Pan Africa
May 24, 2017
Frank Anyangbe: "Food and eating is 100% identity."
Even as a boy, Frank Anyangbe stood at the stove conjuring up creations from anything he could find in his mother's kitchen back in Nigeria - to the delight of his seven siblings. He is an intuitive chef, and food is his great passion. In spite of this, he decided to move to the Ukraine to study business. But in 2001 when he first came to Berlin, it was difficult for him to land a job. So when Frank Anyangbe got the offer to retrain as a professional cook, he didn't hesitate. Anyangbe first started up a catering business. He then opened his restaurant, Pan Africa.
Pan Africa in Berlin's Neukölln district
Frank Anyangbe has been turning his culinary ideas into reality in his restaurant since 2015. He calls his concept "Cross Africa," as he doesn't just offer dishes from Nigeria, but from all different regions in Africa.
Egusi with spinach and turkey
Serves 4
Ingredients:
- 250 g turkey meat
- 150 g ground melon seeds
- 200 g fresh spinach
- 20 g tomato paste
- 1 l water
- 1 pinch instant vegetable stock
- 1 pinch instant meat stock
- 1 pinch mixed ground herbs (bay leaves, oregano, basil)
- 1 pinch coriander
- Salt, pepper
- Olive oil
- Palm oil
Preparation:
Wash turkey meat, remove skin and bones, then cube. Bring meat to a boil together with spices, salt, pepper, coriander, and vegetable and meat stock. Boil for 15 minutes, then add tomato paste and spinach.
In the meantime, soak ground melon seeds in water for five to ten minutes until a paste is formed. Briefly sauté softened melon seeds in olive oil, then add a splash of palm oil. Stir paste, continuing to sauté until paste takes on a solid consistency.
Add melon seeds to meat and vegetable mixture, and stir. Boil everything together for an additional ten minutes, then salt to taste. Serve with fufu, a bread made of manioc.
Restaurant Pan Africa
Kirchhofstraße 41
12055 Berlin
Tel.: +49 30 54891287