“The Contemporary African Kitchen is a celebration of African food through taste and the tales of my travels and explorations, culminating in this collaboration of recipes, which shares and showcases more than 30 talented culinarians from all five regions of the continent – Northern Africa, Eastern Africa, Central Africa, Southern Africa, and Western Africa. The diverse library of recipes invites, intrigues, and instructs as it collectively shares Africa with you through the language of food and its creators. Peanuts, okra, cornmeal (maize meal), Scotch bonnet peppers, and rice – all maybe ubiquitous elements in many African dishes, but this is often where the similarities between regions end. Though you will certainly find some cross-regional dishes, Africa is a large and distinctly diverse continent, from which a virtually infinite number of plates and possibilities have sprung forth for centuries.”
GABON
CAPTAIN’S BROTH
CHEF O’MIEL MOUNDOUNGA
Gabon is renowned for its delicious broths, whether prepared with fresh or smoked fish. What makes these dishes special is the exceptional quality and judicious choice of the fish pieces used. For this recipe, I have opted for a perfect captain’s fish fillet. The natural gelatin present in this piece acts as a binder and gives the dish its characteristic consistency. Additionally, selected local spices add a unique and exceptional flavour to this magnificent broth. Every bite tells the captivating story of the Atlantic Ocean and the picturesque beaches of Mayumba. When you taste this typically Gabonese dish, your palate will dance to the rhythm of the exquisite aromas that emerge.
PREPARATION TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 2
450g fresh white fish fillets (about 5 pieces)
1 tsp chopped fresh root ginger
1 tsp chopped garlic
2 tomatoes, cut into quarters
2 okra (lady’s fingers), sliced into rounds
1 onion, finely chopped
2 fresh green chili peppers
pinch of mufira (onion powder)
1/2 cup chopped sorrel
salt and pepper, to taste
parsley, to garnish, if desired
Carefully place all the ingredients in a saucepan, followed by 1 3/4 of water. Cover and cook over low–medium heat for 20 minutes. Serve this succulent broth in individual bowls and savour each mouthful.
ZAMBIA
BEEF TROTTERS
CHEF MWAKA MWIIMBU
In the average Zambian home, it is almost mandatory for one to know how to cook on a brazier – a small metal charcoal stove. This is something I found odd growing up, especially because we had a stove. I remember the very first time I cooked on a brazier with my mother in her village, we made beef trotters. Cooking this way is not easy, and I struggled, but it was so much fun because she shared her story of how she learned to do it; ironically, her first meal on a brazier was beef trotters too, so it was more like a rite of passage at this point.
Beef trotters take a long time and need to be treated with utmost care, but my mum taught me well. Fast forward to my university days. I was craving beef trotters so much and missing home. I did not have access to a brazier, so I figured I should try the recipe on a stovetop and it worked—now I find the stovetop a much easier way to prepare this beautiful dish.
PREPARATION TIME: 10 MINUTES
COOKING TIME: 8 HOURS
SERVES 6–8
2 cow legs, cut into pieces by your butcher
3 tbsp vegetable oil
salt
FOR THE GRAVY
1 tbsp vegetable oil
2 tomatoes, roughly chopped
2 yellow onions, roughly chopped
2 tbsp tomato paste
2 tbsp paprika
2 tbsp beef stock powder
salt, to taste
Season the cow leg pieces with a little salt. Heat the vegetable oil in a large non-stick pot on medium heat and throw in the cow legs. Fry for about 5 minutes, then add enough water to cover the hooves completely. Cook the hooves on the stovetop on medium-high heat for the first 1 hour, then reduce the heat to low for the final 7 hours.
Make sure to stir occasionally to ensure nothing sticks to the bottom of the pot. Add more water occasionally. Alternatively, you can cook your beef trotters in a slow cooker for 4–5 hours on high heat.
About 20 minutes before you are ready to serve, prepare your gravy by coating a pan with the oil. Place on medium heat, add the tomatoes and onions, and fry for 5 minutes. Add the tomato paste (puree) and paprika and fry for 2 minutes until the tomato is cooked.
Pour the gravy over the beef trotters. Dilute the beef stock powder with 1 cup of water and pour over the beef trotters. Let simmer on medium heat for about 10 minutes. Season to taste and serve.
GHANA
OMO TUO ARANCINI BUTTER SOUP WITH COCONUT PEANUT
CHEF NANA ARABA WILMOT
This dish – omo tuo ne nkatenkwan in Ghana’s Twi language – is a favourite in my house. My brother and I loved it when my mom and grandma made it. I can remember the smell filling the house and how we ran down the stairs when it was ready. This version is a fun take on the classic – I added coconut milk and chimichurri sauce (from across the ocean in Argentina), which brightens the flavours, while lemon and herbs further lighten a traditionally heavy meal.
PREPARATION TIME: 30 MINUTES, PLUS 2 HOURS FREEZING
COOKING TIME: 2 HOURS
SERVES 4
2 cups jasmine rice, washed until the water runs clear
5 chicken wings
1 tbsp garlic powder
1 tbsp onion powder
celery stalk, cut into medium dice
3 carrots, cut into medium dice
2 bay leaves
1 large yellow onion, peeled and whole
1 scotch bonnet or habanero pepper
2 large tomatoes, left whole
1 cup smooth peanut butter
4 eggs
2 cups flour
3 cups bread crumbs
rapeseed or vegetable oil, for frying
2 x 400g cans coconut milk
salt and pepper
herb salad, to serve
FOR THE CHIMICHURRI
1 bunch parsley, chopped
1 bunch coriander, chopped
2 tbsp chopped garlic
1 shallot, minced
1 lemon, halved
1 tbsp salt
2 cups extra virgin olive oil
Place the rice in a rice cooker with 4 cups of water and cook according to instructions. Alternatively, cook the rice in a medium pan using the same ratio of water to rice. You want it to be very soft. Once cooked, use a wooden spoon to mash the rice against the side of the pot, creating a smooth consistency. Set aside.
Season the chicken wings with the garlic and onion powders. In a medium pot, sear the wings until golden on each side. Stir in the celery, carrots, and bay leaves and sweat for 2–3 minutes. Add 4 cups of water, bring to a boil, then reduce the heat. Add the whole onion, scotch bonnet, and tomatoes and cook on low heat for 30–40 minutes. Once the tomato, onion, and pepper are tender, remove from the pot to a blender. Blend until smooth, then add the puree back into the stock for your soup base.
In a separate bowl combine the peanut butter with 3 cups of hot water. Pour the peanut mixture into the soup base and, stirring frequently, allow to cook for 45 minutes. Remove and discard the chicken wings, and strain the soup into a pan. (Or shred the chicken and add to the soup, if desired.) Return the pan to the stove on low heat – the longer it simmers, the better! Transfer the soup to a freezer-safe container and freeze for at least 2 hours.
Prepare for the next stage by placing the whisked eggs, flour, breadcrumbs, and rice in separate bowls. Have a baking tray or plate ready for the prepped rice balls.
Once the soup has solidified, take 1 tbsp rice and flatten it in one hand. With the other hand, scoop a teaspoon of soup and place it in the centre of the flattened rice. Bring the edges together to form a ball. Repeat this step until all the rice is used. One by one, coat the rice balls in flour and shake off excess. Dip the rice balls into the egg wash and then into the breadcrumbs. Repeat until finished.
Pour enough oil into a medium pan to cover the rice balls, then heat to 190°C. Gently add the rice balls in batches, taking care not to overcrowd the pan, and fry for 3–5 minutes until golden brown and crispy. Lightly salt them as they leave the oil, and set aside.
Place the remaining soup in a medium pot on a low heat, stirring constantly. Add the coconut milk to thin out the soup and heat through. Season to taste and set aside.
To make the chimichurri, in a bowl combine half the chopped herbs with the garlic, shallots, and the juice of half the lemon. To serve, add the coconut peanut butter sauce to a plate. Place the rice balls on top and dress with chimichurri. Garnish with the remaining herbs and squeeze over the juice of the other lemon half.
MOROCCO
STRAWBERRY YOGHURT DESSERT
CHEF FARIDA ZAMRADJE
When it’s strawberry season in Morocco, you can bet this dessert is on the menu. It shows up in myriad forms – with whole or sliced strawberries, blended, or artfully crafted in a dish. Most of the work in this recipe is in the preparation, but once you’ve got the ingredients ready, the strawberries take centre stage as you combine them with the yoghurt and indulge.
PREPARATION TIME: 20 MINUTES, PLUS OVERNIGHT FERMENTATION
COOKING TIME: 15 MINUTES
SERVES 4
FOR THE YOGHURT
4. cups full cream milk
3/4 cup castor sugar
2 cups plain yoghurt
2 drops orange blossom water
2 cups strawberries
FOR THE CRUMBLE
2 1/4 cup sunflower oil
3/4 cup castor sugar
150g butter
3/4 ground almonds
6 tbsp sesame seeds
2 tsp ground cinnamon
5 cups flour
5g yeast
1 tsp baking powder
10g salted butter
mint leaves, to garnish
To make the yoghurt, put half of the milk with the sugar in a pan and bring to a boil.
In a bowl, mix the remaining milk with the yoghurt and orange blossom water. Pour the hot milk into the cold milk mixture, whisking until smooth. Place the mixture in a sterilised airtight container and leave at room temperature to ferment overnight.
The following day, preheat the oven to 180°C. Place the yoghurt in the refrigerator. Wash and slice the strawberries, then set aside. In a bowl, combine all the crumble ingredients (be sure not to overmix). Place the mixture on a baking tray and bake for 12 minutes. To assemble, pour the yoghurt mixture into a serving bowl. In the centre, place the crumble and then arrange the strawberries around it. Garnish with mint leaves and serve.
ETHIOPIA
BERBERE ORANGE MARGARITA WITH GOJAM HONEY
CHEF SOPHIA TESHOME
This spiced-up cocktail is Ethiopian pride in a cup. It’s sweetened with pure Gojam honey —an extra special honey that I travelled all the way to Bahir Dar in Gojam, Ethiopia, to get my hands on. The city of Gojam is known for some of the best honey in the country, so I make sure to stock up whenever I visit. The smooth and golden pure honey comes from farms near the source of the Nile River on Lake Tana. With its slightly thick consistency and not-too-cloying profile, it pairs nicely with this modern African version of the classic tequila-based margarita cocktail. Along with the honey, the drink also includes berbere, the Ethiopian dark and earthy spice. This, added to the freshly squeezed orange juice, tequila, Cointreau, and Jalapeno means the aromas and colours of this drink are fun and pretty, and provide a conversation starter at any gathering. So get your glasses and your cocktail shaker ready, and get your party started!
PREPARATION TIME: 10 MINUTES
SERVES 4
FOR THE SPICY BERBERE SIMPLE SYRUP
1/2 cup honey
1/4 tsp berbere (mix of dried spices available in specialty shops and online)
⅛ tsp ground cinnamon
FOR THE COCKTAIL
16 tots fresh orange juice
4 shots good-quality tequila
4 shots Cointreau
1 tbsp berbere, for the glass rim
2 tbsp granulated sugar, for the glass rim
2 slices orange, cut into 4 halfmoons, to garnish
12 slices Jalapeno, to garnish (3 for each drink)
For the spicy berbere simple syrup, mix the honey, berbere, and cinnamon with a cup of water in a small pan and heat on low until just warmed through. Set aside to cool. To make the cocktail, pour the orange juice, tequila, Cointreau, and 4 shots of the spicy berbere simple syrup into a shaker and shake well. (Leftover simple syrup will keep in the refrigerator for 3 weeks.)
Prepare the berbere sugar for rimming the glasses by combining the berbere and sugar on a small plate. Run a slice of orange around the rim of each glass and dip the glass rims into the berbere sugar mix to coat well. Add crushed ice to each of the 4 glasses. Pour the drink from the shaker over the ice, add the slices of Jalapeno on top, and a slice of orange on the rim to garnish. Enjoy!
ABOUT THE AUTHORs
Nina Oduro is the Ghanaian-American CEO and co-founder of Dine Diaspora, a black and women-owned company based in Washington, D.C. that connects people and brands to African diaspora food culture. Nina leads strategy and creative direction, centring black foodways through marketing initiatives for top global companies. She has worked with hundreds of food professionals and entrepreneurs, connecting them to opportunities and resources for their individual and collective growth of African diaspora contributions to food around the world.
Alexander Smalls is a James Beard Award-winning chef, author, and restaurateur. He was the co-owner of Harlem restaurants The Cecil and Minton’s, and the curator of the African food hall, Alkebulan, in Dubai, showcasing the food and culture of Africa. He is also a world-renowned opera singer and the winner of both a Grammy and Tony Award. He lives in New York City.
