Sponosred by Lipton, the Kitchen Butterfly got her own hub at Ake to show her own type of art by taking us on a trip round Africa through food.

Imagine a world where food could be materialised from books. Well, with the theme of fantastical futures, that was what our relationship with art, books and food was re-imagined as.

On the second day of #AkeFest18, Ozoz Sokoh, popularly known as Kitchen Butterfly, took us on an culinary expedition through the African continent — North, South, East and West — with four dishes grabbed from four books written by African authors.

 

This special event had stomachs grumbling and mouths drooling. Samosas and mango chutney as starters from the novel Kintu by Jennifer Nansubuga Makumbi (Eastern), Asaro and Efo Riro as main from Stay With Me by Ayobami Adebayo (Western), Braai as main from Men of the South by Zukiswa Wanner (Southern), and finally, Profiterole as dessert from Minaret by Leila Aboulela (Northern).

Lipton-inspired cocktails accompanied the meals.

Samosas and Mango Chutney

This East African starter was drawn from the novel Kintu by Ugandan author, Jennifer Nansubuga Makumbi, who was also present at the Ake festival. The goatmeat samosas are very similar to the Nigerian samosa — thin and crunchy on the outside with savoury meat on the inside — and the mango chutney tastes similar to mango jam. The chutney is a sweet dip for the savoury samosas.

 

To prepare mango chutney: Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and ginger root in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

The accompanying drink was Akaliga/Pineapple, ginger and tea cocktail.

Asaro and Efo Riro

The West African main dish Asaro and Efo was inspired by a text from the award-winning novel Stay With Me by Nigerian author, Ayobami Adebayo. Asaro is different from basic Nigerian yam porridge because it is made with tomato paste fried with palm oil, pepper and onions. The addition of Efo Riro to the mix gave the vegetable content a rich, spicy twist. Here’s how to prepare Asaro and Efo Riro.

You could drink Lemongrass with green chili/lime juice/cucumber tea.

Braai

Braai is a South African side dish culled from Men of the South by the very eccentric Zukiswa Wanner. It is a South African type of Barbecue that can be done with any form of meat, or even fish. Ozoz played around with chicken wings and pork chops (served separately) to give very tender and juicy meat, served as accompaniment for the Asaro and Efo.

 

Prekese or palmwine with honey syrup was the accompanying cocktail.

Profiterole

 

Profiteroles are an extra sweet dessert culled from text in Minaret by Leila Aboulela, native to Northern Africa. The dessert combines the doughy pastry power of a cupcake with vanilla cream which the pastry is filled with.

Guests could wash that down with Hibiscus, ginger and clove tea.


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