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.

Ethiopian Midwest American Hotdish

Our Ethiopian hot dish combines Ethiopian cooking with classic Minnesota Midwest casserole meal.

The hot dish’s origins are a product of settlers traditions in Midwest America dating back to the early 20th century.

A hot-dish or casserole is a one-pan meal that traditionally includes a combination of starch like potatoes, pasta, or rice, ground meat, vegetables, and a creamy canned soup base, all topped with crunchy goodness like breadcrumbs or tater tots.

The concept of hot dish became popular in the Upper Midwest, particularly in states like Minnesota, North Dakota, and Wisconsin, in the 1930s and 1940s. This period was marked by economic challenges, including the Great Depression.

The need for economical and filling meals led to the creation of dishes that could be stretched to feed many people using simple, affordable ingredients.

Hot dishes became synonymous with potlucks, church suppers, and social gatherings. These events were central to rural and small-town communities, where sharing meals was a way to bond.

The Upper Midwest was settled by a mix of Scandinavian, German, and other Northern European settlers in the 19th and early 20th centuries. These settlers brought with them food traditions centered around hearty, one-pot meals that could endure long winters and use preserved foods.

This tradition melded with the American availability of canned goods, creating a unique Midwestern culinary staple. African settlers, like earlier European settlers, have found ways to adapt their traditional dishes to locally available ingredients.

In many cases, this means incorporating staple Midwestern ingredients like potatoes, rice, ground meat, and creamy soupy canned goods into their recipes, similar to the hot dish’s development.

The concept of the one dish meal is familiar in many African cuisines, making it a natural adaptation to embrace the practicality of the Midwest hot dish.

Ethiopian settlers in the American Midwest particularly Minnesota have creatively adapted traditional hot dishes by incorporating ingredients and spices from their homeland, resulting in a delicious fusion of Ethiopian and Midwestern flavors.

Chickpeas and legumes, staples in Ethiopian cuisine are often featured in these dishes as a vegetarian substitute for meat.

They serve as the hearty base, soaking up the vibrant flavors of berbere, a key Ethiopian spice blend. also, the addition of the Ethiopian staple and injera bread, add a complexity to Midwestern hot dishes.

The result is a comforting hot dish that highlights the rich tastes of Ethiopian cuisine while honoring the Midwest’s can do attitude and hot dish meal traditions.

Minnesota-Ethiopian Hot Dish
Vegetarian hot dish

Minnesota-Ethiopian Hot Dish

Our recipe blends Ethiopian cooking with the comfort of a classic Minnesota Midwestern casserole that incorporates chickpeas, hearty vegetables, and Ethiopian spices, all topped with a crunchy finish.

Ingredients

1 can of cream of mushroom soup - 14 ounces

2 tablespoons olive oil or niter kibbeh Ethiopian spiced butter

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon fresh ginger, minced

2 tablespoons berbere spice blend, here is the berbere recipe 

1 teaspoon ground cumin

1 teaspoon paprika

1 can diced tomatoes - 14 ounces

1 can chickpeas, drained and rinsed - 14 ounces

1 cup green lentils, rinsed - fresh lentils do not take long to cook :-)

2 cups vegetable broth

1 can diced canned carrots - 14 ounces

1 can diced canned potatoes - 14 ounces

1 cup chopped spinach

1/2 can of green peas - 14 ounces

Salt and pepper to taste

Topping

1/2 cup breadcrumbs or crushed crackers

2 tablespoons niter kibbeh or olive oil

Directions

Preheat oven to 375°F (190°C). 2. In a large oven-safe skillet or Dutch oven, heat the olive oil or niter kibbeh over medium heat.

Add the chopped onion and sauté until soft and golden, about 5-7 minutes. Add the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Stir in the berbere spice blend, cumin, and paprika, mixing well to coat the onions. Cook for another 2-3 minutes to toast the spices.

Add the diced tomatoes, chickpeas, lentils, vegetable broth, carrots, and potatoes. Bring to a simmer, cover, and let cook for about 20 minutes, or until the lentils are tender.

Stir in the chopped spinach and frozen peas along with the cream of mushroom soup.

Cook for another 5 minutes until the greens are wilted and the mixture is thickened. Adjust seasoning with salt and pepper.

Making the topping

In a small bowl, mix the breadcrumbs with the melted butter or olive oil. Sprinkle the mixture evenly over the top of the hot dish.

Transfer the skillet or Dutch oven to the preheated oven. Bake uncovered for 15-20 minutes, or until the top is golden and crispy.

Remove from the oven and let cool slightly. Serve warm, with injera bread or a side salad.

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

  1. Mozambique Coconut Beans Recipe
  2. Black-Eyed Pea Casserole with Rice and Herbs
  3. Rice and Beans Ghana Style
  4. Fried Banana Rice Dumplings
  5. Fried Rice Cakes Recipe


Chic African Culture and The African Gourmet=

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

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