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by The African Republic of Mombombu. . 62 reads.

2020 Founder's Day Culture Contest Results

🇲🇱 2020 Founder's Day Culture Contest 🇲🇱


Hujambo! We are proud to announce the winners of the 2020 Founder's Day Culture Contest!
A huge thank you to everyone who entered and voted.


Winners:

First Place
Kasawa and Wamala, Rice Balls and Curried Goat Stew
9 votes
Description: "A curry dish with goat and rice eaten on holidays and special occasions. Meat is a rare treat in Kasawa and wamala and this dish is a favorite among locals and tourists alike."

Rice Balls with Curried Goat Stew

Nation: Kasawa and wamala

Submission date: (2020/05/03)


Ingredients:

  1. Rice.

  2. Potatoes.

  3. Goat Meat.

  4. Mushrooms.

  5. Coconut Milk.

  6. Curry Powder.

  7. Peppers.

  8. Tomatoes


History & Meaning of this Generic dish.

The soils on the twin islands Kasawa and Wamala are fertile which means it is easy to grow several crops and for this reason many citizens are vegetarians. Since we have so many fish, we rarely eat any animals but for special occasions this dish is eaten widely. Many families either change the goat to mushrooms because they are vegetarian or add their own spin on the dish. The first settlers on the islands were fishermen and rice farmers and ate this dish like the British do with a Roast Dinner. Even now tourists pay a lot of money to taste this delicacy!



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Second Place
Africa Romanorum, Fregula cun Cocciula
8 votes
Description: "A pasta and clam dish unique to the culture of Roman Africa. A mix of Roman and Berber cultures, the flavor of this dish as unique as Africa romanorum itself."

Fregula cun Cocciula/Fruticum Raritate Praexitur Concha

Nation: Africa romanorum

Submission date: (2020/05/11)


Above: Fregula cun Cocciula (Corsican)/Fruticum Raritate Praetexitur Concha (Latin)


Ingredients:

  1. Fregola pasta (quantity listed on package)

    1st pan

  2. 1 kg of fresh arselle clams

  3. Cooking Oil, should cover bottom of pan

  4. 3 garlic cloves, crushed

    2nd pan

  5. Cooking Oil, should cover bottom of pan

  6. 1 garlic clove, whole

  7. 1 tomato, chopped

  8. Parsley, to taste


Recipe: First, wash the clams in a colander under cold water. In a large pan, add oil and three crushed garlic cloves on medium heat. Brown cloves for several minutes, then add the clams cook over high heat for a few minutes. While the first pan is cooking, find a second, smaller pan and lightly brown the whole clove in oil with parsley. Add the tomato to the second pan and cook for a few minutes. Remove the shells from 2/3 of the cooked clams. Set aside the last 1/3. Add the contents of the second pan to the first pan, which should now be a nice broth. Add the fregola to the large pan and bring the broth to a boil before adding the shelled clams. Serve hot and decorate with more parsley and some unshelled clams!


History & Meaning

The name literally means "fregola with clams."

The origins of this Roman African staple pasta are unknown but probably came from the Berber couscous. Fregola is made from semolina in a similar manner to couscous, but the preparation of this particular dish is unique to Roman Africa. The pasta is easy to find in supermarkets across the Exarchate and even in southern Italia, but it is best when the broth is homemade. This seafood dish will bring instant warmth and comfort if properly executed. If you are still hungry after this dish, try a hearty suckling lamb or pig for afters!



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Third Place
A z a n i a, Bobotie
2 votes
Description: "Originally brought to A z a n i a by Dutch settlers, bobotie is a dish that mixes minced meat with eggs. While there are many regional variations of the dish, it has been rumored that Nelson Mandela enjoyed the Southwestern Cape variant."

Bobotie

Nation: A z a n i a

Submission date: (2020/05/10)


Above: Bobotie, fresh from the oven. One can observe the bay leaves, allspice berries and cloves that went into the preparation of the dish, as well that famous golden-brown topping.


Ingredients:

  1. 2 slices of white bread

  2. 2 onions, chopped

  3. 25g of butter

  4. 2 garlic cloves, crushed

  5. 1kg of lean minced beef

  6. 2 tablespoons of Madras curry paste

  7. 1 teaspoon of dried mixed herbs

  8. 3 cloves

  9. 5 allspice berries

  10. 2 tablespoons of mango chutney

  11. 3 tablespoons of sultana

  12. 6 bay leaves

    for the topping

  13. 300ml of full cream milk

  14. 2 large eggs


Note: There are many regional variants of this dish, each differing slightly from the other. The southwestern Cape variant is used here.


History & Meaning

Bobotie appears to be a variant of Patinam ex lacte, a dish documented by the ancient Roman writer Apicius; layers of cooked meat, pine nuts, and seasoned with pepper, celery seeds and asafoetida. These were cooked until the flavours had blended, when a top layer of egg and milk was added. When the latter had set, the dish was ready to be served. C. Louis Leipoldt, an Azanian writer and gourmet, wrote that the recipe was known in Europe in the seventeenth century.

The origin of the word bobotie is contentious. The Afrikaans etymological dictionary claims that the probable origin is the Malayan word boemboe, meaning curry spices. Others think it to have originated from bobotok, an Indonesian dish which consisted of totally different ingredients. The first recipe for bobotie appeared in a Dutch cookbook in 1609. It was subsequently brought to Azania by Dutch settlers and adopted by the Cape Malay community. First mention of the dish being made with curry powder and served with sambal occur around this period.

From 1935 to 1981, bobotie was the official dish of Azania. It was served at official gatherings; in an interview in 1992, Nelson Mandela said that the first time he'd ever tasted bobotie was in 1977 at the Gallagher Convention Centre, during the negotiations which would eventually lead to the 1981 elections.


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Another huge thank you to everyone who participated in the contest! You should all feel very proud of what you've created! Without you, Africa would have no culture to celebrate.

You can see all of the contest entries here:

🇲🇱 2020 Founder's Day Culture Contest 🇲🇱


Hujambo! To celebrate 17 Years of Africa, we will be holding a contest!
In order to enter, all you need to do is tell us about a food that is popular in your nation. It's that simple!
Simply write a dispatch describing your food, post it to the Regional Message Board, and others will vote on it. The top three dishes will win one of three exclusive 2020 Founder's Day Medals!

The deadline to enter is May 21st and the winner will be declared on Founder's Day, which is May 28th.

This dispatch will display all of the entries so be sure to check back regularly!



Just copy and paste this code into your dispatch to get started! page=dispatch/id=1348082
Here's a generic example of how it'll look: page=dispatch/id=1348050

  1. You must have a picture, history, and at least 5 ingredients for your dish.

  2. Any dish submitted after the due date will not be accepted

  3. Please remember the template is a guide, you are free to add as many extra details or images as you like.

  4. If you need some inspiration, just take a look at the entries below.

  5. Remember, it's your entry, be creative as you like!

If there are any questions or concerns, please message Mombombu or Lower Nubia


Entries:

page=dispatch/id=1357716
page=dispatch/id=1358591
page=dispatch/id=1362887
page=dispatch/id=1359448
page=dispatch/id=1367683
page=dispatch/id=1369145

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💧 Bless the Rains 💧

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