We survived the storm

Here's what happened- Underground Market- the day before was crazy- the Gods worked against us. The ginger beer exploded in the fridge.. flood of ginger beer caused a power cut...& we had to rebottle the periperi sauce- we worked until the early hours.. (a special thank you to Kinito who was there for it all..) 

                         foto's: Jeroen Niezen
Most importantly we were there to spread the message. And we were well recieved- African Food made it, it was loved by those who tasted it, and we left with empty food crates and lots of new followers. And we made the morning news...

Faithful followers & lovers of African food

Remember the 4th edition Underground Farmers Market this Sunday-19th June from 12-16.30 somewhere in Amsterdam. see www.talkinfood.nl for the definate line up of micro-producers, of course fab Afrosnacks and REAL gingerbeer. ..see recipe below-
 there's margarita icecreams, ambrosia truffels,peace hummous, home grown sambal, DIY instant jelly beans..? enough to stop by for. Check this site about 1 hour before opening time for exact location..

                                                     Gingembre- real African gingerbeer

• Gingembre
  (home made ginger beer-not for the fainthearted)
  
  
  250 g fresh ginger, sliced and bruised
  2 lemons
  1 stick of cinnamon
  1 teaspoon cloves
  500 g sugar
  1 teaspoon baking powder
  1 teaspoon dried instant yeast
  
  
  Method:  Scrub the ginger and lemon. Grate the ginger on a course grater and peel the lemon. Place the grated ginger, lemon peel, cinnamon, cloves, sugar and the baking powder in a large clean container, which can hold 3 liters. Bring 3 liters of water to the boil and pour over the ginger and spices. Squeeze the juice from the lemons and add to the mixture.  Stir to dissolve the sugar, cover with a clean tea towel and allow mixture to cool to room temperature. Sprinkle over the yeast, stir and cover with cling film. Leave to ferment for 24 hours in a warm draught-free spot. Sprain through a very fine sieve and pour into suitable bottles. Refrigerate and serve icy-cold with a slice of lemon. Open bottles carefully as slight fermentation will continue in the bottles. Makes 3 liters 

We’re going underground….

We’re going underground….

Ok, the Underground Farmers Market Amsterdam edition 4 has a date- Sunday 19 th June, from 12-4.30 pm,. And we will be there!

This fabulous initiative by foodtrend watcher Marjan Ippel, (www.talkinfood.nl) gives those producing fine foods on a small scale, a chance to offer their wares.

What will we be doing there?  Introducing you to some of gastronomic delights that Africa has to offer, using recipes that will be included in our book-to-be and from this blog.

 As we write.. the gingembre is brewing, bilotong is drying, berberi paste is being bottled.

This is a guerilla affair- the location remains a strict secret until minutes before opening- get the latest info by following us on Twitter.com/newafricancook.

Make a note of 19th, keep an eye on this blog, twitter or facebook for updates and come and enjoy the delights of fine African food.