Monday Meal Review: Central African Republic & Chad


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: Spiced Papaya Milk


Serves 2 Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. Ingredients: 4 cups cubed papaya (if fresh is unavailable you can use 2 cans, drained) 2 cups milk 3 Tbsp sugar 1/4 tsp cardamom pinch ginger 1-2 cups ice, as desired Method: Gather your ingredients. First the beautiful papaya... drained and ready for the blender... Then the spices. Start off with just a little and add the full amount if you can handle it! :) Dump … [Read more...]

Video Saturday: Chad

Hope you have a lovely day! A day in the life of a street corner in Chad: httpv:// A tourist video (in French): httpv:// Cooking For Dad's Images of Chad: httpv:// … [Read more...]

Fun Fact Friday: Flour in Africa (with poll)


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...]

Recipe: Lamb Stew from Chad


Serves 2-3 Amazingly enough, Keith had never had lamb before we embarked on our Adventure to eat food from around the world. This stew is so fresh and flavorful it won him over immediately. Serve with millet balls. The key to making good lamb stew is to simmer -never boil - the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that "melt in your mouth" quality that makes stew … [Read more...]

Recipe: Millet Ball for Sauces & Stews


Serves 2-3 Millet flour tastes like wheat flour on steroids. These dense, rather pasty balls are traditional in parts of Africa, particularly central and eastern. They add body and substance to any number of stews and sauces. Ingredients: 1/2 cup flour 1/2 cup millet flour (available at some health food stores and African markets) 1/2 cup water Method: Combine all ingredients in the top of a double boiler. Once everything is mixed together, it will be pasty and … [Read more...]

Menu: Central African Republic & Chad


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. ┬áThank 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 Chad (TChad)


What a difference a few miles can make. Chad is divided into three main geographic zones - steamy Sahara dessert in the north, the central Savannah, and semi-tropical south. As the landscape changes, so too does the diet. From the north, to the south, very few cultural similarities connect the people of Chad. Northern Chad In northern Chad the people enjoy a diet rich in meat, particularly lamb. Savory pieces of meat might be grilled or stewed with vegetables, such as okra, peppers, … [Read more...]