Supu Viazi (Tanzanian Coconut Potato Soup)

Soup-er Summer
I know. It’s 150 degrees outside and I’m talking about soup. Yep. I get it. Soup is not the first thing that pops into your three-in-the-afternoon brain in late July when it’s time to think about dinner. Most people opt for something cooler.

But, when you think about it, soup isn’t much more than a thinner curry or pasta sauce, right? Right? Ok, I’ll work on my sales pitch. But, maybe this recipe will change your mind. Because, for some reason, the flavors scream summer to me.

I found this Eastern African recipe for Supu Viazi while doing my deep dive into all things foodie and African. It intrigued me for a few reasons. This recipe comes from Tanzania which is not a cuisine you hear about with regularity. That in and of itself makes this recipe interesting.

Also, you might find my lack of knowledge about food in Tanzania a bit odd considering my Mother-in-Law lived there for multiple years right after my husband graduated from high school. It would be logical to assume that there would be a few recipes that she had picked up along the way and passed down. Alas, you would be wrong.

Lastly, when reading the ingredients, it just sounded so good in my head. It reminds me of a Thai yellow curry, just without the meat.

The best part? Assuming you have the ingredients, it’s fairly quick to prepare which makes it a good choice for some mid-week flavor…

The green banana is traditional, but you can swap it for a green plantain or leave it out altogether if either is hard to find. Just toss in a few more potatoes.

Supu Viazi (Tanzanian Coconut Potato Soup) Recipe
Adapted from Flavors of Africa by Evi Aki
Yields 4 to 6 servings Read more…

African Style Roasted Veggies

Hot and Veggie
When the weather is hot, I go veggie-heavy. This is by no means a revolutionary way of life. I know plenty of people who do this. Frankly, when the temps are above, say, ninety degrees, eating any kind of normal protein just seems heavy. Presenting me with a lovely and bright ceviche though, will change my mind.

My problem is I tend to get hungry later when I go full veggie. It’s a struggle I’ve dealt with forever. It’s why I am not a salad person. I will eat salad, but it won’t be the whole meal. Adding some grains or pasta helps, though. As does adding a lot of flavor. This recipe for African Style Roasted Veggies has lots of African flavor.

I made this last week when it was warm but before it got too hot to turn on the oven over the weekend. If you were looking for a recipe to try the Fonio we just brought in, this is the perfect thing. It’s also the answer for a veggie garden that has finally started producing. (It’s been a weird growing season.)

*Note-Plantains make a great addition to this recipe but can be hard to find. We have stocked them over the years in the store. But, have found that the day-in day-out demand for plantains just isn’t there. However, the recent rise in popularity of Caribbean flavors means that we are looking to bring them back in. Keep an eye out in the produce department.

African Style Roasted Veggies
Adapted from Africana by Lerato Umah-Shaylor
Yields 4 servings Read more…

Strawberry Hibiscus & Honey Ice Cream

Something Totally Different
I have been overwhelmed with recipes since starting my journey into the flavors of Africa. Unfortunately, there are too many wonderful options to consider—and not enough time.

The recipe below for Strawberry Hibiscus & Honey Ice Cream is one I definitely want to try but just haven’t been able to get to. So I am passing it on to y’all in the hopes that someone out there is willing to give it a shot and let me know how it turns out.

Dried hibiscus flowers can be challenging to find. As an alternative, I recommend using hibiscus tea as a substitute. If you go that route, let me know what tea you use. I thought the Tao of Tea Hibiscus Ginger might be fantastic for this.

Strawberry Hibiscus & Honey Ice Cream
Adapted from Africana by Lerato Umah-Shaylor
Yields about 1 Quart Read more…

Jollof Rice

The Lasso Way
Some of my biggest food obsessions can be directly attributed to something I saw in a movie or on TV. For example, had I not seen Harrison Ford and Julia Ormond eating Moroccan food with their hands in the 1995 movie Sabrina, I might never have understood the beauty of a perfect tagine, that harissa can go on everything, or how to make couscous the right way. (Yes, there is a wrong way). It happened again. But, this time on the small screen.

Like many others, I am a big fan of the Ted Lasso series. And, it was during the Season 2 Christmas episode that my latest obsession was born. In it, Sam is seen bringing some Jollof Rice to the potluck though he laments that it was made with chicken instead of goat. This struck a chord with me. And, the continuing storyline about Sam and his love of his native Nigerian food made me want to see what it was all about.

Though I am not totally unfamiliar with flavors from the African continent, my exposure has been limited to the northern regions and Ethiopia. I just never had the opportunity to taste Nigerian food or other regional flavors from the continent. So, I started researching cookbooks. It was harder than I thought. There are plenty of books about North African cuisine, but those are the flavors I knew the most about. I found a number of options that highlighted the influence African flavors had on traditional Southern cooking. Finding books that focused on other flavors was a bit of a challenge. I did manage to find a couple of good ones. Africana: More than 100 Recipes and Flavors Inspired by a Rich Continent is excellent.

My first mission was to try to make Sam’s Jollof Rice. There are a lot of versions. And, each West African country claims theirs is the best—which is fine. It just means you need to try all of them.

I have found Jollof recipes that I would refer to as “projects” because they take a long time. And, I have found versions that are a little less labor-intensive, though still probably too much work for a weeknight meal. Some recipes include plantains, some don’t. Some are smokey with paprika. Some aren’t. You could get lost in the possibilities. However, all of them will start with rice, tomatoes, and a preferred spice.

This recipe is from Food52 and it is excellent. Give it a shot if you are interested. You just might start your own obsession…

Jollof Rice Recipe
Adapted from Food52
Yields about 16 servings

Jollof Rice is a dish that is served across West Africa. This version is based on a Nigerian recipe. And, while each country has its own version, the consistent elements are rice, tomato stew, and seasonings. Jollof is often served as a main dish.

This recipe makes a large pot of rice, and it can easily be halved for smaller quantities. The dish can also be divided and frozen for later use. Read more…