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Rooibod Sahara Peach Herbal Tea

Iced Bassa Blood Orange A must Try

Blood Oranges are very Yummy as an Iced Tea

3.5oz Tin
Contains honey bush, blood orange, pineapple, lemon grass, apples, rose hips, hibiscus, safflower, and cinnamon. Delicious served iced or hot this unique fruit infusion offers natural sweetness and flavors. Organic and caffeine free

Senegalese-born chef, Pierre Thiam is slowly trying to change the way you think about African food. His restaurant Le Grand Dakar serves a vibrant fusion of African food influenced by cuisine from around the world (like Portuguese, French and Vietnamese) and is easily one of the trendiest spots in Brooklyn. His cookbook “Yolele! Recipes from the Heart of Senegal” recently received a Jury Award at the Paris Gourmand World Cookbook Awards, which recognizes the world’s best cookbooks.

The North African Kitchen Recipe Cook Book

Behind closed doors, North African home cooks are taking the region’s food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs.

The North African Kitchen is the result of Fiona Dunlop’s long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco’s great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.

This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world’s most extraordinary gastronomic cultures.

Culinary Cycle Experience Feb. 2012

Culinary Cycle South Africa

African Relish is a proud member of the Bike & Saddle Eco-Active Network, which allows property owners to offer their guests a truly unique travel experience.

Bike and Saddle® is Africa’s leading Eco-Active travel company that runs guided active journeys and short excursions in partnership with some of the world’s premier properties, from a 2-hour guided cycle through Cape Town to an 11-day Cycle Safari in South Africa’s world-renowned game reserves.

Through this partnership guests can enjoy world-class cycling and the culinary experience of a lifetime on our unique Cape Culinary Cycle!

1. 1 tablespoon of olive oil
2. 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
3. 2 cloves garlic, crushed
4. 1 onion, chopped
5. 1 large potato, diced
6. 1 teaspoon ground cumin
7. 1 teaspoon ground coriander seed
8. 1 teaspoon ground black pepper
9. 1 teaspoon crushed red pepper flakes
10. 1 teaspoon salt
11. 1 cup water 3/4 cup unsalted natural-style peanut butter
12. 1 (15 ounce) can garbanzo beans, drained and rinsed

Preparation:
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; sauté for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

The African continent is home to people from hundreds of different tribes, ethnic and social groups. No wonder all this variety shows in African cuisine all the way through the ingredient used to the preparation and cooking techniques.

The Warmth of Food in Africa

Common to most of the continent are meals with little meat but lots of fish, plenty of whole grains, rice, and beans, and even more fresh fruits and vegetables. African cuisine may well become the new healthy way of cooking.

Cuisine of Africa

The food of Africa is a combination of local fruit, grains, vegetables, milk and meat products, their own traditions and Arab, European and Asian influences.

Eating habits of the different African regions vary greatly. Milk, curd and whey would make the bulk of the diet in some areas while in others milk cannot be produced due to diseases in cattle. Grains are staple food in the Eastern African diet –where they use cattle, sheep and goats as coin and rarely, if ever, eat their meat- while Central Africa residents not only eat beef and meat with gusto, when available, but hunt for other meats at the forest as well.

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