We have shared at few Taste of Africa evenings and can still do more. You invite your friends and we bring everything else. We will share about Africa Inland Mission: what is our mission and our priority. We will share how God got us to the point of laying aside the American dream for God's … Continue reading Taste of Africa: Crunchies

Heuningkoek is honey or honeycomb in Afrikaans. South African Honey Cake Ingredients: 1 ½ cups self rising flour or (1 ½ cups regular flour and 2 ¼ teaspoon of baking powder) 1/3 cup melted butter      1 cup sugar       1 pinch salt       1 egg       1 cup milk ½ cup honey for sauce       ½ cup butter for … Continue reading Taste of Africa: Heuningkoek

Cowpeas are one of the most important food legume crops in the semiarid tropics covering Asia, Africa, southern Europe and Central and South America. A drought-tolerant and warm-weather crop, cowpeas are well-adapted to the drier regions of the tropics, where other food legumes do not perform well. It also has the useful ability to fix … Continue reading Taste of Africa: cowpeas

Happy Thanksgiving everyone!!! Thankful for the ability/willingness to try new things. Thankful for my grandmother who made me eat things whether I liked them or not. At times, I sat stubbornly, not wanting to eat somethings, but grandma won and I ate. I tried two new recipes this month but neither are from Africa. Both … Continue reading Taste of Africa

Veldt Bread from Namibia The early European pioneers (Boers) were ill-equipped to produce the conventional breads of their homeland, and so developed this spicy substitute which has become a national specialty. This recipe produces a loaf of about 900 grams. Ingredients: 450 grams (3.5 cups) whole-meal flour                             50 grams (4T) brown sugar 20 milliliters (4T) … Continue reading Taste of Africa