Spinoff: Cultural Connections between Africa and African Diaspora.

[Claudex]

Capoeira Angola

​

http://www.joaogrande.org/capoeira_angola.htm

"The famous Capoeira Angola master Vincente Pastinha stated that his own teacher, a man from Angola named Benedito, told him that capoeira came from the N'golo dance."

http://www.ngolohouston.org/

"Among the Mucupe in southern Angola, there is a tradition of boys performing a zebra dance, the N'Golo, during the efundula, the celebration of girls becoming ready for marriage and childbearing. The boy who wins the N'Golo is allowed to choose a wife from amongst the new initiates, without having to pay a dowry. The N'Golo is the root of Capoeira. The enslaved Africans from that region that went to Brazil through the port Benguela, took with them the tradition of fighting with their feet. Over time, that which was principally a tribal tradition was transformed into a weapon of attack and defense disguised as a dance."

It is important to note that capoeira underwent great change in Brasil (there's now the regional style, São Bento style, a Benguela style, ) because of the mixture of slaves from other regions in the ships that came from Angola, and because in Brasil the Angolans were introduced to the Native-indians and shared some knowledge. Capoeira has taken different forms now, and it now has the three main styles – Angola, Contemporâneo, Regional – but Mestre Pastinha prided himself in playing the authentic Angolan style capoeira...where it's all about tactic and thinking on your feet in the face of an opponent.

​

Spoiler: For whoever's more interested in the capoeira styles

http://capoeira-connection.com/capoeira/2011/10/what-are-the-different-styles-of-capoeira/

This website has a very detailed description of the difference in styles, and which one is the current most famous, it being the Contemporâneo. Happy learning folks

 

[Oceanicpuppy]

Capoeira Angola

​

http://www.joaogrande.org/capoeira_angola.htm

"The famous Capoeira Angola master Vincente Pastinha stated that his own teacher, a man from Angola named Benedito, told him that capoeira came from the N'golo dance."

http://www.ngolohouston.org/

"Among the Mucupe in southern Angola, there is a tradition of boys performing a zebra dance, the N'Golo, during the efundula, the celebration of girls becoming ready for marriage and childbearing. The boy who wins the N'Golo is allowed to choose a wife from amongst the new initiates, without having to pay a dowry. The N'Golo is the root of Capoeira. The enslaved Africans from that region that went to Brazil through the port Benguela, took with them the tradition of fighting with their feet. Over time, that which was principally a tribal tradition was transformed into a weapon of attack and defense disguised as a dance."

It is important to note that capoeira underwent great change in Brasil (there's now the regional style, São Bento style, a Benguela style, ) because of the mixture of slaves from other regions in the ships that came from Angola, and because in Brasil the Angolans were introduced to the Native-indians and shared some knowledge. Capoeira has taken different forms now, and it now has the three main styles – Angola, Contemporâneo, Regional – but Mestre Pastinha prided himself in playing the authentic Angolan style capoeira...where it's all about tactic and thinking on your feet in the face of an opponent.

​

Spoiler: For whoever's more interested in the capoeira styles

http://capoeira-connection.com/capoeira/2011/10/what-are-the-different-styles-of-capoeira/

This website has a very detailed description of the difference in styles, and which one is the current most famous, it being the Contemporâneo. Happy learning folks

Damn, Brazil is basically a Little big Angola.

 

[Claudex]

Damn, Brazil is basically a Little big Angola.

there are many african concepts from Angola that found their way to Brasil, but Brasil has a lot of European, native-indian influence as well. There are lots of white european brasilians too, and mixed brazilians. Which dilutes the whole Angola part, but alas...we're part of the culture there yet. An underground culture though; because christianity made sure that everything African (customs, beliefs, practices) was labeled demonic so...

Edit: TL;DR: It'd be dishonest of me to say that Brasil is a little big Angola because so much else had a stronger influence in Brasil. Colonization was a very crazy experiment brehs; a lot of history was erased.

 

[KravenMorehead™]

http://globalfusionproductions.com/...uage-of-the-jamaican-maroons-similar-to-akan/

 

[Oceanicpuppy]

there are many african concepts from Angola that found their way to Brasil, but Brasil has a lot of European, native-indian influence as well. There are lots of white european brasilians too, and mixed brazilians. Which dilutes the whole Angola part, but alas...we're part of the culture there yet. An underground culture though; because christianity made sure that everything African (customs, beliefs, practices) was labeled demonic so...

Edit: TL;DR: It'd be dishonest of me to say that Brasil is a little big Angola because so much else had a stronger influence in Brasil. Colonization was a very crazy experiment brehs; a lot of history was erased.

We maybe not all of brazil but maybe Afro Brazil? From the outside looking in it seems like Brazilians are way more in touch with there african side then us Americans.

 

[Claudex]

We maybe not all of brazil but maybe Afro Brazil? From the outside looking in it seems like Brazilians are way more in touch with there african side then us Americans.

I'd say a good part of Brazil has Nigerian influence as well, though I believe that influx happened after Brazil's independence. I honestly don't know how much Angolan influence Afro-Brazilians have. I heard that some of the candomblê (read: sorcery and spirituality) has Angolan origins mixed with other cultures. I haven't met many Afro-Brazilians and the Brazilian media doesn't really show too much into the Afro-Culture.


Perhaps @Malta, @4fossa or @honestly? know a bit more about the pervasiveness of angolan culture in the afro-brazilian culture? I'on know...o que dizem vocês pessoal?

 

[Ego Noir]

Libation / Pouring out liquor for dead loved ones

http://www.africanholocaust.net/news_ah/libation.html
http://www.africaspeaks.com/reasoning/index.php?topic=3066.0
http://gif-central.blogspot.com/2013/05/pouring-out-liquor.html
http://tvtropes.org/pmwiki/pmwiki.php/Main/LibationForTheDead​

This is a mystical tradition. You'll find a version of it in every culture that has an esoteric order, even Freemasons.

There's a reason why it's called "wines and spirits"

 

[KravenMorehead™]

This is a mystical tradition. You'll find a version of it in every culture that has an esoteric order, even Freemasons.

There's a reason why it's called "wines and spirits"

Alright.

 

[WheresWallace]

Libation / Pouring out liquor for dead loved ones

http://www.africanholocaust.net/news_ah/libation.html
http://www.africaspeaks.com/reasoning/index.php?topic=3066.0
http://gif-central.blogspot.com/2013/05/pouring-out-liquor.html
http://tvtropes.org/pmwiki/pmwiki.php/Main/LibationForTheDead​

That's the first thing I thought off when I read the OP.

 

[kmelia]

Haiti


Jamaica


Akara = Nigerian
Akla =Sierra Leone
Koosé= Ghana
Acarajé in Bahia =Brazil
Akara= Jamaica
America = Hushpuppies

Spoiler

Brazil

America

akara in Nigeria
accra in Caribbean
acarajé in Brazil

Akara (as it is known in southwest and southeast Nigeria) was a recipe taken to Brazil by the slaves from the West African coast. It is called "akara" by the Igbo people of south-eastern Nigeria and in the Yorubaland of south-western Nigeria, "kosai" by the Hausa people of Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet or corn porridge.

Today in Bahia, Brazil, most street vendors who serve acaraje are women, easily recognizable by their all-white cotton dresses and headscarves and caps. The image of these women, often simply called "Baianas", frequently appears in artwork from the region of Bahia. Acaraje, however, is typically available outside of the state of Bahia as well, including the markets of Rio de Janeiro.



Acarajé
it's a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.

akara
It is served split in half and then stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. The most common way of eating acarajé is splitting it in half, pouring vatapá and/or caruru, a salad made out of green and red tomatoes, fried shrimps and home made hot sauce. A vegetarian version is typically served with hot peppers and green tomatoes. In Nigeria, it is commonly eaten for breakfast with gruel made from millet or corn.


accra
the word comes from the Ewe language, spoken in Ghana, which is called the capital Accra, but it would most likely derived from the Bambara, Malinke language belonging to the group, in which donut is called "akara

the very recipe i will posting on my blog is call Akara. It is a delicious meal that is made from black-eye beans.

Akara's are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.

4-6 Portions

Preparation Time: 15 minutes plus 6-8 hours soaking of the beans
Cooking Time: 10 minutes


What you need.

* 250g black-eye beans
* 1 red chilli, finely chopped
* 1 onion small onion, chopped
* 150ml water
* maldon salt
* palm oil or vegetable oil for deep frying

Method:
Akara

1. Preparation: Pick over the black eye beans removing any bad ones. Soak the beans overnight in cold water.or for 5 mins
2. Rub the beans between the palms of your hands to remove the skins from the beans. Pour water over the beans rinse to,remove the skin and drain the beans thoroughly.
3. Place the beans with the chilies pepper and onions in a food processor and blend them to a, smooth paste. put the mixture into a bowl and add salt, spices and a little water to make it light gradually stir with a wooden spoon until you have a thick paste.
4. Heat the oil till smoke appears in a large saucepan.
5. Deep fry a tablespoon of the mixture at a time turn frequently on each side until they are golden brown. Drain the oil from the akara and serve with hot sauce or salt, as a snack, an appetizer, or a side dish.

Akara (as it is known in southwest and southeast Nigeria) was a recipe taken to Brazil by the slaves from the West African coast. It is called "akara" by the Igbo people of south-eastern Nigeria and in the Yorubaland of south-western Nigeria, "kosai" by the Hausa people of Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet or corn porridge.

Today in Bahia, Brazil, most street vendors who serve acaraje are women, easily recognizable by their all-white cotton dresses and headscarves and caps. The image of these women, often simply called "Baianas", frequently appears in artwork from the region of Bahia. Acaraje, however, is typically available outside of the state of Bahia as well, including the markets of Rio de Janeiro.



Acarajé
it's a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.

akara
It is served split in half and then stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. The most common way of eating acarajé is splitting it in half, pouring vatapá and/or caruru, a salad made out of green and red tomatoes, fried shrimps and home made hot sauce. A vegetarian version is typically served with hot peppers and green tomatoes. In Nigeria, it is commonly eaten for breakfast with gruel made from millet or corn.


accra
the word comes from the Ewe language, spoken in Ghana, which is called the capital Accra, but it would most likely derived from the Bambara, Malinke language belonging to the group, in which donut is called "akara

the very recipe i will posting on my blog is call Akara. It is a delicious meal that is made from black-eye beans.

Akara's are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.

4-6 Portions

Preparation Time: 15 minutes plus 6-8 hours soaking of the beans
Cooking Time: 10 minutes


What you need.

* 250g black-eye beans
* 1 red chilli, finely chopped
* 1 onion small onion, chopped
* 150ml water
* maldon salt
* palm oil or vegetable oil for deep frying

Method:
Akara

1. Preparation: Pick over the black eye beans removing any bad ones. Soak the beans overnight in cold water.or for 5 mins
2. Rub the beans between the palms of your hands to remove the skins from the beans. Pour water over the beans rinse to,remove the skin and drain the beans thoroughly.
3. Place the beans with the chilies pepper and onions in a food processor and blend them to a, smooth paste. put the mixture into a bowl and add salt, spices and a little water to make it light gradually stir with a wooden spoon until you have a thick paste.
4. Heat the oil till smoke appears in a large saucepan.
5. Deep fry a tablespoon of the mixture at a time turn frequently on each side until they are golden brown. Drain the oil from the akara and serve with hot sauce or salt, as a snack, an appetizer, or a side dish.

 

[kmelia]

akarajé or acarajé

1 onion
1 cup small shrimp, fresh or frozen, shelled and de-veined
2 tablespoons palm oil or olive oil
For the Fritters:
2 cans black-eyed peas
1 clove of garlic
1 onion
1 red chili pepper
Salt and pepper to taste
Palm oil and/or vegetable oil for frying

Preparation:

Make filling: Slice onion very thinly. Spread onions out on a skillet with the olive oil or palm oil, and cook on low heat until they are golden brown (about 15 minutes). Add shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.

Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.

Clean the pepper of seeds and add to the processor.

Process mixture just until well-blended. Season with salt and pepper to taste.

Add flour by the tablespoon, until mixture is stiff enough to hold a shape. Divide into 15 pieces, and form into balls or ovals.

Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat. Fry several fritters at a time until browned, turning once, about 5 minutes. Drain fritters on a cookie sheet lined with paper towels. Fritters can be kept warm in a 200 degree oven.

Split fritters and fill with a spoonful of the onion and shrimp mixture. Serve warm

 

[kmelia]

These fritters, of West African origin, are popular throughout the West Indies and are called "Stamp-and-Go" in Jamaica. In Africa they were usually made with black-eyed pea flour, but these days wheat flour is used.

Yield: About 24 accras

Ingredients:

1 teaspoon active yeast
¼ cup water
½ teaspoon sugar
1 cup sifted flour
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
½ cup milk
½ pound salt cod, soaked in cold water for ½ hour, rinsed 3 times, and shredded (or substitute any cooked, flaky white fish)
1 medium onion, minced
2 seasoning peppers (or substitute Yellow Wax Hots), seeds and stems removed, minced
½ Congo pepper (Habanero), seeds and stem removed, minced
½ cup minced green onions
1 teaspoon minced fresh thyme (or substitute 2 teaspoons dried thyme)
1 egg, beaten
vegetable oil for frying

Method:
Add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
Blend together the flour, baking powder, and black pepper. Add the yeast mixture and the milk and beat with a whisk to make a smooth batter. Add the salt cod and continue to beat briskly. Add the remaining ingredients except the oil and again beat briskly. Allow the mixture to sit at room temperature for at least an hour and preferably 2.
Heat the oil and drop the batter a tablespoon at a time into it. Fry until golden brown, remove, and drain on paper towels. Serve hot

 

[kmelia]

The African slave brought much practice cooking. There are many similarities between African cuisine Afro caribbean and Afro Latin.


1.FUFU. foufou or foofoo

It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached.

Fufu originated from Ghana, where it is pronounced "fufuo". The word fufu comes from the Twi language. It is eaten with light (tomato) soup, palm nut soup, groundnut (peanut)-abenkwan (palm nut) soup or other types of soups with vegetables such as nkontomire (cocoyam leaves). Soups are often made with different kinds of meat and fish, fresh or smoked. Fufu is basically pounded cassava or pounded yam pounded together with plantain. It is eaten with agussi soup or stew in Ghana and in the Northeast of Brundi.
Fufu is actually originally from Ghana from the Asante ethnic group.[citation needed] Settlers and migrants from India, Togo and Ivory Coast discovered it and modified it in their accord. The word 'fufu' has two possible derivations[dubious – discuss], both deriving from words in the Asante language (asante twi). White, fufuoop (silent p)[dubious – discuss], is the colour of prepared fufu.[citation needed]; pounding, fu-fu, is the process used to produce it[citation needed].


fufu is called:
- Ugali in east africa
- Fufu also in Central Africa (Democratic Republic of Congo)
- Nshima nsima gold-gold in Zambia and Malawi Bidia
- Sadza in zimbabwe
- Pap in south africa
- Mofongo in Puerto Rico
- Mangu in Dominican Republic

- .........

yam fufu (west africa)

2 lb yams 1/4 tsp black pepper 1/4 tsp salt 1 tsp butter

1. Place the yams in cold, unsalted water, bring to a full boil, and cook

25 minutes, or until soft.

2. Remove the yams, cook, and peel. Mash with the other ingredients.

3. Place in a food processor, and run briefly to remove lumps. DO NOT

PUREE! (If a processor is not available, go directly to step 4.)

4. Remove foofoo to a bowl, and beat with a wooden spoon or wire

whisk until smooth. The foofoo should have a sticky, slightly resilient

consistency.

5. Shape the foofoo into balls with your hands, and serve warm.







Plantain fufu

ghanaian plantain fufu
:

ngredients:

A – 600gr plantain
B – 200gr Cassava



Cooking:
1 – In unsalted boiling water, cook A and B, peeled and sliced for about 15 to 20 minutes.
2 – Remove the pan from the heat, and let them cool down in the cooking liquid.
3 – Drain A and grind until smooth and free of any lumps then add B and mash until smooth.


Fufu de platano (Cuba)

4 to 6 green plantains (depending on size)
1/2 cup of pork cracklings
3 tbsp olive oil
1 head of garlic minced
sea salt to taste
black pepper (optional)

Cut the plantains in 1/2 inch pieces, leaving the skin on. Place them in a large pot with water to boil until tender, which is when you can easily prick it with a fork. Once tender, remove from heat and run them under cold water for a few minutes to cool them off so that you can peel off the skin. In a bowl, mash the plantains well and slowly add the pork cracklings and salt, mixing them into the mashed plantains.
In a frying pan saute the garlic and pepper for a few minutes. Pour it over the mashed plantains and serve.

Mofongo

. Fry about 6 plantains in oil in batches until golden. Add to a mixer bowl. Throw about 10 diced garlic cloves into the same oil, then add the oil and garlic to the mixer bowl. Mix with the paddle attachment until chunky and starchy. It shouldn't be smooth like mashed potatoes

Matoke or Matooke (Uganda)

8 -10 plantains
1 lemon, juice of (optional)
oil (for frying)
1 onion , chopped
2 -3 tomatoes , chopped (or canned whole tomatoes, drained)
1 green bell pepper , chopped
3 -4 garlic cloves , crushed
1 chili pepper , chopped (optional)
salt or coriander or cayenne pepper (to taste) or red pepper (to taste)
1 lb ground beef (optional) or 1 lb beef stew meat , cut in bite-sized pieces (optional)


cup beef broth (optional) or 1 cup beef stock (optional)

Peel the plantains, cut into cubes, sprinkle with lemon juice, and set aside.

Heat oil in a large pan. Fry the Onion, tomatoes, green pepper, hot pepper, and garlic together. Add spices to taste. Add meat or broth. Continue frying and stirring until the meat is nearly done or until the broth is starting to boil.

Reduce heat. Add plantains. Cover and simmer over low heat until plantains are tender and meat is done. Serve matoke (matooke, if you prefer) hot.

TomTom (Haiti)

om Tom
This dish originates from the South of Haiti.

There are basically three base for the puree component: Lam Veritab (bread fruit), patat (Batata) and Banan (green plantain).

In... or batata or Green plantain
Crabs
Gombo
Olive Oil
Pepper & salt
Hot pepper (fresh)
Chopped Oignons
Thyme
Finely chopped Parsley & garlic cloves

Preparation

1. Take the breadfruit and boil it in salted water.

(Some people cut it into pieces and remove the heart prior to boiling).

When it is tender and the water has boiled, take off the skin.

Mash it in a pounder while you keep dipping the handle of the pounder in the water you used to boil the breadfruit.

Mash until the breadfruit is pureed.
2. Cook the crabs (Clean the crabs by rubbing them with a cut lemon.

Rinse in cold water.) with the gombo, oil, chopped oignons, finely chopped parsley & garlic cloves, thyme, salt & pepper, hot pepper.

Cook covered until most liquid has evaporated and the mixture starts to color a little bit. Let it simmer (on low fire) until the gombo is tender.

Do not put tomato paste.
3. Serve warm.

In a plate put some pureed breadfruit (depending on the one you cooked) and some of the crabs & gombo.

This dish is eaten with your hands

Mayi moulin ( haiti) or fungi or Ugali (east africa)or fufu de mais .. mean cornmeal fufu( congo)

Water -- 4 cups
Salt -- 2 teaspoons
White cornmeal, finely ground -- 2 cups
Method
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.
Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat.
Place the ugali into a large serving bowl. Wet your hands with water, form into a ball and serve.
Variations
White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.
More or less water can be added to achieve the consistency you prefer.
Stir in a little butter if you like for a richer flavor.
Notes
Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
Cornmeal mush is also found in Caribbean creole cuisine and was certainly brought there by imported slaves. On the islands of Curaçao and Aruba it is known as funchi, funjie in the Virgin Islands. In Antigua and Donimica it is called fungi. Haitians make mayi moulin

 

[kmelia]

Mayi moulin ( haiti) or fungi or Ugali (east africa)or fufu de mais ( congo)

Water -- 4 cups
Salt -- 2 teaspoons
White cornmeal, finely ground -- 2 cups
Method
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.
Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat.
Place the ugali into a large serving bowl. Wet your hands with water, form into a ball and serve.
Variations
White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.
More or less water can be added to achieve the consistency you prefer.
Stir in a little butter if you like for a richer flavor.
Notes
Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
Cornmeal mush is also found in Caribbean creole cuisine and was certainly brought there by imported slaves. On the islands of Curaçao and Aruba it is known as funchi, funjie in the Virgin Islands. In Antigua and Donimica it is called fungi. Haitians make mayi moulin.

fungeeor coocoo or coucou Antigua and Barbuda, virgin island

2 cups of corn meal
6 okras
4 cups of water
1 tsp salt

Ingredients for pepperpot:

2 cups fresh green peas
1 lb chopped spinach
4 fresh green eddo leaves
1 lb eggplant
1 lb okras
½ lb pumpkin
1 lb salt beef
1 lb pigtail
1 lb green pawpaw
2 small squash
1 tbsp salt
1 tbsp pepper
2 cloves garlic
chicken (any amount desired)
vegetable oil
2 large onions
tomato paste to taste
4 tbsp margarine
thyme (as desired)

To Prepare Pepperpot:

Wash all the chopped vegetable and leaves in water and then leave to soak in fresh water. For about 10 minutes, cook salted meat in water. After heating vegetable oil, add salted meats, then onions and fresh meat and fry for about 15 to 20 minutes on low. Add all other vegetables and enough water to cover and cook them until they are tender. When they are cooked, add the peas and seasonings and allow the pot to simmer on low fire for about 15 minutes until thick

 

[kmelia]

Calalu,or calalloo, or calulu, or bitekuteku, or caruru,or folong

Callaloo
(sometimes calaloo or kallaloo) is a popular Caribbean dish served in different variants in across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaaji), taro or Xanthosoma. Both are known by many names including callaloo, coco, tannia, bhaaji, or dasheen bush. Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used. Trinidadians primarily use taro/dasheen bush for callaloo, while Jamaicans and Guyanese use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice'). It should be understood that the 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago in terms of main ingredient (the leaf used) and other ingredients included (for example, Jamaicans tend to use only callaloo leaf, salt, onions, escallion and simply steam the vegetable, while Trinidadians use okra and coconut milk to make an entirely different dish with a different taste and consistency).

Caluluor bitekuteku or folong

a typical dish Calulu of Angola and Sao Tome and Principe anddemocratic republic of Congo

Can be made with fresh or dried fish and dried meat. Other ingredients include tomato, garlic, okra, sweet potatoes, spinach, zucchini and palm oil.

In Angola, the fish is prepared in a pan Calulu, which are interspersed with layers of dried fish and fresh fish with remaining ingredients. It is cooked on medium heat and served with funge and beans with palm oil. In Sao Tome and Principe, Fish Calulu can also be made with shrimp.

The meat is prepared with dried meat soaked beforehand. It is also cooked on medium heat and funge and served with beans and palm oil
jamaican callaloo

Jamaican callaloo on the other hand is more the name of a plant (amaranth) which is used in making the popular Jamaican dish, by the same name

1 lb. callaloo
1/2 lb. Saltfish (codfish)
1 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
1 tablespoon margarine or vegetable oil
1 scotch bonnet pepper
1 medium chopped onion
black pepper
salt to taste
1/4 cup water

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Wash callaloo leaves
Cut up callaloo leaves in pieces.
Sauté saltfish, onion, garlic, pepper, tyme in margarine or oil
Add cut up callaloo leaves, water and stir.
Cover saucepan and cook callalloo are tender.
Add whole scotch bonnet pepper
Sprinkle with pepper and salt.
Simmer then serve with avocado pear, boil banana and/or fried dumplings



(calulu with fish) Angola

1kg dried, salted, fish (salt cod can be used) — (for preparing your own, see the recipe on how to prepare saltfish/stockfish) 1kg fresh fish, cut into steaks 1 onion, finely sliced 3 large, ripe, tomatoes, chopped 1 hot chilli (eg Scotch bonnet), very finely chopped 500g okra, trimmed and sliced 1kg sweet potato leaves (or cassava leaves) [substitute blanched collard greens or kale] 3 garlic cloves 1 tsp sea salt juice of 1 lemon 300ml red palm oil 2 courgettes, sliced


Add the dried fish to a bowl, cover with boiling water and set aside for 20 minutes. After this time drain he fish and pour more hot water to cover then set aside for 1 hour. Meanwhile, add the fresh fish to a bowl and season with the garlic, salt and lemon juice. Set aside to marinate for 20 minutes. In a large pot, alternate layers of dried fish, fresh fish, sliced onion, sliced courgettes, sweet potato leaves and sliced okra. Combine the palm oil with any remaining fish marinade and the hot chilli then pour over the contents of the pot. Bring to a simmer then cook for about 50 minutes, or until the contents of the pot are tender. Serve hot with funje (also known as funge) and palm oil beans