WANTAH INC.
AFRICA DIGEST Welcome to the last few months of the 20th century. It gives me great pleasure to present this new magazine to the people of Africa and friends of Africa. You must have begun to tire of all the media coverage of poverty,aids, and underdevelopment in the continent of Africa for the past years. Africa Digest will resist the temptation of giving you more of the same. Instead we draw your attention to the fact that Africans must and should be involved at all levels in the development of the continent and that Africa has more to offer the world in terms of culture, entertainment and education...Welcome.

FORUM FOR DISCUSSION:
You need not be a politician to make a tangible contribution towards the developmentnt of the African continent. In this forum, professionals and experts on African affairs both Africans and Africanist share their ideas in the fields listed below on how to better equipe Africa to meet its 21st century challenges. Let your voice be heard on:
1-Health matters
2-Education
3-Agriculture
4-History
5-Economy and Industrialisation
6-Politics and Democratisation
7-Environmental issues
8-Human Rights etc
Let's start the forum with this question:
Almost 33years after independence, African countries are still unable to provide good health care,good education and food for its people despite their rich natural resources. What are the problems with Africa and how can these problems be solved as the world faces globalisation?
Send articiles and /or report to [email protected]




on

October 20, 1999

The more they leave us in the lurch, the better. We have to rely on ourselves. We have to go back to the 15th century, when we stopped to be responsible for our fate.(President Yoweri Museveni of Uganda)

Every real revolution is a social one, in that it brings a new class to power and allows it to remodel society in its own image...The old ruling class will not give up its power peacefully or voluntarily, especially when it knows that it will have no priviledged status in the new society. If change is to be significant, then bloodshed will be the rule rather than the exception. Force is the midwife of every old society pregnant with a new one...(Andrew Hacker-Political Theory)


ARTS AND CULTURE
Africa Digest will also rekindl African literature by bringing to limelight emerging writers as well as revisiting the works of classical writers of the continent. Young autors are encouraged to contribute sketches, folktales, riddles and jokes related to the African context.Send contribution to [email protected]



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 		Sparks of Refection
Afrcan Cuisine
    African traditional cookery like its rich culture, is fast disappearing today as a result of the influence of Western cuisine in the continent. Unfortunately, most of the absolutely delicious and healtlhy food which comes out of the African kitchen has not been written like our history. In this issue we look at Corn Foofoo and Huckleberry Egusi Soup from Cameroon.
    Ingredients:
    8 cups of corn flour
    16-18 cups of water
    Method
    -Put the water to boil
    -Sieve the cornflow very well. Chaffs are called 'kendey'.
    -Put the kendey in water and wash the skins which float on the water. Take off the skins with a sieve.
    -Put the washed kendey into the pot with water and bring to boil.
    -Stir occasionally to prevent the kendey from sticking to the pot and burning.
    -When water boils and kendey is soft, remove some water.
    -Add the cornflour.Stir continously using a corn foofoo turner or a wooden spoon.
    Add water if mixture is too hard.
    -Cover up and simmer for 5-10 minutes.
    -If cornfoofoo smells burnt stir it to prevent it from burning.
    -Stir until smooth and cooked. When cooked flour does not taste raw and thereis a change in colour, remove and shape in a wet dish or wet calabash into smooth round balls.
    -Serve with soup. eg Huckleberry Egusi soup.
    How to prepare Huckleberry Egusi Soup
    Ingredients:
    3 Kilograms huckleberry
    1-2 glass(cup) of Egusi
    1 large pepper(optional)
    Salt to taste
    2 cubs of maggi
    3 large tomatoes
    1/4 litre palm oil
    Method
    -Pick and wash vegetable(huckleberry) properly.
    -Put vegetable in a pot,cover and allow to cook. If vegetables have been washed and allow to drain, then put very little water in a pot and bring to boil
    -Trun vegetable upside down in the pot using a spoon after about 5-10 minutes.
    -Grind egusi and mix to a smooth soft paste(with a beat of salt,maggi and onion)
    -Boil the egusi paste seoerately with a small quantity of water until it is ready. If egusi lumps are required do not stire for 5-10 minutes
    -Heat palm oil, add salt, onion, tomatoes, maggi and pepper.
    -Leave to simmer stirring gently and occasionally to prevent from sticking to the pot and burning. Add huckleberry,egusi(already cooked) and dryfish. Simmer for 8-10 minutess
    Serve with corn foofoo.
    Good apetite!



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