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.

What is Négritude?

Negritude

Négritude is a consciousness of and pride in the cultural and physical aspects of the African heritage. Négritude is the state or condition of being black.

Négritude is a consciousness of and pride in the cultural and physical aspects of the African heritage.

What is Négritude

Explore and Understand Africa Through Her Food and Culture


Negritude, who am I?

Léopold Senghor was one of the three founders of Négritude, with Aimé Césaire and Léon-Gontran Damas. A Milestone in African literature the groundbreaking book 'The New Negro and Malagasy Poetry' or 'De la nouvelle poésie nègre et malgache' was written in 1948 by Léopold Sédar Senghor.

Elected in 1960, Senghor was the first president of Senegal, a poet, and cultural truth-seeker. The impact of “The new Negro and Malagasy Poetry” is unrivaled establishing Senghor as the father of French African literature. Négritude is a term used to describe that which is unique about the African culture as found on the continent of Africa and in the African diaspora.

In the 1930's as a rejection of French colonial racism, négritude was established as a literary and sociopolitical movement. Léopold Sédar Senghor, the first president of Senegal, with Aimé Césaire and Léon-Gontran Damas helped to develop the idea of négritude.

Négritude is a term used to describe that which is unique about the African culture as found on the continent of Africa and in the African diaspora. Senghor's Anthology “De la nouvelle poésie nègre et malgache de langue française” written in 1948 is a collection of stories reflecting négritude, and is noted as a milestone in African literature.

Négritude is a consciousness of and pride in the cultural and physical aspects of the African heritage. Négritude is the state or condition of being black.

Did you know? In many interviews on Négritude, the French Caribbean Césaire stated his friendship with African Senegalese Senghor and the Frenchmen Damas meant the meeting between Africa, the African Diaspora and Black France. Together they all discovered the Black American movement of Harlem Renaissance.

Black has no color


Together we build awareness that boost harmony, education, and success, below are more links to articles you will find thought provoking.

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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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