Located to the north of the Middle Atlas Mountains, Fes is Morocco’s third largest city,and is touted to be home to the largest medina in Africa. Despite losing its status as the Moroccan capital in 1912, Fes is still the Moroccan capital of food. For adventurers and passionate food lovers, it has become a world-class travel destination because of its lavish and highly enticing dishes served not only in restaurants and cafés but also in the homes of locals. Food plays an important role in Moroccan culture, as well as interpersonal relationships, which is why we have put together a list of our favourite foods of Fes. Bastilla This pie dish is prepared with pecan, eggs, phyllo pastry and fish or chicken. The chicken, cooked with onions and spices is then separated from the spices. Next, eight or more eggs are added with a pastry leaf and onions. In the same dish, another leaf is put with the chicken (that has been cut into small pieces). A third pastry leaf is then added with the pecan; after which the dish is completely covered with a fourth one. The bastilla is then baked in an oven. When it is cooked and the pastry browned, the bastilla is decorated with icing sugar and cinnamon. While there are many techniques for preparing this dish, the above method is the preferred Moroccan choice. The unique thing about this Fes delicacy is the combination of sweet and savoury flavours that differentiate it from most local dishes. Bastilla is also used to welcome guests, as well as show them generosity and kindness. It is also a favourite dish served at meetings and ceremonies. Chebakia Chebakia is a small piece of twisted dough, deep fried and soaked in honey and served during Ramadan as a basic part…
According to history, the early humans who dwelled in Tanzania were hunters and gatherers. By 500 A.D, native dwellers had begun to grow grains such as millet, sorghum, as well as vegetable and fruit crops. In 800 A.D, citrus fruits and commercial crops had been brought into the region by Muslim travellers. Recipes were created and passed down from generation to generation; then enjoyed by visitors and food lovers who came into the country to learn about the delicious foods made by denizens. There are also hints of Portuguese influence on Tanzanian and Eastern Africa cuisine. Below is a curated list of some of the most loved foods of Tanzania. Ugali Ugali (pronounced oo-ga-ly) is the staple starch component of many meals in Tanzania and Eastern Africa. Called sima, obokima, dona, kaunga, sembe, posho or obusuma in different regions, this meal is usually made from maize, millet or sorghum flour. Ugali is mixed with water and cooked into a dough-like consistency, which is then dipped into other dishes while eating, such as green vegetable sauces or meat stews, beans and fish-based stews. The word “ugali” is a Bantu term derived from Swahili. In parts of Tanzania, ugali is called nguna, the informal street name of the dish. Considered Tanzania’s national dish, ugali is considered well-prepared when it is neither too dry nor sticky. Nyama Choma Nyama choma, which is Swahili for grilled meat, is one of the finest delicacies of Tanzania and Eastern Africa. Always eaten with hands, nyama choma is often accompanied with side dishes like ugali and kachumbari salad. It is believed among residents that the grilled meat is a kind of social lubricant capable of turning strangers into friends and friends into closer companions. Freshly slaughtered goat meat, chicken or beef is often used to prepare nyama choma;…
Uganda’s national and commercial capital, Kampala is a contemporary hub that has several dynamic and engaging face, enough for the city to become one of East Africa’s most visited hotspots. The heartland of the Buganda kingdom, the city is rich in pre and post-colonial history, culture and tradition that lend a fascinating introduction to the beauty inherent in Uganda. Bordering Lake Victoria, Africa’s largest lake, Kampala’s streets swarm with hawkers, shoppers and the chaotic traffic jam that is signature to the city—A place where Ugandan and foreign cuisine can be explored. We bring to you the best places to eat and drink in Kampala. Mediterraneo One of the choice restaurants in Kampala, Mediterraneo can be explored during the day and in evening hours. Situated on Acacia Avenue, this open-air and cosmopolitan restaurant has the best to offer in specialty dishes that make diners crave for more. Mediterraneo’s seafood and continental dishes, fully stocked bar of local and international drinks, as well as atmospheric garden setting and handmade pasta, all place it as a top spot to eat and drink in Kampala. However, it is recommended that reservations be made before dining at the restaurant. Pardis Pardis means ‘paradise’ in Persian, Pardis and is apt for this spectacular outdoor restaurant fashioned from timber and stone. Its open-air layout gives diners a peaceful atmosphere in which to enjoy authentic Middle Eastern cuisine and décor. With vividly adorned tables and vibrant glass lanterns that light softly at night, accompanied by exotic background music, Pardis is perfect for a group dinner or romantic date. Café Javas A unique coffee shop among many others, Café Javas is upbeat, impeccable and huge. Situated right in the middle of downtown Kampala, it boasts of an equally huge menu that offers everything from delicious breakfasts to freshly baked…
The 10th Berlin Biennale for Contemporary Art titled We don’t need another hero will hold from June 9 to September 9, 2018 at four permanent exhibition venues: Akademie der Künste at Hanseatenweg, KW Institute for Contemporary Art, Volksbühne Pavilion, and ZK/U Center for Art and Urbanistics. In co-production with HAU Hebbel am Ufer, HAU2 serves as a site for two performances over the course of the 10th Berlin......
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