YswaraWorking for many years in the design industry, I have always been fascinated with the way brands develop, the stories behind them, and so have delighted in watching innovative luxury tea brand, Yswara blossom into something truly special. When I was first introduced to Yswara about a year and half ago, the brand was still in its infancy, developing its visual face so to speak, and whilst their current website was being created, their blog had some insightful information on the evolution of their logo and icon, which if I remember correctly is based on the Chi Wara, itself a well-known African icon, in the form of a headdress representing the antelope, that were carved and worn by the Bamana people of Mali. Yswara's resulting logo pays homage to African tradition, heritage and culture, and to me also looks like the sun radiating warmth. As a tea lover, the Yswara brand holds much appeal for me, and can appreciate the thought, care and attention to detail that has gone into creating an exceptional tea drinking experience. Inspired by the ancient tea drinking traditions across the African continent, and based in Johannesburg, South Africa, Yswara appoints itself as the 'curator of precious African teas', creating a space to indulge in the luxury of taking the time to enjoy the tea drinking ritual, and the precious moments of life. Tea lover, Swaady Martin-Leke, who hails from Côte d’Ivoire, created Yswara upon observing that although Africa was a leading exporter of tea, there were no luxury tea brands coming from the Continent and set out to change this. Yswara's sophisticated tea infusions and blends are produced in small quantities in a process that involves ensuring only the best leaves are hand picked, sun dried and hand rolled. Beautifully packaged in signature ebony and gold copper, and named for warriors, queens and mighty kingdoms, Yswara teas offer an adventurous journey into the legends and rich histories that have defined and captivated the Continent for centuries.
Accompanying the tea drinking ritual and reflecting the beauty of the African continent, Yswara has also created a range of handcrafted accessories in the form of; an elegant collection of spoons entitled 'Secret Garden' that were created by South African designer Pamela Schroeder; the majestic 'Akan', black earthenware rimmed with gold detailing tea set that was created by South African artist Adrian Lombard; and home scents from the Johari la Africa candle collection created to transport you to ancient, inspirational cities of Africa, including Accra, Marrakech and Abidjan.
Yswara offers personalised corporate and gift hampers that combine their speciality teas with carefully selected gourmet treats and fine champagnes, and a by-appointment exclusive high tea (currently only available to those in Johannesburg) allows attendees to partake in the Yswara experience first-hand. Yswara teas are now available in Nigeria through selected retailers, and for the truly devoted tea lover and customer Yswara introduces Yswara Privé, by invitation only and is the place where one can have a bespoke teas created, make use of a tea sommelier on hand to recommend teas for your social events and gain access to Yswara's social calendar of exclusive tea collection previews, and VIP fashion and arts events.
Additional details:
Yswara tea and accessories priced at: ZAR100-ZAR1995/approx. USD11.36-USD226.55/ approx. EUR8.54-EUR179.39
For further information about Yswara and to purchase visit: www.yswara.com
Pepper & StewSky Living TV channel in the UK is currently running a series called Cooks to Market. The concept of the show is to get budding cooks and food brands onto retail shelves, and see two different brands going up against each other and selling their product in food market and win the chance to pitch their idea to a panel of leading food UK experts. Of the two episodes I have managed to catch, both featured African food brands who both outsold their rivals to go on and make impassioned pitches, which has landed both brands shelf space in Partridges, one of the UK's most prestigious food retailers who have the honour of being the Queen's grocers. Pepper & Stew was one of the brands featured, introducing their range of African cooking sauces to a new audience. Pepper & Stew was founded by Zimbabwean Racquel Mafura, and Araba Jane who wanted to create a quick and simple way of cooking African food and bringing it mainstream. The product range is comprised of four sauces in the following flavours: Cape Malay Curry from South Africa; and Egusi Stew, Jollof and Palm Nut from West Africa. In the first stage of the programme the brands go through a consultation stage on what they need to do to prepare for the market challenge and although advised not to Pepper & Stew chose to go ahead with rebranding their products, I am glad they did. The end result is simple yet stylish contemporary packaging, with a single solid colour highlighting each sauce and a band of geometric pattern to reflect the African heritage. The duo will be launching some African Spices Kits, which will come with step-by-step recipes, a shopping list of ingredients needed and the spices which are sourced from the different parts of the Continent. Going from strength to strength since filming the series, Pepper & Stew's sauces are now stocked in four deli's across the UK, and the Egusi Sauce recently won a Great Taste Gold Star award.
Additional information:
Sauces on the website are priced at: £4
For further information about Pepper & Stew visit: www.pepperandstew.co.uk
For further information about Cooks to Market visit: http://skyliving.sky.com
Pepper & Stew will be retailing their products from Maltby Street Food Market in Bermondsey, London, which is open on Saturdays 9am-2pm
Ambessa Teas Amharic for Lion, Ambessa is a new range of specialty teas created by top chef Marcus Samuelsson. Marcus embarked on creating the tea blends whilst writing his recently published memoirs; Yes, Chef. For the people of Ethiopia Ambessa represents pride, strength and independence; and for Marcus' Ambessa also represents his travels, experiences and the everyday journeys that are a part of life. Paying homage to the diverse cultures of the word, the Ambessa range traces and connects Marcus' Ethiopian heritage, Swedish upbringing, home and career in America, and global travels. Refreshing Green Tea and Nordic Lingonberry combine Japanese and Scandinavian traditions; whilst the rich aroma of a robust Safari Breakfast embodies the tradition of African black teas, and the spices and vibrancy found across the continent. Featuring hints of dark chocolate, peanuts and caramel Choco Nut is a nod to the origins of Marcus' 'culinary awakening' in Switzerland; and not least of all is the Earl of Harlem, in which a traditional Earl Grey gets a boost with citrus layers, bergamot and floral aromas. The teas come beautifully packaged in colourful, patterned retro styled tin boxes; that will have a multitude of uses once you've made your way through the teas.
Additional details:
Ambessa Teas currently available on Harney & Sons priced at: USD$9
For further information about Ambessa Teas and find a stockist visit: www.marcussamuelsson.com
To purchase from Harney & Sons visit: www.harney.com
Shelina Permalloo A chef who brings '...bring[s] sunshine to a plate' is how Gregg Wallace and John Torode, the judges of Masterchef UK described 2012 winner Shelina Permalloo's cooking. British-born of Mauritian descent Shelina was inspired to cook by her mum and aunty, developing a love of food at a young age as she helped her Mum with the cooking. Having grown-up in the UK Shelina also credits food with helping her to better understand her Mauritian heritage and culture, saying it makes her feel closer to Mauritius, her heritage and her family. Throughout the competition Shelina brought her Mauritian heritage into her dishes the menu winning menu which comprised octopus for starter, mutton curry for the main and mango cannelloni filled with lime curd for dessert, had the judges proclaiming that 'they were the best they had ever tasted on the show', hight praise indeed! Winning the title of Masterchef 2012 also meant that Shelina has become only the second women in the show's eight years to win the title. [Image credits: top, Sumac Salmon with Coriander Tabouleh;
centre from top left, Mauritian Red Lentil Soup, Saffron and Cumin Rice, and Chicken and Vermicelli Baja;
bottom, Spiced Scones with Coriander Cream Cheese and Mango Relish - Shelina Permalloo] Shelina entered Masterchef to bring a flavour of Mauritian cooking to the UK, and to share her love of mangoes, an ingredient that appeared in many of her dishes. Mauritius is a cultural melting pot, whose cuisine is full of diverse flavours inspired by Africa, Europe, India and China. Mauritian cooking in the home is usually simple and frugal; nothing is wasted, using spices to turn cooking into incredible dishes packed full of fragrant flavours.mShelina's cooking is also inspired by her Italian husband, who has helped her understand European food and preparation. Shelina applied for Masterchef in April 2011, but before she got the call had already made a personal decision to leave work and pursue her passion in the food industry. The dream is to open her own restaurant, but in the meantime if you want to try your hand at Mauritian cooking check out Shelina's website where she shares some of her mouthwatering recipes.
...it all looks so delicious and heart warming
Caranda TeaA longing for the familiar tastes of home led Liberian entrepreneur, Doughba Caranda-Martin to set up Caranda Fine Foods, a business that specialises in creating a range of premium beverages and condiments inspired by the diverse regions of the African continent. Residing in the USA, Doughba recalls childhood memories of evening walks collecting the leaves and herbs that were then boiled with Lemongrass. Doughba started out blending teas and the product range has since expanded to include coffees, cocoas and condiments like flavoured salts and meat rubs. Caranda's products are made using fresh organic ingredients sourced from over thirty African countries, featuring the very best quality from regions and countries known to produce the best; such as cocoa from Ghana; black tea from Malawi and Rwanda; chamomile from Egypt; coffee beans from Ethiopia, Kenya and , rooibos from South Africa; and Bissap from Senegal, Tunisia and Mali. Supporting local growers Doughba buys the leaves, herbs, beans and the other ingredients used from small farms across Africa and donates ten percent of Caranda's profits to groups supporting growers communities. In addition to this Doughba founded Project Momentum, an initiative which works to deliver medical aid directly to areas of need across the African continent, and every purchase of a Caranda product helps make this happen. Tea is Caranda's speciality, with around forty varieties and constantly creating new blends, the range of organic teas and herbal tea blends are available in their pure form or flavoured with mouthwatering tastes and scents that include mango chunks, pomegranate, hibiscus, Madagascan vanilla bean, blackberry leaves, cloves, lemon verbena, cinnamon and Algerian mint; and are perfect for chilling the fridge for a refreshing ice cold, ice tea. The Caranda tea range particularly draws inspiration from the history of the San people of Botswana and Namibia, and Doughba is also inspired by the role tea plays across the different cultures of the world whether as a refreshing drink to being a central part of cultural ceremonies. The packaging is emotive, heralding the grace and dignity of a diverse African people through delicately detailed pencil drawings and captivating imagery enhanced with an array of complementary colours across tins, packets and gift boxes. Caranda's unique blends can be found in over 200 speciality stores across the US, as well as in leading teahouses, hotels and restaurants, including that of top chef Marcus Samuelsson, whom I have featured previously on African Daydreams. ...savouring and celebrating the best in premium African flavours Additional details:
Products ranges on website currently priced at: USD$7 -USD$30For further information about Caranda Fine Foods and to purchase visit: www.carandafoods.com
Kitchens of AfricaThere is nothing wrong with slow cooking, in fact it can be an enjoyable experience as you mix, stir, season and simmer in anticipation of savouring your culinary efforts. Unfortunately in the face of hectic schedules, reality bites and slow cooking is just not possible night after night with so many other things competing for your time prompting the turn to convenience food. Convenience food has its pros, meals in minutes and it's cons, a reputation of nasty additives, flavour enhancers and preservatives. However, the availability of pre-prepared foods like sauces can be an introduction to the tastes of other cultures without the unfamiliar preparation and cooking methods that people can be afraid of. A wander through the shelves of any supermarket or deli will bring forth bottles or packets of Thai Green Curry or Chicken Tikka Masala to be whipped up in minutes. Nothing beats the original process of fresh homemade cooking but when the craving strikes and time is not on your side a pre-prepared sauce to which you just simply add a few other ingredients can be just what you need to bring forth the flavours and tastes of home; and the concept which was the inspiration behind Kitchens of Africa, a brand I stumbled across via the blog, Afroklectic. Homesick for food from home, but faced with the long cooking process that often comes with African cooking, Kitchens of Africa was founded by Jainaba Jeng, who was born and raised in The Gambia but is now based in Raleigh, North Carolina. Jainaba also wanted to use the opportunity to introduce some of the diverse and unique tastes of Africa to the world. The result of a year of experimentation, research and development to get flavours just right and keep the product fresh without the aid of preservatives, Kitchens of Africa does the slow cooking for you and has a range of simmer sauces, jerk pastes and marinades to get you started on journey into African cooking or quickly recreate familiar flavours. All Kitchens of Africa products are made with fresh ingredients and contain no preservatives or additives; think freshly crushed garlic and fresh aromatic ginger root combined with caramelised onions and citrus juice and warm spices in the Yassa simmer sauce; or the slightly sweet and tangy flavours of the Maffé simmer sauce in a peanut and tomato base. The marinade flavours range from mild to spicy and if your tastebuds can handle it, fiery hot. Beautifully presented the packaging captures the essence of the product with strong silhouettes grout to life with the vibrant patterns of African cloths. Looking to the future Jainaba is hoping to develop further product ranges representing the regional flavours from the four corners of the continent.
...I'm feeling hungry now! Additional details:
For further information about Kitchens of Africa visit: www.kitchensofafrica.com
Ndali I love the taste and smell of vanilla; and find creamy vanilla ice-cream, the kind where you can just see the bean flecks, and light fluffy sponges made with real vanilla extract irresistible and comforting. Good quality vanilla bean pod sticks, extract and paste is valued by bakers and chefs looking to add that familiar rich flavour and intense aroma to their culinary creations. One brand favoured by some of the UK's leading chefs is Ndali; a 1000-acre farm located in the midst of the explosion craters of the Ndali Volcanic Field in Western Uganda; and is a farm that specialises in producing high quality vanilla extract, powder and pods. Extracted and cured on the farm, most of the vanilla produced is exported in bulk, with the cream of the crop packaged into small batches and sold under the name Ndali. The Ndali estate has a long history, originally bought in the 1960s by Major Trevor Price who initially meant it to be a tea growing estate but found the soil to be too alkaline, resulting in the farm being left to grow wild. Following a period of political turbulence the farm was seized by the state but today is now privately owned by the Price/Sturdy families; with Lulu Sturdy having taken over the farm in 1998. Lulu began experimenting with growing chilli, rice and coffee before turning to, and finding success with vanilla. Ndali vanilla products are 100% vanilla; no pesticides, herbicides or artificial fertilisers are used, along with no additives being used in the curing and extraction processes. Ndali is fairtrade focused; and as well as growing vanilla on the farm vanilla is also sourced from local farmers in a partnership that has seen 1000 farmers becoming fairtrade accredited. The farmers cultivate their vines along 200 miles of road, stretching from the Congolese border to the Rift Valley. Vanilla is an orchid vine that originated from Central America and is a plant that grows in leafy tropical latitudes, requiring lots of patchy sunlight, buckets of rain and rich soils. Vanilla thrives best as small-scale forestry as it requires large amount of care; pruning, mulching and hand pollinating. Taking around five to seven years to break even with a vanilla crop, vanilla beans are harvested 9-11 months after pollination and the longer the beans are left on the vine the better the quality. Alongside cultivating vanilla, the farm also breeds milking cows; grows bananas, cocoa, cardamom, Arabica and Robusta coffee; and distils banana gin. ...if looking for other ways to cook with vanilla besides baking, the Ndali website offers some tasty recipes Additional details:
Vanilla price ranges from: £4.99-£5.99
For further information about Ndali and for bulk orders visit: www.ndali.net
Ndali Vanilla available from leading supermarkets and delicatessens across the UK
Afro CoffeeStarting out as an ordinary cafe selling coffee in Cape Town, South Africa in 2004 a radical rebrand saw the first Afro Cafe open it's doors to reveal a riot of bold colour, clashing patterns and cool characters; across the interior, packaging and accessories. Young and funky, Afro Coffee was out to have a bit fun, bringing its own retro tinged interpretation of the urban African vibe to a range of beverages. Owner, Grant Rushmere with the help of two Austrian partners sought to challenge the image of the continent by bringing a fresh new flavour! Signified by the Afro Man, the tongue in cheek branding style is inspired by the energy of South Africa's townships, and to help you get into the continental groove exciting, hip cities provide the inspiration for the enticing blends. As the name suggests Afro Coffee started with coffee, but later branched into speciality teas. Shaking up the rather genteel world of tea drinking, this is tea rebranded for a new generation, with diverse varieties named for the source of origin, including; Addis Abba, Casablanca, Djibouti, Dakar, Mombasa, Mulanje, Cairo, Pemba, Malindi and of course Cape Town each with characteristic aromatic blends of delicious sounding ingredients like passion fruit, lemon grass, ginger, mint, green tea, mango, orange blossom, rooibos and honey bush. Fair trade certified, Afro Coffee uses some of the finest Arabica beans from across the continent including those from Ethiopia, Tanzania, Kenya. The spicier Afro Cappuccino uses the sophisticated flavours of Ethiopian Sidamo beans.
The design of the cafe is to say the least one-of-a-kind decked out in Afro Coffee signature cushions and personailsed fabrics, cutting a swathe through minimalist contemporary interiors, and with plans to roll the brand out internationally 2007 saw the opening of an Afro Cafe in Salzburg, Austria. From time to time the cafe's play host to live music from African bands and other musicians for customers to enjoy whilst sipping on an aromatic tea or enjoying a signature Afro cocktail. Afro coffee tea and coffee products are available in handy tins for personal use and in bulk packs for business; and if a coffee or tea fix is not enough, accessories such as espresso cups, bags and key rings immerse you deeper into the brand experience that is uniquely Afro Coffee.
...crazy, iconic, cool
Additional details:Teas and Coffees available on the website priced at: €5.80-€7.80For further information about Afro Coffee visit: www.afrocoffee.com
Prestat/EsokoYou'd have thought I'd have had my fill of chocolate over Christmas, and given I'm still making my way through the leftovers I now have my eye on some chocolate buttons, a particular favourite, I do like the way they melt in your mouth one drop at a time...makes them a very moreish treat. The targets currently in mind are some Single Origin Chocolate Buttons from Prestat, the quintessential London-based chocolatier whose confections I came across when I took a detour through Liberty of London's Chocolate Shop, in search of a gift. The cocoa used to make the buttons comes from; Madagascar, Ecuador and São Tomé. I knew that São Tomé is situated off the West African coast, but I did not know that the country produces cocoa, and the tiny volcanic island is said to produce some of the world's finest cocoa, which makes these buttons a treat and gorgeous packaging adds to the offering. Prestat's branding is luxurious yet fun; and sees quirky and colourful packaging and shop outfittings in a Charlie and the Chocolate Factory sort of way, calling to mind the eccentricity of Willy Wonka, whose creator, children's author Roald Dahl was said to favour Prestat Truffles. With a shop in London's Piccadilly, Prestat has a heritage dating back over 100 years when founder Frenchman, Antoine Dufour saw a gap in the market to bring the skill of making quality chocolates to London and became an instant success. Today the business is owned by half brothers Nick Crean and Bill Keeling who are carrying on the tradition with the help of a team of talented chocolatiers. Prestat chocolates are handcrafted, filled and wrapped in the same place to ensure that a high level of quality is achieved each and every time, and for over the 35 years Prestat has had a Royal Warrant as purveyors of chocolate to the Queen. A Royal Warrant is a mark awarded in recognition of service, quality of produce and outstanding value. Relating to the cocoa the company uses, Prestat is invested in fair trade initiatives and has been working with Esoko, a pioneering Ghanian entrepreneurial IT company, on a system which can complement the strengths and overcome the weaknesses of the Fair Trade system. Esoko developed a powerful set of web and SMS tools designed to help farmers, governments and other business sectors track accurate prices for their produce and services during sale negotiations, and relies on the increasing availability of mobile technology throughout the African continent to help make international markets more transparent and efficient. The biggest drawback to the system is that farmers need the phones and network access to be able to use it, however this is something Esoko and Prestat are helping to provide with the assistance of various organisations and currently sees 1000 farmers being sponsored in the initial stages. It is an ambitious programme, one that could bring great benefits not only to local farmers, but to . If interested in finding out more do read the full explanation on Prestat's website and visit Esoko's website directly. Additional details: Chocolate Buttons priced at: £7.50
For further information about Prestat and to order online visit: www.prestat.co.uk
For further information about Esoko visit: www.esoko.com
NederburgMy Dad loves a glass of red wine every once in while, and South African wines are a particular favourite as being so far from home it's a small reminder of the region. However nostalgia aside, over the years South African wines in general have become an increasing presence on UK retail shelves, from supermarkets to dedicated wine shops. One of the more established brands is Nederburg, one of South Africa's oldest and most awarded wineries, whose vintages have a growing international presence, holding their own in the highly competitive markets of Europe, US, Australia; and their homegrown success can partly be attributed to the fact that the brand appeals to both seasoned wine connoisseurs and the ordinary man and woman. Located in the Paarl Valley just outside of Cape Town, on an estate that spreads over 49 hectares, Nederburg Winery has a long tradition of pioneering new techniques and practices within the local wine industry. The winery was established 1791 by Phillipus Wolvaart, a German immigrant who cultivated the land to fruitful harvest within six years, and since then the Winery has changed ownership several times becoming increasingly successful under the guidance of master winemakers. Today a team of highly skilled and passionate winemakers led by Razvan Macici, Nederburg’s cellarmaster since 2001 are continuing Nederburg’s tradition for excellence. Born in Romania, Razvan grew up in a family of winemakers and under his leadership the company’s award winning reputation has accelerated. Working under Razvan’s direction are two senior winemakers; Tariro Masayiti, a Zimbabwean who joined in 2005 and specialises in creating the white wine vintages and creating the reds is Wilhelm Pienaar who joined in 2009 and has trained at some the industries leading establishments and schools including two years at SupAgro Montpellier in France. [Image credit: top, Red; bottom, White - Nederburg] The science of winemaking is known as 'oenology' and the fermentation process of turning the grapes into wine is known as 'vinification', and is an industry usually associated with exclusivity and prestige, however a new generation of wine makers like Tariro are helping to change the perceptions attracting new audiences in the process. A science graduate turned wine maker Tariro’s passion for winemaking started when he worked as a laboratory analyst for Mukuyu Winery, a Zimbabwean winery based in Marondera. Encouraged by Mukuyu’s then winemaker Tariro began his first steps into winemaking and soon made the decision to go back to university to qualify as a winemaker, with the dream of returning home to Zimbabwe to become winemaker at Mukuyu Winery. However the day before sitting his final exam a phone call led to a meeting that would change his destiny and upon graduating spent three years at Fleur du Cap as an assistant winemaker, before joining Nederburg where he has now been for six years is in charge of a portfolio of approximately 25 white wines. Sharing his love of the winemaking process, Tariro runs a blog called ‘ Black White Winemaker’ with some interesting insights into what goes into creating a new vintage. ...and; if you do decide to enjoy a glass of Nederburg, please remember to drink responsibly Additional information sourced from:
www.wine.co.za
www.thezimbabwean.co.uk
Additional details:
For further information about Nederburg: www.nederburg.co.za
For further information about Tariro Masayiti visit: tariro-masayiti.blogspot.com
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