#Pan-African dishes

[sammydigitaleu]

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[cinebeasts]

Chef John's Shakshuka Recipe Eggs are cooked on top of a fiery tomato and pepper sauce as it simmers slowly to completion. You can eat this for breakfast, brunch, lunch, or dinner, and it's always delicious!

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

[mariacallous]

Offal, aka organ meats, are about to make a comeback. Yes, I predict that brains, livers, spleens, tongues and testicles will feature heavily on the menus of Israel’s (and the diaspora’s Jewish/Israeli-style) hottest eateries by this time next year — if they aren’t already. Why? Because young chefs are increasingly inspired by traditional Jewish dishes, driving a return-to-roots style of cooking. And these old-school classics are notably innard-heavy.

Offal is an oxymoron; it’s both a poor-person food, which is why it was so popular in the shtetl, and a celebratory food, eaten on Shabbat and festivals. Many Sephardic cultures consider it a delicacy. Read on and decide for yourself.

Let’s start with an old Ashkenazi classic: chopped liver. While for me, it will always be in style, many of my contemporaries don’t feel the same. Luckily, young Jewish chefs have already set their sights on it, and may well have the power to convert millennial diners. Take Anthony Rose’s recipe in “The Last Schmaltz,” which sears the livers, then deglazes the pan with arak before blending, serving the chopped liver with thyme-scented caramelized onions.

Another well-known offal dish is the Jerusalem mixed grill. Made with chicken giblets and lamb parts, and seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, this classic street food is believed to have originated sometime between 1960-1970 at one of two (now feuding) restaurants in Jerusalem’s Machaneh Yehuda Market. While the Jerusalem grill is far younger than most Jewish offal dishes, it originated in a similar way: Butchers had a surplus of unwanted offal so they sold it off cheaply, then some savvy chefs turned the offal into a desirable dish. The mixed grill was one of the first offal dishes to receive multiple modern makeovers. At his restaurant Rovi, Yotam Ottolenghi adds baharat onions and pickles, while Michael Solomonov included a Jerusalem grill-Southern dirty rice hybrid in “Israeli Soul.“

Of course, this is not the first dish based around grilled offal; Tunisian Jews liked to throw a selection of lamb or veal innards onto the grill, which they called mechoui d’abats, and Baghdadi Jews sought a similar smokiness, which they achieved by cooking chicken livers on the tandoor.

Roman Jews preferred their offal battered and fried, rather than grilled. Few know that their famed carciofi alla giudia (deep-fried artichokes) was often served alongside fried sweetbreads, livers, and — most notably — brains. North Africa’s Sephardi communities loved their brains, too, commonly serving them in an omelet called a meguina or menina on festive occasions. Meir Adoni referenced this love in his brain fricassee — a North African-French fusion dish of veal brains inside a croissant with harissa and preserved lemon — at his New York restaurant Nur.

Offal was also commonly used to add a depth of flavor to a soup or stew. Yemenite Jews — one of the few communities who continue to cook traditional offal dishes — make a soup with bulls’ penis and cows’ udders, while Eastern European Jews, particularly of Polish descent, continue to add kishke  — a sausage made of stuffed beef intestine — to their weekly Shabbat cholent. A slow-cooked stew called akod is one of the better-known dishes of Tunisian Jewish cuisine, where tripe flavored with cumin, garlic, harissa and tomato paste is the star of the show. Moroccan Jews eat a similar dish on Passover, which ditches the tomato paste but adds liver, heart, and beef dumplings.

Admittedly, there are some offal-based dishes that may find it trickier to stage a comeback. Ptcha – an aspic that reached its height of popularity in shtetl-era Ashkenazi communities — is arguably top of the list. However, it’s not without hope; ptcha was actually born in Turkey in the 14th century as a peasant soup made with lamb’s feet, served hot. This, I’d wager, is a more palatable gateway (it’s basically bone broth) to the Eastern European version, which opts for calves’ feet and allows the soup to cool and set into a jelly, thanks to the gelatin in the hooves.

It only takes one dish to change your view of offal from weird and unappetizing to tasty and versatile. If livers, brains and tripe were good enough for our ancestors, not to mention famed chefs, who are we to turn up our noses? Happy eating!

[silent-raven13]

Bun and Cheese!

Miles would watch his mamí cook such delicious foods, his honey brown eyes landed on container that were meant for his boyfriend. It got him wanting to help her, since his mom would give him leftovers to Hobie.

"Mamí, yo puedo ayuda?" The eighteen year old asked.

"Oh, sí, mi amor." His mom happily smiles, "What got you wanting to cook?"

"Um... I see your making extras for Hobie, and..." Miles looks bashful as he went to help her chop some onions, "I... maybe you can help me make his some food for the week?"

Rio's eyes lit up with joy, "Oh mi bebé, of course I will! Besides, this will be great for you to learn when you live on your own." She kisses her son's cheek being so happy seeing her son wanting to bond with her through cooking, and to make food for someone he deeply loves.

"Waahhh," Baby Billie cries being awake from her nap through the baby monitor.

"This is also good for me. You can cook while I deal with mi otra bebé!" She let Miles' handle the stove with all those pans and pots, "Let me go feed her. I'll tell you what to do."

"Uhh, okay!" Miles said with a slight panic in his voice. When his mom came back holding his baby sister, who's teary eyes blooms at the sight go him. It looks like all her sadness were washed away.

Miles listens to his mom telling him how long each side of the chicken should be cooked, when to stir the habichuelas, and check on the rice. "Tu nova es parte Jamaiquino?"

"Yeah, his family is a mix between Jamaican and West African... I think part Haitian, too."

"Oh, él también podría ser en parte dominicano. Comparten la misma isla. Recuerden que el papá de tu prima Moni y primo Flaco es dominicano y tenía un poco de Haitiano." She switch to speaking English, "His family lives close to boarder with a ranch and everything."

"Well, I dunno if Hobie knows much on his family. They don't talk much on that, but maybe. He knows like four languages and Haitian Creole is one of them."

"Look at him y tu? You should already be fluent con tu Espanol!"

"Mamí, tu sabes que lo estoy- umm trying." Miles tries to speak in full Spanish from time to time, "I mean, at least I understand everything in Spanish. Good thing, I know Korean and Sign Language." He's fluent with Sign Language and he's so proud of that.

Rio giggles, "Remember summer we'll be going to Puerto Rico, and all your family would want to speak with you." She went to get a formula bottle to feed her daughter.

Miles could only give a sheepish smile, he needs to work on that.

The Next Day

Miles came by to his boyfriend's place to drop off some food, "Mi amor, you here?" He went inside to find his boyfriend being shirtless with his skinny jeans and thick red boots. Hobie turns his head making his wicks bounce, his whole body turning pink.

"Sunflower!" He looks so happy to see his boyfriend, he was busy washing his dishes finishing up his breakfast. "I didn't expect you to come by. I would've clean up." He took off his rubber washing gloves revealing his hands having rings and neatly painted black nails. The punker saw his Sunflower set two big bags on the small round table, then rushes over to hug and kiss him.

"Mmm-mwah!" Miles' arms tightly hug his Hobie's waist with his head looking up with so much love. "Mamí wanted me to give this to you as soon as possible. She made some grilled chicken, steamed vegetables, and bean stew."

"Mmm sounds delicious, luv." Hobie leans over for another kiss with his arms hugging his Sunflower. "But it looks like she made other dishes?"

"Oh yeah, I help her make tostones," Miles hums.

"Ohh, so you cook too." Hobie's eyes gleam with joy by this fact.

"Mmhmm. Hope you like it, baby." He kisses his boyfriend's lips again and again.

The Punker picks up his Sunflower, "I will always love everything you and your mother make, but right now, I think I want a treat." He took his boyfriend to the bedroom only the sounds of giggles came out of the room.

A week later on Earth 1610, Miles was preparing Hobie's lunch and the rest of his week meal plans. He started to make Bun and Cheese, a savory sweet sandwich that's very comforting for many Jamaicans. Heck, his dad is a huge fan of them, too.

So Miles spend his free Friday making Jamaican Spice Buns with dried fruit, it almost reminded him of a fruit cake. He took a small piece to try and like the sweet spices with the molasses taste of this dense bread. "Mmm." He quickly got his knife to make thick slices of bread.

The whole home smells off cinnamon and raisins, the teenager got some sharp cheddar cheese knowing his boyfriend likes eating it that type instead of regular cheddar. Maybe he should've got the Tastee Jamaican cheese, since he saw Hobie having in his cabinets. "I'll leave some slices for him." He softly said to himself.

Then the timer ring, making Miles go over to the stove to flip over his steak making Bistec Encebollao, and he made a batch of fried sweet plantains knowing his man loves them so much. Then a big batch of rice and peas, he smiles to himself at the view of his cooking.

"Look at me go!" He did a happy dance.

Jeff came through the front door smelling the house, "Whoo, something smells good!" The middle age man went over to the kitchen being surprised his son cooking, "Miles, son? Your cooking?"

"Hey, dad! Yup. I want to make Hobie some lunch." Miles happily said.

Jeff nodded, "Alright." he went over to look at the food, "Smells good. Ohh, is that bun and cheese?" He took one of the sandwiches to munch on being hungry.

Miles looks over to see his dad's reaction. Jeff took a big bite, then his eyes widen and went, "MMM." He always buy store bought spice bread, but the homemade one taste way better. "This is good! You added nutmeg?"

"Yup!" His son proudly said.

Rio came out of her room with little Billie in her arms, "Hola, mi amor! Ohh, something smells so good."

"I'm making Bistec Encebollao!" Miles happily said seeing how his parents like his cooking.

The next day, Miles had packed all of Hobie's meal plans and a special lunch. He made sure he added a cute note, and sweet treat with some homemade lemonade. He went to HQ knowing his boyfriend might be there trying to change the minds of new comers about Miguel's dictatorship, or start some drama like always.

When he took the large plastic bags filled with Hobie's meals for the week, he got so excited to see his reaction. Happily to find his boyfriend in the hallway with their friends, "Bae!" He happily rushes over.

Hobie turns pink by the sound of his Sunflower, he turns to find his beautiful boyfriend running to him. His arms open up to let him fall into his arms, "Sunflower!" His nose being buried into his Miles' hair, "Mm! What you got there?"

"I made you lunch and meal plans instead of mi mamí!" Miles happily said with a bright beaming smile.

Hobie felt a cupid's arrow dig into his heart falling in love with his Sunflower all over again! The bright blush pink covers his whole body with hearts, and 'I love yous' all over. Then, the biggest font over his forehead, "I'M GOING TO MARRY HIM!"

Pavtri and Gwen gawks at the font having to point at it. Then saw Miles looking bashful! "Bae, I hope you like it! I work so hard."

"Anything you make for me is never awful." Hobie happily took his lunch box, and his bags for the week. "Smells heavenly, darlin'."

"You don't believe in heaven, Hobie!" His boyfriend giggles.

Gwen and Pavtri being nosy had look at the bag smelling some good food. Hobie putting on his charming smile, "Luv, you're my heaven!" If Heaven does exist, he knows for sure Miles would be his true happiness, ever lasting peace and love.

That made Miles giggles a bit boyish then playfully shove his punker, "Bae, you're so damn cheesy!" Then hugs his boyfriend, "Anyway, I have to go home and watch Billie and study for a test! Text me, when you're trying the lunch I made you. Bye, love you, mi amor!"

Hobie saw his Sunflower leaving with a rush. "Ohh, Miles cook for you! Oh, we should eat lunch together. I wanna see what he made for you!"

"Alright." Hobie shrugs trying to play off being chill.

At the cafeteria, Gwen and Pavtri got their own lunch, they sat in front of their Punker friend, who's beginning to open his lunch bag. He took out containers of hot foods, then a sandwich wrapped in aluminum, a drink and some sweet bread with a little folded note. "Ohh, open the containers! What is it?"

Hobie open the large container to find his sweet Sunflower made him, his favorite fried plantains, habichuelas with rice, and some delicious steak with some onions with a hearty sauce. Then, he opens the aluminum wrap with his eyes gleaming at the Bun and Cheese.

"Ohh, that smells good. Is that bread homemade?" Gwen asked as she sniff the air of delicious spices of nutmeg and cinnamon.

Pavtri said, "Oh that looks like a really good lunch."

Hobie took a bite of his Bun and Cheese and fell in love, "MMM!" He groans at the sweet taste of the freshly baked bun, it's way better than store bought. Then, with the sharp cheddar cheese giving a savory taste- Man, he loves this snack! Then he opens his bottle to sip at the homemade lemonade.

Everything tasted so perfect and delicious, he couldn't help but shove his food like a beast! He chews with his dark eyes catching the note, picking it up to read it.

The Note:

Hey, Bae!

I love you, and hope you enjoy the food! Mi mamí helped me, and my dad was a food taster. Hehe, he wanted to give his opinion! Billie was drooling at the smell, she gave her approve. Hope you have a great day!

XOXOXO

-💛 Your Sunflower 🌻

P.S: 💛 From the Morales family! 🧡 ~with their signature and Billie's hand print~

Hobie's face being buried in the note being super pink that if he was a cartoon his heart would pop out, and steam would come out of his ear!

Back at Miles' place, he holds his baby sister as they watch television together. His phone beeps, he picks it up to find a message from his boyfriend.

Hobie: I fucking love you! I'ma marry you!

Miles being so flustered he fumble his texting: WaT! was do u jean? ^mean! 🫣

Miles texts: I love you, 2! Was da food dat good?

Hobie: Fuckin' amazing! thanks luv! 🥰 I want you to come over tonight! I'ma show you how much I love yoU!

Miles still feeling his cheeks being super warm that Billie looks surprised at her big brother. Billie patted him.

Miles: BAE! 🫣

Hobie: 😝 Love you, Sunflower! You're gonna be my husband! 😘

After that, Miles knows to always make some good Bun and Cheese, when his man is upset or about to go full rage mode.

[ptseti]

U.S. GOV’T PROJECTS ITS CRIMINALITY ON VICTIMS

How are criminals dealt with in civilised societies? You could say by the rule of law.

But that’s not the case in the United States, said the late Pan-African scholar Amos Wilson (1941-95). There, the government projects its criminal nature by treating Indigenous peoples and Africans as savages worthy of punishment.

Is this the same treatment being dished out to peaceful pro-Palestine protesters on US university campuses? Authorities now describe these students as ‘criminals.’

Jump in with your comments to let us know what you think.

[mycoblogg]

omg i am super curious!! do you like the taste of fungi/mushrooms?? if so, what’s your favorite recipe with them? :-)

i'm a super picky eater & there are few mushrooms commercially sold in my area, but i do enjoy white button mushrooms & enokitake :-)

for buttons i like them on homemade pizzas or a creamy pasta, & for enoki i like them in a south african dish called potjiekos (translating literally to "little pot food").

i mainly just eat white button mushrooms plain & raw cos i enjoy the strange texture !! :-)

here are some recipes i enjoy :

[lynnmarcellus]

Beans stew and plantain (easy recipe)

This is ghanian dish like no other. It is very simple to make, very tasty, and filling. This is a simplified version with no protein or too many additional ingredients that is sometimes added to this dish (like smoked fish or dried shrimp).

No blender needed or any special ingredients except of course the key ingredient palm oil. Before criticizing West African use of this ingredients I suggest you read article by Yewande Komolafe for a more holistic views of the situation. Check this recipe out if you want to try your hand on a Ghanaian dish.

INGREDIENTS

1 1/2 – 2 cups of dried black eyed peas

1/3 cup -1/2 cup red palm oil

1 very large or 2 medium tomatoes diced

1 medium onion or 1/2 large onion sliced

2 Scotch bonnet whole

1 shrimp boullion

1 teaspoon paprika

1 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt to taste

Fried Plantain

3-4 ripe plantains

2 to 3 cups oil canola or vegetable oil, for frying

Salt optional

To serve

Gari cassava Flour (optional)

INSTRUCTIONS

Bean Stew

• Soak your beans (black eyes peas) overnight in water, make sure they are fully submerge, they will expand overnight.

• The next day, remove your beans from the water they soaked in and boil for 40 minutes or until tender. Set aside.

• In a medium pot, heat the palm oil over medium heat. When hot, add onions and sauté the onions for about 3 minutes.

• Add your diced tomatoes, and whole scotch bonnet.

• Saute for another about 5 more minutes.

• Add your seasoning, paprika, onion powder, garlic powder, cayenne, shrimp bouillon and salt to taste.

• Simmer stirring constantly for about 5 minutes.

• Add cooked, drained black eyed peas and mix till they are fully coated in tomato mixture. Simmer on low for 15 minutes stirring periodically or until the stew thickens.

Taste and adjust salt if needed.

*Serve with fried plantains or simple white rice.*

Fried Plantain

• Peel plantains and cut into 1/4-inch-thick slices. Diagonally cut is preferred.

• Add oil to a heavy bottom pan and you can deep dry or shallow fry plantains.

• Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side. You are looking for a deep golden brown colour but watch so it does not burn. May have to lower heat to medium and fry for a total of 3-4 minutes. Test out a single plantain first before adding all your cut plantain into the hot oil.

• Place on paper towel to remove excess oil and serve with your beans.

[ronniefein]

Israeli Couscous with Seven Vegetables

Follow me on Instagram @RonnieVFein

It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.

I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.

This one satisfies in every way possible.

This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..

ISRAELI COUSCOUS WITH SEVEN VEGETABLES 

2 tablespoons olive oil

1 large onion (preferably a sweet variety such as Vidalia), sliced

1 teaspoon finely chopped fresh ginger

1 clove garlic, finely chopped

4 carrots, peeled and cut into 1/2-inch slices

2 medium tomatoes, cut into chunks

1 parsnip, peeled and cut in 1/2-inch slices

1 cup cut up bite sized butternut squash

1/2 teaspoon harissa paste

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2-1/2 cups vegetable stock

1/2 large red bell pepper, cut into bite sized chunks

1 small zucchini, cut into bite sized chunks

1 cup raisins

1 cup canned chickpeas, rinsed and drained

Salt to taste

1-1/2 cups Israeli couscous

Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.

Makes 4 dinner servings, 8 side dish ervings

[beardedmrbean]

Hi, sorry about yesterday, I don’t mean that Americans don’t hold onto their heritage and such taught that America was a Melting Pot of multiple cultures and we do our own twists

https://youtu.be/IQ28jC6zG9k?si=KVkqbfE1KmOjXlD7

But I’m trying to figure out why white Americans never develop a pan Europe thing.

I think the back to back of dealing European issues with the war worlds created a culture shocks for Americans

Never read a ww2 American biography yet, but did many American soldiers go like this

“My fellow European cousins! How are you…wait your that short? Your culture does what? You eat THAT?! Oh….man this feel weird..”

Obviously not all Americans didn’t have a clue what Europe was like. But imagine a working class American when airplanes were basically a an elite thing going to Europe back then?

Now I’m saying this because African Americans fetishization of Africa. Tbh I’m going to say this for another anon as Netflix Cleo documentary pointed out that African Americans keep stealing other cultures like Egypt because “duh it from Africa” without context

My false Eden idea going to play a role

No worries, no need to apologize we do tend to Americanize things even the things we brought with us, Sketti and Meatballs is a American dish so is chop suey in much the same way that chicken tikka masala is a national British dish, that was fun watching people lose their shit over. I want some now too.

Oh schoolhouse rock, bet there's people that would call this racist now. No cultural sharing alowed.

But I’m trying to figure out why white Americans never develop a pan Europe thing.

Few reasons for that I think, big one being we came here by choice to put it bluntly,

Another may have to do with the volumes of information we have and have had for a long time about the various countries and regions in Europe where as Africa was mostly split up between the desert and not the desert, learned some German history in High School but did you learn about Chad or Kenya. That's a thing that's getting better too.

We also have to consider the ramifications if something like that started up, look at the hoteps and then change everything to white european and see what image pops into your head, since they do exist they're just treated like pariahs because it's all hateful nonsense.

Never read a ww2 American biography yet, but did many American soldiers go like this “My fellow European cousins! How are you…wait your that short? Your culture does what? You eat THAT?! Oh….man this feel weird..”

Probably a few, probably didn't bring out too much of the odd cuisine for the troops coming through, likely didn't have much to offer after all.

Audrey Hepburn told the story of when her town was liberated, American soldier gave her some chocolate which was worth its weight in gold to her at the time, then they set up a projector and watched a movie in the town square I believe, GI's brought in supplies food and such, oh and iirc she said it was a war movie they put on, but nobody was worried.

So likely not a whole lot of that going on, WWI maybe since everything was on lines with the trenches.

Obviously not all Americans didn’t have a clue what Europe was like. But imagine a working class American when airplanes were basically a an elite thing going to Europe back then? Now I’m saying this because African Americans fetishization of Africa. Tbh I’m going to say this for another anon as Netflix Cleo documentary pointed out that African Americans keep stealing other cultures like Egypt because “duh it from Africa” without context My false Eden idea going to play a role

We had books and stories but no doubt the farmboys that got drafted had no clue on a bunch of it, ya flying was a big expensive deal not a standard thing to have done.

I'll never understand how the whole claiming of north africa got going, I mean if they actually believe it you'd think they'd scream and yell about Arabs being colonizers, which they are, but the we wuz crowd seems to give them a pass in my experience for some reason.

Being a Pan European, would just get you called a white supremacist that or a supporter of the EU, both terrible things to be called in my book.

[sammydigitaleu]

[rabbitcruiser]

National Fried Chicken Day 

Make your own, or gather your friends and family around a big bucket of your favorite fried chicken and indulge in the greasy, meaty, tasty goodness.

The bird gets the spotlight on National Fried Chicken Day, and stomachs are rumbling already. Move over vegetarians, there’s a deep-fried chicken leg and breast coming this way!

Learn about National Fried Chicken Day

Fried chicken, otherwise known as Southern fried chicken, is a dish that features different chicken pieces that have been coated in a seasoned batter. After which, they are either pressure fried, deep-fried, or pan-fried. The breading creates a crisp crust or coating to the exterior of the meat while ensuring the juices are kept inside. Broiler chickens are most commonly used.

There is no denying that fried chicken is one of the best and most popular types of comfort food enjoyed all around the world. It may be greasy, but it is indulgent and very tasty! Today, we are able to enjoy this dish for a very cheap price, and it does not matter where in the world you go, you will be able to enjoy fried chicken on the menu! However, this was not always the case. In fact, fried chicken was deemed an expensive delicacy until the Second World War. However, thanks to mass production techniques, this is no longer the case! Phew!

There are a number of reasons why we all love National Fried Chicken Day. Of course, the main reason is that we have the perfect excuse to eat as much fried chicken as we want and we don’t have to feel guilty about it! It is also a dish whereby your manners can go out of the window.

There is no need to use a knife and fork when you are tucking into fried chicken! You can also get many different varieties of fried chicken to select from today. This includes everything from extra crispy to spicy fried chicken. Friend chicken can also be cooked in many different varieties of oil. This includes peanut oil, lard, vegetable shortening, and much more!

There are a lot of different variants of fried chicken that have been released. This includes hot chicken, which is common in the Tennessee area of Nashville. This is a variant that is pan-fried and is coated with a cayenne pepper and lard paste. Popcorn chicken has also become very popular. This can also be referred to as chicken bits. These are small, ball-shaped pieces of boneless chicken. They are battered and fried, resulting in a dish that looks like popcorn, hence the name! Or, what about Barberton chicken? This was created by immigrants from Serbia in Barberton, Ohio. the dish is now very popular throughout the state and it is sometimes called Serbian Fried Chicken.

Another reason why it is important to pay tribute on National Fried Chicken Day is that this dish had very humble beginnings. In fact, it acted as a way of empowering slaves. They were able to make their own independent flow of money by selling it. As chickens were the only animals that slaves were allowed to own and raise, this dish became very popular before the Civil War broke out.

History of National Fried Chicken Day

In order to really understand the history of this day, we need to understand the history of fried chicken. A lot of people are surprised to learn that this is a type of food that can be dated as far back as Roman Times. This is because there was a recipe for deep-fried chicken in Apicius, which was a Roman cookbook from the 4th century. The dish was called Pullum Frontonianum.

In terms of the expression “fried chicken” itself, this has been traced back to the 1830s. You will see this term used regularly throughout the cookbooks that were released in America during the 1860as and the 1870s. In the southern states of the United States, this dish can be traced back to precedents in West African and Scottish cuisine.

The fried chicken from West Africa involved the chicken being seasoned, battered, and then cooked in palm oil. The Scottish version involved the chicken being cooked in fat, however, it was not seasoned. As mentioned earlier, it was also a way for segregated and enslaved people to make money independently.

National Fried Chicken Day has been observed yearly for quite some time now. On this day, fried chicken is prepared and cooked in a number of different ways. Some fried chicken restaurants will have promotions running on this date. This includes the likes of KFC and Church’s Chicken. We have also seen that this date is celebrated across the world now as well.

For example, in Australia, in 2018, KFC gave people the chance to win free fried chicken for an entire year. In order to enter the contest, you were required to make a post on social media that stated the different reasons why you deserved to be the winner of this tasty prize! The person who won the prize was a 19-year-old who got the KFC logo tattooed on her foot. Her friend did the same as well, so let’s hope they shared the fried chicken!

How to celebrate National Fried Chicken Day

There are a lot of different ways that you can celebrate National Fried Chicken Day. Of course, heading to your favorite fried chicken restaurant is the perfect way to ensure that this day is a success. You can grab some of your friends and loved ones and tuck into your favorite bucket of chicken.

If you are feeling a little bit adventurous and you want to make sure that you enjoy the best of the best, you need to be the chef of the kitchen! Why not have a go at creating your own friend chicken creation? There are lots of great recipes on the Internet today, so you can easily find one to follow!

To add more pizzazz to the day, coat the legendary southern food in spices and yell “Yeehaw!” Cover the chicken with a mixture of cayenne pepper, garlic powder and paprika to put the spring back in the step. A little hot sauce? Sure, let’s go all out! Serve the mouth-watering fried food with chicken gravy to up the yum-factor even more.

Pair the succulent bird with waffles for a classic combo. Or, why not make chicken the star of the show and add a tasty side dish? Lip-smacking sides include buttermilk biscuits, cold potato salad or coleslaw. With fried chicken on the plate, the taste is sure to taste clucking good!

You could become everyone’s favorite person on National Fried Chicken Day by treating your co-workers to some fried chicken. All you need to do is order a few family-sized buckets and you will put a big smile on everyone’s face. This is definitely the best way to give your chances of being Employee of the Month a boost!

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[dan6085]

Colombia is known for its diverse and delicious cuisine, with a mix of Spanish, Indigenous, and African influences. Here are 20 of the best Colombian foods to try:

Bandeja Paisa: A hearty platter of beans, rice, chorizo, avocado, plantain, and fried egg, typically served with grilled meat.

Arepas: Corn cakes filled with cheese, meat, or other toppings, served as a snack or side dish.

Empanadas: Fried or baked pastry turnovers filled with meat, potatoes, or cheese.

Ajiaco: A soup made with chicken, corn, potatoes, and herbs, served with avocado and capers.

Lechona: A whole roasted pig stuffed with rice, peas, and spices.

Sancocho: A hearty soup made with meat, yucca, plantains, corn, and other vegetables.

Tamales: Corn masa filled with meat or vegetables and steamed in banana leaves.

Chicharrón: Deep-fried pork belly or pork rinds, often served with yucca and salsa.

Sudado: A stew made with chicken, pork, or beef, cooked with tomatoes, onions, and other vegetables.

Frijoles: A stew of beans, served with rice, meat, and plantains.

Patacones: Fried green plantains, often served as a side dish or snack.

Hogao: A sauce made with tomatoes, onions, and cilantro, often served with meat, rice, or beans.

Buñuelos: Fried dough balls made with cheese or yucca.

Pan de Bono: Cheese bread made with cornmeal and yucca flour.

Papas Rellenas: Mashed potato balls filled with meat or cheese and fried.

Caldo de Costilla: A soup made with beef ribs, potatoes, and vegetables.

Arroz con Pollo: Chicken and rice cooked with onions, tomatoes, and spices.

Changua: A breakfast soup made with milk, eggs, and scallions.

Mondongo: A stew made with tripe, potatoes, and vegetables.

Posta Negra: Slow-cooked beef stewed in a dark sauce made with coca cola, coffee, and spices.

These are just a few of the delicious foods to try in Colombia. With its rich culinary traditions and diverse regional specialties, there is something for everyone to enjoy.

[mariacallous]

Tzimmes was not a dish I grew up, and so the idea of stewed, mushy vegetables with dried fruit has never much appealed to me. I say “idea,” because I am pretty sure I have never actually tasted it. The dish always seemed too sweet to be appealing, even if sweet foods are traditionally enjoyed for the New Year.

But recently, while thinking of new ways to reinvent a few classic Rosh Hashanah dishes, I began thinking about tzimmes. And perhaps with a couple of very liberal (and namely, savory) changes, who’s to say it couldn’t become something newer, grander and much more enticing for a palate like mine?

The result of my experimentation was this: a colorful, show-stopping and completely non-traditional chicken dish. Here, wonderfully savory chicken complements the sweet tzimmes of yore, which I’ve updated by swapping fresh, juicy plums and apricots for their dry, prune-y counterparts, adding sweetly swirled candy cane beets (you can also use red or golden beets), switching out regular carrots for vivid, tri-colored ones and tossing in a handful of golden raisins to be plumped up with aromatic pan juices. Alongside requisite onion, aromatic rosemary and heady cloves of garlic, the striking fruit-and-vegetable mixture roasts in a cinnamon, ras el hanout (a Moroccan spice blend) and spiked date honey sauce.

Once the fruits and vegetables have softened just a bit, they’re topped by the chicken and doused in a saffron-infused white wine mixture, which saturates the entire dish as all its components roast together, in happy, fragrant harmony.

The result is a colorful, delicious dish with tender fruits and vegetables, bronzed chicken and a saffron-and-white-wine-flavored gravy that puddles at the bottom of the pan and would be splendid spooned over fluffy couscous. Serve this holiday-worthy chicken with even more wine and with shreds of fresh green parsley and watch as even the most vehement of tzimmes haters comes slowly, then speedily around.

Note: Ras el hanout is a spice blend so important in North African cuisines that its means “head of market.” You can also buy it pre-made from Middle Eastern markets, specialty vendors like NY Shuk or on Amazon.

[readyforevolution]

Facts About Senegal That makes It Special🇸🇳🇸🇳

1. Senegal is a country in West Africa known for it's vibrant culture with over 20 ethnic groups.

2. The capital of Senegal is Dakar, which is the political and economic capital of Senegal and holds over 30 percent of Senegal's total population.

3. Senegal has a Pink Lake.The lake contains high concentrations of salt and bacteria that can only survive under a particular condition and gives off a pink colour when absorbing sunlight, the uniqueness of the Pink Lake has attracted a lot of Tourists to the country.

4. Senegal boasts of beautiful colonial architecture, secluded beaches blessed with world famous surf breaks,and wildlife.

5. Senegal's biggest export are peanuts and fish.

6. In 2026, Senegal will be the first African country to host the Olympics.

7. One of Africa's most famous dish jollof rice originated from the Wolof tribe of Senegal during the 14th-16th century.

8. The Senegalese flag has green,yellow and red vertical stripes with a central green star. These are Pan-African colours with green(along with the stars)representing hope and the country's major religion(Islam),yellow representing the riches and wealth obtained through labour and red representing the struggle for Independence, Life and Socialism.

Guys let's get our YouTube channel (YT: Historical Africa) to 70k subscribers. Kindly click on the link to subscribe. 🙏 https://youtube.com/c/HistoricalAfrica

[lowlights]

I heard you’re in the hospital so I’m sending you all my healing hugs and love (my mom once said that my hugs have healing powers so it must be true) ❤️

And also I want to know what you think Din Djarin’s favourite meal and/or snack would be if he ever came yo Earth

Thanks for the love!!

I think Dinjamin would love different African and pan-Asian dishes because of their spice. I think they would immediately become his comfort foods on Earth.

I’m also imagining him standing in a gas station looking on at the snacks with horror and now I’m laughing.