it to us and we choose the most exci�ng one to cook at an YOU COOK IT, WE RATE IT! African restaurant near you.

It’s that simple.

In this issue, the African Cuisine Random Chef has put up the following food items: 1. Yam 2. One hot chilli pepper 3. One large sweet pepper 4. Fresh spinach 5. Onion 6. Cherry tomatoes 7. Garlic 8. Seasoning 9. Palm oil

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Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

MICHAEL O BANJO’S

WINE & BEVERAGE REPORT

WINE & BEVERAGE REPORT

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African CUISINE All The Goodness of Africa

NOTTING HILL CARNIVAL 2013 SIGHTS SOUNDS&SAUCES

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