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Nozipho Mbanjwa is a conversation strategist moderating global conversations that are designed to have measurable outcomes. She is in demand for her unique and insightful ability to facilitate difficult conversations with courage, depth and breadth.
As an internationally acclaimed conference moderator and Human Capital Advocate for The World Bank and Global Citizen, she has successfully moderated conversations for global and African institutions including, leading listed and unlisted multinational corporations, business schools, and civil society organisations that seek to leverage conversations for change.
Nozipho is also an award-winning financial markets broadcaster lifting the African business story through the lens of leadership, performance, the political economy, development finance, gender mainstreaming, and youth development.
Nozipho is an executive director at LRMG, supporting the LRMG transformation journey, a faculty member for Duke Corporate Education in Africa, a fellow of the Gordon Institute for Business Science’s Centre for African Management and Markets (CAMM), a Tutu fellow, and in 2019 was named one of 2019 100 Most Influential Young Africans.
She is an alumni of the following academic institutions: • Said Business School, Oxford (Tutu Fellow) • University of London (Masters in International Studies) • Stellenbosch Business School (|Masters in Development Finance – cm laude), • University of Pretoria (Hons: International Relations),
A lawyer and social justice advocate with a demonstrated track record of working in the legal services and advocacy industry, Emma Theofulus is a skilled in public speaker, legal researcher, a public relations manager , gender equality and children and youth activism.
On 22 of March 2020, she was a Deputy Minister of ICT and became Member of Parliament for the Republic of Namibia. This made her the youngest parliamentarian and member of the executive in the history of Namibia.
At only age 23, she's
With attributes of strong diplomatic skills coupled with a LLB (Honours) Degree from the University of Namibia and Diplomas in Business Management and Afrikan Feminism and Gender Studies, Emma is shaping the world through the Global Shapers at the World Economic Forum Windhoek Hub as well
credit: LinkedIn
This striking chapel by London-based firm Steyn Studio and local TV3 Architects is located on the Bosjes Farm in the Witzenberg Municipality in the Western Cape Province in South Africa. It features a white, sculptural cast iron roof that undulates with parabolic and hyperbolic arches, which also form the supporting walls and columns of the structure.
Besides the massive roof, which was inspired in part by Cape Dutch architecture, the Bosjes Chapel’s other striking feature is its entirely glazed walls, which imbue the 420-square-meter (approximately 4,500-square-foot) space with a profound feeling of lightness. The windows and the lifting corners of the roof open up the chapel to the surrounding landscape of the Waaihoek Mountains as well as to a reflecting pool that leads to the entrance.
The structure’s design was also inspired by a passage from the Bible, from Psalm 36:7, which reads, “How precious is your steadfast love, O God! The children of mankind take refuge in the shadow of your wings.” These wings manifest in the roof’s baroque holbol gables (a feature of South African colonial architecture), which form peaks and valleys within the roof itself.
The chapel is placed on a stepped platform amid vineyards and a pomegranate orchard, and inside, the white ceilings and polished terrazzo floors create a spare interior scheme of wooden benches and a brass podium. Take a look.
credit: curbed @ BOSJES
Jamila Abass is one of the champions of AgTech revolution in Africa.She is the founder of M-Farm,an app that connects farmers and buyers and makes the supply chain more efficient.This ingenious innovation won different awards including the praise of the US president Barack Obama during his visit to Kenya in June, 2015. Jamila is an internationally recognized techpreneur. She received many accolades including 2015 New African Woman women of the year,Forbes 10 Female Tech Founders to Watch and 20 Young Power Women in Africa,Quartz’s 30 African Innovators as well as 2015 100 most influential Africans. She is also an Aspen New Voices, Poptech, Unreasonable and an Ashoka fellow.She has been a keynote speaker and influencer at AgTech and ICT for development events.
🔷INGREDIENTS🔷
750 ml water
A pinch of salt
350 g maize meal
2 T butter
5 T soya sauce
5 T teriyaki sauce
200 g think beef strips
2 T olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 x 10 cm piece ginger, peeled and grated
Freshly ground black pepper, to taste
125 ml sweet chilli sauce
2 spring onions, sliced
🔷COOKING INSTRUCTIONS🔷
In a medium-sized saucepan, bring the water and salt to a rapid boil. Add half the maize meal, reduce the heat to medium, cover and cook for 8 minutes. Stir the mixture and add the remaining maize meal, a little at a time.
Stir and beat it against the sides of the saucepan with the back of the wooden spoon. This should take about 5 minutes.
Reduce the heat further, cover and cook for 10 to 15 minutes. Add the butter and mix. Remove from the heat and cool slightly.
Press two spoonfuls of pap into each cup of a greased muffin tray to create a basket or cup-like shape. Set aside.
Marinate the beef strips in half the soya and teriyaki sauces for 10 minutes.
In a large frying pan, heat the oil and sauté the onion, garlic and ginger for a minute. Add the marinated beef strips, season with pepper and stir-fry for 3 minutes, or until browned and cooked through.
Add the remaining soya and teriyaki sauces, sweet chilli sauce and spring onion and cook for 2 minutes. Fill the pap baskets and serve immediately.
credit: taste.co.za
The PSPF Towers located in the business district of Tanzania’s commercial capital Dar es Salaam is selling and renting commercial offices for 550–900m2.
PSPF Towers has been designed to create flexible modules that can accommodate different office setups for a variety of uses. It is also in close proximity to facilities such as banks, cafes, restaurants, hotels, supermarkets etc.
The main office spaces are available from the 22nd to the 31st floor with views of the Indian Ocean to the East and the commercial district of Dar es Salaam to the West.
The ground and Mezzanine floor are reserved for banks, cafes, restaurants and shops. Amenities Includes: Paved driveway Car parking spaces Lifts to all floors Stand-by generators Water reserve 24-hour safety and security
My name is Sabrina Wanjiku Simader. As the first African downhill skier who is
competing at the World Cup, it is my relentless ambition to be amongst the best
in the world. My Kenyan roots and my new homeland in the snowy Austrian Alps, represent a unique combination in international winter sport.
At the age of three, I emigrated to Austria with my mother to live in the village of St. Johann am Wimberg in Upper Austria. In my first winter in Austria I was taught to ski by my stepfather on a hill called Hansberg. Even as a little girl I was fascinated by the white, sparkling texture of snow and the wonderful feeling of freedom when shooting down the slopes.
In my first junior competition in which I participated, all the other girls in my age category were faster than me. This only fed my ambition to improve and to win competitions. I took to heart my dad’s inspirational assurances that “Winning is not as important as the passion and the joy of competing”. With this in mind it did not take long before I won my first club championship encouraging me to dream bigger and aim higher. In the winter of 2012 I achieved my first big success by becoming triple Styrian Champion.
My dad took great pride in my success and dedicated his time and efforts to train and support me in all my racing events. He spent many hours preparing my skis to ensure their optimal condition and to maximise their efficiency for every race. In June 2012 I lost my greatest fan and supporter with his untimely passing, making life very difficult for my mother and me.
I managed to find a new skiing coach in the form of Christian Reif, who was a long standing friend of the family and formerly Austrian Ski Team Trainer. I am very glad to cooperate with someone who I can trust. Christian is not only trainer, he is also technician as well as team organiser of our Kenyan National Ski Team.
Since January 2016 I have further benefitted by the support of the company Globallife (Medical Brain & Body Management Coaching). I am still on my way and my performances are getting better and better.
courtesy: www.sabrinasimader.com
Ful medames (Egyptian fava beans)
An easy and tasty Egyptian dish - classically for breakfast, great in mezze.
Course: Appetizer/Starter
Cuisine: Egyptian
Keyword: fava beans, ful
Servings: 2 people
Calories: 367kcal
Author: Caroline's Cooking
Ingredients
15 oz fava beans 1 can
1 tsp ground cumin
1 clove garlic (1 large or 2 small), crushed
2 tbsp lemon juice
2 tbsp olive oil virgin/extra virgin
1 dash salt
1 dash pepper
Instructions
Drain and rinse the fava beans and put in a pot of boiling water, covering the beans by a good 1/2in/1cm or more. Bring to a simmer and simmer for approx 5-8min until gently soft.
Drain the beans then put in a bowl with the cumin, crushed garlic, lemon juice, olive oil and a little salt and pepper. Mix all together, mashing some of the beans as you go so it forms a kind of spread/dip.
Serve topped with a little more oil, some parsley, red onion or add some tomato or hard boiled egg, as you prefer. Use as a dip or spread on bread.
courtesy: carolinescooking
Once structurally topped out, the 820-ft Bank of Africa Tower will not only be Morocco's tallest building but also take the crown from Carlton Centre in Johannesburg, at 732 feet currently the tallest tower in Africa.
source: archinet
Nasir Yammama is a 26-year-old, northern Nigerian with a knack for technology. Nasir was raised as a farmer’s child and most of his siblings are still active farmers. Once Nasir became old enough he ventured out from the fields and into Institute and Creative Technology at Middlesex University, London. This is where he began his technology interest which would later develop into something very distinct and close to home.
Nasir increased his knowledge by attending Massachusetts Institute of Technology for the Global Entrepreneurship Bootcamp, and it was here that he learned how to become a quality problem solver through science and technology. With such humble beginnings on a farm with his family, it was an obvious decision that Nasir would focus his talents on developing a technological aid to farmers and their productivity.
Nasir developed the company Verdant. Verdant is an AgriTech value chain company that offers solutions to support farmers and other stakeholders for improved food production using novel technologies. They aim at providing agricultural extension market information, managerial support, and access to markets & financial services to rural farmers with unique mobile technologies. For farmers in Nigeria, this technology is game-changing. It offers them a way to receive the most productivity out of their land and resources. Many farmers who are more skeptical about relying on technological sources for their products seem to lack the full potential that their crops could produce.
Using their access to scientific data and a partnership with financial institutions and even governments, Verdant intends to turn information into insights for the farmers and present it to them in a convenient manner that will enable precise decision making on the farm and also offer them unique services like access to market, agricultural credit, index insurance and warehousing so as to get more productivity and value out of their farming and thereby guarantee food security and improve living standards.
credit: afrobougee
Nasir Yammama is a 26-year-old, northern Nigerian with a knack for technology. Nasir was raised as a farmer’s child and most of his siblings are still active farmers. Once Nasir became old enough he ventured out from the fields and into Institute and Creative Technology at Middlesex University, London. This is where he began his technology interest which would later develop into something very distinct and close to home.
Nasir increased his knowledge by attending Massachusetts Institute of Technology for the Global Entrepreneurship Bootcamp, and it was here that he learned how to become a quality problem solver through science and technology. With such humble beginnings on a farm with his family, it was an obvious decision that Nasir would focus his talents on developing a technological aid to farmers and their productivity.
Nasir developed the company Verdant. Verdant is an AgriTech value chain company that offers solutions to support farmers and other stakeholders for improved food production using novel technologies. They aim at providing agricultural extension market information, managerial support, and access to markets & financial services to rural farmers with unique mobile technologies. For farmers in Nigeria, this technology is game-changing. It offers them a way to receive the most productivity out of their land and resources. Many farmers who are more skeptical about relying on technological sources for their products seem to lack the full potential that their crops could produce.
Using their access to scientific data and a partnership with financial institutions and even governments, Verdant intends to turn information into insights for the farmers and present it to them in a convenient manner that will enable precise decision making on the farm and also offer them unique services like access to market, agricultural credit, index insurance and warehousing so as to get more productivity and value out of their farming and thereby guarantee food security and improve living standards.
credit: afrobougee
INGREDIENTS
FOR THE STEW
sunflower oil, for frying
1.5kg stewing beef on the bone, cut into 3cm pieces
1 onion, chopped
2 garlic cloves, crushed
500ml beef stock
4 carrots, peeled and cut into 3cm pieces
3 potatoes, peeled and cut into 3cm blocks
handful parsley, chopped
FOR THE STEAMED BREAD
675g cake flour
10ml instant dry yeast
10ml salt
20ml sugar
750ml warm water
METHOD
For the stew, heat a splash of oil on medium-high and fry the beef in batches for about 5 minutes or until browned. Season and keep aside.
Heat another splash of oil in the same saucepan and sauté the onion and garlic. Return the meat. Add the stock and cook for 1 hour or until tender.
For the bread, grease a 2.5L enamel dish or heatproof bowl. Combine the dry ingredients. Add the water and stir until it comes together. Turn out onto a flour-dusted surface and knead for about 8 minutes or until smooth and elastic. Transfer the dough into the prepared bowl. Cover and leave to rise until doubled in size.
Bring about 6cm of water to a boil in a large saucepan on medium. Add the bowl with the dough, making sure none of the water goes into the bowl. Cover and steam for about 45 minutes or until cooked.
Add the carrots and potatoes to the stew and cook for 30 minutes until tender. Season and mix parsley through. Serve with the steamed bread
credit:yourfamily.co.za
The Zarafa Dhow Suites is in the far eastern region of the private 320,000 acres Selinda Reserve in northern Botswana. This two-bedroom suite is luxuriously appointed and forms part of the Zarafa Camp (Great Plains).
The Zarafa Dhow Suites is the ultimate private retreat providing guests with 2200 sq ft (210m2) of understated opulence in one of the most pristine wildlife destinations of Africa.
The Zarafa Dhow Suites accommodates a maximum of four adults and one child sharing. It features two separate bedrooms, plus an additional guide’s tent if required. Guests enjoy a fully inclusive safari stay where all activities, meals, park fees, alcoholic and non-alcoholic beverages (excluding imported and premium spirits) are included.
Two generous bedrooms at Zarafa are on either side of the welcoming lounge and dining room. The multi-level deck features an outdoor swimming pool, adding to the palatial expanse of living space. Each of the private bedrooms offers their fireplace and large copper baths, set to make the most of the views out over the lagoon. Dinners are served either in the indoor dining room or outside, under the star-studded sky of Africa.
The early morning, as well as the late afternoon & early evening safari drives, are offered in a private open 4×4 vehicle. Guests also have the opportunity to explore the bushveld on guided walks and while cruising on the Zibadianja Lagoon on “HMS Zib” when water levels permit. The open-air gym allows guests to continue their daily exercise routine; relaxing in-room massages are available.
The airfield can take aircraft as large as a King Air. The flying time Maun to the airstrip is about 46 minutes, and from Kasane, it is 52 minutes. This camp is only accessible to guests by scheduled air transfers or private air charters. On arrival at the airfield, the road transfer to the suite takes about an hour, including the time for short wildlife viewing stops en route.
Suite features:
Two bedrooms
Lounge
Dining room
Outdoor viewing deck
Swimming pool.
Activities
Early morning safaris
Late afternoon, evening safari drives
Guided walking safaris
Cruising on the Zibadianja Lagoon on “HMS Zib” (when water levels @ Selinda Reserve
Joe Osae-Addo, a highly gregarious, Ghanaian-born architect, was living in Los Angeles, designing buildings and acting as the unofficial social coordinator of the local architecture scene. But on a visit to Ghana in 2000 he ran into, and subsequently fell in love with, Sara Asafu-Adjaye, an old high-school classmate who was living in London. The two embarked on a long-distance relationship, and before long Osae-Addo sprang a surprise on Asafu-Adjaye: He suggested they build a house together on a piece of land given to him by his mother in his native Accra, the capital of the West African nation. “We wanted to build something to cement our relationship,” Osae-Addo recalls. “I didn’t have the money,” says Asafu-Adjaye, “so Joe said he’d build it and I could have some intellectual property.”
Osae-Addo threw himself into designing a home that would come to be a test for—and testimony to—their new life as a couple. With a passion for the contextual modernism of Finland’s Alvar Aalto, Australia’s Glenn Murcutt, and L.A.’s Ray Kappe, he sought to apply their lessons to Ghana, a onetime British colony where unfortunate concrete-block houses made with imported English portland cement have become the urban norm. “Interstitial spaces and landscape are what defines tropical architecture,” he says. “It is not about edifice but rather harnessing the elements—trees, wind, sun, and water—to create harmony, not the perfection that modernism craves so much.”
Unhappy with Accra’s concrete-block houses, the architect was determined to build with the materials found primarily in rural areas: timber and adobe mud blocks. “Adobe mud block doesn’t exist in cities in Ghana, which meant I had to create it,” says Osae-Addo. Furthermore, he didn’t want air-conditioning in a climate where the average temperature can approach 90 degrees, with humidity exceeding 90 percent (an idea that didn’t immediately fly with his soon-to-be wife).
credit: archidatum @ Architecture afrika
What's a maafe, you ask? A popular West African dish, made with groundnuts (usually peanut butter),tomatoes and optional beef, lamb or chicken. This delicious vegetarian version is packed with nutrition and pairs the full, satisfying flavors of sweet potato with a spicy peanut and tomato sauce.
Ingredients
1 tablespoon vegetable oil
1 large yellow onion, diced
3 cloves garlic, minced
1-2 teaspoons fresh ginger, minced (optional)
1/4 cup tomato paste
2 cups vegetable stock or chicken stock
1 lb. sweet potato, peeled and cubed
2 carrots, peeled and chopped
2 turnips (or other root vegetable), peeled and chopped
1/3 cup smooth, natural peanut butter
2 cups green cabbage, chopped
1/4 to 1/2 teaspoon red pepper flakes
Salt and pepper to taste
Preparation
Heat the oil in a large pot over medium-high heat. Add the onion and sauté until the onion begins to soften, about 5 minutes. Stir in the minced garlic and ginger, if using, and sauté for 1–2 minutes more. Stir in the tomato paste and cook for 1–2 minutes. Add sweet potato, carrot, turnip, broth and red pepper flakes and bring to a boil. Lower heat and simmer until the sweet potato, carrots and turnip begin to soften, about 10 minutes.
In a small bowl, whisk together the peanut butter with a little hot broth from the pot. Add the peanut butter mixture to the pot along with cabbage and stir to combine. Simmer for 5 minutes more or just until the cabbage has wilted and the other vegetables are cooked through. Add salt and pepper to taste, if needed, and serve hot.
Serving Suggestion
Serve this rich, hearty stew with rice, couscous or quinoa and a fresh, green salad or sautéed greens, like kale or collard greens.
Tips and Notes
For an even heartier main dish, add 2 cans of drained, rinsed chickpeas, 2 cups of roasted, shredded chicken or one package of firm, drained, cubed tofu when adding the cabbage.
Nutritional Information:
270 calories, 10 g. fat, 0 mg. cholesterol, 300 mg. sodium, 40 g. carbohydrate, 8 g. fiber, 7 g. protein
Epitomising refined splendour and old-world luxury, the lodge allows guests a front-row seat to the prolific wildlife in the 350,000-acre private Singita Grumeti Reserve, ensuring an unparalleled African safari experience.
Singita Sasakwa Lodge is built in the style of a stately Edwardian manor house with nine private cottages, each with its own infinity pool. From the vantage point of Sasakwa Hill, panoramic views of the Serengeti plains merge with the horizon and provide a sense of immense space and freedom.
The spacious cottages offer expansive en-suite bathrooms, dressing areas, four-poster beds, fireplaces, living rooms and French doors opening onto welcoming verandas. Polished parquet floors, vintage collectables, Persian carpets and comfortable furnishings all add to Sasakwa’s unmistakable elegance, while contemporary interpretations of classic dishes underpin the culinary offerings in the grand dining room.
A grand entrance, wraparound verandas, silver candelabras and coveted antiques merge seamlessly with local artefacts and tribal cushions to create a quintessential luxury safari experience. Elegant lunches on the lawn, bespoke wine-paired dinners, leisure activities like tennis, bush walks and soothing spa treatments all add to the appeal.
Set alongside Singita Sasakwa Lodge is our new Hillside Suite:
Arriving at Hillside Suite feels like escaping to your own edge of the world, where infinite views over the Serengeti plains are par for the course. Allowing guests to bask in the barefoot beauty of a private villa for two, it’s set away from the main lodge and invites authentic encounters with nature, while every wish is tended to intuitively. All features are aimed at the utmost exclusivity and intimacy.
From stylish interiors with splashes of African art and contemporary design to frameless glass doors and windows capturing 210-degree views of the magnificent scenery, it’s the ultimate in understated luxury. Two extended wooden outdoor decks, a private rim-flow pool and a signature Singita ‘bar-deli’ filled with delicacies define the sheer comfort of stays at Hillside.
@ Singita Sasakwa Lodge, Serengeti, Tanzania
Gloria started her business in 2013 because of the alarming rates of youth unemployment in Kenya, she wanted to be part of a social change. She realized that there was a gap in the Human Resource industry as the youth lacked training on how to present themselves to opportunities in the job markets.
Her mission was to create an award winning Human Resources Firm that pushes the boundaries way beyond the limitations of a standard Human Resource Firm. Her organization is youth focused and heavily pegged on the belief that there is a solution to global youth unemployment.
With nearly 10 years of industry experience, she has built a diverse team focused on developing long-term client partnerships, providing in-depth expertise and delivering the comprehensive solutions required in Recruitment, Training, Staff Outsourcing, Payroll and HR Consultancy.
Fast forward to now, Recours Four Kenya Consultants Limited is a successful professional services firm based in Nairobi, Kenya. Their work has brought repeat clients and have earned Gloria a Business Excellence Award Certificate from the World Confederation of Business in the USA. She was also mentioned on Forbes Africa as Top 30 Entrepreneurs under 35 to look out for in Africa.
Malawi, a small country in the southern part of Africa is known for its rich culture and diverse food. Also known as the ‘warm heart’ of Africa, it is a very rural country in which most people participate in subsistence farming and fishing – as such, dishes such as nsima and chambo remain a much-loved staple. Here’s everything you need to know.
Although there are many different kinds of traditional dishes in the warm heart of Africa, the most famous dish loved by both locals and foreigners is the delicious nsima and chambo.
Chambo is a species of the tilapia famil,y and is found in the lakeshore areas such as Mangochi, Salima, Nkhotakota, Nkhatabay, Rumphi and Likoma Island. Chambo is sometimes dried in the sun, or it can be roasted, cooked or fried and served with a side of soup. Whichever way it is served, it is delicious. Nsima and chambo is also best served with beans and other vegetables. The most famous hotels in Malawi have nsima and chambo on their menu because they know how popular the dish is.
Nsima is thickened porridge made from maize, a crop which is widely grown in the country and is one of its most vital crops. Traveling across the country, especially during the rainy season, it is common to see field after field of maize waving in the breeze.
When maize is harvested, it is ground into flour which is used for cooking nsima. This dish is so popular and such a staple that some Malawians eat it for breakfast, lunch and supper. Most Malawians who do manual work prefer nsima and chambo to rice and other foods because they feel the dish keeps them strong. To add flavour to the porridge, nsima is served with a relish, locally known as ‘ndiwo.’
credit:theculturetrip
Some things you have to see to believe, and the Radisson Blu Hotel at Dakar Sea Plaza is one of them. This sophisticated, modern resort on the tranquil Cape Verde Peninsula boasts an address in the elegant Fann Corniche neighborhood. The 241 guest rooms and fully equipped apartments of this stylish accommodation are characterized by their contemporary design and superb amenities, including individual climate control and Free high-speed wireless Internet.
The Dakar Sea Plaza houses 3 on-site dining options and 1 bar for your enjoyment. Experience the remarkable L'Avenue Restaurant, where chefs are inspired to transform Senegal's rich history of African, Dutch, and French influences into a unique Mediterranean cuisine. Unwind by the outdoor infinity pool with a refreshing cocktail from the Pool Bar, or sample dishes from the Pool Side Restaurant. Freshly caught, grilled seafood is sure to please at our new Galuchat restaurant, facing the Atlantic Ocean. Savor the explosive flavors of The Little Buddha Dakar, where the culinary styles of the Pacific Rim come together to create a one-of-a-kind Asian fusion experience.
The hotel's fitness center and spa provide the perfect way to maintain your exercise routine and relax your troubles away. If you're in Dakar on business, the hotel's 12 stylish meeting rooms and refined ballroom are perfect for planning a productive conference or elaborate gala.
@ Radison Blue
Mrs. Adenike Ogunlesi is the founder & Chief Responsibility Officer of Ruff 'n' Tumble, theforemost indigenous lifestyle brand operating to international standards in the design, manufacturing and retail of children clothing.
Starting from the boot of her car, Adenike has turned Ruff 'n' Tumble into an instantly recognizable brand. As an entrepreneur of great vision and determination, she has built a reputation for being the best manufacturer of children's clothing, with a network of stores nationwide.
Adenike is the founding member and the first president of the Network of Entrepreneurial Women (NNEW) at the Nigeria Employer's Consultative Association (NECA). She was an advisory board member of the Enterprise Development Centre (EDC) at the Lagos Business School.She is an advisory board member and mentor at WISCAR (Women in Successful Careers) which is a structured mentoring programme for young women, a mentor at the Mara foundation and an avid motivational speaker.
She is a winner of numerous awards and a finalist at the CNBC AABLA (All Africa Business Leaders Awards) in the category of the Business Woman of the year 2014 and 2015. She was appointed to the Board of Lafarge Africa Plc on March 11, 2015.
source:lafarge
Piri-piri chicken is a spicy dish with 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). Timing note: The chicken needs to marinate for at least four hours before being grilled.
INGREDIENTS
Glaze:
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
Chicken:
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
PREPARATION
For glaze:
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
For chicken:
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill.
courtesy:epicurious