Global EditionASIA 中文双语Français
Lifestyle
Home / Food

A taste of African culture

By Africa Week | China Daily | Updated: 2019-05-31 08:01
Share
Share - WeChat
Ethiopian injera features spicy stews served atop tangy fermented bread.[Photo provided to China Daily]

Sibanda, who has lived in China for six years, served a "road-runner" stew called nkukhu makhaya, which translates as "chicken from your rural home".

"A good welcome when you visit a Zimbabwean family is that they slaughter a chicken for you to make a good traditional stew," he says.

He also presented homemade umqombothi, an alcoholic drink concocted using maize, yeast and sorghum malt fermented for a week.

Sudanese chef Limya Adam, who has lived in China for nearly seven years, prepared salata salad made with pureed eggplant with peanut butter and cumin.

Kenyan chef Khadija Osman, who has been in China for three years, presented sambusa, triangular pastries stuffed with meat or vegetables that were served with afiza, an Ethiopian green-lentil salad drizzled with lemon vinaigrette, as starters.

Entrees were Sibanda's Zimbabwean stew served with pap, a cornmeal porridge thick enough to shape, and injera by Ethiopian chef Abenet Belay, who has lived in China for nearly seven years.

|<< Previous 1 2 3 4 5 Next   >>|
Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US