moyo blog

Posted in Food, on 4 June 2017, by , 0 Comments

When visiting a continent as diverse and as rich in culture as Africa, one can only expect to have a unique culinary experience. African food is as assorted as the population of the continent; it is a melting pot of different African and Eastern flavours, with a touch of Western gastronomy. The different tastes, smells and textures take you on a journey that is quintessentially African.

WHAT’S IN THE MELTING POT OF AFRICAN FOOD?

The African culinary experience is enjoyed by many locals and tourists, and it is infused with a complex and rich history. There is much more to African food than biltong, boerewors, maize and meat. Each African culture offers culinary uniqueness and traditional tastes that give you a glimpse of what different countries enjoy.

TRADITIONAL ZULU FOOD

As it is with many African cultures, maize and sorghum are key elements of Zulu cuisine. The following are common Zulu food types:Uphuthu:

Uphuthu: This meal is made from maize meal and has a crumbly texture. It is mostly enjoyed with spinach, milk or amasi (sour milk).

Amadumbe: This is a root vegetable that is akin to a sweet potato.

Ujeqe: Ujeqe is steamed bread that is often served with meat, curry or chakalaka.

Ugqoko: At a traditional Zulu ceremony, meat is often served on Ugqoko – a traditional Zulu meat tray.

TRADITIONAL CAPE MALAY FOOD

Cape Malays were involuntarily brought to South Africa from South Eastern Asia; they came with aromatic flavours and tantalising spices which we enjoy in curries – which is a traditional Cape Malay meal. Most of their meals are enjoyed with rotis, which adds a neutral touch to the immensely flavourful curry. Other Cape Malay meals include samoosas, atchaar, boboties and koek sisters.

TRADITIONAL XHOSA FOOD

The most popular Xhosa dish is uMngqusho; this meal consists of dried maize and beans. It used to be Nelson Mandela’s favourite meal and his chef, Xoliswa Ndoyiya, used to prepare it for me every Wednesday.

The following are common Xhosa foods

Umpokoqho: Maize porridge.

Isopho: Corn soup.

Imithane: A medley of pumpkin leaves and butter.Ilaxa: A mixture of cooked pumpkin leaves, pumpkin, and butter.

Ilaxa: A mixture of cooked pumpkin leaves, pumpkin, and butter.

TRADITIONAL NIGERIAN FOOD

Jollof rice: Jollof rice is a popular Nigerian dish; it consists of rice, tomato, onions and peppers, with a touch of scotch bonnets. The spiciness of the meal ranges depending on how much an individual’s taste buds can take – hot or mild, the taste is still spectacular. Jollof rice can be served with beef or chicken.

Akara: These are deep fried bean cakes made from peeled brown beans which are grounded and mixed with onions and spices, and then fried in vegetable oil. Akara is usually served with pap or rice.

Pounded yam and egusi soup: to make this delicious meal, yams are boiled and pounded. the egusi soup is a mixture of melon seeds, beef, fish, Nigerian pumpkin leaves and spinach. the two come together to make a meal that will leave you wanting more.

TRADITIONAL MOZAMBICAN FOOD

Since Mozambique has a long coastline, it’s small wonder that Mozambican cuisine consists mostly of seafood. PRAWNS A Mozambican dish is incomplete without big, scrumptious prawns. The prawns are usually grilled or fried and served with peri-peri sauce or garlic. They are usually served with rice or chips. MATAPA Matapa is made from stewed cassava leaves, ground peanuts, garlic and coconut milk; it is an explosion of exotic flavours. Matapa can be enjoyed with prawns and rice.

Prawns: A Mozambican dish is incomplete without big, scrumptious prawns. The prawns are usually grilled or fried and served with peri-peri sauce or garlic. They are usually served with rice or chips. MATAPA Matapa is made from stewed cassava leaves, ground peanuts, garlic and coconut milk; it is an explosion of exotic flavours. Matapa can be enjoyed with prawns and rice.

Matapa: Matapa is made from stewed cassava leaves, ground peanuts, garlic and coconut milk; it is an explosion of exotic flavours. Matapa can be enjoyed with prawns and rice.

Prego Rolls: Põa rolls are white bread rolls with a bit of flour on top. A prego roll is a põa roll with a piece of steak which is slathered with peri-peri sauce.

TRADITIONAL MOROCCAN FOOD

Get a taste of North Africa by indulging in traditional Moroccan cuisine. Moroccans are well-known for their flavourful and hearty tagines. A tagine is a clay pot in which lamb or chicken and vegetables are slowly cooked to perfection; the meals are usually served with bread or couscous.

If you are looking for a quintessentially African fine dining experience, look no further than Moyo. We serve a wide selection of food from different parts of the continent. From the North Africa, to the South, from the West to the East, come on a culinary journey with us.

Visit us today to get your taste of Africa


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