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.

Warm Pineapple Banana Couscous Breakfast Recipe

Couscous is a type of pasta made from semolina flour and water. It has a mild and nutty flavor that combines well with various ingredients and sauces. Couscous comes in different sizes and shapes, from tiny and irregular to large and round. The most common way to cook couscous is to boil it in water or broth, but it can also be toasted or steamed for more flavor and texture. Couscous is a staple food in many North African and Middle Eastern cuisines, and it can be served as a side dish, salad, or main course.

Warm Pineapple Banana Couscous Breakfast Recipe

Warm Pineapple Banana Couscous Breakfast

Couscous is a neutral favored dish that combines just about every ingredient imaginable. No wonder it’s one of North Africa’s staple foods. 

Prep time: 5 min Cook time: 10 Total time: 15 min

A dish so nice they named it twice, Kuskus or Couscous, is actually pasta though it looks like rice. Kuskus is stocked in most grocery stores on the rice and pasta isles. Instant and non-instant varieties are available. 

Ingredients
2 cups dry couscous
2 cups low fat milk
1 teaspoon honey
1 teaspoon cinnamon
1 cup finely diced pineapples
1 sliced banana

Directions
In a medium saucepan over medium heat, combine the milk, honey, and cinnamon. As soon as it comes to a boil, stir in the Kuskus. Turn off the heat, cover and let stand for 5 minutes. Stir in pineapples and top with sliced bananas. Serve warm for breakfast. 

Couscous is pasta made from semolina flour. Although couscous was traditionally hand-rolled, in modern times it's made by machines. Try new Couscous recipes to make for breakfast, lunch and dinner, it's time to upgrade your Couscous recipe skills to the next level. 

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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