How to use cacao in cooking
What's the story
African cuisine is famous for its rich flavors and diverse ingredients, and cacao is one of them. From savory to sweet, cacao is used in many traditional dishes across the continent. Not only does it add a unique taste, but it also enriches the nutritional profile of the food. Here are five African dishes that use cacao, showcasing its versatility and cultural significance.
Dish 1
Spicy cacao stew
Spicy cacao stew is a beloved dish in several West African countries. The stew combines vegetables like okra and eggplant with spices like ginger and garlic. Cacao is added to give depth to the flavor, making it a hearty meal. The combination of spices and cacao makes for a rich, complex taste that goes well with rice or flatbreads.
Dish 2
Cacao porridge
Cacao porridge is a popular breakfast option in many parts of Africa. Prepared with ground grains like millet or sorghum, the porridge is sweetened with natural sweeteners like honey or sugarcane juice. Cacao powder is added for flavor and nutrition. This dish not only provides energy for the day but also offers essential nutrients from both grains and cacao.
Dish 3
Cacao-infused plantain chips
Plantain chips are a popular snack across Africa, but some regions add a twist by infusing them with cacao. The chips are fried till crispy and then dusted with powdered cacao for an added flavor dimension. The sweet and salty combination makes for an irresistible snack option that can be enjoyed anytime.
Dish 4
Cacao banana fritters
Cacao banana fritters are an irresistible treat across Africa. Ripe bananas are mashed and mixed with flour, sugar, and spices like cinnamon before being fried into golden-brown fritters. A sprinkle of powdered cacao elevates these fritters' taste profile without overpowering their natural sweetness.
Dish 5
Cacao leaf sauce
Cacao leaf sauce is a specialty in some Central African regions where fresh cacao leaves are available. These leaves are simmered with tomatoes, onions, and spices to make a flavorful sauce for rice or cassava dishes. The mild bitterness of the leaves balances the sweetness of the tomatoes, creating a harmonious blend that highlights the unique use of cacao in traditional African cooking.