African Food and Art

This blog explores the wisdom of African proverbs, the depth of folklore, the beauty of art, the stories of history, and the flavors of timeless African food recipes.

Egyptian Pomegranate Sauce Recipe

Pomegranate sauce is delicious as a gravy for grilled lamb, pork or chicken.

Egyptian Pomegranate Sauce Recipe


The pomegranate is widely cultivated in Northern and tropical areas of Africa.

From September to December, Egypt grows and harvests the ancient Pomegranate crop. The two most cultivated pomegranate varieties exporting from Egypt are Baladi and Wonderful Pomegranates. Pomegranates are a good source of two essential vitamins, C and K.

The pomegranate is widely cultivated in Northern and tropical areas of Africa. A pomegranate was found in the tomb of a servant of Queen Hatshepsut in Egypt. Queen Hatshepsut was Egypt's first female pharaoh.

When selecting a pomegranate choose one heavy for its size. The fruit has a thick leathery skin and ranges in size from an orange to a grapefruit.

The color and external blemishes of the pomegranate are no indication of the quality of the fruit.

The red arils (seed) is the edible part of the pomegranate, the entire seed is consumed raw by chewing the juice from the seeds. Pomegranate seeds are a good source of two essential vitamins, C and K.

Pomegranate Sauce Recipe


Pomegranate Sauce Recipe

Pomegranate sauce is delicious as a gravy for grilled lamb, pork or chicken.

Ingredients
1 1/2 cups pomegranate juice
1/2 cup pomegranate seeds
2 tablespoons all-purpose flour
1 teaspoon onion salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salted butter


Directions
In a mixing bowl add flour and pomegranate juice, mix well. Add all ingredients into a large pot and simmer 10 minutes serve over grilled lamb, pork or chicken.

Did you know? The word pomegranate means apple with many seeds.


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