Am ajuns si in indepartata Africa cu ajutorul lui Noumou care ne-a pregatit 2 feluri traditionale africane: supa de rosii cu pui si tocanita de cassava (saka saka, manioc). Ambele preparate au diferite nuante in functie de regiunea africana in care se prepara si de aceea unele ingrediente pot sa varieze. Azi vom degusta varianta vest-africana deoarece 
Noumou este originara din Conakry, Guinea, o tara din vestul Africii, de langa Atlantic.
Guinea este cunoscuta pentru Rezervatia Naturala a muntelui Nimba, la sud est, care protejeaza un lant impadurit bogat in vegetatie naturala si animale native, incluzand cimpanzeii si broasca africana viviparous.
Ea este o mama minunata, o bucatareasa excelenta si o buna prietena. Cand ne-am intalnit cu o alta ocazie am degustat cateva feluri traditionale africane gatite de ea printre care si Cassava; mancarea africana in general este deosebit de gustoasa, foloseste diverse combinatii de legume, peste, pui sau vitel si unt de arahide si este destul de iute. In mod particular sunt convinsa ca ceea ce am degustat pana acum se datoreaza si talentului lui Noumou de a imbina ingredientele si de a-i da gust mancarii.
Pentru aceasta ocazie de a gati impreuna cu mine Noumou a imbracat un costum specific african si ii multumesc mult pentru ca mi-a acceptat provocarea!
Asadar, supa de rosii cu carne de pui.
Ingrediente: 6 bucati carne de pui, usturoi, 4-6 morcovi, 1-2 cepe, 1 vanata feliata, 1 rosie taiata cubulete, sos de rosii, o felie varza chinezeasca, sare, piper, chili, ulei de palmier, apa.
Mod de preparare:
Se curata carnea de pui cu otet, apoi se caleste cu usturoi cateva minute; se adauga apa pentru supa si morcovii intregi si se fierbe sub capac pana carnea este aproape gata. Se strecora supa.
Se taie varza chinezeasca felii si se fierbe 2 minute in apa pana se innmoaie. Se strecoara.
Separat se caleste ceapa taiata marunt cu vanata, cu rosia proaspata si cu sosul de rosii pana devin maronii. Se adauga supa de pui, se fierb putin impreuna apoi se adauga carnea si morcovii si la sfarsit varza chinezesca si se fierb inca 10-15 minute. Se potriveste de sare, piper si chilli.
Dupa cum se vede, este o supa consistenta cu legume si carne de pui. Si putin iute. Enjoy!
Tocanita de cassava (manioc)
Planta cu cel mai mare randament energetic, Cassava (Manihot esculenta) este o planta tropicala (denumita si manioc, madioca, yuca, kappa) din ale carei radacini, sub forma de tuberculi, se obtine o substanta alimentara fainoasa, cunoscuta sub numele de tapioca. Maniocul este considerat cartoful continentului negru, radacinile sale fiind foarte bogate în hidrati de carbon, in principal amidon. Maniocul se cultiva pe scara larga pe milioane de hectare, avand o productivitate mare. In comparatie cu frunzele, radacina este saraca in proteine si alte substante nutritive dar bogata in carbohidrati, calciu si fosfor. Contine de 2,5 ori mai multe calorii decat cartoful dulce. Este considerata planta cu cel mai mare randament energetic dintre plantele de cultura, cu exceptia trestiei de zahar.
In Africa Centrala numele frunzelor de cassava este saka saka (care se aseamana la textura si gust cu spanacul si este putin acrisor) la fel ca si felul de mancare care se prepara din ele. In Africa se prepara diverse variante ale acestui fel de mancare, dar saka saka de baza este cu frunze proaspete de cassava maruntite si combinate cu ulei de pamier sau unt de palmier, ceapa, usturoi, ardei, bame si alte ingrediente ca pestele uscat, carne, alune macinate, unt de arahide sau verdeturi (ex. spanac).
Saka saka se serveste de obicei cu orez fiert, banane prajite sau fufu (un fel de aluat din banane sau cassava, maruntite si fierte).
Ingrediente: 500 g frunze maruntite de cassava (congelate), 1 macrou proaspat, 500 g carne de vitel, ulei de palmier, 1-2 cepe taiate marunt, unt de arahide, o mana de bame, un cub concentrat pentru supa, 2-3 cani de apa, ulei de palmier.
Mod de preparare:
Carnea de vitel se taie cubulete si se prajeste incet in ulei; pestele se fierbe in putina apa la foc mic pana se inmoaie, apoi se aseaza pe un platou si se scot oasele.
Separat se fierbe saka saka (cassava) cu ulei de palmier si unt de arahide pana se inmoaie (aproximativ 20 minute deoarece sunt tari), apoi se adauga ceapa taiata marunt, carnea si pestele, concentratul pentru supa si bamele. Se potriveste de sare si piper si se adauga apa ca pentru o tocanita scazuta.
Se fierb incet inca 10-15 minute pana sunt gata si bamele. Se serveste cu garnitura de orez fiert.
Cateva indicatii pot fi urmarite si in video de mai jos.
Sper ca v-au placut si ca ati gasit interesante retele lui Noumou, multumesc inca o data 🤞
We also arrived in faraway Africa with the help of Noumou who prepared 2 traditional African dishes: tomato soup with chicken and cassava leaves stew (saka saka, cassava). Both dishes have different shades depending on the African region in which they are prepared and therefore some ingredients may vary. Today we will taste the West African version because Noumou is originally from Conakry, Guinea, a country in West Africa, near the Atlantic ocean.
Guinea is known for the Mount Nimba Strict Nature Reserve, in the southeast. The reserve protects a forested mountain range rich in native plants and animals, including chimpanzees and the viviparous toad.
She is a wonderful mother, an excellent cook and a good friend. When we’ve met with another occasion I tasted some traditional African dishes cooked by her, among cassava; the African dishes, in general, are particularly tasteful, they use various combinations of legumes, fish, chicken or veal and peanut butter and is quite hot. I am especially convinced that what I’ve tasted so far was tasty due to Noumou’s talent for combining the ingredient and her cooking skils.
For this occasion of cooking with me Noumou wore a traditional African costume and I thank her very much for accepting my challenge!
Tomato soup with chicken.
Ingredients: 6 pieces of chicken, garlic, 4-6 carrots, 1-2 onions, 1 sliced eggplant, 1 diced tomato, tomato sauce, a slice of Chinese cabbage, salt, pepper, chili, palm oil, water.
Method:
Peel and clean the chicken with vinegar, then cook with garlic for a few minutes; add water for the soup and whole carrots and boil under the lid until the meat is almost ready. Strain the soup.
Cut the Chinese cabbage into slices and boil for 2 minutes in water until soft. Strain it.
Separately, cook the finely chopped onion with the eggplant, the fresh tomato and the tomato sauce until they become brown. Add the chicken broth, boil a little together then add the meat and carrots and finally the Chinese cabbage and cook for another 10-15 minutes. It goes well with salt, pepper and chili.
As you can see, it is a consisting soup of vegetables and chicken. And it’s chili. Enjoy!
Cassava leaves stew
The plant with the highest energy yield, Cassava (Manihot esculenta) is a tropical plant (also called manioc, madioca, yucca, kappa) from whose roots, in the form of tubers, a floury food substance is obtained, known as tapioca. Cassava is considered the potato of the black continent, its roots being very rich in carbohydrates, mainly starch. Cassava is widely grown on millions of hectares, with high productivity. Compared to the leaves, the root is low in protein and other nutrients but rich in carbohydrates, calcium and phosphorus. It contains 2.5 times more calories than sweet potatoes. It is considered the plant with the highest energy yield among crop plants, except for sugar cane.
In Central Africa the name of cassava leaves is saka saka (which resembles the texture and taste of spinach and is slightly sour) as well as the dish that is prepared from them. In Africa, various variants of this dish are prepared, but the basic saka saka is with fresh chopped cassava leaves and combined with palm oil or palm butter, onion, garlic, pepper, okra and other ingredients such as dried fish, meat , ground hazelnuts, peanut butter or greens (eg spinach).
Saka saka is usually served with steamed rice, fried bananas or fufu (a kind of banana or cassava dough, shredded and boiled).
Ingredients: 500 g chopped cassava leaves (frozen), 1 fresh mackerel, 500 g veal meat, palm oil, 1-2 finely chopped onions, peanut butter, a bunch of okra, a concentrated cube for soup, 2-3 cups water, palm oil.
Method:
Cut the veal into cubes and fry slowly in oil; the fish is boiled in a little water over low heat until it softens, then it is placed on a plate and the bones are removed.
Separately boil saka saka (cassava) with palm oil and peanut butter until soft (about 20 minutes because the leaves are hard), then add finely chopped onion, meat and fish, soup concentrate and okra. Season with salt and pepper and add water for a low stew.
Boil slowly for another 10-15 minutes until the okra is ready. Serve with a garnish of steamed rice.
Some indications can be followed in the video below.
I hope you liked it and that you found Noumou’s recipes interesting, thank you all again 🤞
Categories: African, Feluri principale, Supe si ciorbe
keep it simple 
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