Sunday, September 19

Seven summer recipes from the most internationally recognized African chefs


Last month we brought you the recipes of the African chef Nathalie Scherman and this August we bring you two of her colleagues who also work in France and collaborate in the meetings of the Center Euro Africa in Spain. They are Marta Tembe and Le Chef Anto, two greats.

Five African recipes that will make you fall in love with the gastronomy of the continent

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Mozambican Marta Tembe, from the Cuisine of Marta, is the fruit of a delicious “African American” mix and his studies at the European Center for Culinary Professions. He had the opportunity to work at the Restaurant “L’Ami Jean”, as well as in the UK at The French On Hotel and the Ash Down Park Hotel.

Today she is a chef at home and gastronomic consultant with her multicultural cuisine, based on French culinary techniques and highlighting different African products such as coconut, between the classic and the modern, without fleeing from her origins but in tune with the times.

For its part, the Congolese Anto CocagneIn addition to being a home chef and consultant in African gastronomy for companies, she is the president of “We Eat Africa”, the first festival of African cooking that promotes chefs, African delicatessen products and authors of African cookbooks.

Following the award for the African Female Revelation of the Year at the “Gala Africa COP22” in the gastronomy category in 2016, she won the Eugénie Brazier Award for the greatest creativity during the final of the “La Cuillère d ‘Gold” contest in 2018.

In 2020 he published his colorful recipe book Goûts d’Afrique – Recettes et rencontres (Goûts d’ailleurs), from where these delicious recipes give us:

African Salad Bowl

  • Pour 100 g of millet semolina into a bowl and add a tablespoon of oil. Dip the semolina with a glass of cold salted water and roll it in the palms of the hands. Crush the small lumps that form.
  • Steam the semolina in a steamer basket. Count 20 minutes from the moment the steam passes through the grits.
  • Make the dressing: wash and squeeze two lemons. In a bowl, add salt, pepper and lemon juice. Mix well, add the olive oil and emulsify.
  • In a deep plate, arrange the semolina, 50 sprouts of spinach, a cluster of cherry tomatoes cut in half, slices of red cabbage, slices of avocado, red onion in feather cut, chopped sweet chili, 50 g of canned beans, 50 g of pistachios, semi-ripe papaya cubes,
  • Drizzle with the vinaigrette, sprinkle with the pistachios and enjoy.

Bassamoise salad

  • Pour 200 g of dehydrated cassava semolina into a salad bowl with a tablespoon of olive oil and a level teaspoon of salt, so that the semolina is covered with oil, add 20 cl of boiling water.
  • Mix gently, cover and let stand for 10 minutes until everything is absorbed. Blend with the help of a fork.
  • In a frying pan, heat the semolina for five minutes while it continues to grind so that the grains do not become opaque. Let cool and reserve.
  • Wash and dice some green zebra, Crimean black, Andean and yellow tomatoes and a cucumber. Reserve
  • Wash and peel an onion and chop it finely. Reserve.
  • Finely chop a bunch of coriander, a bunch of parsley and a bunch of mint and set aside. Grate and squeeze the waxes.
  • Prepare a vinaigrette with a tablespoon of wine vinegar, six tablespoons of olive oil, salt, pepper and the juice of the lemons. Mix well to dissolve the salt.
  • Add a fresh tuna fillet cut into pieces, the lemon zest and marinate for 13 minutes.
  • Just before serving, in a salad bowl, mix the tuna with the tomato and cucumber slices, the herbs and red onion.
  • Add the olive oil and the cold semolina. Mix gently.
  • Rectify the seasoning if necessary and serve cold.

Fonio salad with mango

  • Rinse several times with clean water 200 g of fonio, white or black, which is a gluten-free cereal from the millet family with multiple benefits.
  • Peel two ripe mangoes with firm flesh and an onion and dice them.
  • Cut 20 g of roasted cashews into pieces.
  • Chop a bunch of flat parsley, another of mint, another of coriander. Set aside.
  • Cut 100 g of cherry tomatoes in half in cubes.
  • In a bowl, grate two lemons and squeeze them. Mix the lemon juice, the peel and a teaspoon of green nokoss. Season with salt and pepper.
  • In a pot of couscous, steam it for 15 minutes. Destemmed the fonio with a fork, add a tablespoon of oil and continue stirring. Let cool in a bowl.
  • Add five tablespoons of vegetable oil and beat vigorously. Add the mango, cherry tomatoes and herbs. Add the fonio in small quantities and mix well. Finish with the cashews. Serve cold.

Marta Tembe explains that “Mozambican cuisine, particularly diverse, blends with the history of the people who live in the region, which is why it has a lot of Arab, Indian and Portuguese influence.” And for example, these four recipes:

Starter Prawns a la Mozambiqueña

  • Peel a kilo of prawns, cut them from behind without removing the head and wash them well.
  • In a mortar, mix six cloves of garlic, salt, pepper and 250 g of butter, until obtaining a homogeneous paste.
  • Season the shrimp well with that pate, then add a beer and olive oil.
  • Let it marinate well for one or two hours. Next, put in the oven preheated to 200 ° C, for 10 to 15 min.

Badjias

  • Leave a kilo of beans in a water bath for 24 hours.
  • Mix the beans with seven garlic cloves and salt to form a smooth paste.
  • Heat a liter of oil.
  • Make balls and fry them.
  • They are eaten with bread or alone.

Zambezi chicken (traditional dish from northern Mozambique)

  • Season a chicken with salt, a lemon, pepper and chili.
  • Mix 300 ml of coconut milk with three tablespoons of olive oil.
  • Roast the chicken over very low heat, brushing it with the coconut milk and olive oil mixture.

Sweet cassava / manioc twelve

  • Peel 500 g of yucca and cut it into small pieces, wash well.
  • In a saucepan, add the yucca cut into small pieces, two cinnamon sticks and four cardamoms and 300 ml of coconut milk.
  • Boil for ten minutes, after adding a little sugar and continue cooking until the yuca is cooked and the dough is soft.
  • Let it cool to enjoy it!

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