Seasonal Salad Around the World 2025

3.2.3 Africa: Sudan, Kenya, Ethiopia

In Search Of World's Hidden Tastes

3.2.3 Around Africa, Explore Seasonal Salads

African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.
Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.

Sudan is in North Africa, whereas, Kenya and Ethiopia are in East Africa. 

Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, and Levantine cuisine in Sudan. Many Sudanese foods have been around for thousands of years. It is known for its use of aromatic spices, herbs, and vegetables, along with a variety of meats and grains, resulting in dishes like ful medames, kisra, and mullah. 

The most common meats eaten are lamb and beef, in accordance with the Muslim halal laws. Most meals are communal and often shared with family, neighbors, and guests, as part of Sudanese hospitality.

Kenyan cuisine features a wide variety of dishes, many of which are rooted in traditional East African flavors and techniques. A staple in Kenyan meals is Ugali, a thick cornmeal porridge. Other popular dishes include Nyama Choma (grilled or barbecued meat), Githeri (a corn and bean dish), and Kachumbari (a fresh tomato and onion salad). Additionally, Kenyan cuisine incorporates influences from Indian and Arabic cooking, as seen in dishes like Kuku Paka (coconut Chicken) and Samosas.

Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.

One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.

Now we depart for Sudan, Kenya and Ethiopia, explore their seasonal salads sharing with everyone.

▲ Seasonal Salad 33：

Sudanese Salata Tomatim Bel Daqua

Salata Tomatim Bel Daqua is a Tomato salad from Sudan. Peanuts make their way into many dishes in Sudan, like this salad made from tossing together tomatoes, green onions, parsley, and green chili pepper. It is then coated in a peanut butter lime sauce.

Ingredients 

. 5 tomatoes, diced, seeds removed 

. 4 green onions, finely diced 

. 1 small green chili pepper, seeds and stem removed

. 1 ⁄4 cup Italian parsley, finely diced

. 1 ⁄ 3 cup oil 

. 1⁄ 4 cup peanut butter, smooth 

. 2 limes, juice of

. 1 ⁄2 teaspoon salt, adjust to taste

Directions

1. Combine tomatoes, green onions, chili

pepper and parsley in large bowl.

2. Whisk oil into peanut butter until

smooth.

Dressing:

3. Stir in lime juice to peanut butter and

season with salt. Additional oil or water

may be added if dressing is too thick.

4. Using a wooden spoon, gently stir

dressing into tomato mixture until

lightly coated.

▲ Seasonal Salad 34：

Keyan Samburu Watermelon Salad

Samburu Watermelon Salad was originated from  Samburu County in central north of Kenya. Water melon was originated from Africa, and has Heat-clearing and antipyretic effects. This salad is full of fruit fragrance, milky aroma and herbal scent. It is very colourful and delicious.

Ingredients

. 150 g watermelon

. 60 g avocado

. 10 g fresh mint

. 15 g fresh dhania / coriander 

. 25 g roasted cashews

. 5 g red chilli

. 20 ml Samburu dressing

Ingredients for the Samburu Dressing

. 150 ml mayonnaise

. 50 g cream cheese

. 10 ml white wine vinegar

. 50 g roasted cashews

. 40 ml honey

. 3 g salt

. 1 g black pepper

. 2 g chilli powder 

. 50 ml lemon juice

. 10 ml water 

Method:

1. Cut the watermelon and avocado into chunks and place in a bowl. Pick the mint and dhania, give both a rough chop and place into the bowl. 

2.Place the cashews on a baking tray and roast in the oven at 200 degrees, until golden brown. 

3. Allow to cool then add to the bowl. Place all the dressing ingredients in a blender and blend until smooth. 

4. Add the dressing to the bowl and gently toss the salad. 

5. Slice the red chilli, place on top of the salad and serve.

▲ Seasonal Salad 35：

Ethiopian Azifa Lentil Salad

 

Azifa is an Ethiopian green lentil dish that combines lentils with lime juice, mild hot peppers, and spices.  It is served cold as a light snack and is especially popular during lent when meat is prohibited.

Ingredients 

. 1 cup lentils cooked in 2 1/2 cups water for 25 minutes 

. 2 Medium mild green chili peppers chopped 

. 2 Medium tomatoes seeded, and finely chopped 

. 1 Medium red onions chopped 

. 1/2 tsp black pepper 

. 1/2 tsp ginger powder 

. 1 Tbsp. dijon mustard 

. 2 medium limes juiced 

. 2 tbsp oil salt to taste 

Instructions 

1. Simmer lentils in 2 1/2 cups water for about 25 minutes, until tender but not mushy. 

2. Mix in chopped chili peppers, onions, spices, lime juice, and oil.  

3. Add salt to taste. 

4. Refrigerate for a few hours to allow the flavors to marry, and serve cold.

Injera 

Injera is a traditional Ethiopian flatbread made from fermented teff flour, known for its spongy texture and slight sour taste. It is considered to be the national dish of Ethiopia.  It is a staple food, often used as both a plate and utensil for eating stews, meats, and vegetables. 

Ingredients
For Traditional Injera:
. 4 cups teff flour or half plain, half rice
. 4 cups water
. 1 tsp salt
. vegetable oil or ghee for cooking

For Quick Injera:
. 8 oz teff flour
. 8 oz plain flour or rice flour or 8 oz. each of rice and plain flour
. 2 tsp dry active yeast
. 1 tsp salt
. 4 cups warm water
. ½ cup very hot water just off the boil is perfect

Instructions

Instruction for Traditional Injera:

1. Sift flour into a large bowl.
2. Gradually add the water, mixing gently with a wooden spoon. It should have the consistency of slightly thicker than usual crêpe batter. You may not need all the water.
3. Cover with parchment paper and let the batter sit for 2-3 days on your kitchen counter. This is the point where the batter will ferment, and at the end of it, you'll get a sour smell, much like sourdough.
4. Scoop out any liquid floating at the top, and any off color foam (like a little yellow). Add the salt and stir to combine.

Instructions for Quick Injera

1. In a large bowl, mix the yeast with a little bit of the warm water and stir to combine.
2. Add whichever 2 flours you’re using, along with the salt.
3. Gradually, add more warm water, stirring with a wooden spoon until you have a smooth batter with the consistency of thick pancake batter. You may not need all the water.
4. Cover with plastic wrap and let it stand for 1 hour.
5. After an hour, the batter will have increased slightly. Stir while pouring the hot water until you get a thick crêpe batter.
6. Let stand for 20 minutes.

Instructions for Cooking the Injera

1. Grease your griddle or large frying pan and bring to medium heat. Using a ladle, pour a thin layer of the batter. Tilt the frying pan to allow the batter to spread and coat the bottom of the pan..
2. Cook until you see air pockets or holes appearing (about 30 seconds). Then cover the skillet and cook for another minute. There will be lots of steam and you’ll see that the injera is beginning to curl along the edge.
3. Slide the Injera onto a large plate (caution: using a spatula may tear it).

Next, Seasonal Salad Around the World 2025

3.3.3 Africa: Nigeria, Angola, South Africa

Publisher： Chef Kar Delight