Welcome back to Africa, we are visiting Zimbabwe today. Unlike Liberia, Zimbabwe is a landlocked country in southern African surrounded by Zambia, Mozambique, South Africa, and Botswana. Zimbabwe is one of the countries that borders the spectacular Victoria Falls which is one of the most popular attractions here. A lesser known attraction is the high concentration of rock paintings from the Stone Age; greater than 1,000 across the country. This country is also the destination for safaris and exploring its mountainous/plateau terrain. Tobacco, gold, ivory, textiles, cotton, and ferro alloys are major exports and source of income.
Zimbabwe cuisine consists of maize and rice for grains, farmed and game meats, and local fruit and vegetables. Some specialties of the country include maize beer (whawha), mopane worms, dovi (peanut butter stew with meat and vegetables), and sadza (maize meal portage eaten with meat or stews). Although controversial popular game consumed here includes ostrich, crocodile, and boar to name a few. Today I prepared “Mama’s Chicken” or stewed chicken with herbs, ginger, spices and vegetables. Do Mama proud and try this dish!
This week night-friendly dish was easy to follow and make. I was unable to obtain Maggie seasoning and instead substituted the seasonings that make up the Maggi cubes and added a chicken bouillon cube. This like the previous dish was not as “saucy” as I would have liked it and suggest adding tomato paste as you go to get the desired consistency. I’m a little too OCD when cooking and would like the recipe’s picture to match my finished concoction.
Zimbabwe you brought us a beautiful blend of savory flavors and very tender chicken. I personally thought it could of used more vegetables to balance out the chicken but overall really loved what I was experiencing on my taste buds! We really loved this dish and rated it 8.625/10 (to be precise).
Hey guys I’m back! Summer time brings a lot of outdoor adventures and less time at the computer and stove to bring you more content. Hope you are also enjoying your summer!
Before we get to it, lets first learn a little bit about Liberia! Liberia is a West African country that borders the Atlantic Ocean, Sierra Leone, Côte d’Ivoire, and Guinea. English is mostly spoken here, however there are 20 indigenous languages still spoken today. It is the oldest African republic and was the first to gain its independence in 1847; its name literally translating to “land of the free.” This beautiful country is home to incredible surfing, over 700 bird species, the endangered pygmy hippopotamus, and Sapo National Park (which contains a portion of West Africa’s primary rainforest).
Today we make a classic Liberian dish, chicken gravy. This meal consists of not only chicken but shrimp and fish steaks as well. I decided to omit the fried fish and use additional shrimp instead. At the heart of traditional African stews lies tomatoes, garlic, and herbs along with other complementary ingredients to increase the savory and heartiness. Liberian cuisine alike other West African countries include plantains, cassava, rice, yams, and other local fruits and vegetables. Local seafood and fish is the primary meat source of Liberians diet however poultry and other red meat can be eaten on occasion. You can find this recipe here.
Preparation and cooking was simple. This is another good option for a week night meal that can simmer while you cram in a 30 minute work out or finish up a blog post (maybe that’s just me..). I look back now and would have added more tomato paste to thicken up the sauce.
So we had never experienced chicken and shrimp together before and thought it was pretty good! The sauce as I said earlier should have been thicker, however the herbs and ginger really pulled through. It had unique elements, but was an easy meal with common ingredients. We thought it was tasty and rated it 6.5/10.
Next up we head to Zimbabwe for another tender chicken meal!
Hey fellow foodies, today we are in The Gambia. You can find this country tucked inside Senegal and has a unique shape that surrounds the Gambia River. It is the smallest non-island country and measures 30 miles across at its widest! Although the country is small it has over 500 species of birds and a beautiful 50 miles of coastline. The majority of the country’s income is dependent on its agriculture which consists of sorghum, peanuts, millet, and rice.
The Gambia is apart of West Africa which shares a cuisine consisting of grains, peanuts, local vegetables, and seafood (if bordering the coast). As we know from our previous taste bud travels peanut butter is used often in African cuisine to thicken stews or even potatoes- you can see that dish here. The dish I made tonight is a Western African dish consisting of some of my favorite things. You can find that recipe here.
We’ve got another week night meal folks! It was a breeze to cook and I didn’t have to make any modifications. This dish smelled incredible while it was cooking and I was super excited for the end result (mostly because of the peanut butter).
I LOVED THIS DISH! Peanut butter hell yes! I get so pumped about dishes with that good ole PB and this one did not disappoint! Although I was much more excited than Ian he thought it was another delectable dish that was creamy and savory comfort dish. The ginger and pepper brought a nice mild warmth that just tied it all together. On top of that it was a vegan dish! How incredible. I rated the meal higher than Ian, but it still got the high marks of 9.25/10.
Hey guys welcome to #60.. Botswana of Southern Africa! This landlocked country can be found bordering Namibia, Zambia, Zimbabwe and South Africa. The country is mostly a desert climate, however it does have deltas and grasslands home to several species of wildlife. It is considered the most densely-populated elephant country in the world and can be found when visiting Chobe National Park. There are various ways to see these elephants in action- safari by jeep, boat, canoe, and by foot. Botswana is also known for its diamond production and is the biggest regarding their value.
Botswana cuisine is like surrounding countries of Southern Africa and contain various meats, grains, nuts, fruit, some vegetables, and tubers. The national dish of Botswana, seswaa, is a boiled or slow-cooked beef that is simply seasoned with salt. Once it is done cooking its pounded with a pestle until its broken into small, thin pieces. Today’s rendition includes a traditional cabbage and vegetable slaw, the recipe I used can be found here.
The meal was easy to make, I am definitely used to the boiling beef method by now. While that was boiling away it gave me plenty of time to prep the vegetables and cook the slaw! I was pleased to see there was a little more seasoning going on with the slaw.
To be honest I didn’t have high hopes for this dish and it didn’t have any elements that excited me. I understand this is traditional Botswanan cuisine, but I prefer my spices and flavor in my food. That being said it was a pretty good meal with a gravy that definitely gave the beef more flavor. The cabbage and carrot slaw was well seasoned. It was better than we had anticipated giving it a rating of 6.25/10.
Next week we visit Vietnam to try some classic dishes and a bonus dessert. Stay tuned my fellow foodies! 😋
WE MADE IT TO 50 COUNTRIES GUYS!! WOOHOO! Nearly 5 months after starting the blog we have reached this milestone. I’m thankful to my followers on all platforms and everyone’s recipes and information I have been able to share. I can’t wait to see what the next 50 bring!
At #50 is Tanzania, a East African country that is bordered by Kenya, Uganda, Mozambique, Malawi, Zambia, Rwanda, Democratic Republic of the Congo, and Burundi. Wow that’s a lot of countries! This country is known for the famous Mount Kilimanjaro which stands at 19,341 ft tall making it the tallest mountain of Africa. Nearly every climate system can be found around this magnificent mountain which includes alpine desert, arctic, rain forest, heath, moorland, and cultivated land.
Currently Tanzania is home to 120 ethnic groups which have Asian and European roots. Beans, coconut, and plantains are the three primary staples in their traditional dishes. These ethnic groups influence the food found here including tonights dish.. curried fish. Tonight’s meal consisted of a curried fish stew-like concoction and a side, simple yet delicious side salad.
Both recipes were easy to prepare and paired well together. I used cod as my white fish, but I would have tried catfish if given the chance. It was refreshing to make a meal that consisted of less expensive items, many of which are staples in my home.
We loved how cilantro lightened the buttery curry and the salad was refreshing. This is definitely an easy and healthy weeknight meal. We rated it 7.25/10.
Welcome to another day at The Messy Aprons, we are quickly approaching 50 countries! Today we are in Morocco, a Northern African country that is a blend of Arabic, European, and Berber culture which heavily influences the cuisine. Berbers are an ethnic group of Northern Africa that are often farmers in rural areas, but historically were nomadic merchants that brought caravans across the deserts. Fridays are known as “couscous day” which is the holy day of the week in Morocco.
I made a lovely, flavorful dish to represent the beauty of Morocco – Lamb Tagine with Apricots. Tagine is a traditional Berber, slow-cooked stew that is named after the special clay pot that it’s prepared in. These stews are full of several of delicious ingredients including chickpeas, diced tomatoes, and garlic. This dish is also full of spice that makes the dish so warm and comforting. Luckily I found a recipe that I could follow without the special cookware, time to fire up the Instant Pot!
Again, I substituted stewing beef for the lamb but let me know if you decide to make it traditionally! The recipe was straight forward, but it definitely took me longer to make than the 10 minutes of prep time. This aromatic dish had my kitchen full of Arabic smells and left my stomach growling! I decided to add extra ginger, garlic, and dry spices because why not? It did not leave us disappointed!
We LOVED this dish. I loved all of the elements and it left us craving more. I could see myself eating this on the regular. It had that winning combo of tomato and cinnamon that we had discovered in paste dishes. The topping of cilantro brightened the hearty stew. Top marks Morocco- we rate you 10/10.
We are now over 40 countries, that is crazy! I have a little surprise for you once we hit 50 😉. Today we explore Zambia, a South African country famous for its safaris and the beautiful Victoria falls. It is considered one of the safer countries of Africa and has tons of opportunities for tourists to really explore the country and the protected wildlife by car, boat, foot, or jump.. Yes you can bungee jump off of the Victoria Falls Bridge which is 420 ft high! The wildlife is so crazy here that you can find termite mounds the size of small houses!
The meal I made today is a combination of “grilled” goat (I used beef), fried rape (I used red swiss chard), and n’shima (similar to grits or polenta). N’shima is considered to be the national food of Zambia due to the abundance of maize in the country. You can find n’shima served up with most meals accompanied with a relish, stew, or vegetables.
Rape leaves are a green also found in Zambia and are relatable to swiss chard. I used the suggested substitutions from this recipe. This dish was only seasoned with salt, however I decided to add a little chilli powder and mustard to give it more flavor.
The meat was similar with seasoning, once again only requiring salt. From learning from past dishes that this may not be enough to really allow the dish to shine I added a little cumin, coriander, and pepper after researching common spices in Zambian cooking. The recipe I referenced can be found here.
We thought overall it was a tasty meal thanks to the addition of spices. All of the components tasted good together and there was a mild heat from the chili powder and peppers. It is definitely a healthier dish than some of our other meals we have tried. We rated this dish 6.5/10 averaged between the two of us.
Next up we head to the Caribbean for a curry, pineapple, and coconut fusion😋
Welcome back to another day traveling around the globe by your taste buds! I have to admit we had another dish failure this week when trying to recreate Lithuania’s cepelinai. 3 hours and 8lbs of potatoes the recipe we used just did not work. We will return to this country in the future to redeem ourselves!
Mali is the biggest West African country and is home to the Grand Mosquée which can be found pictured above. This building is made from sun-baked earth bricks, clay, earth based mortar, and plaster to coat the outside and is the largest of it’s kind. It sits on top of a 246ft x 246ft platform and is 52 ft in height.
The meal I made today is called Tigua Degué aka Mafé which is yet another chicken in peanut sauce dish. This one differs from the rest by having several more vegetables involved and has more of a soup like flavor (in my opinion). This is the national dish of Mali and is also prepared similarly in Senegal (referred to as Mafé). I could not find out much information on the dish, but it definitely reminds me of other African dishes we have tried.
I followed this recipe, but unfortunately my sauce split and it was definitely more soup-like. That mishap aside it was successful. It was a good hearty meal filled with several vegetables. I served the chicken/vegetable concoction with white rice as recommended which seems to be the norm in African cuisine. The meal didn’t compare to the previous African dish from DRC, but was still enjoyed by both of us. We rated this meal 6/10.
Lastly we travel to Oman to try something quite a bit different than the previous two dishes. Stay tuned 🥩