Fresh take on African Food

Fresh take on African Food
Get to know the recipes of Africa.

Pro Tips and African Recipes

The African Gourmet has all the best quick & easy dinners for delicious meals on a busy night. Skillet suppers. Easy lunches. Everyday Meals. Easy African Desserts. From our African kitchens to yours, all the tips, advice and recipes you need to make life more delicious, from everyday dinners and desserts to special occasion African feasts.

Get to know Africa from her African food recipes

Tell Us If You Like These 101 African Food Recipes.

Tell Us If You Like These 101 African Food Recipes.

Banana Couscous Breakfast Cereal

Banana Couscous Breakfast Cereal
Couscous breakfast recipe uses the mild taste of couscous paired with fresh bananas, honey and spices to make the perfect couscous breakfast cereal. Couscous is pasta made from semolina flour. 

Although couscous was traditionally hand-rolled, in modern times it's made by machines. What does couscous taste like? Well, couscous is made from semolina flour and similar to spaghetti tastes without any sauce, this is the best way to describe the taste. 

Our recipe uses the natural taste of couscous to an advantage by pairing, fresh bananas, honey and spices to make the perfect couscous breakfast cereal.

Couscous is North Africa's favorite food

Banana Couscous African Breakfast Cereal Recipe

Banana Couscous African Breakfast Cereal Recipe

African Recipes by African Gourmet

Prep time: 5 min Cook time: 10 Total time: 15 min

Couscous is a neutral flavored dish that combines with just about every ingredient imaginable. It has a mild taste and picks up the flavors you cook it with it. 

Couscous is actually pasta though it looks like rice and is stocked in most grocery stores on the rice and pasta isles where instant and non-instant varieties are available. Couscous contains mostly carbohydrates. 

The origin of couscous is uncertain however, couscous is a traditional North African food recipe commonly used for breakfast, lunch and dinner in Northern African and Eastern countries. 

There are many types of couscous but the three most popular are Moroccan, Israeli and Lebanese. The best way to describe couscous is that it's made from semolina flour and is simply a type of pasta.

Ingredients
2 cups dry couscous
2 cups low fat milk
2 teaspoons honey
1 teaspoon ground cinnamon
2 sliced bananas

Directions
In a medium saucepan over medium heat, combine the milk, honey, and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes and top with sliced bananas. Serve warm for breakfast.

You should know: The African Gourmet recipe of Banana Couscous Breakfast Cereal is naturally low-fat since one serving of banana contains 110 calories, 30 grams of carbohydrate and 1 gram of protein.

Popular African food posts this week

South African Frikkadel Meatballs

Image
South African Frikkadel Meatball Sub Make South African Frikkadel Meatballs Traditional South African Frikkadel or fry pads is an Afrikaner dish of ball-rolled minced meat meatballs that is quick to make and eat with a side salad, rice, corn or add to a thick tomato sauce. Frikkadel can be baked in an oven, but can also be deep-fried. Easy Frikkadel Meatballs Ingredients 1 pound ground beef or ground ostrich meat 1 medium onion finely chopped 1 cup of dried bread crumbs 1/4 cup whole milk 3 tablespoons of your favorite chutney 1 large egg 1 teaspoon ground coriander 1 teaspoon curry powder 1 teaspoon Worcester sauce Salt and pepper to taste Directions Preheat oven to 350 degrees F. Soak breadcrumbs in milk then mix all ingredients well with clean hands, roll the meat into medium size balls. Bake for 45 minutes. Serve warm with chutney or mustard on top of each meatball. Afrikaner is a South African of European descent who settled on the southern tip
Complete recipe »

How to Cook Ostrich Meat

Image
How to cook South African Ostrich Meat Ostriches are farmed throughout the world for meat, feathers, and leather. An ostrich produces up to 40 eggs and ostriches produce more meat than cattle and contain the least fat, calories and cholesterol of beef, chicken, pork, lamb, and turkey. Ostrich meat is red meat but it's low in cholesterol and fat. Standing tall on long, bare legs, the Ostrich has a long, curving, predominantly white neck. Ostriches are mainly vegetarian, eating grass, succulents’ berries and seeds, though they will also eat insects. They swallow large numbers of pebbles which help grind the harder food in the gizzard and aid digestion. Africa’s semi-arid plains, woodlands, savannahs, and grasslands are the habitats where the ostrich lives. Ostriches live in the African countries of Kenya, South Africa, Uganda, Ethiopia, Somalia, Zambia, Mali, Chad, Sudan, Mozambique, and Tanzania. How to cook South African Ostrich Meat Ostriches are farmed throughout th
Complete recipe »

Sudan homemade fermented bread

Image
Making a loaf of Sudanese fermented bread can seem intimidating but you can do it! Kisra bread is everyday Sudanese African fermented bread that looks similar to crepes or flatbread made with traditional Sudanese bread-making methods using yogurt as a starter instead of yeast packets. Kisra is a staple food made throughout North Africa including Sudan and South Sudan. Slow fermented Kisra bread has more nutrients, vitamins, and minerals than regular bread because the process of fermentation process easier to digest. Sudanese fermented bread is made from simple ingredients of flour, yogurt, water and salt left to ferment naturally. Kisra bread  Homemade fermented bread recipe called Kisra Bread from Sudan ingredients and directions. Ingredients 1 cup wheat flour 2-3 cups water 1/4 cup plain yogurt 1/2 teaspoon salt Sesame oil for greasing the crepe pan Directions Mix flour with 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinn
Complete recipe »

African Sardine Stew Recipe

Image
Peri-Peri Sardine Stew Recipe African recipes by  African Gourmet Peri-Peri Sardine Stew is a traditional African recipe made with sardines, hot peri peri sauce and healthy vegetables. Prep time: 10 min Cook time: 30 min Total time: 40 min Ingredients Three 4 oz cans sardines boneless, skinless sardines packed in olive oil, drained 1 onion finely chopped 1 teaspoon minced garlic 2 ripe tomatoes, chopped 1 tablespoon palm oil 1 cup of water 1 tablespoon peri-peri sauce 1 chopped hot pepper (optional) 1 bay leaf Salt to taste Directions In a large pot over medium heat sauté onion with palm oil until soft. Add garlic, tomatoes, spices and water. Simmer 10 minutes; add sardines simmer 10 minutes more. Serve over rice. Read more facts and food recipes about Africa The African Gourmet creates easy African food recipes for you to enjoy. Learn more about Africa. South African Carrot Sambal Spicy Baked Chickpeas Friday Night Fish Stew Make
Complete recipe »

Famous Greatest Food Quotes of All Time

Image
Famous Greatest Food Quotes of All Time The greatest collection of the best five food quotes and sayings from all time. Below is our collection of our favorite food quotes. “Food is our common ground, a universal experience.”  James Beard “You don't need a silver fork to eat good food.” Paul Prudhomme “There is no sincerer love than the love of food.” George Bernard Shaw “The fight is never about grapes or lettuce. It is always about people.” Cesar Chavez “If you cant' feed a hundred people, then just feed one” Mother Teresa More funny and thought-provoking food quotes: “It's bizarre that the produce manager is more important to my children's health than the pediatrician.”   Meryl Streep “It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.” -Lewis Grizzard “The only thing I like better than talking about food is eating.” John Walters “Of plants tomatoes seemed the mo
Complete recipe »

African Food Love recipe secrets for kitchen success.

Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.