African Ingredients

Tamarind Tamarind is a tree species that is grown for its leguminous fruit in many parts of Africa. While it still grows wild in Sudan, it is cultivated in Tanzania, Cameron, and Nigeria. Tamarin is used primarily as a spice and is also one of the key ingredients of Indian cuisine. Raw tamarind is an excellent source of many essential nutrients, most notable B vitamins, magnesium, phosphorus, potassium, iron, calcium, and many others. But it also contains a chemical that is believed to be effective for dry eyes (common ingredient in eye drops). Tamarind is particularly useful for restoring electrolyte imbalance when experiencing dehydration (many East African coastal communities will serve a glass to a guest coming in on a hot day). Sweet but tart, and sometimes sour, tamarind is potent. A little bit goes a long way. While the pulp can be eaten alone, it is often mixed with sugar and diluted to mellow the flavor. Used in all sorts of savory dishes and condiments (Worchester sauce), it is most notably used in Middle Eastern, Mediterranean, and Asian cooking. Tip: marinate tougher cuts of meat in tamarind-tinged liquid and beef becomes succulent and tender overnight.

WatermelonBelieved to have originated in Central and Northern Africa,watermelons are still growing wild. These fruits grow invarious colors and tastes. One cannot tell the differencebetween a bitter and a sweet melon by the rind so nativeswill poke holes in the melons and try them before usingthem for food/drink.In many desert areas, natives will use watermelons as aprimary source of water. Some researchers believe this isthe reason the fruit became so popular throughout theworld.

PomegranatesBased on excavations of the Early Bronze Age, it isbelieved that the pomegranate was one of the firstcultivated fruits. Most scholars support the belief thatthe pomegranate was native to Iran and the Himalayasin Northern India, then cultivated over the wholeMediterranean region of Asia, Africa and Europe,migrating as far east as China where it has beencultivated since the pre-Christian era.

OkraOkra is a member of the Mallow family, relatedto cotton, hibiscus and hollyhock. It is a tall (6ft) annual tropical herb cultivated for its ediblegreen seed pod (there is also a red pod variety,which turns green when cooked). It has heartshaped leaves (one species is cultivated for itsedible leaves), and large, yellow, hibiscus-likeflowers. The seed pods are 3 - 10 inches long,tapering, usually with ribs down its length.These tender, unripe seed pods are used as avegetable, and have a unique texture andsweet flavor. The pods, when cut, exude amucilaginous juice that is used to thicken stews(see Gumbo), and have a flavor somewhat likea cross between asparagus and eggplant.

TeffGrown predominately in Ethiopia and Eritrea,teff is a fine grain that boasts a gluten freestatus. It leads all grains, by a large margin, incalcium content (1 cup = 123mg of calcium). It isalso high in protein (10g in 1 cup), iron, andVitamin C (255 calories in one cooked cup). It issaid to be the crème de la crème of grains.Traditionally teff is used to make flatbreads.Exports of teff were banned by the EthiopianGovernment in 2006 to protect Ethiopianfarmers and help combat local hunger, althoughwe are seeing more and more teff beingexported into the western world. There is somefear that teff will be considered a new quinoaand will become too expensive for nativepeople to eat.Teff can be found at WholeFoods, Walmart,Trader Joe’s in either the grain aisles or theethnic aisles.