African Recipes lesson



African Recipes lesson

Objective: Students participate in creating and sampling traditional African dishes.

Materials:

Copies of the chosen recipe

Ingredients for chosen recipe (varies)

Map to identify region or country of recipe origin

Procedure:

1. As you expose the students to different regions of the world. Consider the traditional foods from that region. When possible, either create a dish ahead of time or prepare one as a class.

2. Be sure to research the origins of the dishes. Often the ingredients are local or hold traditional value.

Sample recipes and background information

MALI: background

Malinese cuisine consists mainly of millet, corn, or rice porridges served with a large variety of "sauces".  Sauces can be made of ground peanuts, okra, baobab leaves, or sweet potato leaves.  A variety of meats and vegetables are added to the sauces, which are then served with porridge, couscous or rice.  Beef, lamb, chicken, and fresh or smoked fish are popular proteins.  Common vegetables include onions, tomatoes, eggplant, plantain and yams.  Common West African dishes, such as poulet yassa and foutou are popular in Mali as well.  Mangoes, bananas, lemons and watermelon are common fruits.

All meals in Mali are prepared by women.  And food is eaten with the right hand.  Eating with the left hand is considered highly improper in this mostly Muslim nation.  Meals are often finished with strong, sweet tea.  Tea service in Mali, as in many countries, is a highly ritualized affair.  Three rounds are served: the first for life, the second for love, the third for death.

MALI RECIPES

|Sesame seed and honey sticks (Meni-meniyong) |

|Ingredients: |

|1 cup/100g sesame seeds |

|50g margarine |

|1 cup/350ml honey or 1 cup/175g sugar |

|Method: |

|1. Heat the sesame seeds in a shallow pan without any oil, until they begin to jump about and turn golden. Shake the pan so that they |

|do not stick or burn. Allow to cool. |

|2. Using a heavy pan, heat the margarine or oil and then add the sugar or honey. Stir continuously until the mixture begins to |

|caramelise (which is when it turns slightly brown, but without burning). |

|3. Pour the sesame seeds into the warm mixture and stir thoroughly. |

|4. Transfer the mixture into a flat tin. As the mixture cools, shape it into sticks either by cutting or rolling, and then coating it |

|with more sesame seeds if required. |

Ghana Recipies

Banana Bake ~African name “akwadu”

Provides a welcome refreshment afret a spicy African meal

INGREDIENCE:

5 Medium Bananas

1 Tbsp (15 ml) butter

1/3 cup (80 ml) orange juice

1 Tbsp lemon juice

3 Tbsp (45 ml) packed brown sugar

2/3 cup shredded coconut

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