Eating with Africa

 

Come with me to a warm, rural place where fresh calf liver is sizzling on an open flame, seasoned with coarse salt and your view is partially obstructed by gusts of smoke. Smell the early morning scent of sweet, doughy “mafatkuku” frying in oil. I would call them a humble donut but honestly the donut must bow down to it. These are some of my childhood memories of when I would visit my grandparents as a child. African cooking appreciates nose to tail cooking. It utilizes a variety of exotic produce and each country veers off with its own specific culinary techniques and ingredients. But ultimately, I want to explore and share with you my creations and exploration of African fusion.