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Welcome
Countries + Recipes
About
Contact

Welcome
Countries + Recipes
About
Contact

Welcome
Countries + Recipes
About
Contact

Welcome
Countries + Recipes
About
Contact

Out and About:

A picture book of ingredients and other country experiences.

Other Galleries

Garden Eggs and Okra stew.<br />
A good substitute for garden eggs is aubergine.

Ghanaians and fish - a beautiful and tasty relationship.

More plantain (which, I am convinced, is good for the soul).

Garden eggs and okra.

Selling freshly caught fish on the roadside. The beach and some boats are across the street.

(The yellowish tint is from the stall cover and is not the actual colour of the fish!)

Elmina fish market. Like all markets in the two cities I've visited, only women do the selling.

The fruit and vegetable market opposite the fish one.

Cape Coast.

Elmina.

On the way to Elmina castle.

On Tuesdays, nobody fishes.

Waakye with a little chili sauce.

Boiled cassava (for pounding fufu)

Grilling guinea fowl.

Lunch snack: Roasted plantain and peanuts.

Kenke, heated and about to be eaten.

Neat fufu.

Kenke (A pounded, fermented maize meal staple. After soaking the maize meal in water, they are partially cooked and then steamed in banana leaves before being sold).

Almost-ripe cashew nut.

Growing cashew nut.

Cashew nuts! (Very unripe).

On our walk, we found ourselves on the University of Ghana's "Model Farm." Mangoes! Lots of trees, an avenue too, of Mangoes.

Palm oil.

Some cacao beans being dried and sorted.

Inside a cacao pod: Tastes a little like the cousin of an orange - not quite what one imagines!

Cacao (also "cocoa") trees with a couple of unripe pods.

Gari (grated or ground cassava, which is then drained, and heated in a very hot pan).

African mint...which is some sort of basil.

Garden eggs.

Chicken.

Chili peppers, stage 3.

Chili peppers, stage 2.

Chili peppers.

Leftover/old coconuts.

Queen pineapples.

Sugarloaf pineapples.

Oranges.

Watermelons and pineapples. So much of it.

Yams.

Unripe/Green Plantain.

Sweet potatoes.

Pawpaw/papaya.

Growing plantain.

Growing okra.

Along with onions (both red and white), tomatoes, cucumbers etc, you also of course find garlic, green pepper and ginger.

Chili peppers.

Beans for the githeri. I'll be featuring githere since it is one of Kenya's most eaten (and popular) dishes.

Nyama choma is by far and away one of the most talked about and loved things to eat in Nairobi. <br />
<br />
We ate lunch at a place in the area known for its nyama choma. This is what we ordered (Left to right): Ugali, kachumbari, sukuma wiki (using spinach), matoke (boiled plantain with sauce) and nyama choma. It's only one example of the way nyama choma is eaten (i.e. with a selection of other dishes).

Nyama choma on the grill.

Matoke and sukuma wiki (using spinach) - (from the fish and chips spot).

Chapati (from the fish and chips spot).

On a trip to Naivasha, we came across this fish and chips spot. Inside we saw that they had a wider selection of different dishes on offer, besides the "fish and chips." It was a small space but I think it had a really private and cosy feel!

Maize. Roasted like so...

... or like so.

Fruit stand with plantain and sukuma (kale), amongst other things. The black metal objects are little charcoal-fueled stoves. It's called a Jiko and lots of Kenyans use this to cook on.

Cabbage, bananas and tomatoes. According to a friend, Msingi Sasi: "In Kenya they call this type of fruit and vegetable vending a 'kibanda'. A 'kibanda' is kind of make-shift shop most commonly found in the open air markets or on the road side."

I spent part of the day filming and interviewing students at Kenyatta University. They were a wonderful and energetic bunch!

Outside the students' "mess hall" - where they go to eat on campus.

The dining experience 1.

The dining experience 2.

Ugali and beef stew. We were quite late, so we missed the vegetables, chapati, githeri... etc.

The food is extremely cheap, ranging from between 30 and 50 Kenyan Shillings for a plate.

After a journey which started on Friday at 6am, I arrived safe and sound on Sunday, 6:15am. The welcome I felt was almost instantaneous and I found myself at a friend's garden eating a delicious home-cooked meal. "Karibu Kenya" indeed:)

Sugarcane.

Spinach. (Sukuma).

This: http://en.wikipedia.org/wiki/Sukuma_wiki (Also called sukuma).<br />
<br />
As shared by a friend, Joerg Von Stein, "Palmkohl (German) or Lacinato Kale - used to be very common, now still cultivated in Italy and used in their delicious autumn and winter stews. Went out of fashion as cannot be machine-harvested, and considered a poor man's food. But coming back now for its fragrant taste and healthy nature!"

What both types of sukuma look like at the market.

And then tea!

... tea!

Tea for days!

You can buy tea directly from the factory at cost price! I didn't realise how much I missed tea until I got here.

Hello Maputo!

The fish market in Maputo.

Barracuda.

Conches.

A very wide range of fish was available and it was all fresh.

Humongous prawns.

I had never seen lobsters with such colours.

Colourful lobsters and crabs.

More lobsters.

Keeping the seafood hydrated.

Some veg to go with that seafood (also sold at the fish market).

The area behind the fish market where you could sit and eat what you had selected from the stalls.

Artwork in the back area where our delicious prawns were grilled.

So we went to the fish market expressly to get these prawns. All the way to Maputo to visit the fish market... though really for the prawns.

Definitely worth the trip!

Thanks Maputo for the brief introduction!

Lesotho (on the way to Roma).

Lesotho.

Dinner at chef Noji's. Lamb bredie, steamed bread, peas with fresh mint and avocado (with a squeeze of lime and seasoned with a bit of salt).

Coriander.

Prepping marinade for chicken curry.

Roasted chicken (for the curry).

Herb basket.

Garlic, herb, mustard, olive oil and honey salad dressing.

Beetroot, the latest joy in my life.

Chef Noji's butternut, beetroot and feta salad.

Homegrown marjoram (for the lamb bredie).

Chef Noji caters (1).

Chef Noji caters (2).

Cocktail ingredients for sundowners.

This beautiful washbasin and jug were what we used to wash our hands before and after eating a lunch of home-cooked beef tibs and injera.

With all the subtle and distinct flavours I've had the pleasure of sampling so far, tea has been the most frequent pleasure. Tea is absolutely the business. It consists of some/all of what you see, as well as other ingredients, depending on who's making it: cinnamon, cloves, nutmeg, cardamom, caraway, black peppercorns, timiz (long peppercorns) and korerima (false cardamom). At the top left is black cumin.

Peanuts!

Various dried herbs at Shola Market in Addis.

Peppers for berbere at Shola Market in Addis.

Lentils.

Safflower seeds, which are also used to make tea. You put it in the water to boil, along with a host of other condiments.

Pre-roasted coffee beans.

More fresh herbs at Shola Market in Addis.

A small corner of Shola Market! So many amazing pulses, grains, herbs, spices, and vegetables. Also, chickens.

Poblano peppers.

Eggs on display at Shola Market in Addis.

Chickens! (Also at Shola Market in Addis).

Shimbra Eshet (black kabuli chickpea plant) is a popular and earthy, fresh-tasting snack - a bit like raw peas. Just pop open the pod and enjoy. We bought this on a short walk the other day, and nibbled our way to lunch.

Berbere spice mix on offer at the market.

Quant'a; dried strips of beef used in the Quant'a FirFir dish.

Injera <3

Yetsom beyaynetu; a delicious spread of several vegetarian sauces, especially popular during the Fasting period. This dish is one of many reasons why Ethiopian food is equally amazing for vegetarians and/or those on a vegan diet. Definitely one of my favourites!

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