Africa on a plate

In celebration of Africa Day, we have put together 5 mouth-watering meals from different countries on the continent. By Ntwenhle Gcabashe Pictures Dylan Swart

1. Lamb and Pumpkin Tagine – Morocco

Prep time: 25 minutes

Cooking time: 70 minutes

Serves: 3–4

• 4 cups cubed lamb
• 3 cups pumpkin, cut into chucks
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cinnamon
• 1 tablespoon chilli powder
• 3 tablespoons (45ml) oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 1 tablespoon fresh ginger, finely chopped
• 2 large tomatoes, deseeded and chopped
• 4 cups (1ℓ) chicken stock
• Handful almond nuts, for serving
• Fresh mint leaves, for serving
• Couscous, for serving
• Lemon wedges, for serving

1. In a large bowl, mix lamb, pepper, cinnamon and chilli powder.
2. Heat oil in a frying pan. Fry onion, garlic and ginger until soft.
3. Add lamb. Cook for 10–12 minutes or until well coated.
4. Add pumpkin, tomatoes and stock. Simmer for 45–60 minutes or until tender.
5. Sprinkle with nuts and mint. Serve with couscous and wedges.

2. Nyama Nemuriwo (Beef Stew mixed with Kale) – Zimbabwe

Prep time: 20 minutes

Cooking time: 45 minutes

Serves: 3–4

• 3 cups stewing beef, cubed
• 1 medium bundle fresh kale, chopped
• 3 tablespoons (45ml) oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 large tomato, chopped
• 2 tablespoons tomato paste
• 1 cup (250ml) beef stock
• Handful fresh parsley, chopped
• Sadza (pap), for serving
• Lime wedges, for serving

1. Boil beef for 20 minutes, pour in oil and fry for 5 minutes or until browned.
2. Add onion and garlic, and fry for 2 minutes.
3. Add tomatoes and fry for 3 minutes. Put in kale, mix and fry for 2 minutes. Add tomato paste and mix. Pour in stock, cover with a lid and cook for 10 minutes or until kale cooked but still green.
4. Sprinkle with parsley and serve with sadza and lime wedges.

SEE ALSO: 3 quick meals for cold nights

3. Ting le Kgogo (Sour Sorghum Porridge with Chicken) – South Africa

Prep time: 15 minutes (3 days pre-preparation)

Cooking time: 45 minutes

Serves: 1–2

• 1 cup coarse mabele (sorghum) meal
• 1½ cups (375ml) warm water
• 3 cups (750ml) cold water
• 3 tablespoons butter
• ½ teaspoon salt
• Boiled chicken, for serving
• Basil leaves, for serving

1. In a bowl, mix mabele and warm water. Cover with a lid and put in a warm place for 3 days.
2. Boil cold water in a large saucepan. Add butter and salt.
3. Gradually add mabele while stirring to prevent lumps. Continue stirring until it thickens. Cover and simmer on low heat for about 25–30 minutes.
4. Serve with chicken and basil leaves.

4. Sinkwa Sembila (Corn Bread) – Swaziland

Prep time: 25 minutes

Cooking time: 60 minutes

Serves: 3–4

• 1 cup self-raising flour
• 3 cups sweet corn
• 1 tablespoon castor sugar
• Handful fresh chives, chopped
• 4 tablespoons Parmesan cheese, grated
• Salt and pepper
• Stew, for serving

1. Blend corn, sugar and chives until smooth.
2. Mix flour, cheese and blended mixture. Season with salt and pepper.
3. Place into a lightly greased enamel bowl. Fill a large saucepan with hot water. Put bowl into the saucepan and cover. Steam for 60 minutes or until cooked through.
4. Serve immediately.

SEE ALSO: 6 wholesome and delicious spicy curries

5. Ugali (KENYA)

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 4

• 4 cups maize meal
• 4 cups (1ℓ) vegetable stock
• ½ cup Parmesan cheese, grated
• ½ cup butter
• Spinach, for serving
• Parmesan cheese shavings, for serving
• Beef stew, for serving
• Coriander leaves, for serving

1. Boil stock in a saucepan.
2. Slowly add maize meal and stir to avoid lumps. Keep adding until thick, stirring constantly. Cook for 25–30 minutes; continue stirring.
3. Add cheese and butter.
4. Serve with spinach, Parmesan shavings, stew and coriander.