At home culture challenge: cooking up a dish from Africa
- Amelia
- Nov 10, 2020
- 2 min read
This fun cooking list continues! This time our kitchen is traveling to Africa. From the Safari, to the desert, to the coastline, Africa has an abundance of variety.
Assidat zgougou (Tunisia)
This dish has a creamy custard base and is topped with nuts, sugar, and other toppings. Often it is decorated beautifully, almost like a piece of art. It is made with an assortment of ingredients allowing for an interesting combination of flavors. Create the dish following the recipe at https://sortedfood.com/recipe/12514
Vetkoek (South Africa)
This deep fried yeast bun is stuffed with spices, meat, jams, and fillings. This food is common to find served at breakfast, lunch, or as a snack. They are often enjoyed alongside a cup of tea or with sausage. Make it following the recipe at https://www.darylskitchen.com/vetkoek-and-curried-mince/
Kaab el ghazal (Morrocco)
This thin pastry covers cinnamon almond filling. The dough sits in orange blossom water to create a sweet tangy flavor. The cookies are shaped in a crescent formation. Sugar is often sifted on top to complete the dish. The dish can also be called Gazelle horns, after the animal that roams the countryside of Morocco. Read the recipe at https://www.thespruceeats.com/kaab-el-ghazal-gazelle-horns-p2-2394485#:~:text=Although%20Kaab%20el%20Ghazal%20literally,frequently%20served%20at%20special%20occasions.
Alouda (Mauritius)
This creamy cold milk drink is sure to quench your thirst. It can be commonly found at street vendors throughout Mauritius and nearby counitres. Create this dish by following the recipe at https://www.google.com/amp/cocozil.com/en/mauritius/recipes/alouda-cold-milk
Chin Chin (Nigeria)
This food is a donut like ball of yummy goodness. The recipe is quite simple and the only ingredients required include flour, butter, milk, nutmeg, and vegetable oil. Enjoy this sweet treat as a dessert or as a p ick-me-up snack. Follow the recipe at https://www.allrecipes.com/recipe/255141/chin-chin/
Tamiya (Egypt)
Also known as Falafel, elsewhere in the world, this food is made out of ground up chickpeas or fava beans. It can be served on pita bread, in salads, or on its own. The dish itself is thought to have originated in Egypt before spreading to the Middle East and then around the world. Learn to create this dish at https://www.allrecipes.com/recipe/254743/taameya-egyptian-falafel/
Saka Saka (Republic of the Congo)
This dish is named after the Congolese word for cassava leaves, which is an ingrediant in this dish. The leaf is similar to collard greens or kale. It is served with rice to add flavor and color. Make this dish by following the recipe at http://www.congocookbook.com/vegetable-and-side-dish-recipes/saka-saka-cassava-leaves/
Lasary (Madagascar)
Spiced vegetable salad encompass his dish. It is similar to a salsa with tomatoes and onions as its two main ingredients. In most cases it is vegan and gluten free. It is believed to originate in the Northern parts of Madagascar and differs flavor per region. Urban areas tend to add mangoes and lemons to sweeten up the dish. Learn more on how to make the dish at
Azifa (Ethiopia)
This green lentil dish is a traditional Ethiopian dish. It is made vegetarian, so religious groups can enjoy it during lent, hence lent-il. Lime juice, spices, and mustard are added for flavor. Find our more about how to make this dish at https://adamantkitchen.com/azifa-ethiopian-lentil-salad/
Palm Butter and rice soup (Liberia)
Rice is a staple in Liberia, often served with every dish. This soup has an assortment of flavors making it a hearty meal. Learn all about how to make it https://www.google.com/amp/s/peacecorpscooking.wordpress.com/2012/12/10/liberia-palm-butter-soup/amp/
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