Table of Contents
Drinks (pg. 3):
Pineapple Beer- Maddie Beckman and Sophia Collins…………………………………………………….4
Breakfast (pg. 6):
Mandazis- Sofia Catalina and Lindsay Kerr…………………………………………………….7
Caakiri- Kirsten Sundeen and Brenna Harrington…………………………………………………….9
Appetizers (pg. 11):
Injera- Elizabeth Armstrong and Sarah Jangro…………………………………………………….12
Fried Cauliflower (Egyptian Style)- Greg Raymond…………………………………………………….14
Alloco- Kevin Seery and Kyle Asquith…………………………………………………….16
Chicken Pastilla- Adam Siddiqui…………………………………………………….17
African Fufu- Matt Reiter, Alvin Li, Dakota Krug…………………………………………………….19
Isu (Spiced Yams)- Chris Hogan…………………………………………………….21
Entrees (pg. 23):
Mafe- Lara Schmoyer…………………………………………………….24
Chickpea Wat- Nick Robinson and Pat Pesa…………………………………………………….26
Frikkadels- Ariel Dwyer and Anjani Hodgkins…………………………………………………….28
Algerian Chicken Stew- Xavier Neang and Ryan Robinson…………………………………………30
Ugali, Githeri, Sukuma Wiki (A Description)- Emily Erdos and Molly Hart…………………31
Desserts (pg. 32):
Melktert- Katrina George and Colby Newsham……………………..33
Melktert- Jenny Specht……………………..35
South African Marshmellow Dessert- Emma Borton, Olivia Alfano, Julia Stoddard……..37
Caakiri- Emma Sullivan, Evelyn MacMahon, Leah Fox……………………..38
Beetroot Pancakes- Jane Sullebarger and Brianna Harte……………………..40
Soetkoekies (Spicy Wine Cookies)- Johnny Bakis, Loren Beale and Diane LeRoy………...42
Snowballs- Sam Reid and Kyra Doher……………………..44
Malva Pudding- Christina Perini and Maegan Cullinan……………………..46
Dzririat- Drew Mora and Moira Morgan……………………..48
Lemon Meringue Pie- Kathryn Hodskins, Yonah Joffe, Aliza Make……………………..50
Chocolate Crunchies- Olivia Stoffel and Emma Kenny Pessia……………………..52
Shuku Shuku- Rose Leikina and Panna Rasana……………………..54
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DRINKS
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Pineapple Beer
Maddie Beckman and Sophia Collins
Importance of drink in Liberia
Pineapple beer especially is like champagne for Western events. It is unusual to drink it at
an informal dinner or on a daily basis. Rather, and special gatherings, weddings, and
parties it will be served as a treat. Gatherings in Liberia are important, as family and
togetherness is an important value. The fact that it is beneficial for ones help underlines
the warm-hearted nature and symbolism of the drink.
Ingredients indicative to Liberia’s culture
The main ingredient in this recipe of pineapple beer is, obviously, pineapples! Much of
Liberia is farming land, which makes agriculture a large part of their culture and economy. The
cultivation of fruits and vegetables is especially important and are commonly found at local
supermarkets. Many families who live and work on farms have adopted these foods and created
new, simple recipes for everyday life. Pineapple beer and ginger beer are both very common in
Liberia, as the ingredients are both easily found and inexpensive. The drinks also have very
healthy components to them such as various proteins and vitamins that make them appealing to
everyone. The sugar makes the drink very sweet, contrary to most other “beers”, which can make
for a lovely, refreshing beverage.
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Recipe
Ingredients
 3 large ripe pineapples
 2 ½ cups sugar
 2 tsp lime juice (1 – 2 limes)
Instructions
1. Wash the pineapples. Use a sharp knife and cutting board to remove the peeling. Cut
into one-inch pieces.
2. Transfer to a deep pot.
3. Use the knife to slice the pineapple off the core. Discard the core. Dice into one-inch
pieces. Add to pot.
4. Add enough water to the pot to cover the pineapple. Bring to a boil on high and boil
on medium-high until the pineapple and skin are soft and mushy.
5. Remove the pot from the stove. Cover the pot completely and allow the mixture to sit
for 8 hours or overnight at room temperature.
6. Pour the mixture through a metal sifter to remove the larger pieces of pineapple peel.
Use a cook spoon to press help force the liquid through the sifter.
7. Next, Use a clean cotton kitchen cloth to strain out the finer particles.
8. To sweeten, first melt sugar over low heat. Add the melted sugar and mix well.
Add a half cup of the melted sugar at a time, until it is sweetened to your taste.
9. Cut and squeeze lime. Add to juice. Chill and enjoy. Store in the fridge.
http://www.african-recipes-secrets.com/pineapple-beer.html
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BREAKFAST
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Mandazis
Kenya
Breakfast and snack
Sofia Catalina and Lindsay Kerr
G Period
Mandazis are a type of fried bread that can be found in many areas of
Eastern Africa. They are similar to donuts, and are sold on the streets by
vendors. They can be eaten for breakfast, with other foods, or for a snack.
Mandazis are a very common food, often served with chai tea or coffee.
Several hundred years ago, merchants arrived from the Arabian peninsula
and Persian coasts, making made the island of Zanzibar, Tanzania their main
port. From there, the transport of exotic spices from India and the East Indies
to the Middle East and Europe was controlled. Spices such as cinnamon,
which is used in mandazis, worked its way into the local Swahili cuisine.
Kenyan coastal cooking is still more intensely flavored with spices because
of that, showing the strong influence of North African & Indian spices on
coastal Kenyan cuisine.
Cardamom being one of those spices, is very similar to ginger. Cardamom
seeds come from a large, leafy green plant. This aromatic spice has a pod
which encloses three sets of two rows of about six seeds per row. The sticky
seeds come in black, green or bleached white. Kenyans use this spice often
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in many dishes including biriani, a dish that originating on the West Coast of
Kenya.
Recipe:
--2 cups warm water
--2 teaspoons baking powder
--4 cups, plus 4 tablespoons, all-purpose flour
--1 cup sugar
--1/4 teaspoon each ground cinnamon, allspice and ginger
--1/8 teaspoon cardamom
--2 tablespoons vegetable oil
--1/4 cup warm milk
--1 egg, lightly beaten
--pinch of salt
--canola oil for deep frying
In a small bowl, mix cinnamon, allspice, ginger and cardamom.
In a mixing bowl combine the flour, baking powder, 1/2 cup sugar, and 1/4 tsp of the
spice mixture. Mix the water, oil, milk, and egg together.
Gradually add the wet ingredients to the flour and stir with a spoon, adding remaining
flour 1 tablespoon at a time if necessary, until it comes together in a sticky dough. Turn
out on a floured surface and knead about five minutes, until a smooth and elastic dough is
formed. Let dough rest for several minutes.
Combine remaining 1/2 cup sugar with remaining spice mixture. Set aside. Divide the
dough into several hand-sized pieces. Roll or press the pieces into circles about 1/4 inch
thick. Cut circles into halves or quarters if you like.
Heat a few cups of vegetable oil to 300 degrees Fahrenheit in a skillet or deep pot. Fry
the dough in the hot oil, turning twice, until they are golden brown all over. Oil should be
hot enough that the dough rises immediately to the surface with bubbles, and browns
quickly (60-90 seconds). Fry only as many together as can float in the oil without
touching one another. Place on paper towels to drain. Roll in sugar-spice mixture, and
serve warm.
V., Liz. "Mandazis: Spiced Kenyan Donuts." Zested. N.p., 19 Mar. 2010. Web. 20 May
2013.
http://zested.wordpress.com/2010/03/19/mandazis-spiced-kenyan-donuts/
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Caakiri
WESTERN Africa
Served as a breakfast, snack, or Dessert dish
Importance
Caakiri is a snack or dessert originating from Western Africa,
possessing many similarities to the rice puddings of the Middle
East. When served unsweetened, the dish can be eaten as a
breakfast item or snack; the more sweetened versions take on
desert-like qualities. While currently the dish is made most often
using couscous, traditionally it has been cooked with similar
products made from African grains such as fonio and millet, maize,
or even black-eyed peas. Some theories speculate that modern
Caakiri may be directly descended from a similar unsweetened
dish that was once a main course, but, with the passage of time and
with the increased availability of other foods (such as sugar), has
evolved into a snack or dessert dish.
By Kirsten Sundeen and Brenna Harrington
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Ingredients
2 cups couscous
Created out of two different sizes of husked and crushed semolina of hard wheat,
Couscous originates in Northern Africa, although it quickly became a staple dish in
the Western portion of the continent.
1 ½ cups evaporated milk (12 oz can)
Caakiri was not traditionally made with what we call evaporated milk, for instead
naturally occurring fermented milk was used. Societies had no refrigeration for
their milk so in order to preserve it, the fresh product was placed in a gourd and
then left to ferment.
6 oz vanilla yogurt
8 oz sour cream
The yogurt and sour cream used in this recipe were derived from the fermented milk. For
this reason, the recipe used today and the only ones available are considered “modern” as
that the ingredients of yogurt and sour cream are more recently and commonly available
to Africa.
½ tsp ground cardamom, plus extra for garnish
Cardamon is is believed to have been brought to India in 1214 AD, though it is
commonly grown in countries in mainland Africa. Large production of cardamom is
found in Uganda. The spice is able to be grown in Africa due to the favorability of the
climate.
¼ cup raisins (optional)
While raisin production occurs all around the world, South Africa is among the leading
producers of golden raisins through their specific sun-drying method. However as raisins
were not available in vast quantities previously in Africa, this addition to the dish is
considered to be more modern.
½ cup sugar, with more to taste (optional)
Sugar is produced throughout Africa, specifically in countries such as South Africa,
Malawi, Zambia, Swaziland, Tanzania and Mozambique. The climatic and soil
conditions in such countries are accountable for the ability of the production and quality
of sugar to thrive.
Recipe
1. Prepare the couscous as normal (boil four and a half cups of water in a large
saucepan; add couscous with butter and salt optional; stir and cover; remove
from heat and leave covered for ten minutes)
2. Combine the evaporated milk, vanilla yogurt, sour cream, cardamom, and
raisins (should you choose to include them)
3. Stir the yogurt mixture into the prepared couscous. Add the ½ cup sugar,
with more to taste and garnish with the extra cardamom as desired.
4. The dish may be served either warm or chilled.
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APPETIZERS
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Injera
Ethiopia
Appetizer
Elizabeth Armstrong, Sarah Jangro
G and B
http://www.google.com/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1246&bih
Injera it is a national dish in Ethiopia. One of the most important areas of Ethiopia’s
culture is its food. Ethiopia is isolated by mountains. As a result, Ethiopian food has
many qualities that distinguish it from other African regions. Ethiopian food
characteristics are very spicy meat dishes with vegetables. Also, Injera is served with
mostly every meal. Injera is a large sourdough bread. It has been prepared since at least
100 B.C. It is a major food, and provides approximately two-thirds of the diet in Ethiopia.
All food is eaten with hands, and pieces of injera are ripped into bite-sized pieces and
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used to dip and grab stews. It is used as a eating utensil, and a plate. The injera under
these stews soaks up the juices and flavors of the foods and, after the stews and salads are
gone, this bread is also consumed.
One major ingredient in Injera, is Teff grain. Teff is a popular African grain. It is an
ancient and unique grain native to Ethiopia. The grain originated in Ethiopia between
4000 BC and 1000 BC. The tiny size, makes Teff suited to harsh climates in areas of
Ethiopia where it has long thrived. A handful of Teff is enough to cover a typical field,
and it cooks quickly, using less fuel than other foods. Teff grain has health benefits. For
example is has calcium, vitamin C and iron.
You’ll Need:
-¼ cup Teff flour
-¾ cup all-purpose flour
-1 cup water
-1 tsp salt
-Peanut or vegetable oil for cooking
Directions:
Put the Teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. Slowly
add the 1 cup of water, stirring to avoid lumps, before adding the tsp of salt. Heat a
nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface.
Make sure the surface of the pan is smooth: otherwise, your injera might fall apart when
you try to remove it.
Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as
thick as a traditional pancake. It will rise slightly when it heats. Cook until holes appear
on the surface of the bread. Once the surface is dry, remove the bread from the pan and
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let it cool. Guests can be instructed to eat their meal (usually a lamb, steak, chicken or
stew) without utensils, instead using the injera to scoop up their food.
Fried Cauliflower (Egyptian Style)
Egypt
Appetizer
Greg Raymond
This dish in not necessarily important to the culture of Egypt as a
whole, yet it is a delicious recipe that is indicative of many Egyptian
dishes. It is a dish made by the wealthier side of the population.
The ingredients are rather basic; ingredients that are not indicative
of Egyptian culture except for cumin and garlic. Cumin and garlic have
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roots back to the very first Egyptian civilizations; they have a large
history with the country and therefore are utilized in Egyptian cooking.
Recipe
3 teaspoons ground cumin
1 head cauliflower
1 cup all- purpose flour
1 egg
2 cloves garlic
¼ cup milk
2 cups vegetable oil
Salt to taste.
Fill a large pot with lightly salted water and bring to a rolling boil; add
2 teaspoons cumin to boilingwater. Cook cauliflower florets, working
in batches, in the boiling water until cooked but still crisp, 1 to 2
minutes. Remove with a slotted spoon and cool on a plate.
Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a
blender or food processor until smooth; thin with milk as needed.
Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
Dip cauliflower florets in the batter; fry battered cauliflower in the hot
oil, working in batches, until cauliflower is golden and crispy, 6 to 8
minutes. Remove with a slotted spoon and drain on a paper towellined plate.
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Page 17 of 57
Chicken Pastilla
Morocco
Appetizer
Adam Siddiqui
F Period
Pastilla is a traditional Moroccan dish. It is normally served as a starter at the beginning of special
meals. It has the combinations of sweet and salty flavors. Normally it is made with Squab or
Pigeon, but I used chicken instead.
Some ingredients used of the country’s culture were cardamom, turmeric, cinnamon, and
coriander. Spices are used almost every dish in Morocco, like the Middle East they cherish there
spices very much.
Page 18 of 57
Recipe:
1/2 C clarified butter
1tsp ground coriander seed
3/4 C blanched slivered almonds
1 tsp ground cinnamon
2 Tbs granulated sugar
3″ piece of Vietnamese cinnamon
2 tsp ground cinnamon
1/2 tsp ground black pepper
1 large sweet onion chopped
1.5 lbs bone-in skinless chicken thigh
6 pods green cardamom crushed
3 eggs beaten
2 tsp turmeric
1 package phyllo dough
1 1/2 tsp kosher salt
6 Tbsp clarified butter melted
1 tsp ginger
Powdered sugar and cinnamon
Directions:
Line a plate with paper towels. Heat the butter in a saucepan until very hot. Add the almonds and fry until
golden brown. Remove them from the pot using a slotted spoon and drain on the paper towels. Toss the
drained almonds with 2 Tbs sugar and 2 tsp cinnamon. Add the onions into the pot that the almonds came
out of and fry until tender. Add the cardamom, turmeric, salt, ginger, coriander, cinnamon, cinnamon
stick and black pepper and continue frying. Add the chicken into the pot and cover with the onions. Turn
the heat down to the lowest setting and cover the pot with a lid. Gently simmer the chicken for about an
hour, or until the meat easily comes off the bones.
Remove the chicken from the pot and discard the cinnamon stick and cardamom pods. Turn the heat up to
thicken the sauce. When the chicken is cool enough to handle, remove the meat from the bones and shred
it with your fingers. Once the sauce has reached a thick gluggy state, add the eggs. Turn off the heat and
add the chicken back in. Cool. Preheat to oven 450 degrees F. Get a kitchen towel damp, then unfold the
phyllo dough and use a sharp knife to cut off a 2″ wide strip of dough from one end. Wrap the rest of it
back up. Place your damp towel over the phyllo dough strips making sure to keep them covered once
you’ve pulled a few sheets from the stack. Start by pulling 2 strips of phyllo off the stack and lay them
out in front of you. Use a pastry brush to apply a light coating of butter onto each strip of phyllo. Put a
scant tablespoon of chicken mixture onto a corner of each strip of dough. Sprinkle a pinch of sugared
almonds on top. Begin folding the strips into triangles starting from the end with the filling. Place them
on a baking sheet and brush the tops with melted butter. Bake until golden brown. Dust the tops with
powdered sugar and cinnamon.
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AFRICAN FUFU
*Originally from Ghana
*Eaten either as a side for soup or a dessert
*Matt Reiter, Alvin Li, Dakota Krug
Fufu has been around for thousands of years and is thought to be older than baked
bread. The most traditional and typical meal in sub-Saharan Africa is a soup or stew or sauce
served with fufu. There are many types of fufu and many ways of preparing it. The main
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ingredient of these fufu-foods is usually a grain or vegetable. Plantains are sometimes used as
well. These foods are variously referred to as dumpling, mush, pap, or porridge, but the West
African word fufu is the most often used. Fufu is served with many different types of meals as a
base for either soup or sauce. Fufu has become a way of life for most Ghanaians. It is common
to hear one say ‘today I have not eaten’ when in fact the maker of the statement means he or
she has not tasted or eaten fufu that day.
Ghana is home to many plantain farms. The fruits are native to the country and are
often used in making Fufu. It is common to have plantains mixed with cassava which is also
native to the land and commonly grown. The process of making it is very long and tedious. It is
considered one of the most time consuming chores for people making it due to the long
process of preparing and crushing plantains and cassava.
Recipe
8 plaintains
1 beaten egg
1 tsp. nutmeg
2 c. flour
1 tsp. cinnamon
Powdered sugar.
Mash the plantains well in a bowl. Stir in nutmeg and add cinnamon. Whip egg
and pour into mixture. Add flour while mixing. Once fully mixed, put one table
spoon of dough at a time into a pan with oil. Fry for one to two minutes then dry
and add powdered sugar.
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Isu (Spiced Yams)
From Nigeria, Africa
Side Dish (starch)
Chris Hogan,
Global Studies Period D
Isu is a traditional starchy African side dish common to the Igbo tribe in Nigeria, Africa.
Since sources of animal protein such as eggs, poultry and fish are quite expensive and bush
meat is becoming more difficult to obtain, dishes like Isu, from starchy yam tubers, are a vital
food staple in the Igbo’s diet. The tribe grows at least six different varieties of yam: water, coco,
aerial, yellow, white and three-leafed. Indeed, Nigeria falls within Africa’s “yam belt”, growing
71% of world’s total crop. Thus, Isu, and other similar dishes, are not only important
nutritionally, but their main ingredient is a source of economic revenue. Nigeria’s dependence
on the yam makes recent scientific research cause for alarm. According to the International
Institute for Tropical Agriculture, the “yam has come under serious threat from pests and is in
competition with less nutritious crops like cassava.” Scientists are working to develop diseaseresistant varieties before declining yam production seriously jeopardizes the health and
livelihood of Nigerians.
The cultural importance of the yam to the Igbo community is described in detail by
Nigerian writer Achebe in Things Fall Apart. The Feast of the New Yam is an annual community
celebration initiating the harvest season. It is tradition not to consume the newly harvested
crop until it is first offered to the gods and ancestral spirits of the clan. Festivities of the yam
harvest include drumming, dancing and masquerades. According to Achebe, the ‘yam stood for
manliness.” The ability to feed one’s family from one yam harvest to the next is a sign of status
within the tribe. Traditional marriage ceremonies in south-east Nigeria require the presence of
a prodigious yam, often weighing up to 150 lbs. This serves to symbolize proof that the groom
can provide for his new wife and future family
Page 23 of 57
Recipe (slightly modified from the original)
2 lbs. boiled yams, peeled and thick-sliced
1 teaspoon cinnamon
½ teaspoon salt
4 tablespoons melted butter
1 clove garlic
cayenne pepper & honey, to taste
1. Wash and dry yams and bake 1 hour in a 400 degree oven.
2. Remove from oven; let cool slightly and remove skins from yams; reduce oven temp. to
350.
3. Combine remaining ingredients. Bring to boil, reduce heat and simmer 45 minutes until
sauce is thickened.
4. Slice yams ½-inch thick. Pour syrup over them and bake another 30 minutes.
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ENTREES
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Mafe
West Africa
Entrée
Lara Schmoyer
F Period
Mafe is a popular dish in many West African countries. It is especially popular
in Senegal, Gambia, Mali, and the Ivory Coast. A dish with many varying
ingredients and preparations, it is considered a staple for most families. Along with
numerous recipes, it also is known by many names. These names include
groundnut stew, mafe, maffé, maffe, sauce d'arachide, sauce z'ara, tigadèguèna
and tigadene. Traditionally, this dish is eaten without plates or utensils, while
sitting on the floor.
Ingredients differ depending on availability and personal taste. The recipe
typically is made with chicken, beef, lamb, or mutton. The vegetables used also
vary from recipe to recipe. As the recipe calls for roots and tubers, the ones used in
the mafe will be the ones easiest grown or bought in the area, and may have great
variance. Every recipe, however, necessitates fresh, all-natural peanut butter.
Page 26 of 57
Recipe
Ingredients:
1 pound lamb stew meat, cut into 1-inch pieces
Few drops red wine vinegar
1/4 cup peanut oil, plus more for the marinade
2 small onions, diced
3 to 4 garlic cloves, crushed and peeled
2 heaping tablespoons tomato paste
1/2 cup hot water
4 to 5 cups water, or beef, lamb, or chicken stock
1 bay leaf
1/2 pound butternut squash, peeled and cut into 1-inch chunks
1/2 pound mixed roots and tubers, such as turnips, potatoes, carrots, yuca, cassava, peeled and cut
into 1-inch chunks
1 small head cabbage, outer leaves removed, cabbage cut into slender 1/2-inch wedges
1 to 2 habanero peppers, left whole
4 heaping tablespoons all-natural smooth peanut butter
Cooked white rice, for serving
Directions:
1. To make the stew, toss the meat in a large bowl with several good shakes of vinegar with your
thumb held over the bottle opening. Add a modest drizzle of olive oil and season with salt and
black pepper. Add half the onions and garlic and set aside for 20 to 30 minutes.
2. In a large stockpot over medium-high heat, heat the peanut oil. Pat the meat dry, then sear on all
sides until browned. Reduce the heat to medium. Add the remaining onion and garlic, and sauté
just until they are softened but not browned.
3. Scrape the tomato paste into a small bowl and slowly add the 1/2 cup hot water. Stir the mixture
into the pot and cook until the sauce thickens and oil glistens on the surface.
4. Add enough stock to cover the vegetables (about 4 cups, give or take) plus the bay leaf and bring
to a boil. Reduce the heat to medium-low and simmer gently, partially covered, for about 30
minutes.
5. Add the remaining vegetables, nestling in the larger pieces, and the habanero and simmer until
they are tender, about 20 minutes. Add stock if the vegetables are not fully covered. If some
vegetables soften faster than others (the squash is likely to cook fastest, and the cabbage more
slowly), remove them so they do not fall apart in the stew, and reintroduce them at the end.
6. Remove about 1 cup of the liquid and transfer to a small bowl. Add the peanut butter and stir to
dissolve. Pour the mixture back into the pot and simmer 10 more minutes, until the sauce is
smooth and thickened. The stew is ready at this point, but can be left to simmer longer to
intensify the flavor, stirring in additional stock if the sauce tightens too much. Remove and
discard the bay leaf. You can leave the habaneros in the stew but warn guests of their presence.
Serve the stew over the white rice.
Sources:
http://leitesculinaria.com/68397/recipes-mafe-african-stew.html
http://www.whats4eats.com/meats/mafe-recipe
Page 27 of 57
Chickpea Wat
Ethiopia
Entrée
Nick Robinson and Pat Pesa
F Block
Cultural significance:
Ethiopia is famous for their thick stews, also known as Wat. It is almost always eaten
with traditional sourdough flat-bread; injera. Ethiopian food is traditionally eaten without
utensils, and is instead eaten with the right hand. Eating with the left hand is forbidden, as it
is reserved for less sanitary acts. It is very high in protein, and available to much of the
population, even those in rural areas. This makes it very popular among the general
population, along with grilled meat and vegetable dishes. Islamic and Jewish influence on
Ethiopia provide some inspiration of this dish’s ingredients, and is the reason so much of their
cuisine lacks pork or other meats. Ethiopian Orthodox Islam also calls for fasting of meat
products on Wednesdays and Thursdays, as well as holidays, resulting in many vegan dishes.
Culturally significant ingredients.
The main ingredients include; tomatoes, potatoes, chickpeas, onions, carrots, and
various spices. Tomatoes, potatoes, chickpeas, onions, carrots, and even some of the spices
are grown right in Ethiopia. The wat has lots of protein and no meat, making it ideal for
impoverished, or lower class citizens who need a nutritious yet cost effective meal. Any
spices that are not native of the region became associated with Ethiopia historically for its
location at the crossroads between Europe, Africa, and Asia. It should also be noted that
Carrots contain complex sugars which interfere with the binding of pathogenic bacteria to the
intestinal lining. Also in general spicy foods can help with digestion, and inhibit harmful
bacteria, which is crucial in areas with poor health/ water standards.
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Recipe
From Food.com - Home of the Home Cook
http://www.food.com/recipe/ethiopian-chickpea-wat-219899
Ingredients:
4 tablespoons extra virgin olive
oil
2 large red onion, finely chopped
4 carrots, finely chopped
2 potato, peeled and chopped
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon cardamom
2 tablespoons tomato paste
1 teaspoon cayenne pepper
2 cups chickpeas, drained and
rinsed
1 teaspoon paprika
3 cups water
1 teaspoon ginger
2 cups frozen peas, thawed
1 teaspoon salt
Directions:
1).
Heat the oil in a large pot over medium heat. Add the onion, cover and cook until
softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
2).
Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin,
cardamom and tomato paste. Add chickpeas and water and bring to a boil.
3).
Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is
developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before
the stew is ready, stir in green peas and taste to adjust seasonings.
(Serves 12)
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Frikkadels
Southern Africa
Appetizer or entrée
Ariel Dwyer, Anjani Hodgkins
C/D
1) Frikkadels where extremely popular in the 17th and 18th centuries and where brought over to
Africa by Dutch settlers, in some form or others it’s still important around Africa. Frikkadels
literally means a fried or baked meatball or a rissole, and the origin is Afrikaans. Frikkadels are a
traditional dish in South Africa, they are a lamb or beef meatballs, usually bakes or deep fried.
They are usually served hoot and with various potato dishes or salads. Frikkadels are very easy
to prepare and delicious so they have become a celebration food in South Africa.
2) Frikkadels are of French and Dutch Origins and because they were brought over to South Africa
by colonists. These people typically farmed so the meat used in the Frikkadels is lamb or beef
rather than meat which was usually hunted by ethnic groups in Africa. Nutmeg which is one of
the main spices in the dish is now cultivated in South Africa. Another main spice in the dish,
Coriander is also native to Africa but it’s found in the Northern Africa.
Page 30 of 57
Ingredients
2.2 pounds lean ground lamb
½ cup soft fresh breadcrumbs
½ cup finely chopped onions
2 eggs
¼ teaspoon ground nutmeg
1 teaspoon ground coriander
2 teaspoons salt
freshly ground black pepper
¼ cup vegetable oil
1 cup beef stock, fresh or canned
1 tablespoon flour
1 tablespoon cold water
Method
1. Combine the meat, breadcrumbs, onions, eggs, nutmeg, coriander, salt and a few grindings of pepper
in a bowl. Knead vigorously with both hands, then beat with a spoon until the mixture is smooth and
fluffy.
2. Divide the mixture into 12 equal portions and shape each one into a round, flattened patty about 3cm
thick and 5cm in diameter.
3. In a heavy 25-30cm skillet, heat the oil over moderate heat until a light haze forms above it. Brown
the patties in the hot oil, 5 or 6 at a time, turning them with a slotted spatula and regulating the heat so
that they color richly and evenly on both sides without burning. As they brown, transfer the patties to a
plate.
4. Pour off the fat remaining in the skillet and in its place add the stock. Bring to a boil over high heat,
stirring constantly.
5. Return the patties to the skillet.
6. Reduce the heat to low, cover partially and simmer for 30 minutes and remove the frikkadels from the
pan.
Sauce
1. Make a smooth paste of the flour and water and whisk it into the remaining liquid in the pan.
2. Cook, stirring frequently, until the sauce comes to a boil and thickens lightly.
3. Pour the sauce over the frikkadels or serve separately
Page 31 of 57
Algerian Chicken Stew
Algeria
Entrée
Xavier Neang and Ryan Robinson
C&D period
Algerian Chicken Stew
Importance of dish
Stew is fairly common in the Algerian diet. Stews are easy and quick to make. Algerian life is full of hard,
strenuous work and having a nice warm bowl of stew with a side of couscous will always hit the spot.
This is an especially delectable stew, full hardy ingredient such as chicken, chick peas, and carrots.
One taste of this stew will sooth your soul; Created by loving wives and mothers welcoming home their
boys and men from a day of hard work. It is served in many Algerian homes and can bring back
memories of one’s childhood. Step into a simply delicious Algeria and try this recipe.
Cultural ingredients
There are a fair amount of ingredients in this stew that are significant to Algerian culture. Chick peas or
garbanzo beans are common among the Mediterranean countries. Chick peas were used throughout
Europe and were introduced via colonization. Chick peas are used in many Mediterranean dishes.
Algeria now exports its own crop of Chick peas. Cumin, a spice that originated India was also introduced
to the Algerians by the Europeans. Cumin is a spice commonly found in stews and curries. These
ingredients are important to the flavor of this dish.
Recipe
Directions:
1 In a large pot combine broth, bouillon, chopped chicken,
onion, green beans, carrots, cumin, basil, garlic, bay leaves,
salt and pepper.
2. Bring to a boil; reduce heat, cover and cook about 8
minutes.
3. Add tomatoes and zucchini and cook briefly.
4. Add garbanzo beans and red pepper.
5. Cover and cook until heated through.
6. Serve over bowls of couscous.
Page 32 of 57
Emily Erdos and Molly Hart
Ugali
Ugali is a dish of maize flour cooked with water and rolled into a dough-like consistency. It is often
prepared with a side dish of vegetables, typically kale. Although consumed by thousands across
Africa, ugali is most prominent in Kenya. In Kenya, poverty is abundant. 49.1% of Kenyans are
considered to be living below the poverty line. One of the easiest and inexpensive sources of starch,
Ugali has become a staple meal in Kenyan rural culture. In Swahili, one of Kenya’s two official
languages, the street name for Ugali is Nguna. Similar to an American hot dog stand, Ugali is often
made locally and sold by street vendors. The dish consists of two major ingredients: maize flour and
water. Ugali tends to be a base dish for many other sides. Comparable to pasta, many different
dishes, sauces and toppings are served with Ugali while Ugali acts as the base starch of the meal.
Ugali consists of mostly Maize flour, which is one of the least expensive grains in the world and is
currently selling for $0.14 a pound. Ugali provides a base for much of Kenyan life and is a food that
many could not survive without.
Githeri
Githeri is a made by boiling a mixture of kidney beans and maize corn together. Githeri is a dietary
staple in Kenya because maize and beans are easily accessible from local farmers. Maize corn is the
cheapest and most abundant farmed product in Kenya, thus making githeri a quick, easy and
affordable meal. Similar to Ugali, the inexpensiveness of ingredients, Githeri provides meals for
hundreds of impoverished Kenyans daily. Githeri is the second most popular dish in Kenya, next to
Ugali. Especially among the Kikuyu and Kamba tribes in Kenya, Githeri is their main meal. Often,
Githeri is cooked into stew with an addition of greens, oinons, meat and/or potatoes. These
ingredients not only add flavor, but also increase nutritional value.
Sukuma Wiki
Sukuma Wiki is a traditional Kenyan dish. It is a simple dish made with greens such as kale, cassava
leaves, sweet potato leaves or pumpkin leaves. The greens are typically fried in oil, sometimes with
tomatoes and/or onions, and the whole thing is usually served on Ugali. In Swahili, the phrase
sukuma wiki literally means, “to push the week”. This name was developed from the fact that this
dish is typically eaten to get a person through the week or a long period of time without becoming
hungry. Leafy greens are one of the slowest-digesting foods and therefore serve well for people that
scarcely have meals. Many Kenyans only eat once a day, or for some, once every few days, and they
need for that will keep them satisfied. In addition to keeping people full, Sukuma Wiki has a
plethora of health benefits. Sukuma wiki, if eaten often enough in a balanced diet could result in the
following effects: weight loss, glowing skin, improved eyesight and strengthened immune system.
Page 33 of 57
DESSERTS
Page 34 of 57
Melktert (Milk Tart)
South Africa
Dessert
Katrina George and Colby Newsham
Period D
http://www.newworld.co.nz/recipes/milk-tart/
Importance to South Africa:
The Melktert, or “Milk Tart”, is a South African staple that has been passed down and improves with
every generation. Before the Suez Canal was built, all ships travelling east to the spice islands (now
Indonesia) had to sail round the tip of South Africa. The Dutch East India Company had a strong
influence along the spice route for a large part of the 17th century, and South Africa was a convenient
stopping place on the long journey from Europe to Asia. The first permanent Dutch settlement was
established at the Cape of Good Hope around the middle of the century.
Ingredients indicative of the culture :
The cinnamon used in this dessert would have been imported from Indonesia, and the milk would have
come from the increasing number of Dutch farms around the Cape. The vanilla used would have been
transported along the spice route. Sugar was also a common ingredient that was used in almost all
desserts.
Page 35 of 57
South African Milk Tart Recipe:
Ingredients
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup white sugar
1 tablespoon butter
1 egg
2 1/2 tablespoons all-purpose flour
2 cups all-purpose flour
2 1/2 tablespoons cornstarch
2 teaspoons baking powder
1/2 cup white sugar
1 pinch salt
2 eggs, beaten
4 cups milk
1/2 teaspoon ground cinnamon
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and
beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt.
Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into
bottom and sides of two 9-inch pie pans.
3. Bake in preheated oven for 10 to 15 minutes, until golden brown.
4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a
boil over medium heat, then remove from burner.
5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten
eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and
bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell.
Sprinkle with cinnamon. Chill before serving.
http://allrecipes.com/recipe/milk-tart/
Page 36 of 57
Melktert (Part II)
Jenny Specht
This dish is important to the culture as it connects to South African history. The ingredients
connect to how to the Dutch settlers stayed in the Cape of Good Hope. The ingredients are things that
would be found on the Dutch farms, or brought by the ships on their way back from Indonesia. Specific
examples are cinnamon, as well as the milk in the dish. This dish is a dessert, and is often eaten after a
traditional meal. This dish is a Boerekos dish. Boerekos literally means ‘farmers food’
The South African Melktert, also know as the Milktart has Dutch influences in both the name and
in the ingredients. The dish originates from the time before the Suez Canal. The only way to get to
Indonesia from Europe was to go around the tip of Africa. South Africa was often used as an intermediate
stop. One company that commonly stopped was the Dutch East India Company. It was around the middle
of the century that the first Dutch settlement was established at the Cape of Good Hope. The cinnamon
that is used as a garnish for the dish would have been brought back from Indonesia. There were multiple
Dutch farms that were all around the Cape to supply the Dutch ships with fresh produce, and dairy
products. The name of the dish also has Dutch roots. Melk is the Dutch word for milk and tert is an
Afrikaner derivation of the Dutch tart.
Milk Tart (serves 8)
A homemade South African melktert is always a winner. Whether you need dessert for your dinner
party, a cake for a special occasion or simply just a slice of something sweet with your afternoon cup of
tea – this easy melktert recipe will sort you out.
Page 37 of 57
Ingredients – pastry:
2 cups flour
1 egg
½ cup sugar
2 tsp baking powder
125g butter
pinch of salt
Method – pastry:
1. Cream butter and sugar well together and add the egg, before beating well.
2. Add all other ingredients – making a stiff dough.
3. Press into one or two round cake tins/pie dishes and bake at 180°C until light brown.
Ingredients – filling:
4 ½ cups milk
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter
Method – filling:
1. Bring milk to the boil.
2. Beat eggs well and add sugar, flour, cornflour and salt.
3. Mix well.
4. Pour boiling milk into the mixture and stir well.
5. Return to stove and stir well until mixture thickens.
6. Add butter and vanilla essence and pour into cooked shell.
7. Allow to cool in the fridge (you do not need to cook the tart any further)
8. To decorate, sprinkle with cinnamon.
http://www.justeasyrecipes.co.za/2009/08/27/milk-tart/
Page 38 of 57
South African Marshmallow Dessert
South Africa
Dessert
Emma Borton, Olivia Alfano, Julia Stoddard
B Period
Ingredients





12 lb marshmallow
12 cup orange juice (freshly squeezed)
1 tsp vanilla
1 cup cream (fresh)
14 tsp salt
Instructions:
1. Spray a tart plate with nonstick spray.
2. Cut the marshmallows into smaller pieces, and put in a heavy-bottomed pot with the orange
juice and vanilla.
3. Heat and stir constantly, until the marshmallows start melting. Do not boil! You only want
them to melt completely. Add and stir in the vanilla.
4. Remove from heat and cool to lukewarm.
5. Beat the cream until stiff, adding the salt, and then fold into the marshmallow mixture.
6. Scrape into prepared plate, and leave in fridge to set.
Dish’s importance in country’s culture:
The South African Marshmallow dessert is a modern dish in the country. The tasty dessert
originated in Cape Town, South Africa. It is a simplistic alternative to the very traditional Malva
Pudding, and Melktert. It has incorporations from two of the most popular African desserts.
These two dishes have been served for decades, and the Marshmallow dessert is a new found
variation of the two.
Ingredients used indicative of country’s culture:
Many African desserts have exotic or citrus fruit incorporated into them, such as the orange juice
in this recipe. It is also very traditional to have the blending of sweet and salty, and that is why
there is salt in the recipe. Also, a popular twist to many South African desserts is to add cream,
just like in this dish.
Directions: http://www.food.com/recipe/south-african-marshmallow-dessert-348552
Recipe: http://www.yummly.com/recipe/South-African-Marshmallow-DessertRecipezaar?colu mns=3&position=7/36
Page 39 of 57
Caakiri
Congo
Dessert
Emma Sullivan, Evelyn MacMahon, Leah Fox
D Period
Description of dish’s importance in Congo’s culture:
Caakiri is a type of rice pudding very similar to those in the Middle East and
India. It can be made with any grain such as fonio or millet, but we chose
couscous, a more common grain in the U.S. Now it is more of a snack or
dessert due to sugar and vanilla, however it is speculated that long ago it
could have been a main dish that contained the same grains and milk but
was served with meat or vegetables. As Congo opened up to more western
values, sugar was added to the Caakiri and thus it evolved into a dessert.
Ingredients used indicative of Congo’s culture:
Grains are an important ingredient in most Congolese recipes. We used
couscous, which is a pasta containing the grain semolina in our Caakiri.
There are many other types of grains popular in Northern Africa including
fonio, millet, maize, and black eyed peas. Different types of grains are used
in almost every meal in Congo, making it such a staple ingredient.
Page 40 of 57
Recipe/Ingredients: (multiplied by 3)
-2 cups couscous
-Pat of butter
-Dash of salt
-1 cup evaporated milk - or - evaporated milk mixed with a spoonful of
cream or half and half
-2 cups plain or vanilla yogurt
-1 cup sour cream - or - sour cream mixed with a spoonful of buttermilk
-1/2 cup sugar
-1/2 teaspoon vanilla extract
-dash of nutmeg (optional)
-raisins or crushed pineapple or mint garnish (optional, amount as desired)
Cooking directions:
1.) Prepare the couscous as normal. (Bring four and one half cups of water
to boil in a large saucepan. Add couscous, butter, and salt. Stir and cover.
Remove from heat. Leave covered for ten minutes.) Allow couscous to
cool.
2.) Combine all other ingredients. Stir yogurt mixture into couscous. Add
more sugar, to taste. Garnish as desired. Serve warm or chilled.
Citation of recipe:
"Recipe Page for Cooking Caakiri." Celtnet Recipes. N.p., n.d. Web. 20
May 2013.
<http://www.celtnet.org.uk/recipes/miscellaneous/fetchrecipe.php?rid=misc- caakiri>.
Sâlóngo, alingá mosálá
Ancient Congo saying meaning “There is work there, let’s do it”
Page 41 of 57
Beetroot Pancakes
Country of Culinary Origin: South Africa
Food Type: Dessert
Jane Sullebarger and Brianna Harte
Class Periods: B, G
Beetroot Pancakes’ Importance in South Africa’s culture:
Beetroot pancakes are traditional desserts in South Africa. One of the key
ingredients, beets, is believed to be an antiretriviral AIDS medicine. The South
African Health Minister, Dr. Manto Tshabalala Msimang, promotes the growth of
beets to fight AIDS. Having a medicine for AIDS is important in South Africa
because AIDS is common in the country, as 5.6 million South Africans are infected
with the virus. Actually, South Africa has the highest HIV/AIDS rate in all of
Africa, making it more important to include beets in their meals, for example for
dessert in pancakes.
The ingredients that are in Beetroot pancakes which are indicative of South
Africa’s culture are beets and quinoa flour.
Page 42 of 57
~Recipe~
Ingredients:

2 medium red beets
Dry Mix

1/2 cup quinoa flour

3 tablespoons dark brown sugar

1/2 cup whole-wheat flour

1 tablespoon baking powder

1 cup all-purpose flour

3/4 teaspoon salt
Wet Mix

1-1/2 cups whole milk



1/3 cup plain yogurt
3 tablespoons unsalted butter, melted and cooled slightly
1 egg
1. Preheat the oven to 400 degrees Fahrenheit.
2. Wash the beets.
3. Cut the skin off of the beets and their ends or peel the beets.
4. Place the beets in a glass/metal baking dish with about 1/2 cup water on the bottom.
5. Cover with aluminum foil and roast for an hour, until very tender.
6. Cool and puree the beets in a blender until smooth. To cool in less than 10 minutes, the
beets can be cut into smaller pieces.
7. Sift the dry ingredients into a large bowl, combining any bits that are left in the sifter.
8. In a medium bowl, whisk together the milk, yogurt, melted butter, egg, and 1/2 cup of
beet puree until smooth. Using a spatula, add the wet ingredients to the dry ingredients
and gently combine. The batter should be the consistency of lightly whipped cream and
crimson in color.
9. Although the batter is best if used immediately, you can keep it out for an hour on the
counter or refrigerate overnight. If refrigerating, thin the batter with milk, 1 tablespoon
at a time.
10. Heat a cast-iron pan or griddle until water sizzles when splashed onto the pan or heat
can be felt over the griddle. Rub the pan generously with butter (the key to crisp, buttery
edges).
11. Pour 1/4 cup of the batter onto the pan, 2-3 at a time. Once bubbles have begun to
form on the top side, flip it over and cook until golden brown, 2-6 minutes in total.
12. Serve the pancakes.
Duration: 3.5 hours
Page 43 of 57
Soetkoekies (Spicy Wine Cookies)
A South African Dish for Dessert
By Johnny Bakis, Loren Beale, and Diane LeRoy
Classes D & G
This unique yet classic cookie was originated by the Dutch and brought to Africa. When the
Dutch colonized Cape Town in 1652, they brought this famous recipe with them. From Cape Town to the
whole country, any South African will recognize this fantastic dessert! Like America’s “Toll House”
chocolate chip cookies, Soetkoekies are South African favorites. From baking with the family, to
weddings, to holidays, these cookies offer the same cultural standing as America’s chocolate chips do.
The cookies also show a flashback to the past of apartheid in South Africa. Some take the dessert as an
offensive and avoided time of the country, as apartheid is as remembered in South Africa as these
cookies. The cookies are sweet at first, and then turn to a spicy kick. Some add that this is like the
sweetness of childhood, but turns to a kick when they find what is really of the country and the extreme
events. Nonetheless, Soetkoekies are an enjoyed and adored source of sweetness to any hungry African
(or American!).
Whereas the original Dutch gave South Africa the recipe, they differ quite a bit! From simple
ingredients to major ones, many contrasts are obvious and subtle to the taste buds when being compared.
White pepper and cardamom are omitted in the South African version of the recipe, but a little bit of red
wine is added instead! The pepper was thought to make the cookie a bit too loud and not enough sweet, so
by omitting the pepper, a compromise was made: red wine. The red wine added a kick and sweetness to
the recipe. The recipe calls for many spices (nutmeg, ginger, etc.) and is thus reflective of the spiceheavy place they are eaten.
Page 44 of 57
Recipe for Soetkoekies (Spicy Wine Cookies):
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup packed brown sugar
3/4 cup chopped almonds
1/2 cup cold butter, cut into small pieces
2 eggs
1/4 cup red wine
1 egg white, beaten
Page 45 of 57
Snowballs
South Africa
Dessert
Sam Reid and Kyra Doher
D Period
Description of dish’s importance in that country’s culture:
South African snowballs are an extremely famous dessert to the children of the Rainbow
Nation. It is a sweet delight that children and adults can enjoy, but mainly it is a child’s favorite.
This type of dessert is found at many special occasions in South Africa, in particular weddings
and birthdays. Many children use this dessert as a remembrance and symbol of their childhood
because it is so widely made and eaten in South Africa. They are known as a quick sweet dessert
that is great with the famous South African raspberry soda.
Ingredients used indicative of that country’s culture:
An ingredient widely used throughout Africa in various dishes is coconut. They have
been found in the Caribbean and the Atlantic coasts of Africa and South America for less than
500 years. Zanzibar, an island off the East coast of Africa, depended on coconuts for food and as
a cash crop for centuries. It has become a symbol for prosperity and happiness, which is why this
dessert is usually made for weddings and birthdays. Coconut in all forms (i.e. milk, oil, water,
etc.) is found in many types of South African cuisine, from breakfast foods to tons of desserts.
Page 46 of 57
Recipe:
● 125 g butter
● 125 ml cream
● 125 ml caster sugar
● 625 ml self raising flour
● 1 teaspoon strawberry essence
● 200 g strawberry jam
● 375 ml boiling water
● 1 teaspoon food coloring
● 1 to taste desiccated coconut
How to make South African Snowballs:
● Cream butter and sugar till fluffy. Beat in cream. Add flour and knead to make soft
dough.
● Divide dough into 24 balls. Flatten each ball slightly.
● Place 12 each on cookie sheets.
● Bake in oven preheated at 180 degrees celsius for 15 minutes or until edges are brown.
● Beat jam with a fork. Add boiling water and colouring and whisk until smooth.
● Sandwich two cooled cakes with a bit of jam/water syrup.
● Then dip the two sandwiched cakes in the syrup.
● Roll in coconut and leave uncovered for a bit to dry.
Source: http://www.food.com/recipe/south-african-snowballs-294837
Page 47 of 57
Malva Pudding
South Africa from the Dutch
Dessert
Christina Perini and Maegan Cullinan
G and B
South African cuisine is nicknamed the “rainbow cuisine” because of it’s many cultural influences. Their
food is often a reflection of the country’s many diverse cultures.
Malva pudding is a moist, spongy, apricot flavored cake typically served with a sweet vanilla sauce. It isn’t
the typical kind of thick set custard most Americans think of, because in other countries pudding is considered a
moist cake. One interesting fact about Malva pudding is in December 2006, Oprah Winfrey’s personal chef, Art
Smith, went to South Africa to cook Christmas dinner for the female students of the Oprah Winfrey Leadership
Academy for Girls. The Malva pudding was the favorite of the night, and when Art Smith brought the recipe back
for Oprah to try, she thoroughly enjoyed it.
The origins of Malva pudding are Dutch, the colonists brought the pudding with them when they arrived
in South Africa, but there has also been a connection with the Dutch East India explorations in the mid 1600’s.
Before gaining popularity amongst the natives, the pudding served as a “taste of home” for the European families
establishing colonies in the hot and dry climate of Africa. Today, it is considered a staple of South African cuisine. It
is popular amongst residents, natives, and those of European descent. This dessert has been deemed important to
South Africa's dessert culture, and is most popular in the country’s capital of Cape Town. There have been many
speculations on where the name “Malva” originated from. Some believe Malva was named after a woman; others
believe that it comes from the Afrikaans word for marshmallow in relation to the puddings soft and light texture.
The true origin of the name Malva came from the Malvacea wine that used to be served with the pudding in the
17th century.
Like food traditions all over the world, African dishes change with the seasons. When the Dutch came to
South Africa, they planted a variety of gardens with fruits and vegetables including apricots in the summer. Since
apricots typically flourished in the summer, this delicacy was mostly eaten during that time.
Page 48 of 57
Recipe:
6 1/2 ounces sugar
1/2 teaspoon salt
2 large eggs
1 tablespoon butter
1 tablespoon apricot jam
1 teaspoon vinegar
3/4 cups all-purpose flour
1/3 cup milk
1 teaspoon baking soda
For the sauce:
3/4 cup fresh cream
1/3 cup hot water
3 1/2 ounces butter
2 teaspoons vanilla essence
3 -5 ounces sugar
Directions:
1) Preheat oven to 350 deg
2) Grease an oven dish.
3) Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until
thick and lemon coloured, then add the jelly (jam) and mix through.
4) Melt the butter and add the butter and vinegar to the wet mixture.
5) Sieve, or simply mix together: the flour, soda and salt.
6) Add this mixture with the milk to the egg mixture in the processor or mixing bowl.
7) Pour into an ovenproof dish and bake until pudding is brown and well-risen -- depending on your
oven and oven dish this will be between 30 - 45 minutes.
8) In a pot, melt together the ingredients for the sauce, and stir well.
9) Pour it over the pudding as soon as it comes out of the oven.
10) Leave to stand awhile before serving.
Recipe from: http://www.food.com/recipe/malva-pudding-south-african-baked-dessert-118545
Page 49 of 57
Dziriat
Algeria
Dessert
Drew Mora, Moira Morgan
F
Dziriat is a classic Algerian dish that is served at big celebrations and weddings. It is
very common to see even though Algeria being an Islamic country, this dish derives
from the Christian religion. It was brought to Northern Africa by the Europeans when
that area was being colonized. Since it was brought over with the colonizing powers
this dessert became a popular dish that has stayed with the culture to this day.
The ingredients that .indicate the culture that are from this dish are almonds, lemons,
and the orange flower water. Almonds are very commonly grown in the Northern
parts of Africa, and this is also where lemons and oranges are commonly found. While
orange flower water is created from the orange blossom that is soaked in water to
infuse the orange taste into the water. Which isn’t commonly found anywhere else in
the world besides the Northern parts of Africa.
Ingredients:
Sugar Syrup

1 cup white sugar

1 teaspoon fresh lemon juice

1 cup water

2 tablespoons orange flower water
Page 50 of 57
Dough

2 cups all-purpose flour

1/2 teaspoon fresh lemon juice

2 tablespoons vegetable oil

1 pinch salt

1 egg

1 tablespoon orange flower water
Filling

4 cups raw almonds

1 lemon, zested

1 cup sugar

2 tablespoons orange flower water

3 eggs

cornstarch, for rolling out the dough

1/2 teaspoon baking powder

pine nuts, for decoration

1 teaspoon vanilla powder
Directions
1.
Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let
the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and
bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be
prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
2.
Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat
to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from
heat. Set sugar syrup aside.
3.
Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon
juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse
crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into
4 equal portions. Cover dough with a wet cloth, and set aside.
4.
In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl,
and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower
water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
5.
Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2
millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each.
Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent
sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the
rim. Fill three quarters of each mold with the almond filling.
6.
Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is
golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each
tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire
rack to drain
Page 51 of 57
Lemon Meringue Pie
South Africa
Dessert
Kathryn Hodskins, Yonah Joffe, Aliza Maki
C Period
Lemon meringue pie was originally a European dessert, but was adopted by the South Africans upon
colonization. Many restaurants offer lemon meringue pie in the morning or afternoon with tea and
coffee. Also, throughout time, South African cooks have added their own improvements to the basic
Lemon Meringue Pie Recipe to make it something special. The pie itself is becoming to be considered a
truly traditional and authentic South African recipe. American pies tend to use a lemon custard, but
South African use condensed milk with a fresh lemon flavoring.
South Africa is one of the world’s major exporters of lemons, and lemon juice and lemon zest are
important ingredients in this recipe. The Mediterranean Sea lemon is often used for this recipe, and the
Lydenbourg is the specific type of this lemon grown in South Africa. Crushed tennis biscuits, which can
be used to make the pie base in this dessert, were also adopted by South Africa and aren’t commonly
found in the U.S. They are about the equivalent of American graham crackers. Digestive biscuits can also
be used for the crust of the pie. These biscuits were originated in the United Kingdom, and was brought
over to South Africa.
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Recipe:
1. Preheat oven to 3800
2. Create base by melting butter, crushing biscuits and mixing together. Push down in a dish/pan.
*Pre-made pie crust can be substituted here
3. Whisk together condensed milk, lemon zest, lemon juice, egg yolks, and caster sugar together for 1-2
minutes by machine or for 2-3 minutes by hand
4. Pour filling mix into the pie base
5. For the topping, whisk ½ the caster sugar with the egg whites until soft, then mix in the other sugar
and whisk until firm.
6. Spoon or pipe the topping onto the pie and spread
7. Bake for 10-12 minutes until pie is slightly brown
Ingredient List:
For base 80g/ 3 oz melted butter
160g/ 6 oz crushed tennis biscuits (or any coconut biscuit or digestive)
**Can be substituted with store-bought pie crust
For filling 1 can condensed milk
2 lemons zested
125 ml /4 fl. oz fresh lemon juice (3/4 lemons)
2 egg yolks -large
30g/ 1 oz caster sugar
For topping 2 egg whites-large
50g/ 2 oz caster sugar
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Chocolate Crunchies
South Africa
Dessert
Olivia Stoffel and Emma Kenny Pessia
The role of chocolate crunchies in South Africa: Chocolate crunchies are the
homemade solution to the ever popular Crunchie bar, produced in the UK.
Crunchie bars are in high demand in South Africa, being one of the most
popular candy bars. Making these crunchies yourself provides you with the
comfort of being in your own home, and the satisfactory fulfillment of doing
something for yourself, without taking the easy out and purchasing the bar.
Ingredients used indicative of South Africa: South Africa is the world’s fifth
largest producer of cereal. Cereals occupy more than 60% of the total cultivated
crops in South Africa. The base of our chocolate crunchies is oats, thus
representing the agricultural industry of South Africa
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Ingredients:
1 cup flour1 cup oats
1 cup coconut
0.50 cup sugar
2 tbsps cocoa
4½ oz (125g) butter
4½ oz (125g) margarine
2 tbsps syrup
1 tsp bicarbonate of soda
1 cup icing sugar
1 tsp vanilla
2 tbsps milk
How to make South African Chocolate Crunchies
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1. Mix all the dry ingredients for the crunchies, except for the baking soda.
2. Melt the butter and syrup together.
3. Add the baking soda and stir.
4. Pour into the dry ingredients and mix well.
5. Press into a medium sized greased baking pan, about 10 by 8 inches.Use
the back of a spoon to press the mixture together and smooth the top.
6. Bake for 20 minutes at 350dgrees F.
7. Mix together all the ingredients for the icing
8. Microwave 1 or 2 minutes until mixture is smooth.
9. Pour the hot icing over the hot crunchies, tilt pan to cover the entire
surface of the crunchy.
10. Cut into squares when cool.
Sources:
http://www.foodnetwork.co.uk/recipes/south-african-chocolate-crunchiesru315353.html?imperial
http://faostat.fao.org/site/339/default.aspx
http://images.businessweek.com/ss/09/06/0624_worlds_best_selling_candy/16.htm
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Shuku Shuku
Nigeria
Dessert
Rose Leikina and Panna Rasania
Nigeria has such a variety of people and cultures that it is difficult to pick one
national dish. Each area has its own regional favorite that depends on customs, tradition, and
religion.Nigerians enjoy many different snacks that are eaten throughout the day.Snack foods
are an important part of a child's diet. Fresh fruits (such as coconut), fried bean cakes,
cookies, or candy are commonly sold by street vendors. Snacks provide an opportunity for
children to eat on their own, without having to share with siblings.
Rice is an important source of food for the Nigerian people The rice is made in many
different ways, such as sometimes with vegetables or meat. However, another way it is made
is usually with coconut milk. Coconut is an important part of the Nigerian food, mostly
because of its oils. Coconuts provide a saturated oil that is good for decreasing the amount of
cholesterol in blood .Traditionally, sweets are also important. Many of these sweets are made
of coconuts and produce coconut candies. These candies are better for the people from the
nutritious properties coconuts carry.
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Recipe
Ingredients:
1 cup unsweetened flaked coconut
1/4 cup caster sugar or 1/4 cup superfine sugar
3 egg yolks
1/2 cup self-raising flour
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
1)In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough.
2)Squeeze into 1 inch balls, and roll each ball in flour to coat.
3)Place on a baking sheet, spacing about 2 inches apart.
4)Bake for 20 minutes in the preheated oven, or until golden.
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