Tuesday, June 05, 2007

African cuisine :: Notes to myself

Africans like their soups/ stews slimy. Sliminess comes from dried, powdered leaves of Boabob tree or from Okra powder.

In some recipes Rice is cooked in coconut water. ( Instead of cooking rice in plain water, cooking it in coconut water / stock adds much more flavour to rice).

Maize was introduced in the 1700's and has become a staple food.

Black eyed peas are the most common lentils.

Surprisingly Ghee is used in many african cuisines. I thought it is not used outside India.

Ground nut oil/ Palm oil are popular cooking mediums.


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