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Foodways & Spicelines: Bringing The Flavors Of Africa To Your Table

When Africans from diverse countries were spread throughout South America, the Caribbean, and the southern United States during the Atlantic slave trade, they brought more than their gestures, lifestyles, and religious practices—they also brought their food and food culture.

Today, you can find African influence right at your dinner table. Familial gatherings where community members shared communal plates of food are now Sunday dinners at Grandma’s house. And the African cooking style of embracing personalization has become the “dash of this and pinch of that” that creates the signature dishes your family loves.

So we at KRAFT Kitchens, along with consulting editor and food historian Jessica B. Harris, have charted a culinary course of African-influenced recipes using the KRAFT products you already know and love. And to sweeten the deal, your chef, G. Garvin, will complement the savory flavors of African-influenced cuisine with a few of his favorite KRAFT African-inspired desserts.

So explore, enjoy, and let these fresh dishes from KRAFT help you continue to create new tastes using the recipes of your roots. And for recipes that inspire sensible eating, keep an eye out for our Healthy Living sun.

GETTING TO THE ROOT OF YOUR RECIPES

Because Africa is situated at a cultural crossroads of the world, the cuisine was complex and diverse long before it expanded elsewhere. And though the introduction of new fruits, vegetables, and spices added more variety to African cuisine, the real magic was in the preparation. The same way your special touches lead to tasty favorites your family can’t get enough of, the African cooking style led to the development of new cuisines.

But we can’t dive into the appetizing ancestors of African cuisine without first trying a few dishes influenced by its more traditional tastes.

African flavors

0 4 | F l a v o r f u l L i v i n g ‘08

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Spiced Butternut Squash CouscousPrep: 15 min. | Total: 40 min.

2 tsp. olive oil 1 medium onion, chopped (about 1 cup) 1 clove garlic, minced 11/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 3 cups cubed peeled butternut squash 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed 1 can (14.5 oz) diced tomatoes, drained 1 can (14 oz.) fat-free reduced- sodium chicken broth1/3 cup golden raisins11/2 cups water11/2 cups couscous, uncooked1/2 cup PLANTERS Sliced Almonds, toasted

heat oil in large saucepan on medium-high heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic and spices; cook an additional 1 min., stirring constantly.Reduce heat to medium-low.

add squash, chickpeas, tomatoes, broth and raisins; stir. Cover and simmer 15 to 20 min. or until squash is tender. Meanwhile bring water to boil in medium saucepan. Add couscous; cover pan with lid. Remove from heat; let stand until ready to use.stir couscous with fork; spoon onto large serving platter. Top with the squash mixture; sprinkle with almonds.

Makes 10 servings, about 1 cup each.

230 CALoRiES, 4.5G ToTAL FAT, 0.5G SATURATEd FAT, 0MG CHoLESTERoL, 105MG SodiUM, 40G CARBoHydRATE, 6G diETARy FiBER, 8G SUGARS, 9G PRoTEiN.

Baked Curry ChickenPrep: 15 min. | Total: 1 hr. 1/4 cup flour1/2 tsp. salt1/4 tsp. pepper21/2 lb. chicken pieces (white and dark meat) 2 Tbsp. butter or margarine, divided 1 cup coarsely chopped apples1/2 cup chopped onions3/4 cup BAKER’S ANGEL FLAKE Coconut, divided 1 clove garlic, minced 2 tsp. curry powder 1 Tbsp. flour11/2 cups chicken broth 3 cups hot cooked rice

preheat oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single

layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.

meanwhile, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.

pour sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.

Makes 5 servings.

680 CALoRiES, 33G ToTAL FAT, 14G SATURATEd FAT, 150MG CHoLESTERoL, 680MG SodiUM, 48G CARBoHydRATE, 3G diETARy FiBER, 11G SUGARS, 48G PRoTEiN.



Fried OkraPrep: 10 min. | Total: 25 min.

40 pods okra1/2 cup crushed PoST ToASTiES Corn Flakes1/2 cup yellow cornmeal 1 Tbsp. flour 1 Tbsp. salt1/4 tsp. ground red pepper Shortening for deep-frying

cut okra into 1/4-inch-thick slices; sprinkle with cold water. mix corn flake crumbs, cornmeal, flour and seasonings in shallow dish. Add okra; toss lightly to evenly coat with crumb mixture.deep-fry okra in 1 to 2 inches hot shortening in large skillet or saucepan until golden brown. Serve hot.

Makes 8 servings, about 1/2 cup each.

280 CALoRiES, 27G ToTAL FAT, 3.5G SATURATEd FAT, 0MG CHoLESTERoL, 400MG SodiUM, 8G CARBoHydRATE, 2G diETARy FiBER, 2G SUGARS, 2G PRoTEiN.

Did You Know...In African cooking, okra is prized because of its versatil-ity as either a vegetable or a thickener.

of all the countries in South America, Brazil by far has the strongest African culinary influence. Today, a stroll down the sunny sidewalks of Salvador, Brazil would not only reveal Africa visually through its people and art, but also through its aromas and flavors as street vendors sell savory reminders of African dishes. The blending of both African and Portuguese culinary tastes and techniques has created new Afro-Brazilian flavors and a world-renowned cooking style.

Mix things up with Afro-Brazilian inspired dishes perfect for family dinners or potlucks with friends.

afro-brazilian flavors



Prep: 10 min. | Total: 30 min. 1/4 cup KRAFT Zesty italian dressing1/2 cup sliced onion 1 lb. cod fillets (4 fillets)1/4 cup flour 2 oz. (1/4 of 8-oz. pkg.) PHiLAdELPHiA Cream Cheese, softened1/4 cup roasted red pepper1/4 cup chicken broth 1 clove garlic 2 Tbsp. chopped cilantro

heat dressing in large skillet on medium-high heat. Add onion; cook until tender. Coat fish with flour; place in skillet. Cook 5 to 7 min. on each side or until cooked through and fish

flakes easily with fork. Remove fish from skillet; keep warm.

meanwhile, place cream cheese, red pepper, chicken broth and garlic in blender container; cover. Blend until smooth. Place pepper mixture in medium saucepan on medium-high heat. Bring to boil. Reduce heat to low; simmer 3 to 5 min.

remove sauce from heat and spoon over hot fish. Sprinkle with cilantro.

Makes 4 servings.

200 CALoRiES, 10G ToTAL FAT, 4G SATURATEd FAT, 65MG CHoLESTERoL, 490MG SodiUM, 5G CARBoHydRATE, LESS THAN 1G diETARy FiBER, 2G SUGARS, 22G PRoTEiN.

Fish in Roasted Red Pepper Sauce

Prep: 20 min. | Total: 2 hours 20 min. (incl. refregerating)

1 env. Good SEASoNS italian Salad dressing & Recipe Mix 1 can (15 oz.) black beans, drained, rinsed 1 pkg. (10 oz.) frozen corn, thawed11/2 cups cooked brown rice 1 cup chopped ripe mangos1/2 cup chopped red peppers1/3 cup chopped fresh cilantro1/4 cup chopped red onions1/4 cup lime juice1/4 tsp. ground cumin

combine all ingredients; cover. refrigerate at least 2 hours before serving.

Makes 8 servings, about 2/3 cup each.


Did You Know...The mango, native to Asia, has been an ingredient in African cuisine for over a thousand years.

Black Bean and Mango Rice Salad



Cilantro BBQ Grilled Pork ChopsPrep: 10 min. | Total: 25 min. 1/2 cup KRAFT or BULL’S-EyE original Barbecue Sauce1/2 cup chopped fresh cilantro 1 jalapeño pepper, seeded, finely chopped1/2 tsp. grated orange peel 2 Tbsp. orange juice 4 bone-in or boneless pork chops, 1/2 inch thick (about 1 lb.)

preheat grill to medium-high heat. Combine all ingredients except pork chops. Reserve half

of the barbecue sauce mixture; set aside. grill chops 7 to 8 min. on each side or until cooked through (170°F), brushing occassionally with the barbecue sauce mixture. serve with the reserved barbecue sauce mixture.

Makes 4 servings.

210 CALoRiES, 4.5G ToTAL FAT, 1.5G SATURATEd FAT, 65MG CHoLESTERoL, 490MG SodiUM, 15G CARBoHydRATE, LESS THAN 1G diETARy FiBER, 12G SUGARS, 25G PRoTEiN

The Caribbean, once dominated by the sugar cane industry, has become known for its beaches, music, and of course, delicious food. The flavors of the islands are truly global, incorporating culinary influences from Europe, Asia, and the Middle East. Using foods and spices that Africans found there, they were able to help unify the cuisine and transform it into the present day pepper pot.

Spice things up with these Caribbean-influenced dishes sure to wow friends and family.

caribbean flavors



Prep: 15 min. | Total: 27 min. 1/4 cup chopped PLANTERS Mixed Nuts 2 Tbsp. chopped fresh cilantro 1 clove garlic, minced 1 tsp. PLANTERS Peanut oil Grated peel

and juice from 1 medium lime, divided 4 tilapia fillets (4 oz. each)22/3 cups hot cooked brown rice 1 pkg. (10 oz.) frozen broccoli florets,

cooked as directed on package

preheat oven to 375°F. Mix nuts, cilantro,

garlic, oil and lime peel until well blended; set aside.

place fish on lightly greased baking sheet. Drizzle with lime juice. Top evenly with the nut mixture; press lightly into fish to secure.

backe 10 to 12 min. or until fish flakes easily with fork. Serve with the rice and broccoli.

Makes 4 servings.


Nut-Crusted Fish

Prep: 10 min. | Total: 50 min.

6 oz. guava paste1/4 cup water1/4 tsp. ground red pepper (cayenne) 1 pkg. (6 oz.) oSCAR MAyER Baked

Cooked Ham, chopped1/2 cup KRAFT Zesty italian dressing, divided1/2 chicken thighs (2 lb.) 1 bag (9 oz.) fresh spinach leaves

place guava paste, water and red pepper in medium microwaveable bowl. Microwave on HIGH 1 min.; stir until paste is dissolved and mixture is well blended. Stir in ham; set aside.

heat 1/4 cup of the dressing in large non-stick skillet on medium heat. Add 6 of the chicken thighs; cook 2 to 3 min. on each side or until browned on both sides. Remove chicken

from skillet; cover to keep warm. Repeat with remaining 1/4 cup dressing and remaining 6 thighs. Place all thighs in skillet; top with guava mixture. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. or until chicken is cooked through (165ºF).

remove chicken and sauce from skillet; place in serving dish. Cover to keep warm. Add spinach to same skillet; cook 5 min. or until wilted, stirring occasionally. Spoon spinach onto serving plate; top with the chicken. Makes 6 servings.


Guava Glazed Chicken



Fried Plantains with Sweet Cream SaucePrep: 5 min. | Total: 13 min.

2 Tbsp. butter, divided 1 lb. very ripe plantains, sliced (about 2

plantains)1/4 cup BREAKSToNE’S or KNUdSEN

Sour Cream1/4 cup thawed CooL WHiP Whipped

Topping 2 tsp. brown sugar1/4 tsp. ground cinnamon

melt 1 Tbsp. of the butter in medium

skillet on medium heat. Cook half of the

plantains 3 min. on each side or until golden

brown on both sides. Remove from skillet;

set aside and keep warm. Repeat with

remaining 1 Tbsp. butter and plantains.

combine sour cream, whipped topping, sugar and cinnamon in small bowl. Serve plantains with sweet cream sauce.

Makes 4 servings.


Did You Know...Plantains, often called cooking bananas, offer a range of flavors and can be prepared when green, yellow, or black.

creole FlavorsCreole, although the word is hard to define, roughly means mixed heritage and could refer to all African-inspired cooking because of its global influences. However, it typically refers to the blend of African, French, Spanish, Caribbean, and Native American ingredients and cooking styles, which has become the basis of Louisiana home cooking. And though its recipes have come from a variety of cultures, today’s Louisiana Creole tells its history on the plate.

Jazz things up with Creole-inspired recipes sure to wake up your family’s taste buds.



30-Minute Shrimp and Sausage GumboPrep: 10 min | Total: 30 min1/4 cup (1/2 stick) butter 1/4 cup flour1/2 cup chopped green pepper1/2 cup chopped onion1/2 cup chopped celery 1 clove garlic, minced 1 pkg. (14 oz.) oSCAR MAyER Turkey

Smoked Sausage, sliced 1 can (14-1/2 oz.) diced tomatoes, drained 1 can (14-1/2 oz.) condensed chicken broth 1 pkg. (10 oz.) frozen okra, thawed, sliced 1 small bay leaf1/4 tsp. dried thyme leaves1/4 tsp. salt1/4 tsp. black pepper1/2 lb. cleaned medium shrimp 6 cups hot cooked rice

melt butter in large skillet on medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until crisp-tender, stirring occasionally.

add turkey sausage, tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and black pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes, stirring occasionally.

stir in shrimp; cook 5 minutes or until shrimp are opaque, stirring frequently. Remove and discard bay leaf. Spoon over hot rice. or until chicken is cooked through (internal temperature of 170°F).

Makes 6 servings.

320 CALoRiES, 15G ToTAL FAT, 4G SATURATEd FAT, 95MG CHoLESTERoL, 500MG SodiUM, 15G CARBoHydRATE, LESS THAN 1G diETARy FiBER, 11G SUGARS, 30G PRoTEiN.

Prep: 10 min. | Total: 30 min. 4 slices oSCAR MAyER Bacon, chopped 1 medium green pepper, chopped 1 large onion, chopped 1 stalk celery, finely chopped 1 pkg. (14 oz.) oSCAR MAyER Smokies, cut into 1/2-inch pieces11/2 cups chopped cooked chicken 2 cups instant white rice, uncooked1/2 cup KRAFT original Barbecue Sauce 1 tsp. salt1/4 tsp. ground red pepper (optional) 1 can (14-1/2 oz.) diced tomatoes, undrained

cook bacon and vegetables in 3-quart saucepan or large skillet until vegetables are tender and bacon is crisp.add Smokies, chicken, 1-1/2 cups water, rice, barbecue sauce, salt and red pepper. Bring to boil; cover. Reduce heat to low; simmer 15 minutes, stirring occasionally.stir in tomatoes. Cook until heated through. Makes 8 servings, about 1 cup each


Quick Chicken Jambalaya



Prep: 15 min | Total: 40 min 2 Tbsp. oil

2 Tbsp. flour 1 small green pepper, chopped 2 stalks celery, chopped 2 cloves garlic, minced 1 jar (16 oz.) TACo BELL® HoME

oRiGiNALS® Thick ‘N Chunky Salsa™ 1 can (8 oz.) tomato sauce11/2 lb. cleaned shrimp 4 cups hot cooked rice

mix oil and flour in large saucepan. Cook on medium heat 6 to 8 min. or until browned, stirring constantly.

add green pepper, celery and garlic; cook and stir 4 min. or until tender. Stir in salsa and tomato sauce; simmer 10 min., stirring occasionally.stir in shrimp; cook an additional 6 to 8 min. or until shrimp are cooked through. Serve over rice.

Makes 6 servings.


Did You Know...In the United States, traditional Creole cuisine bears the closest resemblance to West African cooking because of the use of shellfish.

Fiesta Shrimp Creole

Southern Flavors“Soul Food” is a cuisine in constant evolution, how-ever its strong tie to the tradition of the family gathering remains constant.

in true African cooking style, no “soul food” dish is exactly alike. its ingre-dients may be the same or closely related, but it’s your special touches that add the soul. Birthed from southern plantations out of necessity, creativity and culinary knowledge created this robust cuisine using whatever food was available. Today, several of its original ingredients have been swapped for healthier alternatives, but the tradition of culinary creativity still remains.

Bring your family to the table with a few of your special touches and these delicious recipes.



Prep: 20 min. | Total: 1 hour 40 min. 3/4 cup KRAFT Zesty italian dressing, divided 6 chicken thighs (2 lb.) 1 medium onion, chopped11/4 qt. (5 cups) boiling water 2 cups flour 2 tsp. CALUMET Baking Powder 1 tsp. salt1/3 cup shortening1/2 cup milk

heat 2 Tbsp. of the dressing in extra-large skillet or Dutch oven on medium-high heat. Add chicken, skin-sides down, and onions. Cook 4 min. on each side or until chicken is browned on both sides, stirring onions occasionally. Cover. Reduce heat to medium-low; simmer 15 min. Add remaining dressing and the boiling water; cover. Simmer an additional 15 min.; strain. Chop the chicken; discard skin and bones. Return the chopped chicken and strained liquid to skillet. sift flour, baking powder and salt into large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; stir until mixture forms a stiff dough. Place on lightly floured surface; knead 8to 10 times or until smooth. Roll out dough to 1/4-inch thickness; cut into 1-inch squares.add dumplings to the boiling soup; cover skillet with lid. Reduce heat to medium-low; simmer 40 min. or until dumplings are cooked through.

Makes 6 servings.

450 CALoRiES, 24G ToTAL FAT, 5G SATURATEd FAT, 55MG CHoLESTERoL, 116MG SodiUM, 36G CARBoHydRATE, 1G diETARy FiBER, 3G SUGARS, 20G PRoTEiN,.

Zesty Chicken and Dumplings

Mixed Greens with Turkey SausagePrep: 20 min. | Total: 1 hr.

11/2 lb. fresh turnip greens11/2 lb. fresh mustard greens 1 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. shortening1/2 lb. (8 oz.) oSCAR MAyER Turkey Smoked Sausage, halved lengthwise, thinly sliced 1 tsp. sugar 1 tsp. salt1/2 tsp. crushed crushed red pepper

wash greens, removing all grit. Remove hard stems. Place greens together in small bunches; roll up. Cut crosswise into wide strips. cook and stir onion and garlic in shortening in large skillet until tender.add greens, 2 cups water, sausage, sugar, salt and crushed red pepper to skillet. Simmer on low heat 45 minutes to 1 hour or until greens are soft and tender, stirring occasionally.Makes 10 servings, about 3/4 cup each.




Prep: 20 min. | Total: 50 min. (plus marinating)

3 cup buttermilk 1 broiler-fryer chicken (2-1/2 lb.), cut up25 RiTZ® Crackers, finely crushed (about 1 cup)2/3 cup flour 1 tsp. salt1/2 tsp. ground red pepper 2 cups oil

pour buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade. add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.heat oil in large saucepan to 350°F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.

Makes 5 servings.


Did You Know...In the Old South, a shoebox of fried chicken was considered the perfect meal for long distance traveling.

RITZ® Southern Fried Chicken

Warm Caramel BananasPrep: 5 min. | Total: 15 min.

2 Tbsp. butter or margarine1/3 cup firmly packed light brown sugar1/3 cup BREAKSToNE’S or KNUdSEN Sour Cream 2 medium bananas, peeled1/2 cup PLANTERS dry Roasted Peanuts 1 square BAKER’S Semi-Sweet Baking Chocolate, melted1/2 cup thawed CooL WHiP Whipped Topping, divided

melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 min. cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce.spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.

Makes 4 servings.


Chef G.Garvin-A D a s h o f S w e e t

Now that you’ve journeyed through the savory tastes of KRAFT African-influencedcuisine, cruise the sweet flavors of a few of chef G. Garvin’s favorite African-inspired desserts.



Coconut-Cream Cheese FlanPrep: 20 min. | Total: 5 hr. 10 min.

2 cups sugar, divided 1 can (12 oz.) evaporated milk 1 pkg. (8 oz.) PHiLAdELPHiA Cream Cheese, cubed, softened 5 eggs1/2 cup BAKER’S ANGEL FLAKE Coconut, toasted 1 tsp. rum1/8 tsp. salt

preheat oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is completely melted and deep golden brown in color, stirring constantly. Immediately pour equal amounts of the syrup into 10 (1/2-cup) custard cups; tilt cups to evenly cover bottoms of cups with syrup.

place evaporated milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, coconut, rum and salt; cover. Blend just until smooth. Pour evenly over syrup in cups. Place cups in large baking pan; add enough hot water to pan to come halfway up sides of cups. bake 45 to 50 min. or until knife inserted near centers comes out clean. Cool. Carefully

remove cups from water. Refrigerate 4 hours or overnight. When ready to serve, invert cups onto serving plates to unmold flan. Store leftover desserts in refrigerator.

Makes 10 servings.

340 CALoRiES, 15G ToTAL FAT, 9G SATURATEd FAT, 140MG CHoLESTERoL, 210MG SodiUM, 47G CARBoHydRATE, 1G diETARy FiBER, 45G SUGARS, 7G PRoTEiN,.

Prep: 15 min. | Total: 50 min.

11/2 cups mashed cooked sweet potatoes1/2 cup firmly packed brown sugar 1 tsp. ground cinnamon1/2 tsp. salt1/4 tsp. ground ginger1/4 tsp. ground nutmeg 2 eggs, lightly beaten 1 cup evaporated milk 1 Tbsp. butter or margarine, melted 1 cup BAKER’S ANGEL FLAKE Coconut, divided 1 unbaked 9-inch pastry shell 1 cup thawed CooL WHiP Whipped Topping

Coconut-Sweet Potato Pie

preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended. add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.bake 35 min. or until knife inserted in center comes out clean. Cool. Top with the whipped

topping and remaining 1/2 cup coconut just before serving.

Makes 8 servings.




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From Me Time to Family Time to not having tons of time, KRAFT’s got you covered with

creative recipes and lifestyle ideas flavored especially for you.

So check out KraftFlavorfulLiving.com and get your fill of something flavorful.

New Flavors for Everyday Occasions

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KRAFT Flavorful Living Magazine[1]