Monday Meal Review: Central African Republic & Chad

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Please note: Due to last week's illness, this meal review covers both Central African Republic & Chad. I'm not sure if anyone's keeping track, but I haven't had the best luck with yucca. At this rate, we'll never be friends. First, there was the Baton de Manioc fiasco- for our Angolan Global Table. That night, after eating several of the batons, I blacked out - lost hearing and sight - crashed to the floor and went into shock. The scariest part? I was holding Ava. Thankfully Keith … [Read more...]

Recipe: Stewed Cassava Leaves

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Serves 4-6 Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and "ground" at Ebutte Tropical Market - which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava. Ingredients: red palm oil 1 large onion, chopped 2 tomatoes, chopped 1 1/2 lbs fresh ground cassava leaves 1 Tbsp peanut butter water salt pepper Method: Thaw out some fresh … [Read more...]

Recipe: Sweet Peanut Butter Rice (Bouiller)

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Serves 2-4 If you're looking for a sweet treat, but the pantry is rather dry, this African peanut butter rice might do the trick. The dish reminds me of peanut butter rice pudding - thick, sweet, and comforting. Ingredients: 1/2 cup white rice 1 1/2 cups water 1/4 cup natural peanut butter 1/4 cup sugar 1/8 cup water additional water, as needed Method: Bring water to boil. Add rice and simmer, uncovered for 15 minutes 2. Meanwhile, mix together peanut butter, … [Read more...]

Recipe: Egusi Sauce

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Makes about 2 cups Raw seeds give Egusi sauce grassy flavor and a little bit of texture. The sauce is popular in central Africa, and can be served over vegetables, meats, and fish. Ingredients: 1 small onion 1 tomato 1 chili pepper (I used a poblano from my garden, but you can go as spicy as you want with this recipe) salt red chili powder, to taste 1 1/2 cups ground egusi 1/2 cup water (or as needed) Method: Hunt down some ground melon seeds. I found these at our local … [Read more...]

Video Saturday: Central African Republic

Happy Saturday! Nothing like starting your day off with a little grubworm stew... httpv://www.youtube.com/watch?v=zX7Dltt3lI8 And here are some images of Central African Republic's land... httpv://www.youtube.com/watch?v=X5lKmGBsWVA … [Read more...]

Fun Fact Friday: Flour in Africa (with poll)

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I bought an apron this summer. It was time to face facts. I'm 31 years old, I'm a mess in the kitchen, and I'm not getting any cleaner. Flour is probably my only regular fashion accessory (although I do love necklaces). In addition, flour is almost always my only chance at "makeup." As I twirl through the kitchen, I regularly dust flour on my nose, through my hair, and - yes - even on poor little Ava. She's really a good sport though - she hardly ever notices. So, in honor of flour's … [Read more...]

Menu: Central African Republic & Chad

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This week we're eating a double feast from two neighboring countries - Central African Republic and Chad. I had a lot of time to ponder our menu, as there is little else to do while tossing in feverish delirium. ¬†Thank goodness we have a good African market in Tulsa, where I can find casssava leaves and ground melon seeds... and really explore the flavors of Africa. CENTRAL AFRICAN REPUBLIC Stewed Cassava Leaves [Recipe] Dark green leaves from the cassava plant stewed with tomato, onion, … [Read more...]

About the Food of Central African Republic

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The dusty, rolling plains of Central African Republic (CAR) lead to fertile river beds in the south, and sandy desert in the northeast. Many people live on stewed greens, cooking whatever is available, including cassava¬†(recipe), spinach, or kale. Groundnut butter (a.k.a. peanut butter) is used to add flavor and protein to food when meat is unavailable. Most often, greens are served with rice or foutou - a pasty mash of plantain or cassava. Groundnut butter is also used to add flavor to … [Read more...]