Discover the Brothers Fufu Folktale, a Ghanaian story of two brothers who turned their rivalry into a worldwide fufu empire. Learn the recipe and history of fufu. In Apeatse, a small village in Ghana, there lived two brothers, Olowo and Taha. Both brothers were known throughout the village for their delicious fufu recipes. Olowo's fufu was smooth and fluffy, while Taha's fufu was thick and hearty. One day, Olowo and Taha began arguing about whose fufu was better. They both believed that their recipe was the best, and they couldn't come to an agreement. Their argument became so intense that their father had to intervene. He was heartbroken to see his sons fighting and decided to challenge them to a cook-off. The challenge was simple: each brother had to prepare their fufu recipe, and their father would decide whose fufu was better. The winner woul...

Madagascar Ravitoto made with rice and vegetables Ravitoto, pronounced as "rah-vee-toh-toe" is a food dish of Madagascar made with rice that has been pounded into a pulp.  Rice is the staple food of Madagascar, and it is grown in most parts of the country. It is a major source of carbohydrates and dietary fiber for the Malagasy people. Rice is also used in many different dishes, and it is a symbol of national identity. Rice was first introduced to Madagascar by Arab traders in the 11th century. Rice is the staple food of Madagascar It quickly became a popular crop, and it soon replaced cassava as the staple food of the Malagasy people. Rice is well-suited to the climate of Madagascar, and it can be grown in a variety of soils. Rice is a major source of income for many Malagasy farmers and is also a major export crop, and it accounts for about one-third of the country's exports. Rice is a vital part of the Malagasy economy, and it plays an important role in the country...

African Food Love: A Culinary Journey Through the Continent From classic dishes to cultural insights, discover the rich history and identity behind African cuisine. Welcome to the African food journey and celebrate the power of food to connect people and cultures.  Food is a universal language that connects people from all walks of life. It is a medium through which we express our cultures, our values, and our identity. For many Africans, food is not just a means of sustenance, but a celebration of life itself. It is a way of honoring our traditions, our ancestors, and our communities. In our African Food Love blog, we take you on a culinary journey through the rich and diverse flavors of the continent. From the spicy stews of East Africa to the colorful and aromatic dishes of West Africa, to the frangent tangies of North Africa to the rich diverse recipes of South Africa we will showcase the unique ingredients and cooking techniques that make African cuisine so special. One of t...

Eggplants are a versatile and delicious ingredient in African cuisine. Eggplants grow in many countries across Africa, including Nigeria, Egypt, South Africa, Morocco, Tunisia, Ethiopia, and Kenya. They are used in a variety of dishes, such as stews, curries, and grilled dishes. In West Africa, eggplants are often used in stews with other vegetables, such as okra and tomatoes. In North Africa, they are used in dishes like baba ganoush, a dip made from roasted eggplants, tahini, and garlic. In Ethiopia, eggplants are used in a spicy stew called beg wot. One popular African food recipe that uses eggplants and vegetables is Braised Eggplant and Vegetable Stew. Ingredients. 2 eggplants, sliced into rounds 2 carrots, sliced 2 celery stalks, sliced 1 onion, chopped 3 garlic cloves, minced 1 can of diced tomatoes 1 cup of vegetable broth 1 tsp of cumin 1 tsp of coriander 1 tsp of smoked paprika Salt and pepper to taste Olive oil Directions Preheat oven to 375°F (190°C). Place sliced eggplants...

In the mood for a sweet, creamy dessert, make this easy-to-follow South African Blueberry Coconut Pudding. The Western Cape Province is the leading blueberry-producing area in South Africa, with a small but growing industry. The Western Cape accounts for at least 60% of total production in South Africa, followed by Limpopo and the North West. Gauteng, the Eastern Cape, Free State, and Mpumalanga also produce small volumes of blueberries.  About 25% of blueberry production occurs in open fields, while 61% is produced under shade nets and 14% in tunnels. The South African blueberry harvest season traditionally starts in September and ends mid-February.  Three varieties of blueberries are grown in South Africa; Northern Highbush, Southern Highbush, and Rabbiteye. Blueberry plants take up to 2 to 3 years to start producing fruits of export quality. About 50 percent of blueberry orchards in South Africa are between 0 to 2 years old, and 19 percent are 3 years old.  Many blueb...