Afro barbecue

We went for a family friend’s birthday a while back. It was a home based affair, with friends from #Nigeria, #Ghana, i think there was also a Dutch or Danish lady (i don’t remember which one exactly now) with her Nigerian husband.

As can be expected, whenever there is such a gathering, #African type food will surely be there. If its all English or Scottish meals, you’ll have a lot of unhappy people… Not saying there is anything wrong with the European style food, just that at least 70 percent of the food will be African. We’ve left the continent of Africa but have refused to let go of the food, its an ongoing battle…

An example of what you might see is below.

Plate-of-food

 

What is that yellowish stuff on the left? Well, that is roasted (sorry barbecued) plantain. What is plantain? Google is your friend, but briefly, plantain is in the same family as bananas (i think) just bigger and firmer. In southwest Nigeria, roasted plantain is called “boli” and is a loved by the masses. One big roasted plantain, with roasted groundnuts (peanuts), a bottle of water and you are good to go. Fuel for the day… lol

Talking about barbecue, the beef or chicken is always well done, as in near “cremation” state. I think we’re afraid the animal might just re-assemble itself ala Transformer style if we do not “cremate” it properly… 🙂
See (cremation), sorry barbecue in progress…

barbecued-chicken

 

Also, see the barbecue of the plantain and sweet potatoes in progress…

barbecue-in-progress

 

What do you all think about this barbecue styles? Too “cremated”? exotic or not just it… 🙂

Talk to you all tomorrow.

  1. Gracie
    on October 13, 2014

    I absolutely love the taste of “cremated” peppered chicken or beef! 🙂

    Reply
  2. chioma
    on October 13, 2014

    Taste better when “cremated” you know we Africans care more about the taste, than a pretty looking beef.

    Reply

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