Best safari experiences
The culture of Africa is colorful and diverse – so is the food! Grilled meat, wonderfully fragrant spices and colorful vegetables await you. African cuisine has a wide variety of flavors and dishes. European influences also came through settlers. Lamb, beef and game in particular are popular ingredients for stews and the like.
Tabbouleh is often served as a starter. The dish has its origins in Arabic cuisine. The salad is prepared with bulger, couscous or quinoa. Other ingredients are tomatoes, onions, parsley, olive oil and lemon juice. It is very delicious when a flatbread is eaten with it.
Lamb, potatoes, carrots, sweet potatoes, peppers and chickpeas make a delicious lamb tagine. For the fruity note, dried fruit such as dried apricots or dates are served. Pomegranate seeds or prunes also taste delicious. The tagine is seasoned with cardamom, mustard seeds, cinnamon and cumin.
In South Africa this dish is often served as an accompaniment to meat dishes. Onions, peppers and carrots are fried with curry, chilli and paprika spices. Then everything is simmered in water and baked beans and chickpeas are added. Depending on the region and taste, it is then refined with paprika, white cabbage, garlic, ginger and coriander.
The popular English dessert has also established itself in South Africa. Sponge cake, berries, pudding and whipped cream are arranged in layers. The dessert is sweet, rich and definitely worth a sin! It is not for nothing that South African cuisine has been voted the best cuisine in the world.
In West African cuisine, tubers and fruits such as sweet potatoes and plantains are used a lot. Plantain chips are wrapped in coconut and served with spices, salt or honey, if desired. In Nigeria, for example, they are often eaten with salt and garlic.
The African breakfast is very varied. In Tanzania, breakfast is sweet. Mandazis are fried yeast balls that taste like donuts. For breakfast these are particularly sugary and the dough is given a dash of coconut milk.
Red wine from South Africa:
More than a billion liters of red wine are produced in South Africa every year. The most beautiful regions for wine-growing are located in the Western Cape. Various wine routes lead you through South Africa.
Cabernet Sauvignon is the most grown, followed by Shiraz and Merlot.
Tajine means “clay pot with a pointed lid”, in which meat is traditionally cooked with vegetables. The finished dish also bears the same name.
Rinse the chicken and pat dry. Then cut it into strips approx. 1 to 2 cm thick with a filleting knife. Now wash off the zucchini, carrots and broccoli as well. Chop the carrots and zucchini into large pieces and the broccoli into florets.
Put some oil in a tagine or high pan. Fry the chicken breast and the vegetables in it and then deglaze with the broth. Then refine the chicken tagine with salt and pepper
Cover the tagine or pan. The dish must now cook on a low heat for about 20 minutes. Take the tagine off the plate and pour some lemon juice over the dish. Now serve it with bread or rice.
If you don’t have a tagine, you can also use a roaster with a lid, a stew or a Roman pot.
The dish also tastes good with chicken breast fillets, then about 800 g of meat is enough.
It goes well with flatbread and yogurt.
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