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.

About Nigerian Author Amos Tutuola

About Nigerian Author Amos Tutuola

About Nigerian Author Amos Tutuola


Nigerian Author Amos Tutuola
Amos Tutuola

Nigerian author Amos Tutuola was born in the Southwest State of Abeokuta, Nigeria, near the Ogun River in 1920. 

His parents earned meager wages as cocoa farmers in the area. Tutuola had eight children and held many odd jobs as he grew up but mainly he worked as a records keeper for the Nigerian Broadcasting Company.

Tutuola's most famous novels are The Palm-Wine Drinkard written in 1946 and My Life in the Bush of Ghosts in 1954. 

Tutuola was Nigeria's first internationally recognized author writing in English. The Palm Wine Drinkard has been translated into more than 15 different languages.

Most of his writings were based on Yoruba folktales however; some fellow Nigerians looked on Tutuola writings as using uncivilized language in his books. 

Tutuola was also criticized using for clichéd examples of Nigerian culture and writing folktales was not looked upon as true fine art. 

Despite his fellow Nigerians opinion on his writing style, in 1952 the London printing house of Faber and Faber bought Tutuola’s The Palm-Wine Drinkard.

Welsh poet Dylan Thomas in the Observer newspaper called the novel “brief, thronged, the grisly and bewitching story” bringing more attention to the book and to the attention of American and French literary critics. 

Notable later works of Tutuola were The Witch-Herbalist of the Remote Town was written in 1981, Yoruba Folktales in 1986 and The Village Witch Doctor and Other Stories in 1990.

My Life in the Bush of Ghosts is the journey of a young African boy who in the forest is left alone and strays into the world of ghosts.

Tutuola is one of the founders of the Mbari Club, the writers' and publishers' organization in Ibadan, Nigeria. In Ibadan 1961, the capital city of Oyo state, Nigeria, the Mbari Club was created for African writers, artists, and musicians. Mbari is the Igbo’s word for creation. Amos Tutuola passed away on June 8, 1997, at the age of 76.

My Life in the Bush of Ghosts is the journey of a young African boy who in the forest is left alone and strays into the world of ghosts. 

The Palm-Wine Drinkard draws from the Yoruba folktale traditions told to him by his mother and aunts, Tutuola describes the journey of an ardent palm wine drinker through a truly nightmarish voyage.


Week’s Best African Culture Posts

Kru Tribe Fine Boy Tradition

Image
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...
Read the full post here

What is the difference between ugali and fufu

Image
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 ...
Read the full post here

Berbere Spice Popcorn Topping Recipe

Image
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 ...
Read the full post here

Keto Moroccan Dinner Cooked Slowly

Image
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...
Read the full post here