African Food Love

Caldo Verde Portuguese Kale Soup Caldo verde is a popular kale vegetable soup in Portuguese cuisine made in Africa’s Portuguese-speaking countries who share a common food heritage and language.  PALOP Caldo Verde Portuguese Kale Soup Six African countries called PALOPs, their Portuguese acronym Angola, Cabo Verde, Guinea-Bissau, Equatorial Guinea, Mozambique and São Tomé e Principe are Portuguese speaking countries.  Ingredients. 1 cup thinly sliced chorizo sausage. 1 pound kale, chopped finely. 1/3 cup olive oil. 1 medium onion, diced. 3 cloves garlic, minced. 2 cups white potatoes, peeled and thinly sliced. 8 cups water. Salt and ground black pepper to taste.   Directions. In a large saucepan over medium heat, cook onions and garlic in 2 tablespoons olive oil until slightly soft. Add all remaining ingredients and let boil for 20 minutes, until potatoes are mushy. Reduce heat, add kale and olive oil, cover and simmer 5 minutes. Serve with bread. Why is the Portuguese food an

Seafood rules the menu in coastal The Gambia.  Obviously, pork is not on the menu for 95 percent of Gambians who are of the Muslim faith. For many Gambians afternoon lunch is the most important meal of the day served in a large shared food platters with everyone eating with their well washed right-hand only. The Gambia is almost totally surrounded by Senegal except for 49 miles or 80 km of coastline along the North Atlantic Ocean. Gambia River is 700 miles or 1,120 km long, flowing westward through The Gambia into the Atlantic Ocean. The Gambia River almost divides The Gambia in half lengthwise and looks like a lizard with a very long tail.  The Gambia is by far the smallest country on the African mainland but the food is big on flavor.   Seafood Spinach Stew From Gambia    Ingredients 1 pound fresh peeled deveined shrimp 1 pound cod fish 1/2 pound lobster meat 1 pound crab meat 1 tablespoon crayfish powder 1 cup palm oil 5 cups fresh spinach, chopped 2

All you need to know about preparing and cooking pumpkin curry stew. A common cooking method with fresh sugar pumpkins is to cook with spices in a stew. Pumpkins are a gourd fruit that grows on vines, particularly popular in Uganda and South Africa, where pumpkins grow naturally well in rich African soil. Pumpkins are a fruit botanically despite most people considering pumpkins a vegetable.  They are eaten in many different West and South African food recipes used in stews, side dishes, and baking. Sugar pumpkins are smaller, sweeter, and less stringy than the bigger size pumpkins, which makes sugar pumpkins a great choice for cooking stews and many recipes.  Pro-tip: Cut all the sugar pumpkin into similar-sized pieces for more even cooking. Mild pumpkin curry made with fresh sugar pumpkins. Ingredients 2 pounds fresh sugar pumpkins cut into bite-size pieces 2 cups canned chickpeas, drained and rinsed 2 cups of coconut milk 1 cup of vegetable broth 1 medium diced ripe tom