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When you think of the unparalleled natural beauty of Africa, Mount Kilimanjaro no doubt springs to mind.

Located in northern Tanzania, near the town of Moshi, Mount Kilimanjaro’s snow-capped peak juts up dramatically from the midst of a vast savanna. It’s made up of three volcanic cones—Kibo, Mawenzi and Shira. Kilimanjaro is Africa’s highest peak at 5,895 meters (19,341 ft.), and is the highest free-standing mountain in the world—meaning it’s not part of a mountain chain, which makes it all the more striking. The protected site of Kilimanjaro National Park is made up of the mountain, the surrounding savanna and the forest of the national park. These gorgeous 75,575 hectares are comprised of unique zones of vegetation and numerous endangered species. It was declared a UNESCO World Heritage site in 1987. There are huts and campsites on the mountain, so you can plan to stay right where the action is. Kilimanjaro is just 300 kilometers from the equator, so its climate is pretty consistent throughout the year. January and February are the warmest and driest months of the year, so are prime times to visit—especially if you plan on seeking the summit. Here are some of the more noteworthy climbs of Mount Kilimanjaro:

• The first people to officially reach the summit were German geologist, Hans Meyer, Ludwig Purtscheller and a local called Lauwo in October 1889.
• In August 2014, Karl Egloff completed a run up the Umbwe Route and descent via Mweka in just 6 hours, 56 minutes and 24 seconds.
• Even though you officially need to be at least ten to climb Kilimanjaro, in January 2008, seven-year-old Keats Boyd from Los Angeles reached the summit.
• Officially the oldest person to reach the summit is, Robert Wheeler, who accomplished this feat in October 2014.

About 35,000 people attempt to climb Kilimanjaro each year, but not everyone’s successful. It’s a mountain you can climb without fancy equipment, or technical climbing skills, which is appealing to many.

But don’t think you can waltz up the mountain without preparation. You need to climb with an organized trek, with a licensed mountain operator. There are several different routes to the top with varying degrees of difficulty—but you have to stick to these predetermined routes.

The climb is not without risks. By some estimates, about a third of the climbers don’t make it to the top. Some of these climbers succumb to dangerous altitude sickness, and officially two to three climbers die from this each year. But total deaths are higher than that—with some climbers falling to their death, succumbing to hyperthermia, or other accidents. But fear not—if you’re not the overly-adventurous type, you can opt for a tamer day hike instead. What's In A Name? While it isn't clear where the name "Kilamanjaro" originated, one theory is that it is a mix of the Swahili word "kilima" - which means mountain - and the KiChagga (a Bantu language spoken in some parts of Tanzania) word "njaro" - which loosely translates as "whiteness". Another theory is that Kilimanjaro is the result of a European mispronunciation of a KiChagga phrase meaning "we failed to climb it". That's funny! Plants and Animals Of course it’s not just thrill seekers who visit Mount Kilimanjaro. Many come to simply soak up the natural beauty. The mountain has five main vegetation zones:

• The Savanna bushland,
• The sub-montane agro forest,
• The montane forest belt,
• The sub-alpine moorland and alpine bogs, and
• The alpine desert.

There are 2500 plant species on the mountain—including 1600 on the southern slopes and 900 within the forest belt. There are also 130 species of trees Above about 4600 meters very few plants are able to survive the severe conditions, but sturdy little mosses and lichens are found all the way to the summit. Animals also thrive in the area. There are some 140 mammals including primates, leopards, and Abbott’s duikers. There’s a little something for everyone to see in Kilimanjaro. The Future The distinctive white top of Kilimanjaro may not be here in the near future. The continuous ice cap is shrinking. Since 1912, Kilimanjaro has lost 82% of its ice cap and since 1962 it’s lost 55% of its remaining glaciers. Some predict the glaciers will disappear completely within a few decades.

Have you been fortunate enough to visit Mount Kilimanjaro, or are you dreaming of going?

How about a little memento to invoke thoughts of Africa? In the foothills of Mount Kilimanjaro, skilled artisans handcraft gorgeous sculptures.

Shop Wildlife Art, Sculpture & Carvings

Shop Wildlife Art, Sculpture & Carvings

Cover Photo Source: Wikipedia

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

We love Tilapia and this simple, straightforward version is easy to make. African cuisine uses peanuts in a variety of different ways to create tasty culinary treats. This one will become a favourite, we're sure!

There are lots of online recipes for this dish. This recipe is a basic recipe showing how we make it in our family. An online recipe site we use over and over again is The Congo Cookbook. Tons of great recipes in an easy-to-prepare format.

Bon Appetit has a fabulous recipe for Red Curry Peanut Sauce that you can make ahead and use in a variety of recipes. They call for cilantro which we don't personally like. You can substitute broad leaf parsley.

Ingredients

• Salt and pepper
• 1 cup of cooking oil (we used a blend of canola and olive oil that we use all the time)
• 1 entire Tilapia per person (suggest 1 to 2 pounds each), filets
• 1 to 2 onions (we like 2 mediumsize sweet onions)
• ½ cup peanut butter (we use natural, unsweetened peanut butter)
• 1 teaspoon curry powder (use your own judgement - to taste)

Like with any recipe, the first time you make this you'll determine whether you want more (or less) onions or seasonings. For example, we use a heaping teaspoon of curry powder.

You can also grind your own peanuts rather than use a prepared peanut butter. We really like the sauce, so we tend to increase the peanut butter a bit.

Preparation

Fish

1. Pre-heat oven to about 350 degrees Fahrenheit.
2. Rub salt and pepper (to taste) into each fish fillet.
3. Heat your oil in a deep frying pan until hot enough to fry. Remember, if you use the canola and olive oil blend, to watch your oil carefully. Don't let it "burn" as this will ruin the flavour.
4. Fry the fish until browned and crispy on both sides.
5. Reduce the heat and cover the pot. Let the fish cook for about 2 minutes more.
6. Remove the fish fillets from the oil, drain on some paper towels for a minute.
7. Place the fish in a lightly greased casserole dish.
8. Shut the oven off.
9. Place the covered casserole dish in the oven. This is only done to keep the fish warm while you are preparing the sauce.

Sauce

1. Using the same pan you used to fry your fish fillets, saute your onions (we chop ours roughly) until caramelized. We like the crunchy bits!
2. Remove the onions with a slotted spoon and use them to cover the fish in your warm casserole dish.
3. Now add the peanut butter and curry powder and mix well with the oil remaining in the pan.
4. On very low heat slowly stir in about a cup of water and blend thoroughly. We usually whisk our sauce until blended, but a friend of ours uses an immersion blender.
5. Pour your well-blended sauce over the fish and onions.

We like this dish over rice but you can also serve it with Ugali (which we consider to be the polenta of Africa!). There are plenty of recipes for Ugali available online.

Variations

There are plenty of variations we've seen. Some people like to add garlic (we often do), peppers, hot chili peppers and tomatoes.

Enjoy! And please let us know how you enjoy this recipe and any creative culinary modifications you make.

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A great way to show off your African culinary skills is to present this dish at a table set with our hand-beaded table mat set table mat set. Each package consists of table mats, table runner, colour coordinated napkins and beautiful hand-beaded napkin rings.

Currently on sale and available in a variety of gorgeous colours to match your decor. Bring Africa into Your Home!

Cover Photo Source: Creative Commons (via Google Usage Rights) - bonappetit.com

It's breath-taking! No wonder this majestic site is also known as "Smoke That Thunders".

The spray shoots over 400 meters in the air and can be seen from 30 kilometers away. It is twice the height of Niagara Falls.

There’s no doubt about it. Victoria Falls is massive and awe-inspiring. Located in southern Africa, at the border between Zambia and Zimbabwe, Victoria Falls is considered the largest waterfall in the world, based on its width of 1.7km, plus its height of 108 meters. The Zambezi River, which originates in northern Zambia, feeds these mighty falls. During the wet season, over 500 million liters of water crash down over the edge per minute. Victoria Falls is considered one of the Seven Natural Wonders of the World and was declared a World Heritage Site in 1989. Today two national parks protect the falls on either side. Victoria Falls, with its ever-present rainbows, is a gorgeous site to behold. It’s no wonder several hundred thousand people visit the falls each year. Smoke That Thunders Scottish explorer Dr. David Livingstone is believed to be the first European to view the falls. When first coming across the falls in 1855, he reportedly said, “Scenes so lovely must have been gazed upon by angels in their flight.”

David Livingstone by Frederick Havill

Livingstone named the falls after Queen Victoria, who was the monarch at that time. But well before Livingstone, the falls had another name. In the Kololo language, the falls are aptly named Mosi-oa-Tunya—meaning “smoke that thunders.” The World Heritage List officially recognizes both names. Exploring the Falls Here are a few of the numerous ways to explore Victoria Falls:

• Walk the various trails- There are numerous trails on both sides with impressive vistas, but the Zimbabwean side affords the best panoramic view. Baboons and warthogs are common in the area, so you may catch a glimpse.
• Take a train- Hop on the Royal Livingstone Express—a luxury and historic train that offers lunch and dinner trips
• From the air- Take in the sheer magnitude of the falls from a helicopter. You may even see elephants and other wildlife. For added excitement—fly over in a microlite (a small glider-like plane with a motor).

The Royal Livingstone Express

Feeling More Daring? Obviously for most people it’s enough to gaze at the falls and absorb the surrounding natural beauty. But for those looking for more, the area around Victoria Falls offers a variety of activities for adventure travelers and adrenaline junkies. Devil’s Pool is a natural rock pool on the very edge of Victoria Falls. During the dry season, it’s shallow enough for people to safely swim in it. A natural rock wall, just below the surface, stops swimmers from plunging over the edge. Obviously this is not for the faint of heart, and you have to be a strong swimmer to even get there.

Experience Swimming in Devil's Pool

Imagine having your guide hold onto your ankles as you scoot out to the rim and peer over the precipitous drop to watch the water crash on the rocks 100 meters below.

If you’re not scared of heights, there’s no shortage of activities. How about bungee jumping off the bridge between Zambia and Zimbabwe? No doubt you’ll feel your heart pumping as you plunge 111 meters into the gorge. Or perhaps you’d like to try rappelling down a cliff or shooting down a high-wire zip line.

For something lower down— but just as exciting—you can go white-water rafting on the Zambezi River to truly feel its power. A Delicate Balance All of the activities and tourist attractions that crowd the area around Victoria Falls are fun, but don’t lose sight of what’s truly special. And that of course is the mighty waterfall itself. Shona Soapstones The Shona people are the largest ethnic group in Zimbabwe. Today they are known for their beautiful soapstone carvings, although it’s a relatively new art form for them. Zawadee - Bring Africa Home offers a collection of these intricate carvings, including gorgeous serving bowls infused with vivid colors and images of wildlife. Cover Photo Source: Wikipedia - Victoria Falls

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

We're (as the headline suggests) absolutely coocoo for Kuku Paka. What's that you say? Simple - Coconut Chicken Curry. Originating from the East African coastal area, this is a lovely dish for hot summer days. The word "kuku" means chicken in Swahili. Most believe that "paka" means the dish is made with coconut milk, although "paka" is also a Punjabi word meaning delicious. And, it is! Although we particularly enjoy this family recipe, remember you can search online and find lots of variations on this dish. An online recipe site we use over and over again is The Congo Cookbook. My East Africa Journal is also a great source for recipes. Their recipe is the closest we could find to the way we prepare this dish. The trick is to find a good, basic recipe and then tweak it to your taste!

INGREDIENTS

Marinade Ingredients

• 1 Hot Chili Pepper, chopped
• 2 Cloves of Garlic, crushed
• 1 teaspoon of Ginger, chopped
• 3 tablespoons of natural Yogurt
• 1 teaspoon (or to taste) of Salt

You can add some dried hot chili flakes if you want to. Combine all the marinade ingredients. Now, add the chicken! Add approximately 3 pounds of chicken to a large plastic bag. We use boneless breast, but chicken thighs work equally well. Cut the chicken into "bite-sized" pieces and pour the marinade over the chicken. You can marinate the chicken for as little as one hour but we prefer overnight for the best juicy flavour! Curry Ingredients

• 1-1/2 medium size onions, chopped
• 1 Star Anise (this is optional but we like to use it)
• 1 small stick of cinnamon
• Half a can of plum tomatoes, chopped (Hint: We just use already diced, canned tomatoes)
• 1 teaspoon of tomatoe purée
• A handful of chopped coriander
• 50 grams creamed coconut OR half a tin of coconut milk

PREPARATION

1. Head up about 2 tablespoons of vegetable oil (we use a canola/olive oil blend) in a frying pan.
2. Add the chopped onions and the star anise, along with the cinnamon stick and fry until the onions are caramelized.
3. Add the marinated chicken and sauté until the chicken is browned.
4. Add the tomatoes and tomato purée and cook over medium heat for about ten minutes. Make sure you stir occasionally to avoid sticking and burning. You can add a little water if need be.
5. Add the coconut (creamed or milk) and cook another 5 minutes.

You're done. We usually serve this dish with rice or a side salad. {{cta('8c265d8e-66d3-4312-8081-e468b63c7828','justifycenter')}}

Variations

Some people add potatoes or hard-boiled eggs to this curry. Potatoes can be pre-cooked and then cut into bite sized chunks. Add toward the end. Allow enough time for potatoes to absorb the heat and flavours. Hard-boiled eggs should be added to each plate (sort of as a "garnish"). If you like a milder version, we suggest not adding the optional chili flakes. If you really like a mild curry, then don't use the hot chili peppers. Substitute a chopped sweet bell pepper instead. A friend of our recently recommended that we reserve some of the coconut milk that gathers at the top of the can (the really creamy stuff) and add it at the very end. We tried it and found it makes the curry very "silky" - delicious! They also sometimes add some lime leaves as a garnish. Equally delicious is to just provide some lime quarters and let people choose how much (or if) to add. Sometimes, we grill the chicken on the bbq, instead of pan frying. Also just yummy!

Enjoy! And please let us know how you enjoy this recipe and any creative culinary modifications you make.

You might also enjoy our recipe for Tilapia in Peanut Sauce. Cover Photo Source: Wikipedia

The Okavango Delta: Gorgeous Lushness in the Desert

In southern Africa, the Kalahari desert—a large, semi-arid, sandy savanna—stretches through much of the country of Botswana. There is only one river in this area—the Okavango. River deltas typically lead to the sea, but the Okavango never quite makes it there. Instead, it dumps its water onto open land, flooding the savanna with much-needed water for the surrounding plants and wildlife. This water sustains numerous animals in an otherwise parched land. It’s an oasis for the abundant wildlife from the surrounding harsh, dry landscape. This concentrated lushness has made the Okavango Delta one of the greatest wildlife viewing destinations in the world. There’s beautiful scenery and stunning animals at every turn. It’s no wonder that the Okavango Delta got the cool distinction of being listed as the 1,000^th UNESCO World Heritage Site on June 22, 2014. It’s also one of the Seven Natural Wonders of Africa—no easy feat in a continent filled with natural beauty. Characteristics of the Delta The Okavango Delta is one of the largest inland deltas in the world. It’s shaped like a fan with little tendrils of water stretching forward. Lush little islands dot its waters. The delta is produced by seasonal flooding, with the floods peaking between June and August. The delta is large, but fairly shallow and flat. There is less than two meters variation in height across its 15,000 square kilometers. Each year the delta sees 11 cubic kilometers of water flow (put another way that’s a staggering 11 trillion liters of water). But by the end of the season, it’s dry. All of the water is eventually transpired or evaporated due to the high temperatures of the delta. Every year the cycle starts anew, with the basin flooded again with river water. A Flourishing Habitat for Wildlife The Okavango Delta is famous for its antelope and elephant populations, as well as numerous other large animals. Giraffes, buffalos, hippos, rhinos, cheetahs, leopards, hyenas, wild dogs, and crocodiles all enjoy the waters of the delta.

Spotted Hyena Cubs: Source: Wikipedia

Of course, these are just the larger animals. It’s also easy to spot gorgeous iridescent dragonflies flitting around, or little reed frogs hiding in the bushes near the water. It’s a sanctuary for over 400 species of birds, including African fish eagles, crested cranes, lilac-breasted rollers and ostriches.

Lilac Breasted Roller: Source - Wikipedia

To enhance this abundant wildlife, plants thrive here as well. Beautiful water lilies can be found floating through the waters and swaying papyrus line the banks. Cool Ways to Explore There is plenty to see in the Okavango Delta. Here are some exciting ways to explore the area:

• Want a gorgeous view from above? Try a scenic flight so you can truly appreciate the beauty and great expanse of the delta.
• A safari game drive will give you an up-close view of the animals.
• A Mokoro ride (a type of canoe/punt propelled by someone pushing a stick into the bottom of the water) is an exciting option for floating through the channels of the delta. Just watch out for the crocs and hippos.
• Who wouldn’t love to explore on the back of a mighty elephant. Elephant back safaris are another great way to get a unique perspective of the abundant wildlife.
• How about simply walking. Many guided walking tours are offered to give you the full flavor of the region.

Of course, game viewing depends on the season, and water and food availability, so you’ll want to plan your visit carefully. You don’t want to miss out on the awesome wildlife spectacle. Hand carved Topi (Antelope) or Elephant Bookends The Okavango Delta is a great place to spot majestic elephants and graceful antelopes frolicking in or near the water. Our beautifully hand carved Topi (antelope) sculptures and elephant bookends will add interest to your bookshelves and remind you of these wondrous African animals.

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

Actually, this summer our bike riding has pretty much eliminated the winter love handles! That said, we simply love "ftat", which is a simple flat bread. Easy to make, can be stored for up to a week and pairs well with lots of different meals. Ftat is a tasty addition to pretty much any summer meal and is often served with salad. Usually this "cooked on the stove top" flatbread is just roughly torn up and either covered with soups, stews or salad, or is used as a "dipper" for a variety of foods. Many cultures have similar recipes. This particular recipe originates from Libya and is the best one we've found to make the flatbread as thin as possible. As usual, while there are a variety of recipes available on the internet, the trick is to find a good basic recipe and then tweak it to add your own personal touch and taste! Although we particularly enjoy this family recipe, remember you can search online and find lots of variations on this dish. An online recipe site we use over and over again is The Congo Cookbook. My East Africa Journal is also a great source for recipes. Another website we really like is Libyan Food - step by step recipes and photos of food from the modern Libyan kitchen. Their recipe for ftat is the closest to the way we make ours at home.

INGREDIENTS

Dough

• 1/2 litre of water (sometimes you need a little bit more)
• 1 tablespoon salt
• 5 tablespoons of olive oil (or olive oil/canola blend)
• 3 - 1/3 cups flour

Keep your olive oil handy as you will need it to "brush" the dough and coat your hands when kneading. Paste

This paste is what helps make the flatbread so thin. Stay with us - you'll see. It's almost magical!

• 1/4 cup of olive oil
• 5 or 6 tablespoons of cornflour

The above amounts are approximate. What you are looking to achieve is a thick but smooth paste.

PREPARATION

Start with the dough. Don't be alarmed at the number of steps. We broke it down into easy descriptive chunks to make it simple to follow.

1. Combine the flourt, olive oil and salt and gradually stir in water until your dough is no longer sticky. It should be soft to the touch.
2. Knead the dough really well.
3. Place dough in a bowl, cover with a light brushing of olive oil.
4. Cover the bowl with saran wrap and leave it along to rest for about an hour.
5. After the dough has rested for an hour, knead it again. We suggest you oil your hands so it doesn't stick.
6. Then, pince of pieces of dough and form into balls. They should be around the size of a pingpong ball but you can make them the size you like. Experimentation is a good thing!
7. Flatten the dough balls.
8. Spread approximately a teaspoon of your cornflour paste onto half your flattened dough balls.
9. Take the other half of the flattened dough balls and place them on top of the pieces you've just spread with the cornflour paste. See, this makes your "sandwich".
10. Now, cover the dough balls with saran wrap again and leave them to rest for another hour.
11. Pinch/crimp the edges of each dough "sandwich". They should now look like little "hats".
12. Get to work flattening each sandwich. Libyan Food's recipe suggests using a dinner plate and, in fact, that's the way we've always done it. They say it helps to keep the round shape consistent. The way we do it is to oil a large dinner plate and then use our fingers and the heel of our palm to gradually flatten and stretch the dough sandwich to the size of the dinner plate.
13. Now to cook them! You can use a griddle or any large frying pan over medium heat.
14. Make sure they don't burn. Turn after about 8 to 10 seconds.
15. Brush the upturned side with a little olive oil.
16. Here comes the magic! Once each dinner plate sized piece of ftat is cooked, it will separate into two pieces. The cornflour in the middle of the sandwich has done the job.
17. Once that happens, just flip them over and cook the interiors for a few seconds each.

We like ours "done" a little more than most recipes call for. We like to get some char marks on each side and crisp the edges. Just a suggestion! If serving right away, wrap them up in a clean tea towel to keep them warm. They tend to harden a bit when cool, so this also helps to keep the ftat lovely and soft. You can make a big batch ahead and refrigerate for up to a week. Some people wrap them in foil but we keep ours in a large, airtight plastic container and just take out what we need and warm them up. Ftat are often filled (sort of like dumplings or calzone) with all sorts of ingredients. Omelet-like egg mixtures, herbs and potatoes, mushrooms and tomatoes, etc. Just experiment with any filling you enjoy! We like to use our like a "wrap", placing the filling in and rolling them up into a tight little sandwich. A friend of ours came to our house and we served her some filled Ftat. She said they were very similar to a Cornish Pasty her Nana used to make. Much flatter thinner bread rather than a pastry shell, but the fillings reminded her of her childhood. We have taught our children to cook as soon as they were old enough to participate. Flatbreads are a great way to get them involved, especially with the kneading. Jamie Oliver has a terrific recipe for what he calls Easy Flatbreads - and says they are a fun way to start kids learning about food preparation.

Enjoy! Please tell us what you pair your delicious flatbread with and share your recipe modifications or variations.

Cover Photo Source: Wikipedia

Zawadee - Bring Africa Home is pleased as punch to sponsor The Spokes and Folks Bike Team in this admirable pursuit.

And we also want to do a little bragging while we're at it. Not only have we increased our team to a strong 21 member field this year, we also have a remarkable team member who has stepped up to the plate. Meet Qusai (we call him "Q"), our 8 year old nephew who has decided to join us this year. Not a small feat as he intends to ride the full course - 150 km!

The Intrepid Q

We asked Mustafa Salemwalla (our CEO and Q's uncle) what inspired Qusai to join the Ride to End MS. Q's older brother completed the ride last year at the "ripe old age" of 11, so Q decided what his brother - Ali - could do, he could do! Q and Ali have participated in a regimen of training rides in preparation for the MS Ride. Mustafa says their attitude and enthusiasm is a big part of their success, but also attributes their astounding stamina and ability to the terrific bikes they both have. As he says, "a workman is only as good as his tools". Too true! Our Team Captain Bob Mansbridge says he's astounded that our team ages range from 8 to 67 years of age. "Our youngest rider is probably our keenest, so here's a special attaboy to big-hearted Qusai. All of us look forward to seeing his big grin as he crosses the finish line. We're all proud to help out such an important cause. Crossing that finish line will be symbolic of the wonderful teamwork and effort every member has made to raise over $10K this year. Our thanks go out to our team sponsors Zawadee - Bring Africa Home and Subway. We certainly intend to be oustanding in our new bright yellow shirts." The ride is from Grand Bend to London - Ontario on July 25-26th. Our Spokes and Folks Team has a goal to raise $10K to support ending MS. We're well on our way to reaching that goal, we're happy to say. Please consider supporting Qusai's ride. It's easy to do at our team page, where you can also find out more about our team and the Ride to End MS. {{cta('71547181-160d-4462-8606-43ecb4180784','justifycenter')}} We couldn't be prouder of our boys and hope you are too! Here's a little video of Qusai and Ali during a training ride, preparing for the Ride to End MS.

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Why Qusai and Ali are gearing up to end MS

Every day 3 more Canadians are diagnosed with multiple sclerosis, an unpredictable illness that affects vision, balance, memory and mobility. We don’t know what causes MS and there is no cure. Your support means families who are impacted by this often devastating disease do not have to face MS alone. Your dollars at work When you pledge me in the MS Bike, your funds are invested into groundbreaking MS research and services for the 100,000 Canadians living with MS. Services and programs your fundraising supports:

• Financial assistance for special equipment and home care
• Supportive counselling for all those affected by MS
• Self-help groups and recreational programs for people with MS
• Government advocacy for people living with MS

Thank you in advance for your pledge to create a more hopeful future for those affected by MS.

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

Spelled "peri peri" in Africa, Piri piri sauce (used as a seasoning or marinade) is Portuguese in origin. Peri Peri African Chicken is popular in Angola, Namibia, Mozambique and South Africa. We say you can't go wrong with this combination of ingredients! Yum Yum, indeed. You can make a big batch of the sauce and store it in the fridge for future use. We always triple our batch and enjoy this delicious flavouring for many meals. Although we particularly enjoy this family recipe, remember you can search online and find lots of variations on this dish. An online recipe site we use over and over again is The Congo Cookbook. My East Africa Journal is also a great source for recipes. We found a good basic recipe at Allrecipes.com and tweaked it a bit to reflect the way we make our Peri Peri. We make it so often we do everything automatically, without thinking about how much of this or how much of that. Don't hesitate to experiment. A little more this, a little less that - is a great way to express your unique culinary talents and make things taste just the way you like them.

INGREDIENTS

• 1/4 cup of paprika
• 2 tablespoons of hot chili powder
• 1 cup of fresh lemon juice
• 1-1/2 teaspoons of chopped fresh ginger (we use a little more - probably 2 teaspoons)
• 4 cloves of garlic (AllRecipes.com calls for 3 cloves but we like more)
• 1-1/2 teaspoons of salt
• fresh ground black pepper (to taste)
• 4 to 6 bone-in chicken breasts (or a similar quantity of chicken thighs)

We like our peri peri sauce quite spicy, so I add a little Sriracha to the mix. You can also add some hot chili pepper flakes. Simply combine all the ingredients (except chicken) in a bowl. We like to let it sit for at least an hour so the flavours meld. Rub or brush the chicken with the peri peri sauce. Place your chicken in a bowl, cover with sarah wrap and refrigerate for at least 3 hours to marinate. We often marinate ours for at least 6 hours for maximum flavour. It's up to you! Reserve the leftover peri peri sauce in the fridge. It is delicious "on the side" to dip your chicken in ast you eat. Peri Peri Chicken has roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). PREPARATION

1. When you're read, just heat up your grill (medium is good for chicken - not too hot or it will burn quickly).
2. Cook your chicken as you usually would, turning occasionally. Make sure the juices run clear before taking off the grill for service.

A little tip for you. In the middle of winter (or if we just don't feel like firing up the BBQ), we use a FlavourWave convection oven to make our Peri Peri Chicken. We highly recommend this device. They are so handy, we've got FlavourWaves at home and at our cottage. They are inexpensive and save you having to heat up your kitchen with the oven on.

Variations

We like our Peri Peri Chicken with a variety of sides. Rice, chunky spicy oven roasted potatoes, salad - whatever your heart desires.

Enjoy! And please let us know how you enjoy this recipe and any creative culinary modifications you make.

Cover Photo Source: Flickr - Start Cooking (Creative Commons - Labeled for Reuse).

Peridot has been the official August Birthstone since 1912 but its history goes back much further than that! The name comes from the French word ``peritot`` - which means gold - likely because the stone can vary toward the colour gold. Peridot is also given to celebrate a 16th Wedding Anniversary. For any Leo in your group of friends and family (or, for that matter, anyone who likes Peridot), this collection of Peridot history, myth and lore would be a great accompaniment to the gift of this beautiful semi-precious gemstone.

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The Ancient Egyptians considered Peridot to be a very spiritual gemstone. Believe it or not, Egyptians priests would brew a strong beverage from crushed Peridot gemstones to consume during ritual ceremonies. They thought it brought them closer to nature!

Ancient Hawaiian folklore believes Peridot to be the hardened tears of the goddess Pele. Pele was associated with fire, lightning and volcanoes. Quite the powerful goddess! Pele was also known to be benevolent and generous and Peridot is one of the gifts she gave to her people. Peridot is mentioned in the Bible. Referred to as Chrysolite, during the Crusades, Peridot gemstones were brought back by the Crusaders from the Middle East and often used to decorate churches. Peridot is sometimes referred to as an ``Evening Emeralds``, because under artificial light it glows brilliant green. Peridot is very similar to Emerald but the stone is less intensive - softer. Many legends speak of the magical power of Peridot. For example, it is believed that Peridot set in gold develops strong talismanic power to dispel night terrors, bad dreams and nightmares. Peridot has long been thought to be an aid to making friends. It supposedly frees the mind of envious thoughts and is also thought to be a defense against the ``evil eye``. Other legends say Peridot creates happiness and attracts lovers! In ancient times, cups and other drinking vessels were sometimes made with Peridot to be used in healing. It was thought that medicines drunk from these vessels were more effective. Some people believed that powdered Peridot could cure respiratory issues and help with heart problems. In the Middle Ages, Peridot was placed under the tongue of sick individuals. It was thought to help reduce fevers.

It is thought that Peridot brings good luck, peace and success to those who wear it.

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We hope you've enjoyed all the fascinating things we discovered about Peridot Gemstones.

Shop Peridot Gemstone

Shop Peridot Gemstone

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

Spicy Ethiopian Red Sauce has long been a favourite in our family. You can prepare the spice blend ahead and use it on all sorts of things. We use it to flavour salmon, chicken breasts or thighs, steaks or even on shrimp. We guarantee you'll love this dish. Some recipes we've seen suggest a dollop of yogurt on top just before serving. It is delicious! We love sharing our family recipes with you but please remember you can search online and find lots of variations on this dish and other terrific African recipes. An online recipe site we use over and over again is The Congo Cookbook. My East Africa Journal is also a great source for recipes. We just came across a terrific culinary resource - African Cuisine Made Easy. As pretty much always, while most recipes specify chicken breasts, you can certainly substitute an equal amount of chicken thighs. Frankly, we find thighs more flavourful.

INGREDIENTS

• 2 pounds of boneless chicken breasts or thighs
• 4 lemon wedges
• 2 tablespoons of fresh cilantro (We don't like cilantro so we use broad leaf parsley instead)
• 3 tablespoons of lemon juice
• 3/4 teaspoon salt (We prefer sea salt)
• 1 small can of tomato paste
• 2 cups chicken broth
• 1/2 cup dry red wine (Use something with a good strong flavour)
• 1 teaspoon olive oil (We use a canola/olive oil blend)
• 2 medium size onions, chopped (rough chop)
• 1 tablespoon butter
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ground cardamom

Berbere Spice Mix

• 1/4 teaspoon ground cloves
• 2 tablespoons ground red pepper
• 1 tablespoon freshly ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger

Remember, as with all our family recipes, these ingredients are approximate. Play to your taste by varying the spice amounts according to your family taste. PREPARATION

1. Combine all the Berbere Spice Mix Ingredients in a bowl
2. Put your chicken into a shallow baking dish and sprinkle it with lemon and half the salt.
3. Marinate your chicken (covered) for at least an hour in the fridge.
4. In a large deep frying pan, saute your onion and garlic in olive oil. Don't burn it!
5. Take about 2 teaspoons of the Berbere Spice Mix and add to your onion and garlic along with the rest of the salt, butter, ginger, cardamon and nutmeg.
6. Saute, blending the spices, onion and garlic. This only takes about a minute or two at most.
7. Then add the tomato paste, wine and broth. Stir well to blend and bring up to just a boil.
8. Now add the marinated chicken. (Take it out of fridge so it isn't super cold when you add it).
9. Now put a lid on your pan and reduce the heat to a nice simmer.
10. It should take about an hour to cook the chicken. Make sure you turn the pieces over a few times.
11. When chicken is done, you can stir in the cilantro (or broad leaf parsley).
12. Place a lemon wedge on the edge of each serving plate.

A little tip? This chicken is excellent cold as well. Not that there will be any left! There are lots of variations of Spicy Red Sauce. Search online for other ways to create this tasty concoction. Enjoy! And please let us know how you enjoy this recipe and any creative culinary modifications you make. Cover Photo Source: Wikipedia (Creative Commons - Labeled for Reuse).

Getting to know Africa includes experiencing the vastly different - and yummy - expressions of each culture through food.

Sambal is the perfect summer side to accompany almost any dish. Fresh and flavourful, this lovely combination is easy to prepare. Grated carrots and apples pair up with garlic, ginger and rice wine vinegar to produce a tasty slaw. There are many varieties of Sambal, showing up from Sri Lanka to South Africa, incorporating different ingredients - cucumber, tomato, onion and even pineapple! Most Sambals have a common trait - they are crisp and fresh versions of a slaw salad. We love sharing our family recipes with you but please remember you can search online and find lots of variations on this dish and other terrific African recipes. An online recipe site we use over and over again is The Congo Cookbook. My East Africa Journal is also a great source for recipes. We just came across a terrific culinary resource - African Cuisine Made Easy. South African Tours and Travel is a good resource for South African recipes. As always, we've tried to approximate our family method of preparing this recipe. This one is from a favourite Auntie. We recommend having a good look online as well for different types of sambal recipes.

INGREDIENTS

• 2 cups grated carrots
• 2 cups grated apples (we like a tart apple rather than a sweeter variety)
• 1/4 cup lemon juice
• 1/4 cup chopped broad leaf parsley (many people use cilantro but we don't like the flavour)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon minced ginger
• 1 tablespoon sugar
• 1-1/2 teaspoons chopped red chilies
• fresh ground black pepper
• 1/4 cup rice wine vinegar

Just toss the carrots and apples along with the lemon juice and the salt and let it sit for about a half an hour. Carefully pour off the excess liquid and then combine all the other ingredients. Cover with saran wrap and put in the refrigerator for at least 3 hours before dinner. As with all our recipes, this is just sort of the basics. We have both experimented and substituted when an ingredient wasn't at hand. For example, if we don't have chilies, we've chopped up some bell peppers and used a bit of hot sauce for heat. You can adjust the seasonings to your own tastes. We like a bit more ginger than most recipes call for. If you have any of this delicious slaw left over (and you probably won't), we find it to be very tasty on chicken sandwiches. Cover Photo Source: Wikipedia (Creative Commons - Labeled for Reuse).

Zawadee - Bring Africa Home is pleased to announce we're going to be part of Bravo Niagara! - The North Star Festival: Voices of Freedom. Niagara-On-The-Lake - October 2-4, 2015.

Celebrating and honouring the courageous freedom-seekers who followed the North Star to Niagara - a terminus of the Underground Railroad, this inaugural festival showcases the sights, sounds, history and tastes of the Niagara Region's rich black history and African origins. Great music, fascinating history, mouth-watering food and a boat cruise down the Niagara River. Entertaining, fun and educational, this festival is a terrific experience for the entire family!

What's Going On

Friday, October 2nd, 2015: Niagara Historical Society & Museum - 2 to 4 p.m. Free Admission Join us to experience local historian Dr. Wilma Morrison with presenters from Canadian universities, as well as scholars from the Harriet Tubman Institute to explore Niagara's rich black history and the courageous freedom-seekers who "followed the North Star". Friday, October 2nd, 2015: 8 to 10 p.m. - St. Mark's Anglican Church Canadian Jazz Icon Joe Sealy performs the Juno Award Winning Africville Suite, with special guest Jumaane Smith.

Source: YouTube - Triplet Records

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Saturday, October 3rd, 2015: 11 a.m. to 3 p.m. - The Market @ The Village Food for the Soul - Free Admission Bravo Niagara! and The Market @ The Village co-present “Food for the Soul,” bringing together vendors of local chefs, food trucks, music, artisans, local produce, Wineries of Niagara-on-the-Lake and more in a celebration of the culinary contributions of people of African descent. Check out our blog about the fascinating Tuareg People and their ancient silversmithing techniques. Please stop by. We'd love to meet you. Saturday, October 3rd, 2015: 7:30 to 9:30 p.m. St. Mark's Anglican Church Nathaniel Dett Chorale - "Freedom Has a Voice" As a response to being enslaved during the 17th, 18th, and 19th centuries, men and women of African heritage created spirituals, songs of sorrow, love, faith, and hope. Many of these songs were encoded with covert messages as a way to sing freedom into existence. The Nathaniel Dett Chorale is dedicated to Afrocentric music of all styles, including classical, spiritual, gospel, jazz, folk and blues and has shared the stage with internationally recognized artists such as Juno Award-winning jazz pianist Joe Sealy, singers Molly Johnson and Jackie Richardson, and opera star Kathleen Battle and the Toronto Symphony Orchestra.

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Sunday, October 4th, 2015: 2 to 4 p.m. Community Concert @ Harriet Tubman Public School - Free Admission Blues Sensations Diana Braithwaite and Chris Whitely Canadian blues icons Diana Braithwaite, a descendant of freedom-seekers who settled in Wellington County, and Chris Whiteley will perform “Sugar & Gold: A Musical Story of the Underground Railroad.” Students will display artwork inspired by Harriet Tubman.

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Sunday, October 4th, 2015: 4:30 to 6:30 p.m. Freedom Cruise on the Niagara River

Featuring Blues & Motown Legend Harrison Kennedy

The weekend will conclude with the inaugural Sunset Freedom River Cruise aboard the majestic Niagara Belle featuring Blues and Motown legend Harrison Kennedy. Join us on a musical and historical tour along the Niagara River, on the very water where many courageous freedom-seekers crossed and risked their lives to reach freedom in Canada.

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"In its desire to celebrate, commemorate and examine the experiences of persons of African descent in Canada, the festival aligns with the 70th Anniversary of UNESCO and the 21st Anniversary of the International Scientific Committee UNESCO Slave Route Project: Resistance, Liberty, Heritage. The North Star Festival: Voices of Freedom will contribute to the ongoing work to unite the Niagara Region in a global movement of promoting deeper cultural understanding, peace and dialogue for current and future generations." Cover Photo and Artist Photos: Courtesy of Bravo Niagara: The North Star Festival P.S. Looking back at this blog, we seem to have channeled both the Pointer Sisters (or maybe Donna Summer?) AND Marvin Gaye. No apologies. We were about to lose control and we know we like it! Comment if you know which songs and no peeking at the links first.