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.

Simple Ukwa African Breadfruit Porridge

Breadfruit facts and making a simple breadfruit porridge recipe.

Breadfruit facts.

Treculia Africana or African breadfruit grows throughout Tropical Africa.

Breadfruit name is derived from the texture of the cooked fruit, which has a taste similar to potatoes.

Breadfruits are large, cantaloupe-sized fruit, usually yellow-green in color, with hard, starchy white flesh similar to a potato.

Skin texture of breadfruit ranges from smooth to rough to spiny.

Ripe breadfruit is eaten fresh cooked and when cooking smells like fresh baked bread.

Breadfruit seeds are cooked similar to beans.

Breadfruit goes by many names in Africa, blèfoutou or yovotévi in Benin, afon in the Yoruba language, bafafuta in Hausa and Ukwa in Igbo.



Treculia Africana or African breadfruit grows throughout Tropical Africa.
African breadfruit 


Breadfruit Recipe

Simple Ukwa African breadfruit porridge is easy to make a side dish or a main meal.



Tip: Treat breadfruit as you would a potato.

Simple Ukwa Breadfruit Porridge
Simple Ukwa Breadfruit Porridge


Ingredients
1 breadfruit cored, peeled and diced
1 teaspoon black pepper
1 medium chopped onion
1 teaspoon minced
1/4 teaspoon salt
1 cup vegetable stock

Directions
In a large pot, add enough water to cover the breadfruit, simmer 20 minutes or until the seeds are soft. In a frying pan add onions, garlic, oil, and sauté, turn heat down, add stock, spices, and the breadfruit. Mix well top with butter and serve warm with any meat and soft bread.

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

Why Study the Kingdom of Kongo When It Failed

Image
A Kingdom Torn Apart: The Forces Behind Kongo’s Collapse. Why study and honor defunct ancient African kingdoms? These kingdoms no longer exist, they were failures; hpwever, they were once thriving societies with remarkable achievements. Before the arrival of Portuguese explorers, the Kingdom of Kongo flourished as a prosperous and powerful African state.  It boasted a sophisticated social structure, strong economic systems, and rich spiritual traditions. The King of Kongo was regarded as a sacred intermediary between the gods and his people, embodying the kingdom's deep reverence for spirituality and governance.  This existence, however, became a battleground as the Portuguese wielded their “divide and conquer” strategy with precision, exploiting internal rivalries and introducing advanced weaponry that disrupted the balance of power, deposing the king. Economic pressures intensified as the Portuguese fueled the transatlantic slave trade, transforming allies into rivals and co...
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