The Recipes of East Africa

East Africa looks out over the Indian ocean andstack them as you go along.
there is a strong culinary bond between West AfricaIf the first bread is undercooked, add a little less
and India. Indeed, East Africa has long been a landingmixture to the pan and cook for a little longer. Make
point for vessels engaged in the spice trade, fromsure, however, that you do not over-cook as you
the Indians of 4000 and more years ago through theshould be able to roll injera up.
Romans, Arabs and European colonial powers. TherePlantains are also an essential ingredient in much of
is therefor a strong Indian influence in the cookery ofEast African cookery and the recipe given here is for
West East Africa (especially Swahili traditions) anda curry of Plantain with Meat and derives from the
spice-favoured curries and pilaus. Bread is also moreSwahili-speaking regions.
of a staple in the West African diet than it is in muchNdizi na Nyama
of the remainder of Africa and you get manyIngredients:
variations of pan-fried and flatbreads.250ml water
There is a big distinction between the cuisines of the750g beef cut into 1cm dice
North of West Africa (Ethiopia and Somalia) which1 tsp salt
have their own traditions around spiced butters and1/2 tsp black pepper
spiced pulses in their dishes and the remainder of1/2 tsp Malawi curry powder
West Africa which have greens and fish as their1 tsp cayenne pepper
staples. Yet there is a continuum in the cooking3 tbsp cooking oil
practices that I would like to introduce you to.2 onions, thinly sliced
First comes the classic Ethiopian flatbread, injera...2 tomatoes, chopped
Injera Recipe1 tbsp tomato paste
Ingredients:250ml coconut milk
380g un-bleached while flour1 bay leaf
100g self-raising flour4 plantains, peeled and sliced
50g whole-wheat bread flourMethod:
1 packet dry yeastBring 250ml water to boil in a large pan or metal
600ml warm watercasserole then add the meat, salt, black pepper,
1/2 tsp baking sodacurry powder and cayenne pepper. While the meat is
1/2 tsp saltcooking add the oil to a pan pan and fry the onions
Method:for a few minutes, until just softened then add the
Combine all the flour and the yeast in a large bowl.tomatoes and tomato paste. Cook for at least five
Add the warm water and combine until you have aminutes, reducing the heat. Finally add the coconut
smooth, fairly thin, batter. Let the mixture stand formilk and bay leaf. Cover and simmer.
a full three days at room temperature stirring once aAdd the plantains to the meat and cook for ten
day. (it should noticeably bubble and rise.)minutes until the meat is done and the plantains are
When ready to make the Injera add the baking sodatender. Now combine the meat and plantains with the
and salt and let the batter sit for 15 minutes. Heat afried onion mixture. Stir and cook for two minutes
small non-stick (about 22cm) frying pan to the pointbefore adjusting the seasoning to taste.
where a drop of water bounces on the pan's surface.Traditionally this is served with rice or ugali (millet or
Then take about 160ml of the batter and pour itmaize meal pap) but it goes equally well with an East
quickly into the pan. Swirl the pan so that the entireAfrican flatbread.
bottom is evenly coated. Return immediately to theIt is impossible, in just two recipes to give a true
heat. When all the moisture has evaporated and lotsflavour of an entire side of a continent, but I hope
of 'eyes' have appeared on the surface remove thethat the recipes and introduction here have given you
injera. (This bread is cooked on only one side and itan indication of the cuisines of East Africa and have
should not be browned). Allow the injera to cool thenmade you want to learn more.