The taste of the world
black africa spices
Tapenade of ginger and peppers.
© Clemence Denavit/RFI
By: Clémence Denavit Follow
2 mins
From pèbè, soumbala, peppers, akpi, or fèfè: open your shakras: let powders and spices from sub-Saharan Africa seduce you.
Take the soumbala, vegetable seeds, for example: it surprises at first sight, then becomes as essential as fish sauce in Asia!
Spices bring by touches, to who knows how to play, and dose, this almost indefinable something and which makes those who taste lose their tongue, conquered from the first bite.
From the simple trio of onions, ginger and peppers to the famous yellow spice sauce reflect the terroirs, traditions, know-how and character of a country and its cooks!
Advertising
With
Alexandre Bella Ola
, Cameroonian chef of
Rio Dos Camaraos
in Montreuil and
Moussa L'Africain,
rue Lescot in Paris.
Alexandre is the author of “
Mafé, Yassa, Gombo, the cuisine of Alexandre
”, and “
The current cuisine of black Africa
”, First editions.
For further
To simmer with local African products as you will have rarely tasted them:
recipe, easy and original recipes from Mauritanian chef Harouna Sow for the taste of the world:
Okedjenou's excellent blog
The taste of Cotonou, by Georgiana Viou, Alain Ducasse editions
The Atlas of Spices, by Beena Paradin, Flammarion Editions
The magazine “Poivre”, by
Gloria Koessi Govor
, our correspondent in Benin
Sub-Saharan flavours, Treasures and recipes from Africa,
by Ndèye Aïssatou Mbaye – available online
on her blog
Mon (Im)précis de cuisine
, by Nathalie Brigaud Ngoum, from the Envolées gourmandes blog.
Nathalie is also a caterer, she gives cooking lessons, and she is a culinary advisor.
Garlic tree, jansan, and pepper.
"Atlas of spices", by Beena Paradin, Flammarion.
© D. Constantini
Musical programming
Let's be happy,
by Kristel
Foronto
(the pepper), by Abdoulaye Diabate.
Recipe
GINGER AND PEPPERS TAPENADE
A paste of ginger and peppers to spread on bread or vegetables, to mix with rice or cassava: an idea to change ginger juice and enjoy it all year round.
Ingredients:
90 g grated ginger without skin, 4 peppers (preferably green), 2 cloves of garlic, salt, pepper, 2 tbsp oil.
Recipe :
Fry the peppers to remove the skin more easily.
Remove the seeds, mix and cook for 30 minutes over low heat in a pan in 2 tablespoons of oil.
Add the ginger in the last minutes of cooking.
Mix everything, put in the fridge for half an hour and enjoy on a slice of bread or why not with a cowpea donut!
Newsletter
Receive all the international news directly in your mailbox
I subscribe
Follow all the international news by downloading the RFI application
google-play-badge_FR
Feed
Gastronomy
Africa
On the same subject
Pocket recipe
Tapenade of ginger and peppers
Pocket recipe
Plantain Accras
Pocket recipe
Millet croquettes