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.

Hibiscus Flower Bloom Tea Recipe

Drinking hibiscus bloom herbal tea is good for you since hibiscus teas made from edible flowers can be hot, at room temp, iced made with little or no sugar.

African sorrel plant

Drinking Hibiscus Bloom herbal tea brewed from freshly gathered and dried hibiscus is an easy way to get nature's healing strength into your body. African hibiscus teas can be hot, at room temperature or iced.

There are no hard and fast rules about hibiscus bloom flower African tea brewing. Everyone’s tastes and preferences are different. Some like strong herbal teas and others prefer mild or lightly flavored herbal infusions. 

You can also buy your herbs dried from health food stores, and this is an excellent source for more exotic herbals. A dried herb will have a stronger flavor than a fresh herb. Dried Hibiscus Bloom Tea is the perfect recipe for an exotic yet simple tea. 

There are tons of fresh herbs that of course are preferable for making herbal teas such as dried hibiscus flowers or Flor De Jamaica. Be sure to always rinse and wash herbs and flowers prior to making tea. 

Use one teaspoon of dried herbs per cup of water, more to taste. When making a flower or herbal tea with small leaf and green leaf type plants, you can use a tea strainer. The tea strainer eliminates the need to strain off the small leaves later. 

Add your desired amount to a tea strainer or teapot. Cover with boiling water a let steep for 2- 5 minutes or until you created your perfect cup of tea based on tour preference.

 
Hibiscus Flower Bloom Tea Recipe

Try these five simple herbal tea recipes combinations using one cup of warmish hot water.

1. 1 small piece ginseng root. 

2. 1 teaspoon dried peppermint leaves and 1 teaspoon dried spearmint leaves.
 
3. 1 teaspoon mint and 1 teaspoon lemongrass.
 
4. 1 teaspoon dried Echinacea.
 
5. 1 teaspoon dried hibiscus flowers and 1 teaspoon mint.

More economical easy lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again.

  1. Curried Tanzanian Coconut Okra Recipe
  2. Yedoro Stir Fried Ethiopian Chicken Dinner
  3. Senegalese Chicken Vermicelli
  4. Caldo Verde Portuguese Kale Soup
  5. Air Fryer Black Eyed Pea Dumpling Stew

Chic African Culture and The African Gourmet=

Week’s Best African Culture Posts

Kru Tribe Fine Boy Tradition

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Dream-nightmare story from the Kru people of Liberia: the newly chosen Fine Boy is temporarily celebrated with fanfare and pleasure. Kru Tribe Fine Boy Tradition Fascinating stories emerged during the Pepper Coast's glory days. Beginning in the 15th century, European traders established outposts along the Liberian coastline, drawn by its wealth of humans, spices, and other commodities.  Centuries later, in the 19th century, the American Colonization Society (ACS) founded settlements in Liberia and began journalling native stories.  Among these tales is a dream-nightmare story from the Kru people of Liberia, a story so intriguing it almost seems too good to be true because, in some ways, it is.   The Kru women periodically held elections to select a young, handsome man as their “Fine Boy.” The announcement of his selection was celebrated with a vibrant procession featuring music, singing, and dancing.  The newly chosen Fine Boy was placed at the front of the para...
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What is the difference between ugali and fufu

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How to make the popular African recipes Ugali and Fufu and what is the difference.  Ugali is a starch dish in Kenya and Tanzania made of fine cornmeal cooked in boiling water into a soft dough. Fufu is a thick, dough-like West African food made by boiling then pounding a starchy vegetable such as yam, plantain, or cassava or a mixture of starchy vegetables. The main difference between fufu and ugali is fufu is boiled first then pounded while ugali is simply boiled. Ugali recipe. Easy Ugali Recipe Prep time 5 minutes Cook time 30 minutes Total time 30 minutes Ingredients 4 cups finely ground cornmeal 8 cups water Directions Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if necessary until it is thick as soft bread dough. Serve immediately with vegetables, stew, or any dish you would use a spoon with to soak up the sauce, ugali is purposely bland tasting on its own. What is the difference between ugali ...
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Berbere Spice Popcorn Topping Recipe

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Berbere Spice North African Popcorn Topping Recipe The best African spice for fresh popped popcorn is Berbere, a flavorful and aromatic bold spice blend from North Africa you buy at the local supermarket or online. Berbere is known for its bold mix of spices, often including chili peppers, garlic, ginger, fenugreek, cardamom, coriander, cinnamon, and cloves.  Berbere brings a balance of heat, sweetness, and earthy depth to any dish including fresh popped popcorn. The spice mix symbolizes community and hospitality, often prepared at home with slight variations to suit family preferences. Its fiery yet balanced flavor profile mirrors the complex and vibrant food of North African culture . In cities across Africa, popcorn is a common street snack and is often sold in cinemas, at markets, and by roadside vendors.  Berbere Spice Popcorn Topping Recipe Ingredients ½ cup poped popcorn kernels  2 tablespoons unsalted butter 1 teaspoon Berbere spice blend   1 teaspoon salt ...
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Keto Moroccan Dinner Cooked Slowly

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Slow Cooked Moroccan Kefta Lamb Meatballs   Keto Tagine Morocco is at the geographic and cultural crossroads between Africa, Europe, and the Middle East.   In Morocco, the term tagine refers to a slow cooked stew as well as the pot the stew is made in. Kefta Tagine Kefta Tagine is a keto-friendly Moroccan lamb meatball food dish fitted for your low-carb lifestyle. The slow cooking of the meatballs allows the flavors to meld beautifully, creating a fragrant, hearty keto meal. The star of the Kefta Tagine dish is lamb, symbolizing the richness of Moroccan hospitality. Lamb meat has been a staple in North African cuisine for centuries, with lamb being central to celebrations and religious festivals.  Ground lamb meat is spiced and shaped into small balls, known as kefta, a preparation that dates back to ancient Berber traditions.  The kefta are seasoned with cumin, paprika, and coriander, spices that have shaped Morocco’s history in the global trading of spices whi...
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