Food

Diaspora Showcase Africa will add a culinary class session to its annual shows at all its locations.

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CULINARY ARTS

The first Diaspora Showcase Africa in 2004, featured a variety of cuisine, that was presented by twenty Africans from 15 countries. Represented countries included, Kenya, Ethiopia, Egypt, Nigeria, Ghana, Togo, Cameroon, Senegal, Democratic Republic of Congo, Angola, Zambia, South Africa, Morocco, Zimbabwe and Cape Verde Islands. From this variety of cuisine, Felix Kolawole Mensah Quaye, created a menu profile that catered to a global audience, without losing the original taste of the traditional dish. For seven years, Mr. Quaye was the Head Chef of Diaspora Showcase Africa, developing museum menu pieces for the show. The show also had guest Chefs that worked alongside Mr. Quaye. These guest Chefs included, Koukou Dossou (Togo), Amani Donovan (Kenya), Magdi Nafeh (Egypt) and Elijah Ndoye (Senegal).

Starting in 2022, Diaspora Showcase Africa will add a culinary class session to its annual shows at all its locations. The classes will be managed by Diaspora Showcase, Z.Box Cuisine, Joan Adaku Quaye and other invited Culinary Arts Chefs.

FELIX MENSAH KOLAWOLE QUAYE

MENSAH CHICKEN STEW – RECIPE

Makes 6 Servings

  • 2 Pound chicken breast
  • 4 Tablespoons olive oil
  • 4 Tablespoons tomato paste
  • 8 Tablespoons tomato sauce
  • 1 Cup of diced tomato
  • 1/2 Cup chopped onions
  • 8 Bell peppers (red, green and yellow)
  • 1 Teaspoon crushed red pepper
  • 2 Tablespoons of mixed spices (garlic, paprika, orange peels and salt)

Remove chicken skin to reduce excess fat and marinate in olive oil with the mixed spices. Roll each chicken and place in a baking dish. Preheat oven to 350 F and bake for 25 minutes. Add 2 tablespoons of olive oil in a frying pan and mix with 4 tablespoons of tomato paste for 10 minutes in medium heat. Add chopped onions and add 2 tablespoons of olive oil and stir for 5 minutes. Add 4 tablespoons of tomato sauce. Add 1 cup of diced tomato, stir every 2 minutes for 6 minutes. Add 8 chopped bell peppers, 1 teaspoon of crushed pepper and stir every 2 minutes for 6 minutes. Take the baked chicken from the oven and pour it with the chicken broth into the pan. Stir every minute for 5 minutes. Serve over rice.