TRAVELLING TASTE BUDS

Let's cross the continent and visit different regions of Africa, each with its own unique, delicious flavours and stories

- Words by SJAAN VAN DER PLOEG

African food is as diverse as its cultures and languages. Not only do the ingredients, flavours and dishes change across regions and biomes, but throughout individual countries, cities, communities and homes. Differences in climate, terrain, foreign influence or the effect of colonialism have had an effect on the kinds of fresh produce, ingredients and livestock available in any given place. As a result, the flavours from each microcosm of African experience have been perfected and protected for centuries through community, movement, joy, pain, heritage and necessity. It's simply impossible to feature them all in just a few pages, so we're paying homage to a few of our favourite dishes and the joy that they bring.

Chicken yassa

Serves 6

1/2 cup lemon juice

1 onion, sliced

2 Tbsp canola oil

1 red chilli, deseeded and chopped

3 tsp Dijon mustard

Salt and milled black pepper

1kg chicken drumsticks

FOR THE YASSA

1 Tbsp canola oil

3 onions, thinly sliced

3 cloves garlic, minced

1 tsp Dijon mustard

3 cups chicken stock

1 Scotch bonnet chilli, halved

2 bay leaves

FOR SERVING

3 cups cooked white rice or couscous

Handful chopped parsley

1. Mix lemon juice, onion, oil, chilli and mustard to make a marinade. Season.

2. Place the marinade and chicken in a resealable plastic bag, toss to coat and leave to marinate in the fridge for at least 2 hours (or preferably overnight).

3. Remove chicken from the marinade, spoon out the onion and set aside, and reserve the marinade liquid.

4. To make the yassa, heat oil in a pot over high heat. Add chicken in batches and brown for 5-8 minutes, or until charred and caramelised. Remove and set aside.

5. In the same pot, add the reserved marinated onion and fresh onion, and fry for 10 minutes until soft and caramelised.