July 31, 2014 by Joanne T Ferguson
I can already hear you in Internet land asking, “What is Kasodi and what country does it come from?”
And yes, I hear, “where is the recipe?” too!
For those who have been following this fun-filled food series, last month I shared
Northern Thai Chicken Curry with Homemade Spice and Curry Paste as shared
by Sangeetha from Nitha’s Kitchen.
This month’s international challenge is hosted by Ramya from Lemonkurry.
Ramya chose East Africa which included Kenya, Uganda, Tanzania and Burandian cuisine.
Ramya shared “The are so many similar dishes from this cuisine along with various parts of the world.”
For those who may not be familiar where East Africa is located in the world:
Photo Courtesy of coffeeproject
Africa is the second largest continent of the Earth’s seven continents.
Arabic is the most spoken language in many dialects.
Did you know The Sahara (Africa’s largest desert) is greater in size than the entire United States?
The cuisine in Africa is quite varied from region to region.
For example, in the North, the foods have been heavily influenced for centuries from traders and migrants.
The Arabs introduced such spices as cumin, saffron and cinnamon to name a few.
Did you know cattle are considered to be a symbol of wealth in Africa?
Farmers in the East and South may only use the cattle for dairy, not meat and as such, many of the regions dishes include grains and beans.
Oranges, lemons and limes are used in cooking.
I don’t know about you, but I’m getting hungry and let me introduce to you the options Ramya provided our group for this wonderful African cuisine challenge; Rayma provided
a “main course, snack, baked goodie and a dessert.”
MANZARI — fried donut
JUGA CAKE — “biscotti type baked goodie”
KUKU PAKA — Kenyan Chicken Curry
EAST AFRICAN SWEET POTATO PUDDING
What great choices, don’t you think?
As my passion is minimizing food wastage and I like to choose ingredients I have on hand, I chose Kasodi; YUM!
What I loved about his recipe was the ease and simplicity, but was full of flavor.
Kasodi does not have to be solely made from sweet corn, but can be made with cauliflower, broccoli, butternut pumpkin and even tofu!
If it is one thing I have learned in exploring more about African and specifically East African cuisine, it is that not many people worldwide are familiar with it.
Thank you again Ramya for hosting this month’s East African cuisine.
Should anyone wish to read more about the region and it’s food, I saw this interesting article Kenya: Cuisine and Recipes via Whats4Eats.
Hands up, who would like some Kasodi today?
Would you enjoy yours with or without chilli?
Have you ever experienced African cuisine?
I hope I have inspired you to explore more African recipes you can enjoy in the convenience of your own home!
Until next month when another country and region’s cuisine and recipes are revealed….look forward to what I create in participating in this fun International Food Challenge.
Please feel free to click on the above link should you have an interested in signing up and participating in next month’s challenge!
Are YOU following What’s On The List via Twitter?
Have you LIKED What’s On The List via Facebook?
Have you added What’s On The List to one of your circles on Google?
Perhaps you would like to PIN me, um, I mean What’s On The List on Pinterest?
Facebook, Twitter, Google+ and StumbleUpon buttons are conveniently located at the bottom of Have You Enjoyed Kasodi Today.
All comments “on my blog please”, shares and pins MAKE MY DAY!
With a “quick click,” a friend worldwide can be reading Have You Enjoyed Kasodi Today?