Tokoloshi - African Myth

The Tokoloshi is a short hairy dwarf-like, gremlin-like creature of Bantu folklore. The Zulu and Xhosa people are very superstitious of this creature, but he is also feared by many African nations. The lore of the Tokoloshi varies depending on the region, but most are fairly consistent in the nature of the Tokoloshi.

Some people believe he can take many forms, but he is generally believed to have a hairy body, about the size of a young boy (less than three feet tall), and the face of an old man, with a hole in its head. Some descriptions mention that he only has one arm, one buttock, one leg and some believe he has an extraordinarily large ‘male appendage’, which is slung, over his shoulder. The Tokoloshi can also become invisible by swallowing a magical pebble he keeps in his mouth.

The Tokoloshi is a mischievous creature, with an evil spirit. The Tokoloshi is known to be friendly to children and be a nuisance to adults unless it is called upon by mean people to cause trouble to a certain person or tribe – it then can cause illness and even death on a victim. He is also known to rape women to spread HIV, and bite off sleeping people’s toes.

People who believe the Tokoloshi exists sometimes raise their beds, above the height of the creature, by using bricks or gallon oil drums so that he can’t hide under their bed to scare them, and also so that he cannot reach them while they are sleeping.

If the presence of a Tokoloshi is suspected, the only way to get rid of it is by asking the n’anga or sangoma (witch-doctor) to banish him; he/she is the only one able to do that. The witch-doctor does this by exorcizing the area with muti (traditional medicines).

Food - Pap and Vleis

Today I am going to explore one of the most delicious meals of Southern Africa - Pap and Vleis (pronounced pup and flace). Each region has their own name and variable, but it all boils down to the same thing – thick maize meal porridge and meat.

The pap is maize meal porridge, which is usually thick enough to eat with your fingers. It is called Pap in South Africa but goes by different names in different countries (e.g. Sadza in Zimbabwe and Nshima in Zambia). Pap is eaten with everything but most usually with some form of meat.

Recipe for Pap:

You will need:
A large pot and wooden spoon
1 cup of water
½ tsp salt
1 cup of maize meal (a bit more coarse than American corn meal, however, corn meal will work fine too) In various parts of the world there is "Parenta white maize meal". In North America you can substitute Cream of Wheat or Pillsbury Farina for corn meal.

Cooking:
In large pot, bring your water to a boil and add salt.
Gradually add the maize meal, stirring to prevent lumps.
It should now be a thick mixture (it will resemble grits until it cooks down a bit more).
Allow to simmer slowly for about 15min, stirring regularly until the maize meal is well cooked and mixture is about the consistency of Play Dough.
If too thick add water, if too thin add more maize meal.
Remove the ball of dough from the pot and place onto a serving plate – the porridge should hold its shape.


The meat served with the pap is called vleis or nyama. There are many different variables to this meat. It could be chicken, beef, mutton, fish almost anything. Some people eat the pap with a piece of barbecued meat and gravy; some people eat it only with very tasty gravy. In South Africa it is commonly eaten with a chicken or beef stew.

Recipe for Vleis – Beef or chicken stew:

You will need:
500gr fresh stewing meat – beef stew meat boneless chicken breasts, chopped
1 or 2 medium sized ripe red tomatoes, chopped
1 or 2 medium sized onions, chopped
½ tsp finely ground ginger
½ tsp black/red pepper
½ tsp chili powder
1½ tsp salt
1 tsp parsley flakes
Olive oil


Preparing the Sauce
Cover the bottom of a large saucepan with olive oil and apply medium to high heat.
When the oil is very hot, stir fry the ginger and onions for a minute. (Leave a tiny bit of ginger and onions for next step).
Sprinkle chilli powder to redden the onions and ginger.
While stirring constantly also add red pepper and black pepper.
Add 1 tsp of salt and continue to stir.
Add ½ tsp of dried parsley leaves. Continue to stir.
The contents should shimmer from the heat and a spicy aroma should be evident.
Add the cut tomatoes in while stirring constantly.
When all the tomatoes are in, and the sauce has reached/maintained boiling point, turn the heat down to medium and let boil for 10 to 15 minutes. Stir and mash the tomatoes occasionally.
Re-sprinkle some more chilli powder and stir. After five minutes turn the heat down to low, where the sauce is barely at boiling point. Cook for 10-20 minutes stirring and mashing the tomatoes as needed. Allow sauce to stand.

Preparing the Meat
Cover the bottom of a frying saucepan with olive oil and apply medium to high heat.
When the oil is very hot, add the tiny amount of ginger and onions from last step and stir-fry for a couple of seconds.
Apply high heat. Add all the cut meat into a large pile in the centre of the frying pan.
Allow bottom pieces to cook and spread/stir the rest around the pan while stirring. Do not allow any of it to burn.
After a while the water in the meat will cover the bottom of the pan and boil.
Continued to stir and add, chilli powder, black pepper, red pepper, salt and parsley leaves.
Allow all the water to boil off and continue to stir until the bottom of the pan is dark brown from the heat and spices.


Mix the meat with the tomato sauce in the tomato saucepan and stir to ensure an even mixture. Keep under low heat - barely boiling. Let simmer for 30 minutes, stirring occasionally.
After 30 minutes or so turn heat off but keep saucepan on the hot burner to use the residual heat.

The meat is served in bowls and the pap on a plate. Traditionally, one would pinch off pieces, roll into a ball and dip it into the gravy of the stew. This meal is very filling and super tasty. Dare to eat it with your fingers, its lots of fun!!! Enjoy!!

Ubuntu - be known for your generosity!

Ubuntu is an African humanist philosophy which focuses on the relationships people share with one another and the generosity they show. It defines a person through their relationships with others. In Zulu, “umuntu ngumuntu ngabantu” means that a person is a person through (other) persons.

Archbishop Desmond Tutu explains Ubuntu:

“One of the sayings in our country is Ubuntu - the essence of being human. Ubuntu speaks particularly about the fact that you can't exist as a human being in isolation. It speaks about our interconnectedness. You can't be human all by yourself, and when you have this quality – Ubuntu – you are known for your generosity.

We think of ourselves far too frequently as just individuals, separated from one another, whereas you are connected and what you do affects the whole world. When you do well, it spreads out; it is for the whole of humanity.”

So do unto others as you wish them to do unto you, and do your bit to make this world a better place.

Welcome to Africa

My name is Tracey, I am a 22 year old white female and I am proud to be an African.

Life Africa is my newest blog creation to showcase Africa. The biggest sporting event to hit African soil has has inspired me to share the Life of Africa with all! Though the influx of people from all over the world has excited all of us, I am sure that there are many people have not yet had the opportunity of visiting our wonderful land. Also, there are many Africans who have not yet found a way to express their enthusiasm of Africa.

Through this blog I intend to describe what it is like to live in Africa. I will explore the different cultures, languages, activities, opportunities, places and all things Africa has to offer. I hope to inspire people from all over the world to visit Africa and to motivate all Africans to be proud of where and who they are.

I hope to dismiss any false idea of what Africa is like, and to educate people about our beautiful land. Please feel free to leave a comment or query on any future posts, or about Africa in general.