(14) Sudan – Maschi

The Sudd. Source: Amusing Planet

Sudan was formerly the largest country in Africa. But on July 9, 2011, following decades of civil war, the southern portion seceded and declared its independence. In the south, the Nile and its tributaries form a vast swamp known as the Sudd which is one of the largest wetland areas in the world. Extending up north lies portions of the vast savanna, a border along the Red sea, and blending with the Egyptian deserts.

The Meroe Pyramids Source: Northern Sudan Expedition

The Sudanese cuisine has influences from bordering countries as well as traditional roots stretching far back in the past. This recipe includes a staple ingredient for Sudanese cuisine- tomatoes!

The ingredients and spices used were true to this recipe. I decided to ditch the measurements of the spices and just go by taste. I ended up using quite a bit more of all the spices than what the recipe called for.

The tomatoes were cut and hollowed creating perfect vessels for the ingredients to be piled into. Due to the difficulty of trying to fry the stuffed tomatoes and cook all sides in a skillet, I opted to place them in a baking pan filled with the recipe’s sauce and briefly cook them at 500 degrees in the oven.

This dish was really good! The meat and rice remained tender because of the high moisture content of the tomato. Subtle hints of fresh dill were appreciated. Surprisingly the real highlight of this dish was the combination of cinnamon and tomato in the sauce which complimented each other very well. Final score 7/10.

Next week we will explore more of Africa starting with The Democratic Republic of the Congo.

(10) The Republic of Côte d’Ivoire/ Ivory Coast- Velouté d’Ignames

Welcome back! The last dish of this week will be reining from another African country- The Ivory Coast. As some of you might have noticed the Ivory Coast also has a French name Côte d’Ivoire (coast of ivory) which is the official name of the country. This country was named by the French due to its’ significant history of ivory trade. It is home to 9 national parks, the largest being Assagny. Unfortunately due to this countries history the once booming population of elephants is now at its all time low. The country is trying to actively protect its’ elephants and hopefully will be successful..

Elephants roaming Assagny National Park. Source: Worldtravelcafe.com

So you are probably wondering by now what I am making for this week.. Velouté d’Ignames or cream of yam soup, is commonly made in this country due to the abundance of yams. Yams are adored here so much that there is an annual festival celebrating that years harvest. This soup showcases the excellence of the native tuber, but once again I could not get my hands on yams. I was able to substitute them with russet potatoes since they are the most similar. Yams are thought to be closely related to the sweet potato since their names get interchanged often, but the African yam is more comparable to the russet since they are dry and starchy.

Source: Cookery Nation

The is very simple, like most African cuisine, but it has an admirable flavor. Don’t get me wrong, I enjoy simple recipes since the majority of the time I prepare these recipes during the week when I have less motivation and energy! The recipe I used to recreate this dish can be found here.

The soup had wonderful flavor and it made me think of what might be used as a base for a seafood chowder (I did save leftover soup for this purpose). It was another simple, but delicious recipe. I would have liked a little more ingredients to enhance its’ flavor. We rated it 6/10.

That concludes our first month of cooking around the globe, I hope you are enjoying it as much as we have! We start off February in Japan for one week trying traditional dishes such as ramen to onigiri! Talk to you soon! 😸

We have some abstract garnish for this dish

(8) Niger – Djerma

Happy Tuesday! Today I have prepared the national dish of Niger. Niger is a Western African country that is named after the Niger River that flows through it. This country lies just south of the tropic of cancer making it one of the hottest countries in the world. May is their steamiest month with normal high temperatures ranging from 108-115 degrees!

The Niger River. Source: Niger Travel and Tours

The meal I will be trying today is called djerma, which is a peanut chicken stew served over rice. Peanuts are the biggest cash crop of Niger and can be found in a lot of their cuisine. You know how much I love peanuts and how they elevate dishes for me!

I found yet another recipe on Pinterest which can be found here (what would I do without Pinterest?) This was another meal where the smells rising from the boiling pot made us feel like we were some place warmer. In Niger meat is more scarce, however when meat is available chicken is typically used. Cooking this dish wasn’t too time consuming and was totally worth the multiple step process. The vibrant colors of orange and green lightened the primary mustard color of the dish.

This was another winner in our book- 8/10 ratings all around! The flavors once again were knock out and it had a comfort food vibe. The peanut butter did not come through as much as I thought, however it made the stew a little creamier. Next on the menu is meatballs from Denmark! Talk to you soon 😊

(5) Guinea – Kansiyé

Another day, another African country! For the fifth country we arrive in the Republic of Guinea (not where guinea pigs originate as some may believe). Guinea is full of lush landscapes filled with 800 ft waterfalls, vast mountain ranges, and delicious food. This country is located along the western coast of Africa and is home to several natural resources such as gold, diamonds, and iron.

Mount Nimba, Guinea – flickr image

The center of Guinean cooking is the rice, however depending on where you are in the country the sauce can differ. Along with the rice and sauce sometimes the dishes will contain various meats such as lamb, beef or fish. Kansiyé is a flavorful stew served over rice. The version I am making today will have lamb, but there are vegetarian varieties which substitute lentils instead. I’m not going to lie- I’m loving these recipes with peanut butter in them!

The recipe I used today can be found here. To thicken the stew I used cornstarch, but otherwise followed the recipe to a T. I was curious how the tomato and peanut butter flavors were going to taste together, but we were pleasantly surprised! The meal reminded me of something you would eat in colder seasons or as a comfort food. It was creamy and lighter than I thought it would be. We felt it could have used more seasoning and due to that we rated it 6/10.

And that concludes week two! The next country on our list is Canada which we will spend a week exploring. I can’t wait to make some traditional meals that my family has made for generations!