News tagged "African Cuisine" | Tribal Tastes Foods - Shop 83, Dairy Hall, Queen Victoria Market

African Festival Melbourne

Posted on August 26, 2019 by Rosie Fenech

Join Tribal Tastes for a West African Foodie Experience at the African Festival Melbourne. Come and Dine with the Chief and enjoy authentic and contemporary African cuisine that only Tribal Tastes can deliver.

African festival Melbourne is cultural event debuting at the Queen Victoria Market and is planned to be an annual event. Come along and experience African culture through its food, flavours, arts and crafts and entertainment. There will be lots of activities for kids and entertainment only like the Africans can deliver. You will be humming, swaying and dancing to the beat of the drum.

Sunday 22nd September 2019, 10-4pm at Queen Victoria Market on Queen Street.

Posted in African Cuisine, African Food Melbourne, gluten free, Vegan

Exciting New Products in time for Father's Day

Posted on August 17, 2016 by Rosie Fenech

Tribal Tastes is excited to announce the launch of new products in time for Father's day. To add to our exclusive range of South African products we have created chilli beef droewors and well as chilli biltong. Don't forget our regular star products such as our 'African Candy' Salmon and Scotch Fillet beef biltong. So whether you visit our shop at Queen Victoria Market or order on-line you will be sure to be impressed by our ever growing exclusive range of luxury 'jerky style' meats and fish.

Posted in African Candy, African Cuisine, Beef Jerky Melbourne, Father's Day QVM, Kilishi, Nigerian Food, Nigerian Food Melbourne, South African Products Melbourne

Food Safari - FIRE

Posted on January 29, 2016 by Rosie Fenech

Food Safari returns in a blaze of glory introducing all you need to know about fire, including an episode on smoking where Maeve learns all ancient art of making Shito from Kunle Adesua. In this flame-cooking master class, host Maeve O’Meara visits Tribal Tastes Food Manufacturing plant in Reservoir to learns from Kunle the secrets smoking fish and of making Shito,

Episode 9 to be aired 3rd March 2016 at 8pm, Maeve explores the ancient art of smoking, a cooking technique that was originally used as a preservative, but is now applauded for its ability to impart flavour and texture.

Smoked fish is an aged old tradition across many cultures around the old world. In West Africa fish smoking is deep rooted in tradition; it is an art that transcends slow food preparation. It is an enduring culinary culture and essential ingredient for making ‘Shito’.

Smoked fish is ‘food for the Gods’. In the worship of ancestral deities and divinities, smoked fish must be present at the alter. In the early days smoked fish were so valuable that, they were means of exchange. Smoked fish is a cultural icon and are still part of the bridal dowry settlement in many cultures across West Africa.

Kunle Adesua is the founder and director of Tribal Tastes Foods. He is a pioneer of physical food processing techniques. Kunle manufactures an array of foods that can last up to 12 months without use of preservatives or excessive salts. Kunle’s foods are naturally sugar, dairy, gluten free. These are not trends they are tradition.

Kunle mastered smoking techniques at a very young age and has been smoking food for Australians for the last 20 years and retails from his shop at Melbourne’s iconic Queen Victoria Market. At Kunle’s smoke house red gum logs are the preferred smoking wood. Why red gum? Red gum is a wood that can burn for a very long time in the smokehouse. The smoking lasts up to 24 hours and red gum completes the cooking process encompassing smoking, cooking, roasting and drying.

The word Shito, pronounced Shi-to is Ga word, which means chilli. The Ga people were Yoruba people who migrated to present day Ghana thousands of years ago. Shito is now universally interpreted to mean hot chilli condiment.

Shito is an aromatic pleasantly hot chilli-condtiment made from smoked fish. It is very tasty and versatile. Shito is traditionally served with fried plantains, blanched green leafy vegetables such as spinach or kale and steamed rice. It can also be used as a natural seafood flavor enhancer by adding to seafood soups or pasta.