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Kikwanga (Smoked Game Meat)

Introduction to Kikwanga

Kikwanga is a traditional smoked game meat dish that is popular among the Bantu people of Central Africa. It is made from various types of wild game, such as antelope, buffalo, and warthog, and is a staple food in many rural communities. Kikwanga is often served during special occasions, such as weddings, funerals, and cultural festivals, and is considered a delicacy by many.

The preparation of kikwanga involves marinating the meat in a mixture of traditional spices and herbs, such as chili peppers, garlic, and ginger, before smoking it over an open fire. The smoking process not only imparts a unique smoky flavor to the meat but also helps to preserve it for longer periods. Kikwanga is typically served with staple foods like cassava, yams, and plantains.

Preparation and Preservation of Kikwanga

To make kikwanga, the meat is first washed and cut into small pieces. It is then seasoned with a mixture of salt, black pepper, and other spices and allowed to marinate for several hours. The marinated meat is then placed on skewers and hung over an open fire to smoke for several hours. The smoking process not only imparts a unique smoky flavor to the meat but also helps to preserve it for longer periods.

Kikwanga can be stored for several weeks in a cool, dry place. To prevent spoilage, it should be kept in an airtight container and stored away from direct sunlight. Kikwanga can also be frozen for several months and reheated when needed. However, it is important to note that extended periods of storage can affect the quality of the meat.

Health Benefits and Nutritional Value of Kikwanga

Kikwanga is a good source of protein, which is essential for building and repairing muscles and tissues in the body. It also contains various vitamins and minerals, such as vitamin B12, iron, and zinc, which are important for maintaining good health. Additionally, the smoking process used to prepare kikwanga helps to reduce the fat content of the meat, making it a healthier alternative to fried or grilled meat.

However, it is important to note that kikwanga may contain high levels of sodium due to the seasoning used in its preparation. Therefore, it should be consumed in moderation, especially by individuals with high blood pressure or other health conditions that require a low-sodium diet. Overall, kikwanga is a delicious and nutritious dish that offers a taste of the rich cultural heritage of Central Africa.

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Angola

Cangulo (Smoked Fish and Cassava Leaf Stew)

What is Cangulo?

Cangulo is a popular dish in West Africa, especially in Liberia. It is a smoked fish and cassava leaf stew that is typically served over rice or with fufu (a starchy dough-like food made from cassava, yams, or plantains). Cangulo is a comforting and filling dish that is enjoyed by many people in Liberia and beyond.

The name “cangulo” comes from the Mandingo language, which is spoken in many parts of West Africa. The dish is also sometimes referred to as “palava sauce,” which is a term used for many different types of stews and sauces in West Africa. The dish has a smoky and slightly bitter flavor, thanks to the smoked fish and cassava leaves, but it is also balanced by the sweetness of palm oil and the richness of coconut milk.

The Ingredients of Cangulo

To make cangulo, you will need the following ingredients:

  • Smoked fish (such as smoked mackerel or smoked herring)
  • Cassava leaves (available at African markets or online)
  • Palm oil
  • Onion
  • Garlic
  • Ginger
  • Scotch bonnet pepper (or another type of hot pepper)
  • Coconut milk
  • Salt and pepper

Some people also add other ingredients to their cangulo, such as tomatoes, okra, or eggplant. However, the basic recipe consists of smoked fish and cassava leaves, along with the other ingredients listed above.

How to Make Cangulo

To make cangulo, follow these steps:

  1. Clean and prepare the cassava leaves by washing them thoroughly and removing any tough stems or veins. You can also blanch the leaves in boiling water for a few minutes to make them more tender.
  2. In a large pot, heat up the palm oil over medium heat. Add the chopped onion, garlic, ginger, and hot pepper, and sauté until the onion is soft and translucent.
  3. Add the smoked fish to the pot and stir to combine with the other ingredients. Allow the fish to cook for a few minutes until it starts to break down and form a broth with the palm oil and other ingredients.
  4. Add the cassava leaves to the pot and stir to combine with the fish and other ingredients. Add enough water to cover the leaves, and bring the mixture to a boil.
  5. Reduce the heat to medium-low and let the cangulo simmer for at least 30 minutes, or until the cassava leaves are tender and the flavors have melded together.
  6. Add the coconut milk to the pot and stir to combine. Season with salt and pepper to taste.
  7. Serve the cangulo over rice or with fufu, and enjoy!

Overall, cangulo is a delicious and hearty dish that is perfect for a comforting meal on a cold day. It is also a great way to explore the diverse cuisine of West Africa and try something new in the kitchen.

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Food

Smoked Salmon Recalled

For reasons of preventive consumer protection, the manufacturer “Küstengold Handelsgesellschaft mbH” is recalling its “Küstengold Smoked Salmon Honey”. The reason for this is contamination with Listeria monocytogenes.

Product recall

The “Küstengold Smoked Salmon Honey” in the 100-gram pack and the following identifiers is affected by the product recall:

  • Best before dates 02/15/2016, 02/19/2016, 02/20/2016, 02/22/2016 as well as the
  • Lot numbers 04CL,99225, 99237, 99238, 99242 and dem
  • Identification mark NL6063

Contamination with Listeria monocytogenes

As the manufacturer explains in a press release, these products are affected by contamination with Listeria monocytogenes and have therefore been withdrawn from the market. Customers who have purchased these products can return them to the respective store. The purchase price will be refunded.

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Food

Tagliatelle with Smoked Salmon al Salmone

A wonderful, simple, Italian pasta dish that is an absolute highlight despite fewer ingredients. The smoked salmon gives the food a very special taste. The parsley makes the food wonderfully fresh.

If you want to conjure up a real meal for connoisseurs in a hurry, this is the right dish for you. The smoked salmon gives this pasta sauce a very special taste. Despite fewer ingredients, the recipe has a certain “something” and is also well suited if, for example, you need something quick after work.

Ingredients for 4 persons

– 400g of tagliatelle
– 200g smoked salmon
– 200g sour cream
– 1 large onion
– olive oil
– 1/2 bunch of parsley
– Salt
– Pepper

Preparation

  • Wash the parsley, pat dry, and cut it into small pieces. Then peel and finely chop the onion. Cut the salmon into thin strips.

  • Cook the pasta in plenty of salted water until al dente.
  • Meanwhile, sauté the onions in the olive oil, add the salmon and fry briefly (about 3 minutes).
  • Add the sour cream and let it simmer for about 3 minutes over low heat. Season with salt and pepper and add 3-4 tablespoons of the pasta water.
  •  Drain the noodles briefly, place them on plates and pour the sauce over them to serve, and sprinkle with parsley.
  • If you want, you can sprinkle the pasta with Parmesan, for example.
  • Serve with a crisp green salad and a dry white wine.
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Smoked Salt: Production and Use of Smoked Salt

Smoked salt gives dishes a spicy, smoky note and is therefore particularly interesting for vegan and vegetarian dishes. Here you can find out how smoked salt is made and how you can use it.

Smoked Salt: How It’s Made

Smoked salt is made by smoking salt. The smoke condenses on the salt crystals, giving it the brownish color and smoky aroma. The different types of smoked salt differ depending on the type of wood used and the duration of the smoking. For example, while American hickory salt is smoked over hickory wood for only 48 hours, Danish smoked salt spends 160 hours smoking beech wood. Salt is usually smoked cold, i.e. at temperatures of around 20 degrees Celsius. To do this, the smoldering wood is in another room and only the cooled smoke is directed to the salt.

By the way: Not every smoked salt was actually smoked – some salts are simply treated with smoke aroma and colored with caramel. A look at the list of ingredients will tell you whether you are holding real smoked salt in your hand.

smoked salt in the kitchen

With its special and penetrating aroma, smoked salt is particularly suitable as a so-called “finishing salt”: You sprinkle the finished dish sparingly with smoked salt to complete the taste. Smoked salt is often used for meat or fish, but is also particularly suitable for vegetarian and vegan dishes that naturally contain less smoke flavorings. Here are some examples of dishes you can add smoked salt to:
The sweet, roasted aromas of oven-baked root vegetables or potato wedges are wonderfully complemented by smoked salt.
Mushrooms are often refined with bacon, smoked salt brings a similar flavor as a vegan alternative.
Barbecue sauce isn’t complete without smoked salt.
You can refine hearty egg dishes such as omelets or scrambled eggs with a pinch of smoked salt.

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