Name: Nigerian Jollof Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 2 large tomatoes, grated; 1 Large White Onion, diced; 1 Bell Pepper, diced; 1 cup frozen or canned green beans; 1 celery stick, diced; 2 cloves of garlic, minced; 2.5 cups of chicken stock (see above for substitutions); 2 cups dry long-grain rice; 1.5 tbsp. of tomato paste (optional); .25 cups of vegetable oil; 2 Bay Leaves; 2 tsp Sugar; 1.5 tsp Paprika; 1.5 tsp Curry Powder; 1 tsp Salt; 1 tsp Chilli Powder; .5 tsp Black Pepper; .25 tsp Thyme

December 2, 2020

13 Superb South African Foods & Dishes You Need to Experience!

South African Food - Selective focus image of Chakalaka, a traditional dish from South Africa.

Whether you’re dreaming of eating your way around South Africa, or if you’re looking to create an amazing South African meal at home, you’re in luck! South African foods are tasty, steeped in the country’s complicated history, and a great way to experience the tensions and beauty of the country all on one plate.

Here are our favorite South African dishes, but don’t fret. If we left off your favorite, leave it in the comments!

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The Best South African Foods

In no particular order…

Chakalaka

Okay, I know I said no particular order…but…if you can only try one South African dish, make it chakalaka! You can use our Chakalaka recipe to make your own, or you can try it in Johannesburg, where it was invented by workers from Mozambique.

This spicy bean salad is a mix of fresh vegetables, canned baked beans, and Chakalaka spices. The flavors meld together beautifully, making it a great dish to eat at a restaurant or as a takeaway. Of course, we’re partial to our own homemade version!

Seven Colours

Named for the colorful dishes on the plate that combine to display seven colors, this meal is a feast cooked for large gatherings. While you will want seconds, there are never leftovers as enough people are always on hand to finish it in one go.

Boerewors

Considered by some (ahem…us) to be the most delicious sausage in the world, Boerewors is beef, lamb, and pork sausage cooked in a famous swirl pattern over an open flame and is commonly served at braais.

Pap

One of the most important foods in the region, pap is a corn porridge similar to polenta. It can be served in almost any circumstance and as part of almost any meal.

Amagwnya (Fatcooks or Vetkoek)

Similar in shape and taste to a doughnut hole, Amagwnya (from Xhosa) are fried yeast balls served with jam, butter, or even savory sauces.

Peri-Peri Chicken

Everyone who’s been to South Africa knows Nando’s chicken and its famous sauce, which is based on Portuguese cuisine. You can make it at home or you can order it straight from the source if you find yourself near a Nandos.

Amarula

This South African drink is a cream liqueur that can be drunk on its own or mixed into a cocktail.

Artchar

Brought to South Africa by the Indian migrant workers who came over during the British Empire, artchar are pickled fruits and vegetables. In Africa, it has become common to eat artchar with bread.

Biltong

This Southern African take on beef jerky is a cured and dried meat that you’ll find all over the southern part of the continent. However, biltong can be made from anything chicken to beef to fish to even ostrich.

Coloured Popcorn

This sweet treat makes the perfect light-yet-decadent snack, plus it comes in rainbow colors! Coloured popcorn is a fun South African snack for all ages.

Shisa Nyama (Braai)

Known more often outside of South Africa as a barbeque, shish nyamas or braais are gatherings of friends or family coming together to enjoy grilled meat that was cooked on an open flame. It also refers to the meal itself.

Kota (Bunny Chow)

While you’ll often find this listed under the English name “Bunny Chow,” this is actually a dish created by Indian South Africans living in Durban consisting of curry in hollowed-out white bread.

Kota is what Black South Africans use to call any dish made from a quarter loaf of bread, including just curry and bread though also including ones made with chips (french fries), cheese, bologna, and atchar.

Mugodu

If you’re looking for something hearty to warm you up during South Africa’s winters, grab a bowl of Mogodu. This tripe stew is paired with pap, making it both warming and filling, giving you enough energy to bounce back into the cold.

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October 30, 2019November 2, 2019

13 Delightful Tunisian Foods & Dishes You Need to Try!

Tunisia - Tunisian Food - The traditional Tunisian dinner includes vegetable salad and couscous with chicken, Sousse, Tunisia. - Image

Whether you’re heading to Tunisia or throwing a Tunisian-themed dinner party, be prepared to fall in love with Tunisian food! Here are the best Tunisian foods you need to try at home or in Tunisia!

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The Best Tunisian Food

Our favorites, in no particular order…

Couscous

A staple of North African and Tunisian cuisine, you simply can’t claim to be familiar with Tunisian food if you haven’t had one (or twenty) tagines filled to the brim with couscous! It is the country’s national dish after all.

A dish originated by the Berbers who still inhabit southern Tunisia, but you can easily find this popular dish available around the world now.

Couscous is made from semolina wheat that is rolled into the extremely tiny pieces.

Traditional Tunisian couscous is typically served with chicken, fish, beef, or lamb, plus there are usually vegetables and peppers mixed in.

Ojja (Shakshuka)

This delicious tomato and egg dish is a popular Tunisian breakfast. While it’s eaten across North Africa, it’s believed to have been created in either Tunisia or Yemen. The name comes from the Tunisian Arabic slang for “mixture.”

The tomato sauce is flavored with garlic, chili peppers, and spices, and the eggs are poached.

You will typically find it served in either a skillet or in a tagine.

Brik

A hand-me-down from Ottoman times, the Brik in Tunisia is a thin pastry wrapped around egg filling and fried. This dish has survived in other parts of the former Ottoman Empire in the form of bourek (in Algeria) and as burek (in the Balkans), though the egg version is the most specifically Tunisian variety.

Other potential fillings in Tunisia include tuna, chicken, anchovies, capers, and cheese.

This is a great breakfast, though it can be eaten at any time of day. It’s also a great Tunisian street food if you happen to be traveling in the country.

Merguez

You might have been introduced to Merguez as French cuisine, but it’s actually Tunisian and was brought to France during the era when Tunisia was under French occupation.

Merguez is a spicy sausage that’s made from mutton or beef (or a mixture of both). You can eat it straight off the grill or in a sandwich or Ojja.

The reddish color comes from the Harissa spice, but the sausage also includes cumin, sumac, fennel, and garlic.

Chorba (Shorba)

Chorba is a staple of Tunisian Ramadan meals, though you can find this delicious soup available year-round. You will typically find it made with lamb or beef, but there are also popular fish varieties (especially on the coast).

Spiced with Harissa and made from Bulgar wheat, the base of the soup is stewed tomatos. In a word, yum!

While the dish is important to Tunisian culture, it’s popular all over the area formerly controlled by the Ottoman Empire, from Morocco all the way to Bulgaria and Croatia!

Poulet Meshi

While many of the tagine dishes you’ll encounter in Tunisia use couscous, this delicious roast chicken is served, instead, on a bed of chickpeas and onions and seasoned with a healthy portion of lemon juice.

Maghrebi Mint Tea

Tea in Tunisia is made on a charcoal stove, called a kenoot. The mint helps keep the tea from tasting bitter, as does the copious amounts of sugar Tunisians love to add. The tea itself can be either green or red tea, either are traditional.

In the evenings, the tea is upgraded a notch or two with the addition of nuts. These can be pinenuts, almonds, or even peanuts, among other options.

Delget Nour Dates

First grown in Algeria, Delget Nour are considered the queen of dates. Popular throughout Northern Africa, you really can’t go without trying one while in Tunisia!

Though if you can’t make it to the country, you’ll find these delicious bites available globally since they are exported from Algeria and Tunisia (as well as being grown in the United State).

Lablabi (Lablebi)

This Tunisian chickpea soup is flavored with garlic and cumin and served with perfectly stale bread to make this dish both scrumptious and filling.

You’ll find it garnished with eggs, parsley, and even scallions.

This is a great dish for enjoying the Tunisian winters, which, while still warm compared to much of the northern hemisphere, can get chilly (especially out in the desert).

Tunisian Pastries

Tunisian pastries have been influenced by the powers that controlled Tunisia over the centuries. You’ll find varieties of baklava from the Ottoman Empire. Make sure to try the Tunisian almond baklava. You’ll also find pastries with French influence.

Make sure to try bambalouni, yoyos, kaak warka, and zgougou. Tunisian cuisine is blessed with many amazing pastries to sample!

Tunisian Olives

Like the rest of the Mediterranean, Tunisia is famous for its locally produced olives. You’ll find them in a variety of Tunisian dishes, pressed into luscious olive oil, and their trees made into beautiful wooden gifts and souvenirs.

Harissa

Harissa is a North African spice blend that’s essential for making Tunisian food. You can find it as a premade spice blend, you can make your own, or you can use it as a Harissa paste.

Made from red chilies, make sure you know what you’re doing! It packs a ton of heat into every bite.

Masfouf (Mesfouf)

Another important dish served during Ramadan masfouf is a sweet dish made from couscous, butter, and sugar and then adorned with pomegranates, dates, or even dried grapes.

5 Things Every Tunisian Chef has in the Kitchen

Traditional Harissa – If you can’t get it in Tunisia to bring home with you, you can pick it up at home! You can buy the Harissa Spice or pick up this Harissa paste version from Trader Joe’s is the next best thing.

A Tagine – to prepare the delicious couscous meals right in your own kitchen! This beautiful Le Creuset version is basically a dream.

Tunisian Olive Wood Dishes and Utensils – I particularly love this beautiful Tunisian serving spoon.

Traditional Tunisian Recipes – Okay, so if you’re not Tunisian you probably don’t have access to the mental Rolodex of recipes local chefs do. But you can still cook amazing Tunisian dishes with the right Tunisian cookbook.

Tunisian Ceramics – If you’ve been to Tunisia, you’ve seen the sumptuous local ceramics for sale. If you want to enjoy these dishes but you’re already home, you can find dinnerware sets and individual serving dishes available online.

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October 28, 2019October 28, 2019

How to Make the Perfect Nigerian Jollof Rice Recipe

If there’s one dish that’s become synonymous with Nigerian cuisine, it’s Jollof Rice, a dish that elevates simple long grain rice into a complex, full-flavored out-of-body rice experience.

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The Origins of Jollof Rice

While Nigerians lay claim to it, it’s believed the dish was actually created by the Senegalese, with nearly all West African cultures having their own versions.

The name probably (though not definitely) comes from the historic Jolof Empire which ruled in the area that is now Senegal and The Gambia in the middle ages. However, the dish itself is believed to have been created by Penda Mbaye in Senegal in the 19th century.

From there, the rice dish became popular, with traders taking the dish home with them, and then putting their own spins on the dish as time went on.

Jollof Wars

While none is considered the official version, there’s at least one Jollof Rice recipe that’s considered a sin. So stay away from Jamie Oliver’s unless you want to offend the entire western portion of the continent!

We have added our own twist to traditional Jollof rice by adding garlic, celery, and green beans, but feel free to leave those out if you want to stay as close to traditional Nigerian Jollof Rice as possible. We like the extra vegetables both for the extra vitamins and the added texture!

Celebrate World Jollof Day!

Starting in 2015, August 22nd has been celebrated around the world as World Jollof Day. So make sure to make a batch this year to mark this special occasion!

So What is Jollof Rice?

Jollof Rice is made with long-grained rice (typically parboiled but we have a few other options listed below). A base of tomatoes, onions, and peppers gives it its delicious flavors, enhanced with a special Jollof spice blend.

You can serve it spicy (which is more traditional), but if you are sensitive to spice you can tone it down to mild.

You can add meat or fish, fried plantains, extra veggies, etc. to enhance the dish. Different parts of West Africa use different additions. We’ve kept ours straightforward except with the extra veggies mentioned above.

Perfect for Carnivores, Vegetarians, and Vegans!

Versatile and packed with veggies, our recipe calls for chicken stock, but an easy substitution for a vegetable stock will make this dish fabulously vegan.

What You’ll Need to Make Jollof Rice

Here’s everything you need to make Nigerian Jollof Rice at home:

Basic Equipment List

You don’t need fancy equipment to make Jollof Rice at home! You’ll want a large pot with a lid because the delicious flavors come from letting the vegetables and spices simmer together on the stovetop before adding the rice.

For preparing your vegetables, you’ll want a good knife and cutting board.

For the tomatoes, we used a typical boxed grater.

Simple Ingredients List

2 tomatoes

1 large white onion

1 bell pepper (we prefer yellow but red is more traditional and green will do in a pinch. A Scotch Bonnet pepper is more traditional (and spicier). We don’t have them available here in our local stores. If you use a Scotch Bonnet, check its spice level. You may want to add less chili powder to your seasoning if it’s spicy).

1 cup frozen or canned green beans (drain if using canned)

1 celery stick

2 cloves of garlic

2.5 cups of chicken stock (can substitute chicken bouillon cube and two cups of water. To make Vegetarian/Vegan substitute vegetable stock or a vegetable bouillon cube and two cups of water. While you would traditionally use two bouillon cubes for that much liquid, that’s a LOT of salt, so start with one and add more if needed).

2 cups dry long-grain rice. (We personally prefer jasmine or basmati rice, but parboiled rice is more traditional. All three ways are delicious).

1.5 tbsp. of tomato paste (this is for color, so you can skip it if you don’t keep tomato paste on-hand).

.25 cups of vegetable oil (palm oil is more traditional but we’re staying away from palm oil for environmental reasons).

2 bay leaves

2 tsp sugar

1.5 tsp paprika

1.5 tsp curry powder

1 tsp salt

1 tsp chili powder (This makes it just spicy enough in my opinion, but you may want to subtract half a teaspoon if you’re very spice-sensitive. You can add more after the rice is done if you want more heat).

.5 tsp black pepper

.25 tsp thyme

You Can Make Jollof Spice Ahead of Time

If you want to make Jollof spice ahead of time (or use a store-bought version), then don’t include the spices when you cook. Use the Jollof seasoning instead.

What to Eat with Nigerian Jollof Rice? Our Serving Suggestions

For this version, Valentine whipped up a pumpkin puree that balanced the spiciness. He also makes a yam puree that does the same trick. (Recipes for both coming soon)!

Sometimes we make this version on its own, but sometimes we serve it with chicken or fish. Topping with fried plantains is traditional in parts of West Africa (though not Nigeria and they’re not that easy to come by everywhere).

You could also serve it with hard-boiled eggs or fried tofu.

Yield: 8 servings

Nigerian Jollof Rice Recipe

A traditional West African spicy one-pot rice dish that can be a side-dish or main course. Gluten-free with easy substitutes to make vegetarian or vegan!

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

2 large tomatoes, grated
1 Large White Onion, diced
1 Bell Pepper, diced
1 cup frozen or canned green beans
1 celery stick, diced
2 cloves of garlic, minced
2.5 cups of chicken stock (see above for substitutions)
2 cups dry long-grain rice
1.5 tbsp. of tomato paste (optional)
.25 cups of vegetable oil
2 Bay Leaves
2 tsp Sugar
1.5 tsp Paprika
1.5 tsp Curry Powder
1 tsp Salt
1 tsp Chilli Powder
.5 tsp Black Pepper
.25 tsp Thyme

Instructions

In a large pot, heat the vegetable oil on high heat.
Mix in onions, peppers, garlic, and celery. Reduce heat to medium. Stir occasionally. If you see all the oil soaked up, you can add a bit more.
After about five minutes, check to see if the vegetables are soft. Add the grated tomatoes, tomato paste, spices, and chicken stock (or your preferred stock subsitute). Stir together. Turn heat up to high and bring to a boil.
Once the pot is boiling, add the rice and green beans. Cover and bring back to boiling.
Once the pot is boiling again, reduce heat to medium. Leave for ten minutes, stirring occasionally to make sure nothing sticks or burns. If the rice is sticking, add more water or stock.
Switch off heat and let it sit for ten minutes before serving.

Notes

1. I've noted several substitution options in the Simple Ingredients List towards the top of the article. Not every ingredient is available world-wide, and you may also want to make substitutions to make the dish more traditionally or to make it vegetarian or vegan.

2. This is a dish that will get more complex in flavor over time, so feel free to make a few hours ahead.

Nutrition Information:

Yield:

Serving Size:

1/2 cup
Amount Per Serving: Calories: 272Total Fat: 7.6gSaturated Fat: 1.5gCholesterol: 0mgSodium: 544mgCarbohydrates: 44.8gFiber: 2.6gSugar: 4.2gProtein: 4.6g

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October 22, 2019October 28, 2019

How to Make Your Own Simple Chakalaka Spice Blend

While you can find pre-made chakalaka spice blends for sale, that’s not how you’ll find most chakalaka relishes seasoned in South Africa or Zimbabwe. Instead, these will be seasoned on the spot, with the chef making sure the chakalaka seasoning is just right.

For our chakalaka recipe, we included the spices as part of the ingredients. However, you can easily make the perfect chakalaka spice blend ahead of time and store it so you always have some ready to go.

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Why Should You Make Your Own Chakalaka Spice?

When you make your own, not only will you save money, but you’ll also save time when you’re ready to make your next batch. This spice blend can also be used to enhance the flavor of baked beans or stews, so it’s more versatile than just in its namesake dish!

How Much Chakalaka Seasoning Should You Make Ahead of Time?

This recipe will make enough for four batches of our chakalaka, but you’ll probably use smaller amounts when including it in other dishes so it may last you more than four total dishes.

If you find yourself running out quickly, feel free to double or triple this recipe to make more ahead of time.

How to Store Your Chakalaka Seasoning

Obviously, it depends on how much you want to make to keep on hand. I like simple spice jars like these, but just make sure yours is airtight and store it on a shelf out of direct sunlight.