Chicken, cassava leaf and peanut butter stew from Senegal

Editors Alexander Smalls and Nina Oduro have compiled and organised 120 delicious, soul-warming recipes and anecdotes from 33 chefs and culinary voices from all over the continent. The anthology divides Africa into five regions: northern, southern, eastern, western and central Africa.

ALSO READ: Sally Andrew on how a fictional agony aunt wrote a cookbook called Recipes to Live For

Alexander Smalls is an acclaimed chef and restaurateur known for his innovative take on black American and Southern cuisine. A former opera singer, Smalls transitioned to the culinary world, bringing with him a passion for storytelling through food. He is the chef-owner of The Cecil, a renowned Harlem restaurant that combines African, Caribbean and Southern influences. Smalls’ work has earned him numerous accolades, including the James Beard Foundation Award for Best Chef: New York City in 2011. He is also the author of the cookbook Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day, which celebrates his diverse culinary influences and the cultural connections that shape his approach to cooking. Smalls is widely regarded for his commitment to preserving and elevating the flavours and traditions of black American cuisine, while also pushing the boundaries of modern gastronomy.

M’encha from  Morocco

Nina Oduro is the founder of Dine Diaspora, a platform dedicated to exploring, celebrating and sharing the richness of African cuisine and culture. Through her work, Oduro has created a space where food becomes a vehicle for storytelling, cultural exchange, and community engagement. She is passionate about spotlighting African food traditions, particularly in the context of the diaspora, and works to amplify the voices of African chefs and culinary influencers. Oduro’s platform and culinary ventures highlight the diverse and vibrant culinary heritage of Africa, bridging gaps between continents and showcasing the evolving landscape of African food. She is recognised for her efforts in both the culinary and cultural sectors, using food to foster deeper connections and understanding of African traditions globally.

Buttered bambara with toasted egusi relish

ALSO READ: 5 air-fryer recipes from Herman Lensing’s latest book

The cohort of chefs, restauranteurs, caterers, writers and cooks brought together by Smalls and Oduro in The Contemporary African Kitchen are champions of rich culinary tradition, combining generations of African flavours with simple techniques. This diverse library of contemporary African cooking promises to make recipes locally accessible with ingredients and dishes rooted in ancestral linkage, then executed with modern flair. Described by Smalls as kinship on a page, bringing Africans closer and closer to home, this book illustrates the steady progression of the continent and its growing global impact.

Fried whole fish from Kenya 

Ripe tomato stone fruit salad with jollof vinaigrette, twice-fried plantain with hibiscus pickled onions and chicken cassava leaf stew are just a taste of the playful yet evolved way in which Africans are approaching food while staying tethered to the foundations of their cuisine.

ALSO READ: The top 5 food trends right now

This contributory effort is by no means exhaustive of the culinary narrative and offering of Africa, it’s but a snapshot into a continent’s history and its interaction with the now, as told by its carefully selected collaborators. This cookbook exudes an uncanny sense of familiarity and an overall feeling of comfort and warmth. From hearty bowls of sweet millet porridge and Egyptian okra stew to plates of spicy pan-roasted garden eggs and protein-rich egusi pudding, The Contemporary African Kitchen serves as a global invitation to experience the flavours that bind us and celebrate our diverse set of traditions that ultimately bring us lovingly together.

Tamarind-and-coffee mocktail from Ghana

The recipes in this article were extracted with permission from The Contemporary African Kitchen by Alexander Smalls and published by Phaidon.

Photographer: Rich Kissi

The post Exploring a new cookbook: The Contemporary African Kitchen appeared first on Woolworths TASTE.

1. Taiyaki

Directly translated to “baked sea bream”, these warm, custard-filled, fish-shaped sweet treats are such a quintessentially Japanese snack. I ate them hot off the press and the warm custard oozed out as I bit into them. Think of it like a stuffed waffle. A light batter (similar to pancake or waffle mix) is poured into a hot, fish-shaped mould, the filling (commonly either custard, chocolate or red bean paste) is added, and more batter tops it off before it’s closed and cooked until golden and crispy on the outside. Why the fish shape? Sea bream is a symbol of good luck and celebration in Japan, so the shape is more than just cute, it’s auspicious. Taiyaki became popular in the early 1900s and hasn’t gone out of style since.

2. Ten-yen coin cheese bread

Sometimes in life, you just have to eat the viral thing that everyone is talking about. I was in Dotonbori, the designated food strip of Osaka, and luckily stumbled upon this stall. Made from a sweet, fluffy batter reminiscent of castella cake( Japanese honey cake), it’s filled with a generous portion of stretchy mozzarella cheese. When baked, the result is a crispy exterior encasing a gooey, melty centre, creating a delightful contrast in textures. It was so rich, like a sweet, toasted cheese sandwich.

3. Spam musubi

I was introduced to musubi on my big convenience store run (more on that later). Spam musubi emerged during World War II, when American military rations collided with Japanese rice traditions brought by plantation workers. The result? A brilliant example of cultural adaptation that turned wartime scarcity into a comfort food staple. It’s simply a slab of spam on a block of rice, wrapped in nori, and my favourite version is stuffed with tuna mayonnaise. Whew! So darned delicious. This snack may not look like much, but it’s one of the things that kept me tethered my entire trip. I definitely took some to eat on the flight back home.

ALSO READ: 9 Xhosa recipes to master

4. Hanami dango

I was determined to eat all the foods I’d only ever read about, witnessed in movies or seen as emojis. This was not what I had initially expected! Dango is a slightly sweet confection made of glutinous rice flour balls on a skewer. The pink, white and green trio is often eaten during cherry blossom season, which I was luckily around for. Each colour represents a different element: spring blossoms, purity and new growth. They’re bouncy, chewy and have a solid fanbase in Japan. Other variations are mitarashi dango, which is dango that is grilled over the fire and basted with a salty-sweet soya reduction. I also tried anko dango, which is dango filled with red bean paste and fresh strawberries. Ngl, the bean paste wasn’t really my jam – but I get the appeal. To be fair though, I had the convenience store version, so it wasn’t as great as it could potentially be.

5. Udon

At Ueno train station, there’s an udon joint called Honba Sanuki Udon Oyaji no Seimenjo. A whole entire mouthful. This poorly kept secret is in the heart of the station and is one of the most highly rated udon restaurants in the area. These were unlike any noodles I’d ever eaten. Thick, chewy, slurpy, flavourful and hot. Mine were served simply with aburaage (deep-fried tofu) in a chicken broth. My travel companion, Solveig, had hers cold with a fresh squeeze of lemon. This was the fastest I’ve ever eaten anything!

ALSO READ: Season’s bounty: 4 methods for preserving seasonal fruit and veg

6. Takoyaki

Guys, I can finally say I burnt my tongue on piping-hot takoyaki! Takoyaki literally means “grilled octopus”. These are small, savoury balls made from a wheat flour-based batter and typically filled with boiled octopus pieces. Some versions also include pickled ginger, spring onion and sometimes crunchy tempura scraps known as tenkasu.

They’re cooked in a special cast-iron pan with half-sphere moulds and flipped with chopsticks or skewers until they become golden brown orbs with irresistible molten centres. Once cooked, they’re usually smothered in takoyaki sauce, which tastes a lot like a tangy BBQ sauce, Japanese mayo, dried seaweed and bonito flakes (which I want to sprinkle on everything from now on, by the way!). The mix of textures and flavours is wild: gooey, creamy, salty, crispy, chewy – and somehow, it all works. They are sublime.

7. Sashimi

I know, you can have sashimi pretty much anywhere, but having it in Japan is something special. I went to Tsukiji Fish Market in direct pursuit of fresh seafood, and I got it GOOD. I had a choice between salmon and tuna and chose thick slices of buttery salmon served on a stick and dunked in a vat of light soya sauce. Easily the most delicious thing I ate while in Japan.

8. Unagi (or unadon when served with rice)

This is barbequed freshwater eel basted with tare (a soya-based glaze) and it’s delicious! People are normally icked out by the concept of eel, but I would beg you to give unagi a chance. It’s deliciously prepared, tender and flavourful – then draped over steamed rice. It’s the perfect meal. I had unagi on more than one occasion: first at Tsukiji Fish Market where it was included in a little lunchbox with pulled beef, salmon and rice, and once at Asakusa where it was served on skewers without rice. It’s savoury, sweet and umami with a slight smokiness. Due to overfishing, eel has become an endangered species, and Japanese chefs are finding sustainable alternatives or sourcing ethically farmed eel. So, it’s a real treat and a delicacy that should be enjoyed thoughtfully.

ALSO READ: 5 wholesome dishes that will put you in a good mood

9. Ramen

My cousin Viwe took me to an out-of-the-way ramen shop with no sign, which, I kid you not, is literally called Unnamed Ramen Restaurant. We placed our orders on a machine and sat at the small counter while we watched the two gentlemen caringly prepare our food – huge, steaming bowls of roast pork belly, a deep, delicious duck-and-chicken broth, ramen and piles of spring onion were set before us. Was this about to be better than Ramenhead? I’m not gonna say anything more. I sat in slurpy silence and wolfed these noodles down like I’d never seen food before.

10. Okonomiyaki

No hyperbole, this might be one of the best things I have ever eaten. I mean that! A distant cousin to takoyaki, these two distinctly different foods have a few things in common, one being that Osaka is the best place to eat them. I suppose the toppings are similar too: okonomiyaki sauce, which tastes similar to takoyaki sauce (I suspect they may be the same thing?), a generous pile of bonito flakes that appear to dance on top of the hot okonomiyaki, and a squeeze of Japanese mayonnaise. All on a flavourful, savoury type of pancake. A few years ago, before I ever knew I would travel to Japan, I made okonomiyaki for a print story – it has the essence of okonomiyaki, but nothing beats eating the real thing. If you’d like to try a rendition of okonomiyaki, here’s my recipe. 

Japan might seem like a distant dream, but I promise it’s worth looking into – the food is good EVERYWHERE. And it’s surprisingly affordable if you know where to look. (Start with my finds above!)

The post Khanya on 10 things I ate in Japan appeared first on Woolworths TASTE.

Iimbotyi, or simply cooked beans, is a delicious protein-rich, plant-based dish that’s great as a midweek dinner, but also just any time of day really. These simple beans go well with rice or pap, or as an addition to your seven colours plate.

Iimbotyi (boiled sugar beans) recipe 

2. Isibindi (ox or lamb’s liver with onion and spices)

Isibindi is eaten on all occasions – as an easy weekend lunch or midweek dinner. It’s the absolute best with lots of braised onion and just lightly seasoned. Best served with umfino for a soul-warming meal.

Isibindi (ox or lamb’s liver with onion and spices) recipe

ALSO READ: 10 ingredients you need to build a South African pantry

3. Umngqusho wezambane (samp with potatoes)

Umngqusho is already delicious, but the addition of potatoes makes it a rich, hearty meal that doesn’t even need meat. It’s best eaten warm but is also tasty the next day!

Umngqusho wezambane (samp with potatoes) recipe

4. Umqa

Known as isjingi in isiZulu, umqa is a versatile preparation that can be enjoyed any time of day. Serve with a knob of butter and a spoonful of sugar for a different breakfast.

Umqa recipe

5. Inyama yenkomo (beef stew)

Every good cook needs a simple beef stew recipe; make this one your default for those chilly winter days.

Inyama yenkomo (beef stew) recipe

6. Amanqina (trotters)

Amanqina is the trotters or feet of any animal, particularly cow, chicken or sheep, and are gelatinous and slightly sticky in texture. It’s an acquired flavour, but very tasty when cooked well.

Amanqina (trotters) recipe

ALSO READ: The Lazy Makoti shares 11 of her favourite traditional South African dishes

7.Amasi – Fermented cow’s milk (probiotic-rich)

Making amasi is a very impressive thing to do, because of the patience it requires, and also because it’s not something people are doing very much anymore outside the rural areas. Make amasi and make sure you have maize meal in your pantry to make umvubo!

Amasi – Fermented cow’s milk (probiotic-rich) recipe

8. Umbhona (roasted maize street snack)

This popular street snack doesn’t belong to any one culture, but amaXhosa namaZulu love the stuff. In Joburg, it’s sold on most street corners in the CBD and is a great thing to eat while you walk. Extra points if you have some Aromat to sprinkle on.

Umbhona (roasted maize street snack) recipe

ALSO READ: Imifino, a brief introduction

9. Isidudu (soft porridge)

Isidudu is the perfect start to any day – it’s filling and nourishing and you don’t need a whole lot to feel satisfied. There are so many ways to make it delicious, but it’s great on its own or with a dash of vinegar to emulate the fermented version.

Isidudu (soft porridge) recipe

The post 9 Xhosa recipes to master appeared first on Woolworths TASTE.