Unique Serving Platter

For those of you who are avid cooks, even amateur ones, a well equipped kitchen is undoubtedly a necessity. Speaking of necessities, things like a good gas or electric burner system, a refrigerator, a microwave and other electrical appliances like mixers, grinders, mashers, stirrers, blenders and the like are absolutely essential. As are vessels and cooking implements. A good amateur chef would do well to invest in a fine set of culinary knives. A more accomplished chef could also go ahead and invest in a custom set of utensils. But one thing that most amateur and professional chefs overlook and which would add more value than any of the items listed above, is an indoor herb garden.

An indoor herb garden, contrary to popular belief is not an indulgence. While it is true that an indoor herb garden demands a lot from the chef in terms of maintenance and upkeep, it is in fact the secret ingredient that adds taste and flavor to ones cooking. So whether you have the fancy kitchen equipment or implements, whether you are a skilled cook or a beginner, it would make a lot of sense for you to have your own Indoor herb garden.

An indoor herb garden is not very difficult to maintain. Most people assume that in order to successfully maintain an indoor herb garden, they would need space and that this space would need to be substantial. But the very fact that it is an indoor herb garden means that it is meant to be in a confined space. All you need to successfully set up an indoor herb garden is a couple of pots, some potting soil and the right kinds of herbs from a herbarium or nursery.

And what kinds of herbs should one plant in an indoor herb garden? Well, the most commonly used herbs would a good bet. Coriander is an herb that is excellent with all kinds of vegetables. Thyme too is a great addition as it can lend flavor to all kinds of cuisines. Basil is also an excellent addition to an indoor herb garden. And lemon grass can also be comfortably grown in the confines of an indoor herb garden.

A few people have also been known to grow medicinal herbs in their indoor herb gardens. After all, not all herbs are meant exclusively for food related uses. A number of herbs also cater to the needs of the body. Care must be taken that these herbs are segregated from the rest of the herbs in the indoor herb garden. For some of the medicinal herbs are not for consumption, but meant to be used as external application aids.

As Kwanzaa approaches, African cuisine deserves some kudos on the cuisine scene. African food is a rich melange of dishes, with regional takes on seasonings and preparation methods. Traditional foods combined in exotic ways reflect both native and foreign influences, accumulated and integrated over hundreds of years. If you haven’t explored the world of African cuisine, you’re in for a treat. A taste of this regionally diverse and rich cuisine may be just around the corner, in a family restaurant near you. If you’re not so lucky, there are a number of fabulous cookbooks available.

The staples of African food consist in the majority of tubers, starches and vegetables. Cassava, yams, okra, greens, tropical fruits such as coconuts and bananas, corn, rice, millet, peanuts, sorghum and barley are mainstays of the diet, depending on the region. Meat is used sparingly in some areas, but seasonings weigh heavily in imparting the distinctive exotic tastes found throughout Africa. Mixtures of hot spices permeate traditional African food.

Foreign influences introduced the peanut, pepper, tomato, pineapple and cayenne pepper to local dishes. The Portuguese introduced the domesticated pig, now an integral part of East African cuisine. French, British and Indian colonizers nonetheless had a positive effect on traditional African food, bringing curry, chappatis, relishes and spicy lentil soups to the African table.

To Ethiopia, in Eastern coastal Africa, the Arabs brought a number of spices, including cloves, cinnamon and saffron, used in steamed rice combined with meat, vegetable, tuber, milk and honey dishes, enhancing the already rich and abundant combinations. Pomegranate juice is an important ingredient in coastal Swahili dishes.

Western African foods reflect the heavy use of fish and meat, as these foods are plentiful in the region and are characteristically hot and spicy. Stews are highly favored, and pack a punch, especially for the Western palate.

The French influence is clear on the western coasts of Africa. Chiles, ginger and hot cayenne marinades are artfully combined with local vegetables, peanut, palm and coconut oils, garlic and sharp marinades, making a definite food statement.

African food cannot be quantified in a word. Africa, the second largest continent, should not be discounted or dismissed for lack of diversity. African food is as diverse as the continent, with an array of imaginative and regionally unique dishes to tempt your palate.

Take a look on the net, or go to your local bookstore. The flavors of African food beckons. If you know someone who celebrates Kwanzaa, ask them about the rich heritage of African food. Bring your taste buds to the table, and enjoy!