Spinoff: Cultural Connections between Africa and African Diaspora.

[kmelia]

Bitekuteku Congo Drc

Ingredients: 1 bunch bitekuteku (amaranth leaves; or substitute spinach or other greens) 1 courgette (zucchini), diced 1 small leek, finely chopped 1 onion, finely chopped 1 garlic clove, crushed 1 bouillon cube 1 dessert spoon tomato purée palm oil, for frying salt and hot chilli powder, to taste


Wash the amaranth leaves finely then shred as small as you can. Add to a saucepan with just enough water to cover then bring to a simmer. Heat a little palm oil in a frying pan, add the onion, courgette, leek and garlic. Fry for a few minutes then add the tomatoes, chilli and bouillon cube. Bring to a simmer and cook gently over low heat for about 10 minutes. Pour the sauce into the pan with the amaranth leaves and season to taste with salt. Bring to a simmer and cook for 15 minutes, or until the leaves are tender and the sauce has thickened. Serve as an accompaniment to smoked fish.

 

[kmelia]

callaloo in trinidad and tobago

Assemble and prep ingredients.

12 dasheen (eddo/taro) leaves, cut up

7 okra cut into 1-inch pieces

2 Tsp salted butter

1/4 cup diced onions

4 pimento peppers (mild hot peppers)

2 large crabs, quartered

1 (3-inch) piece salt meat, cut into 1-inch pieces

1 whole scotch bonnet pepper

3 sprigs fresh thyme

4 stalks green onions sliced (white and green parts)

1 chicken bouillon, crushed

3 cups water

1 cup coconut milk

Salt to taste


Add all the ingredients, except the whole hot pepper and salt to a large pot. Cover, place on medium high heat and bring to a boil. Let cook for 15 minutes, then add hot pepper. Continue to cook covered for another 15 minutes or until everything is cooked and the vegetables are soft.
remove the cooked crab, salt meat and whole pepper from the soup. Set aside

Use a swizzle stick, immersion blender or food processor to puree the soup.

Puree until the soup is smooth but it should still have some texture.

Pour soup into bowl and garish with crab, hot pepper.

 

[kmelia]

caruru fron Brazil

Caruru, made with okra, dried shrimps, dendê oil, and ground cashews is a staple of Bahian cuisine. The cooking of Bahia derives many of its dishes from the African tradition, and caruru, or very similar dishes, can be found in West Africa, the Caribbean and the Southern US.

Caruru is a ritual food of the Candomblé religion, and is used as filling in the typical Bahian street-food acarajé. It also makes a delicious and substantial side-dish to any Bahian meal.


2 lbs. okra, trimmed and cut into small rounds
1 large onion, finely chopped
2 cloves garlic
1 Tbsp. grated fresh ginger
1 lb. dried small shrimp (found in Asian markets), ground in food processor
1/2 lb. roasted, unsalted, cashews, ground in food processor
3/4 cup dendê oil
juice of one lime
hot water

Heat the dendê oil in a large heavy saucepan, add the onion and garlic and fry until soft. Add the ginger and cook for an additional minute or two. Add the okra, and continue to cook, stirring occasionally, until the okra is soft. Add the ground shrimp and cashews, and cook for an additional five minutes. Add water just to cover. Continue to cook at low temperature, checking consistency. If the dish becomes very thick and slippery, add the lime juice. Let cook until the okra seeds change color from white to rosy-pink, about 15 minutes. Serve hot

 

[KravenMorehead™]

It never clicked that koosé and hush puppies are one in the same

just cause koosé is savory and eaten with porridge/koko, while hush puppies are sweet

but yeah

i was literally about to say this all over again