Innholdsfortegnelse for Africa Rising - Fall 2023 i Cuisine Noir

Our storytelling over the last 14 years has focused on bringing global Black communities together from Africa and Europe to South and Central America, Canada and the U.S. through food and drink. As a result, our stories have strengthened and inspired others to embrace who they are in all of their Blackness and to follow their dreams. Over the last couple of years, it has always been on my mind to do an issue that genuinely centered Africa and its beauty, richness and complexities. This issue is doing just that. There is, what I like to say, a rumbling happening on the continent that for some time has been spreading an energy that is creating new stories and opportunities, especially within the area of entrepreneurship. Inside you’ll find stories with…

Berkley, California, resident and editor of “Go Girl: The Black Woman’s Guide to Travel and Adventure,” Elaine Lee, has traveled the world solo twice and visited 65 countries, including nine in Africa. But it was in the African countries where something started to bother her. “A lot of the African people were asking me where my people were from, and saying that I was African American didn’t seem to do the trick,” laments Lee. “So I thought, I’m going to go trace my lineage so that when I visit Africa the next time, I’ll be ready. So that’s what motivated me to research my ancestry in 2017,” Lee says. Finding Your Roots Lee had seen television ads and an Essence magazine article on AfricanAncestry.com. “I decided to go with them…

Tibs is a delicious Ethiopian dish that combines tender beef or lamb with a spicy and fragrant sauce made with berbere, ginger, garlic and butter. It’s easy to make and perfect for serving with injera bread or rice. Prep time: 15 minutes | Cook time: 25 minutes Serving size: 4-5, 4 oz each INGREDIENTS 1 ½ pounds beef, chopped into cubes2 tablespoons vegetable oil salt and pepper to taste1 tablespoon grated ginger3 garlic cloves crushed or grated1 red onion, sliced3 tablespoons berbere seasoning, divided3 tomatoes, chopped3 jalapenos, chopped⅓ cup niter kibbeh (clarified butter) or ghee1 teaspoon dried rosemary or a sprig of fresh rosemary PREPARATION 1. Trim off any excess fat from the beef to ensure the meat is not greasy. 2. Heat vegetable oil in a large skillet. Season…

The Republic of Angola is a country located in south-western Africa. Although its official language is Portuguese, a significant portion of the population is from the Bantu people, an ethnolinguistic grouping of 400+ distinct native African ethnic groups. Due to the eclectic demographic, the modern appearance of Angolan cuisine consists of a combination of indigenous African ingredients and cooking techniques, Portuguese influences and ingredients from other colonies. However, the same demographic mix has led to a loss of Angolan culinary practices. To combat this, Chef Helt Araújo created OVINA YETU, a project intended to reveal and promote Angolan gastronomy as a fundamental element of Angolan cultural and environmental heritage. At age ten, Chef Araújo wanted to write a book about Angolan gastronomy. He describes himself as an “Angolan at heart…

For Andre March and Timothy Roquemore, friends in life and fashion, the idea for AfrikaBar, their newly launched premium handcrafted chocolate business, came about during the pandemic. As they explored their tastes and preferences in cocoa, the kindred spirits embarked on a new journey in entrepreneurship, bringing their lifestyle brand and philanthropic focus to fruition. Starting Out Strong With decades of experience in the fashion industry between the two of them, March and Roquemore had a clear agenda on the branding, logo, look and feel—all creative aspects they have worked on before as detail-oriented professionals. But transferring that knowledge to selling chocolate from the continent that produces over 70% of the world’s cocoa—a fact not known by many consumers—and learning about the industry has been a journey all its own.…

Passionate about cooking and entertaining, brothers Rudy and Joel Lainé embarked on a culinary journey several years ago in Paris. The brothers know their way around the kitchen as they prepare dishes rooted in their parents’ homelands—their mother is from Cameroon and their father from Guadeloupe—under their brand New Soul Food that includes two restaurants, a food truck, a food booth and a line of hibiscus-infused drinks. Rudy and Joel like to call their approach to food “Afropean,” which allows them to incorporate ingredients and cultures into dishes served on their award-winning food truck, L’Afro Truck, and at their restaurants Le Marquis (The Marquis) and La Darkanda (Dark Kitchen). A Family That Cooks Together The Lainé brothers are no strangers to the kitchen; they come from a family of chefs…

Tea, for Grammy Award-winning songwriter/singer evrYwhr, is more than just a drink to be enjoyed. “I love art form. I love creating experiences,” shares the entertainer whose name represents the source of his creative inspiration. The spoken wordsmith’s passion for tea began when he was introduced to the ceremonial aspects of Gong-Fu style tea making by K-Pop star and fellow songwriter Hyuk Shin during a business meeting. “He started to prepare the tea on this elaborate table with all types of knick-knacks,” recalls the Port Huron, Michigan, native about the variety of tools and the ritualistic steps taken to prepare the tea. “I pulled my phone out to do a video while we were in the meeting because it was just too beautiful.” But what really made evrYwhr take notice…

Couscous, a North African dish made with semolina flour, is nutritious, delicious, highly customizable, and can be prepared a million and one ways. In Brazil, cuscuz nordestino is a variation of the African couscous and has become an iconic staple of everyday Brazilian cuisine. Brought to northeastern Brazil by the diaspora, it was adapted to be made with flaked corn flour, which is similar in texture to semolina, yet more readily available locally. The following recipe is the classic recipe, widely served for breakfast all over northeastern Brazil. Serve it with a fried egg, some cheese, crispy bacon, sauteed shrimp or pan-fried ham for the ultimate version. Prep time: 10 minutes | Cook time: 20 minutes Serving size: 2 cups INGREDIENTS 1 cup flaked corn flour½ teaspoon kosher salt2 ¼…

When farmer Anan Xola Lololi first came to Toronto from Guyana, he didn’t have farming on his mind. “My first love is music. I come from a very musical family,” Lololi admits. He composed music and played bass for Truths & Rights, one of Toronto’s most prolific reggae bands. But he was turned off by the drugs in the music scene, so he changed his plans and went back to school. “I studied business management, and when I graduated, there was $50,000 from the government for new food projects,” notes the Rastafari vegan. “So I put in a proposal for a Black consumer food cooperative and it was accepted.” And that’s when his passion changed. Black Food Insecurity Lololi and a team of supporters formed the nonprofit Afri-Can FoodBasket (@africanfoodbskt),…

Oxtails are a staple in the diet of many African Americans. Literally a cow’s tail, this tougher cut of beef was given to enslaved people and continues to grace our tables as sought-after comfort food. Co-founder of Yolélé and Senegalese chef Pierre Thiam exposed the Western world to fonio, one of West Africa’s oldest grains. In this recipe, tender oxtails are paired with fonio to capture all the juices and soak up the flavor from this slow-cooked meat. Prep time: 35 minutes | Cook time: 4 hours, 35 minutes | Serving size: 6, 2∕3 cups fonio and 2-3 oxtails INGREDIENTS Oxtails 4 pounds oxtails2 tablespoons Worcestershire sauce2 tablespoons soy sauce2 teaspoons fine sea salt1 teaspoon black pepper1 teaspoon smoked paprika2 teaspoons garlic powder4 teaspoons Aleppo pepper½ teaspoon ground allspice2 tablespoons vegetable…

This take on the traditional pineapple upside down cake features a unique twist —peri-peri caramel sauce! In most African cultures, cooking is deeply intertwined with heritage and storytelling. It is through food that ancestral traditions are preserved and shared across generations. By incorporating bird’s eye chili, an ingredient cherished in many African dishes, we add a layer of spice to the caramel sauce that complements the sweetness of the pineapple. Infused with the essence of peri-peri, this delicious cake exudes an irresistible fiery punch. Prep time: 40 minutes | Cook time: 65 minutes Serving size: 8 slices INGREDIENTS Sugar Topping ¾ cup brown sugar¼ cup unsalted butterpinch salt8 pineapple slices, canned in pineapple juice8 fresh cherries, halved and pitted Cake Batter 1 ½ cups cake flour, spooned and leveled1 teaspoon…

Curry goat empanadas are a fusion of Jamaican and Latin American culinary traditions and a testament to the interweaving of food cultures throughout the African diaspora. Prep time: 45 minutes | Cook time: 2 hours 30 minutes | Serving size: 10 INGREDIENTS Jamaican Curry Goat 3 lbs. goat meat, trimmed of fat and cut into 1-inch chunks¼ c white distilled vinegar tap water, as needed2 tbsp. Jamaican curry powder, divided1 tbsp. ground turmeric, divided2 tbsp. all-purpose seasoning2 tsp. garlic powder2 tsp. onion powder2 tbsp. Caribbean green seasoning1 medium yellow onion, chopped and divided4 scallion stalks, chopped and divided4 cloves garlic, chopped and divided1-inch piece fresh ginger, crushed or 1 tsp. ground ginger4 tsp. fresh thyme, about 16 sprigs, divided1–2 whole Scotch bonnet peppers, sliced for more heat or left whole for…

Clara Kapelembe Bwali wants the world to know about Zambian cuisine. The food stylist and photographer, who was born and raised in the city of Kitwe, sees her work as a way to bring ingredients to life. “I believe a food stylist is somebody that makes food pretty. Just like you have a fashion stylist, you get a person and understand what type of body they have, and you dress them accordingly so they look presentable and elegant. This is the same thing a food stylist does.” Working with a variety of clients through her company Black Garlic (@blackgarliczambia), Bwali focuses on incorporating ingredients that are the foundation of many African cuisines, one being sweet potatoes, locally known as ifyumbu or kandolo. “Sweet potato season is a special time in…

These gluten-free Algerian cookies are made with almond flour, eggs, sugar and spices. After baking, they are tossed in orange blossom syrup and then dredged in powdered sugar for a crunchy texture with warm spices and a slightly floral undertone. These cookies are delicious on any occasion, but are an especially lovely complement to afternoon tea or coffee. Prep time: 20 minutes | Cook time: 45 minutes | Serving size: 18 - 24 cookies INGREDIENTS Cookies 3 cups almond flour1 cup sugar½ teaspoon ground cinnamon½ teaspoon ground ginger1 teaspoon ground cardamompinch kosher salt3 tablespoons brown butter, melted1 lemon or orange, zested (about 1 tablespoon)2 large eggs, beaten shifted powered sugar Orange Blossom Syrup 2 cups water1 ¼ cups sugar2 tablespoons orange blossom water PREPARATION 1. For the syrup, combine all…

Countries across Africa are piquing the interest of Black travelers for various reasons: beautiful scenery, amazing food, and more importantly, the opportunity to connect with their ancestors and cultural heritage. But, for many, a strange paradox always arises when planning these trips—so many of the hotels are overwhelmingly foreign-owned. Fatimatou Diallo, the founder of the digital platform Sleep in Africa, knows this phenomenon too well. It wasn’t until she started researching the ownership of various hotels that she discovered this. So, when she did, she knew she needed to make it her mission to promote and make Black-owned properties more visible. A Worldly Foundation Uncovering Diallo’s background is instrumental in understanding her passion for travel and promoting Black-owned businesses. The entrepreneur was born in Paris, France, and has roots in…