Tag Archives: Cassava

Livingston’s Adventures with Manioc [Cassava] in Southern Africa

Yesterday I had for lunch an African dish with fish and cassava [manioc] in a delicious sauce.  This reminded me of the oft negative descriptions of the crop as being something less that wonderful; as written by David Livingston : The … Continue reading

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Posted in Africa-General, Crop harvests, Cuisine, David Livingstone | Tagged , , , , , | 4 Comments

The Social Life of Beans in Burundi – Part 2

Part 1 of this blog discussed the different steps used by smallholders here in Burundi in cultivating, harvesting and processing beans.  Below, a few more notes on these steps – together with thoughts on the challenges of emergency seed distribution following … Continue reading

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Posted in Africa-Central, Agriculture, Burundi, Food, Food Aid, Hotel Club du Lac Tanganyika2, Humanitarian Assistance, Imbo Plain, Recipes | Tagged , , , , , , , | 5 Comments

Christmas in Africa: Village-Style in Burundi

Christmas in Burundi: Celebrations in the nearby village Christmas Day 2011> Related articles Batwa Pots in Burundi: Traditional Clay Pot Cuisine, Pt. 2 of 2 (dianabuja.wordpress.com) African Beef Stew with sweet potatoes and mangos, cooked and served in a Pumpkin … Continue reading

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Posted in Burundi, Christmas, Contract-Farming, Cuisine, Food, Hotel Club du Lac Tanganyika2, Lake Tanganyika, Living here, Wild honey | Tagged , , , , , , , | 10 Comments

Sombé – Manioc (Cassava) Leaves and Goat Meat in a Hot Sauce, Served with Manioc porridge

Today’s International Buffet at the Hotel Club du Lac (Sunday, Nov.28) included one the most beloved dishes in Burundi – Manioc leaf ragou served with manioc pate (stiff porridge).  Here is how it is made, with pictures in the village … Continue reading

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Posted in Africa-Central, Burundi, Cuisine, Food, Hotel Club du Lac Tanganyika2, Recipes | Tagged , , , , , , | 4 Comments

Porridge and a red pepper sauce as a tasty, main meal in central africa.

Although red pepper became known in Africa only after having been introduced by, presumably, the Portuguese in perhaps the 16th Century, they soon spread throughout the continent and became the most important condiment in many areas. Blog Continued here: Porridge and … Continue reading

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Posted in Africa-General, Agriculture, Cuisine, European explorers, Explorers & exploration, Food, Recipes | Tagged , , , , , | 2 Comments

A Tasty Congolese Relish with Manioc Leaves – Isombe y’umwamba

26/6/2015 Yesterday I went out into the parcel’s garden and noticed that both palm oil trees have nice clumps of palm oil kernels that are growing.  They should be ready in a couple of weeks, when I’ll do another blog about … Continue reading

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Posted in Africa-General, Cuisine, Food, Hotel Club du Lac Tanganyika2, Recipes, Technology | Tagged , , , , , , , | 9 Comments

The Dry Season in Burundi – Time to Celebrate! II of III (Rural Notables – An Engagement)

Revised 4 July 2014 When Yvonne, the daughter of my cook/paravet,  became engaged to one of our staff, a huge celebration was organized in the compound.  During this ceremony a dowry is given to the future bride’s family by the future … Continue reading

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Posted in Africa-Central, Africa-General, Ceremony, Cuisine, Food, Goats, Living here, Social Life | Tagged , , , , , | 3 Comments