Read the full article by Noluthando Ngcakani for food for Mzansi
Africa is filled with “super foods” that have been used as sustenance and medicine by generations across history, believes Mpho Tshukudu, a Johannesburg-born registered dietician who dreams of a day when people will, once again, consume the delicacies of their ancestors.
Tshukudu told Food For Mzansi that this could be the answer to various lifestyle ailments, such as diabetes, hypertension and cancers. “I have seen the magic of what is possible. This is why I have dedicated my career to honouring our cultures.”
Historically, African food was labelled as “poverty food.” But the world has grown more aware of the healing properties in foods from the continent, Tshukudu adds.
“When the world talks about gluten free grains, they are talking about African grains. These are sorghum, teff, millet and fonio. We need to understand, as Africans, that the whole world is looking at our resources. If we don’t take advantage of them, innovate and do interesting things with them, we will lose them,” she warns.
Foxtail millet semolina 1.5 cups
Yogurt 1.5 cups
To make Green Sauce:
Little lemon juice
Grind everything along with little water, green sauce is ready.
To make Red Sauce:
Grind everything, no water is needed, Red sauce is ready.
Mix the semolina with salt, yogurt & leave it for 30minutes.
Grease the pan, pour one layer of semolina mix put it in the oven for 10 minutes.
Take it out & then put green sauce, semolina mix little bit, layer red sauce on top, finish it with semolina mix.
Sprinkle coriander, sesame seeds, jalapeños on top & bake it at 350 for 35 minutes.
it can also be steamed