The Tower of Babel: African recipes (Engl) (FR) (DE)

Sunday, July 19, 2009

African recipes (Engl) (FR) (DE)

Flavors of Africa (Engl)

Pastilla with Bananas and Apples recipe (Engl) (Link)

Ben O'Donoghue travels high into the Atlas Mountains and discovers Pastilla: a delicious Berber pastry made with Honey and Almonds.

http://www.babelgum.com/140229/planet-food-recipe-morocco-pastilla-with-bananas-apples.html

Argan Oil (Engl)

The Berbers, the people who populate the Agadir region of Morocco, have used the Argan tree for hundreds of years as a source of food, charcoal, firewood, and building material. The argan’s oil, however, is probably its most notable use. Now endangered and under protection of UNESCO, the Argan grows wild in semi-desert soil, its deep root system helping to protect against soil erosion and the northern advance of the Sahara.

Goats like the pulp of argan fruits and often try to climb the trees to get at them. They will digest the pulp, but shed the undigested seeds in their feces. As these have shells that are somewhat softened and easier to crack, they are occasionally used to produce oil for non-culinary purposes. An urban legend has it that all argan oil is produced this way. This myth seems to be based on the fact that occasionally, shrewd traders would have sold (and may still try to sell) such "non-food grade" argan oil to ignorant travelers or tourists. The fact that the nuts acquire a foul aroma in passing through the animal's digestive tract makes it easy to tell this oil apart from food-grade produce with its rich, walnut oil-like flavor.
The tree produces an oval-shaped green fruit which contains 2-3 kernels inside a pit. In order to extract the kernels from the almond, the almond must first be cracked open. Machines designed to crack them have been know to fail.

The most labour intensive part of oil-extraction is removal of the soft pulp (used as animal feed) and the cracking by hand, between two stones, of the hard nut. The seeds are then removed and gently roasted lightly to bring out the flavor. This roasting accounts for part of the oil's distinctive, nutty flavor. The traditional technique for oil extraction is to grind the roasted seeds to paste, with a little water, in a stone rotary quern. The paste is then squeezed between hands to extract the oil. The extracted paste is still oil-rich and is used as animal feed. Oil produced by this method will keep 3-6 months, and will be produced as needed in a family, from a store of the kernels, which will keep for 20 years unopened. Dry-pressing is now increasingly important for oil produced for sale, as the oil will keep 12-18 months and extraction is much faster.

Argan oil contains many antioxidants and is rich in vitamin E. In a addition to being used as a tradition medicine, argan oil is a staple in the Berber diet, usually eaten on bread or in amul, a sweet oil and almond paste used like peanut butter. The nutty taste of the oil is also very good when used on salads or used in sauces. The closest product to argan oil would be a nut-derived oil such as almond oil or walnut oil. However, the argan nut is unique in and of itself and therefore cannot be fully replaced by any other produc The rich aroma and nutty flavor of argan oil make it an exotic ingredient in the kitchens of gourmet chefs around the world. Though the Berber people of southwestern Morocco have used it for centuries in their cuisine and for medicinal and cosmetic purposes, it has only been within the last decade that argan oil has become know to the outside world.

Alain Passard: Orange à l’Huile d’Argan (FR)

Reportage - Huile d'Argan (FR)

Symbole de la tradition marocaine millénaire, l'arganier est un arbre endémique du Sud du pays, qui pousse dans un triangle entre Essaouira, Marrakech et Agadir. Moyennant un travail admirable, les femmes berbères extraient de leur amandon la très précieuse huile d’argan. Ce produit aux mille vertus favorise par exemple le bien-être par les massages.
Ce reportage montre la fabrication de l'huile d'Argan avec son avantage économique, ainsi que son réseau de distribution et sa valorisation à travers l'Europe.

Moroccan Almond Dip with Argan Oil (Engl)

Street Food - Fez Part 1 (Engl)

Street Food visits the world's most authentic medieval Islamic city and the home of Moroccan cuisine.

Street Food - Fez Part 2

Moroccan Fish Bastilla (Engl)

How to make the famous Moroccan Fish Bastila, a savory thin flaky Pie stuffed with Fish and Vermicelli.

Moroccan Chicken Bastilla (Engl)

Bizarre Foods - Morocco 1/7 (Engl)

Join Andrew Zimmern as he takes a culinary tour through Morocco where he finds everything from lamb's head to pigeon pie on the menu!

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North African Spice Butter (Engl)

Krachel (Moroccan sweet Rolls) قراشل (Engl)

Traditional Moroccan kitchen includes a flavorful sweet rolls called Krachel, typically flavored with anise and sesame seeds.
Moroccan food recipes tend to vary from family to family when making Krachel, preferences for using oil instead of butter, water instead of milk, might depend on family finances as well as personal taste.

(Fr)

Krachel fait partie de la cuisine marocaine traditionnelle, assaisonné d'anis et de sésame.
Les recettes alimentaires marocaines ont tendance à varier d 'une famille à une autre en préparant Krachel, des préférences pour utiliser l' huile au lieu du beurre, l'eau au lieu du lait, pourraient dépendre des finances familiales aussi bien que le goût personnel.

Chebakiya الشباكية (Engl) (Fr)

(Engl)

Chebakiya is a typical traditional Moroccan cookie usually served during Ramadan with Harira. In Ramadan , you can smell Chebakiya on every street corner in Morocco. However, it's not just limited to Ramadan, you can eat it through the whole year.

(Fr)

Chebakiya est un biscuit typiquement marocain traditionnel , d'habitude servi pendant le Ramadan avec la Harira. Au Ramadan, vous pouvez sentir Chebakiya dans toutes les rues du Maroc. Cependant, il n'est pas juste limité au Ramadan, vous pouvez le manger pendant toute l'année.

Street Food - Nairobi - Part 1 (Engl)

Street Food - Nairobi - Part 2

Street Food - Zanzibar - Part 1 (Engl)

Zanzibar, known as the spice island, traders of all skin colours for centuries, each of these people leaving their own mark.
Consequently Zanzibar has one of the richest food cultures in East Africa.

Street Food - Zanzibar - Part 2

THE AFRICAN FOOD ADVENTURE (Engl) (Link)

http://africa-24.com/Videos_African_Cuisine_0.html

Moroccan-style Sea Bass in a Golden Balloon (Engl)

Moroccan Sardines with Charmoula (Engl)

African Peanut Soup (Engl)

Ethiopian Food (Engl)

(Berbere Paste)

Eqyptian Cuisine (Engl)

Culinary Travels: The Spirit of South Africa (Engl) (Link)

http://www.joost.com/2570005/t/Culinary-Travels-The-Spirit-of-South-Africa-Ep-707#id=2570005

Chicken Tagine with Olives and Preserved Lemons (Engl)

Chicken Tagine with Cous Cous (Engl)

Südafrika: kulinarischer Ratgeber zur WM 2010 (DE) (Link)

Ob Sie nun als Fußballfan zum Fifa-World Cup oder – wie es hierzulande heißt – „zur WM“ direkt nach Südafrika fliegen, oder ob Sie die Spiele in Deutschland vor einem der großen oder kleinen Bildschirme verfolgen, Sie sollten sich auf keinen Fall die kulinarische Vielfalt Südafrikas entgehen lassen. Vor Ort heißt das: Auf Entdeckungsreise gehen und die südafrikanische Küche genießen, die so bunt und würzig und auch relativ preiswert ist. Für die Daheimgebliebenen heißt es: Einfach einmal selbst südafrikanische Rezepte ausprobieren für Samoosas, Cape-Malay-Eintöpfe oder für gegrillten Fisch.

(Samoosas)