A Taste of Africa: South African Chutney Chicken

By Mustafa Salemwalla on Tue, May 03, 2016 @ 10:00 AM

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

Three ingredients? Under an hour? This recipe is just not to be believed! So simple. So delicious.

You can use any chutney you like, but we prefer to get Mrs. Ball's Chutney when we can. Any store that sells African (or South African) groceries should have it. For those of you in the Toronto area (like we are) - we suggest a trip to The South African Store in downtown Toronto.  You can also order online from them. They have quite a variety of Mrs. Ball's Chutney for sale.

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You can, of course, make your own chutney! Here's a link to a recipe we found at Foodgeeks for a chutney they claim is very similar to Mrs. Ball's. We haven't tried it yet. If you do, please let us know how you like it.

We try to keep these three ingredients on hand pretty much all the time. Because this recipe is so easy and so quick, it makes for a great meal when you're all busy. It's also saved us when people have dropped in and we're "casting about" for something tasty to serve.

Buy chicken thighs or boneless breasts ahead when they are on sale.  Keep at least a couple of jars of chutney and packets of onion soup mix on hand and "Bob's Your Uncle", you've got the making of a great meal.  Add some rice on the side and a little salad and you're good to go.

There is a wide variety of chutney chicken recipes around - just do an internet search and you'll see! We have made this one for years, though and keep returning to it because it's both easy to make and easy to keep ingredients on hand for. Don't mess with perfection, right?


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A Taste of Africa: Jollof Chicken & Rice

By Mustafa Salemwalla on Mon, Feb 22, 2016 @ 12:51 PM

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

We love to read Jamie Oliver's recipes because we always learn something from them other than just the ingredients and instructions. Jamie uses food to tell a story - about where the recipe came from, the diaspora of people and the spread of cultures (and therefore their cuisine). He makes food interesting and we follow him closely.

So, although we'd been making this recipe for years and years, we suddenly thought "why is it called Jollof Chicken & Rice". So we turned to Jamie Oliver to find out why! His explanation follows:

"Jollof rice is more of a concept than a recipe, because it’s found in various guises all over West Africa. Its other name is Benachin, which means “one pot” in the language of the Wolof people who invented it – evidently throwing lots of lovely food in a pan and letting the heat do its thing has always been a popular cheat."

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The Wolof people ruled in what is now known as Senegal (1360 to 1549). They were quite powerful and wealthy and before their empire disintegrated, The Wolof traded with Europe. Before their kingdom disappeared, The Wolof spread through travel, trading with others and conquests.

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As a result, Jollof Rice is a popular dish in Ghana - over 2,000 km from The Wolof homeland in Senegal. It is also found in Nigeria and Cameroon. This "spread" of the recipe has resulted in varying ingredients but the basic recipe has stayed pretty much the same.

Jamie Oliver often says that "the devil is in the detail" and recommends using the best ingredients you can find and ensuring you use long grain rice. Jamie's recipe is amazing - we highly recommend checking it out!

Here's an interesting fact! The word Ghana means “warrior king”, so they can probably stand the heat of the Scotch Bonnet Pepper often used in this delicious dish.

Our family recipe doesn't include a Scotch Bonnet Pepper, although we have prepared this dish with one in the past. We warn you, it does add quite a bit of heat!

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