The foodie globe-trotter in Africa

Folks,

Whenever time permits, I will report here and there about my foodie world tour escapades. This first episode will cover some of the highlights of my 3 months african food safari (May 2004-July2004).

South African’s gatsby: a sandwich with meat in it. Close to our US hoagie sandwich.
Had it once in a while, while walking around the soweto townships  + outside Durban. Not really my thang though (just average).
Ethiopian’s Injera: like a sour crepe, with a slight violet/brown texture. It serves as an accompaniment to their meat sauces (camel, beef). Just ok. Refreshingly different from what we see anywhere else though.

Mauritian’s dal phuri – The most delicious version of Rotis I ever had. Make sure you get the accompanying savourish sauce that needs to come with it!! The best I had were on the streets of Rose Hill and Port-Louis!! Best ever rotis!!!

Comoros Islands: Wow…those folks have the most savourish food I ever had in Africa.
We had one delightful and flavorsome dish called the Mataba: it’s leaves of cassava. So their cook it in coconut milk for hours, with garlic, salt and serve it with rice. Yummy!! The congolese also have one version of the same dish that they call the pundu (instead of the coconut milk, they use the oil of palm). I do prefer the one from Comoros though. Talking about the Comoros Islands: although borying and a total let-down, that Island archipelago somewhow manage to offer some great savourish memorable food.

Comoros beef skewers

If you go to Moroni, their Capital City, never miss their street’s tasty grilled beef skewers (they call it ‘mchakiki”), with chilly (they call it ‘putu guali”)  + tamarind juice: simply the best in the world!