Flavours of Africa

On Thursday we celebrated African Emancipation day, it was primarily the African slaves who established the foundation of Caribbean cuisine.

Today, true Caribbean food can still be found in many small creole kitchens along the shores of the West Indies. The foods prepared in these kitchens still reflect the melting pot of cultures who contributed to the mix of inhabitants of our islands. Amongst those contributors were the Carib and Arawak Indians, the Chinese, British, French, Spanish, and Dutch who taught early settlers about the foods of their lands.

To the Africans the survival of their culture was inherent in the foods that they ate and the religions they practised. Like all other cultures, the foods they brought from their homeland helped them to preserve their culture. The peas, ochro, yams that they cultivated in West Indian soil helped lay the course of Caribbean cuisine.

Because they did not eat the same meals their masters did, they created their own dishes from leftovers. While the masters feasted on wild meats the salves used the dasheen bush to make callaloo and cassava foo-foo. They also made paime instead of pastelles with the cornmeal and banana leaves.

The slaves who worked on the sugar plantations sometimes received part of their wages in sugar and molasses. They used these products and made them into sweetmeats. The sweets that have remained with us today were created in the African culinary custom are toolum – heavy with molasses, coconut and spices and the beloved sugar cake, both chip chip and grated.

Here are some deliciously different tastes of Africa.

Chicken in groundnut sauce

In Africa peanuts are called groundnuts They are a staple food of many of the peoples of Africa. This recipe is a speciality of West Africa, and is served in homes and restaurants from Senegal to the Congo.

2 tbs vegetable oil

1 three pound chicken, cut into parts

1 tbs minced chives

1 tsp freshly ground black pepper

1 cup hot water

2 tbs tomato paste

1 14 ounce can whole tomatoes

1 medium onion, sliced

2 cloves garlic, chopped

1 Congo pepper, seeded and chopped

1 tbsp grated ginger

2 tsp chilli powder

½ tsp salt or to taste

1½ cups crunchy peanut butter

Combine chives with garlic, black pepper, and salt. Rub onto chicken parts and marinate for about one hour.

Heat oil in a large sauté pan or Dutch oven, add chicken parts one piece at a time and brown evenly on both sides.

Remove chicken.

Add onions ginger and pepper, sauté for about 3 minutes add water, tomato paste, tomatoes with the liquid, and chilli powder.

Bring mixture to a boil, add chicken parts and cover and simmer for about 45 minutes.

Dilute the peanut butter with some of the liquid from the chicken and add mixture to chicken.

Turn chicken pieces to coat evenly and cook for a further 15 minutes.

Serve with rice and any of the following accompaniments:

Fried plantain, chopped peanuts, chutney, chopped tomatoes, diced green peppers, chopped onion and chopped cucumbers.

Serves 4 to 6

African sweet potato salad

Yams can be substituted in this salad for the authentic African version.

1½ pounds sweet potatoes, boiled, peeled and cooled

¼ cup vegetable oil

2 tbs lemon juice or 2 tsp lime juice

½ tsp salt and black pepper

1 medium green sweet pepper, seeded and chopped

1 small onion, chopped

⅓ cup chopped celery

In a small mixing bowl combine oil, lemon juice, salt, and pepper.

Cut potatoes into cubes and place in a glass bowl, pour dressing over and toss to coat potato pieces evenly.

Cover and refrigerate for about 4 hours for flavours to develop.

Add onion, green pepper and celery.

Serves 6

Corn ochro tomato medley

Ochro has been a favourite vegetable in African cuisine for centuries and it was introduced to the Caribbean by the African slaves.

4 cups corn kernels (canned)

1 medium onion, chopped

1 pound ochro, cut into slices

2 tbs olive oil

3 medium tomatoes, chopped

1 tbs sugar

1½ tsp salt

Black pepper to taste.

In a sauté pan heat oil add onion and stir until fragrant and transparent.

Add ochro and cook until tender, about 10 to 15 minutes, stirring frequently, adding a little water at a time to prevent sticking.

Add tomatoes and corn, cook uncovered for another 5 minutes .

Season to taste with salt and pepper and serve.

Serves 6 to 8