Mama Africa Take Out

us cater your open house, wedding reception, corporate function, dinner party, holiday party or social gathering in the office or after work. No order is too small or too large. Whether your group size is 2 or 2,000, we promise a very memorable experience. We pride ourselves on HALAL produce, freshly prepared foods, and superior customer service. This Facebook group page provides just a taste of what we can do, as we very much enjoy designing menus around your ideas, your budget and your personal recipes. Please feel free to call us and arrange a meeting to discuss your African themed event,if there is something special that you would like to have at your event….anything is possible... If your budget allows it.! Please take time to learn about who we are and what current clients have to say about us by clicking through our page, photo gallery and calling us direct. Sharieff Dolley 0931037776
Shante's Dolley 0936 604 449


At MAMA AFRICA take out we strive to give customers a real AFRICAN experience when they taste our rustic African cuisine. We always use and buy fresh ingredients, fresh produce and imported meat products from AUSTRALIA ,SOUTH AFRICA and our local MOSQUE. Mama Africa ,Shante’ Dolley uses traditional South African methods of cooking, grilling and baking to provide our customers with authentic African flavors and taste. When u eat at MAMAS it’s exactly the same as we would have it in South Africa at my moms house. As we are MUSLIM and our religion ISLAM we only provide STRICTLY HALAL food. What is HALAL? Halal, ["permissible"] is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law. The opposite of this word is haraam. Halal foods are foods that are allowed under Islamic dietary guidelines. According to these guidelines gathered from the Qu'ran, Muslim followers cannot consume the following (also known as haraam or forbidden in Islam):

*animals not slaughtered properly
*animals that are slaughtered in the name of a god other than Allah (enunciating this blessing at the point the animal yields its life is the single most important aspect of halal meat)
*carnivorous mammals
*pork or pork by-products
*animals that were dead prior to slaughtering
*blood and blood by-products
*birds of prey
*alcohol
Muslims are taught through the Qur'an that all animals should be treated with respect and well cared for. Muslims claim that Islamic law aims to keep the world ecology balanced in a stable and healthy way. One intention is to slaughter the animal in a way that limits its suffering or pain. The jugular vein is cut in a way that cuts off oxygen to the brain and pain receptors. Blood is completely drained from the carcass as much as is practical . We will continue to bring the highest quality and freshest rustic AFRICAN cuisine to our customers in TAIWAN to the best of our ability. THIS WE PROMISE. MAMA AFRICA would like to thank our valued customers for their continuing support. Your sincerely
Sharieff and Shante Dolley

在非洲媽媽外帶餐廳 顧客品嘗我們質樸的非洲美食 我們力求給每位有個真正的非洲料理經驗.
此外我們只購買及使用最新鮮的食材產品和從澳洲,非洲及本地清真寺的進口肉類產品
非洲媽媽主廚Shante Dolley 使用傳統的南非方式料理,燒烤到烘烤 提供最正宗的非洲口味 讓你來到非洲媽媽用餐就猶如我們在家鄉吃的媽媽菜.
由於我們是穆斯林回教徒順服伊斯蘭教,所以我們僅只提供清真食品

什麼是符合教規的食物(清真食品) ?
與清真（阿拉伯語：حلال）相對的稱為「不潔的」（阿拉伯語：حرام，英語：Haraam，harām）。與符合猶太教教規的食物不同，不僅豬肉（所有肉類都必須是由穆斯林、猶太人及基督徒以安拉之名屠宰的草食性動物，除了是親自獵殺或捕殺享用）、血、未經合法屠宰的牲畜、腐屍、食肉鳥獸外，酒以及一切毒品亦屬禁止之列。魚不可以擊打或橫斷的方式處理，否則亦屬不潔。各派亦在界定某些物種為合法食物存有爭議，例如蝦、蟹及貝類海產，但多數視之為清真。

"宰殺與烹調" - 與猶太教一樣，穆斯林宰殺牲畜須先禱告，以割斷喉管方式為之，然後放血。
具體而言，首先檢查動物的眼睛確保其適合食用，供水飲用以解其渴，然後使之面向麥加。

"與非穆斯林的關係" 穆斯林在非穆斯林世界生活面對三大難題：出售以伊斯蘭教教規處理食物的餐廳及商店極其稀少；豬肉的食用及酒的使用。事實上在飢饉的情形下，戒律是可以放寬甚至忽略的。古蘭經第五章第五節宣布有經者的食物合法。由此引申，如果沒有حلال食物供應，符合猶太教教規的食物亦可食用。但實際上此種行為不被鼓勵。

"認證制度" - 有些國家由於存在一定數目的穆斯林，因此推行食品、藥品及餐飲業認證制度供其辨認之
例如台灣仿照馬來西亞，推行「清真食品認證」、「清真餐廳認證」，除了可滿足穆斯林的飲食需求，亦為相關的廠商拓展市場

在古蘭經裡 指導穆斯林教應該尊重對待所有動物 並給予好的照顧
穆斯林教主張 伊斯蘭教規的宗旨是以穩定和健康的方式保持世界生態的平衡
用意在以減少動物死亡前的痛苦 而屠夫亦須信仰虔誠 守安息日 不但從技術 而是從信仰的基礎上知道不能讓動物受苦。事後亦要檢查屍身是否符合食用標準 然後再放血

在此保證會盡我們最大的能力 持續提供台灣顧客們最新鮮和高品質的非洲食物
同時非洲媽媽感謝每位尊貴的客戶持續的支持

A quick history lesson on SOUTH AFRICAN CUISINE....

Indigenous cookery
In the precolonial period, indigenous cuisine was characterized by the use of a very wide range of foods including fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The introduction of domestic cattle and grain crops by Bantu speakers who arrived in the southern regions from central Africa since 10,000 BC and the spread of cattle keeping to Khoi and San groups enabled products and the availability of fresh meat on demand. The pre-colonial diet consisted primarily of cooked grains, especially sorghum, fermented milk (somewhat like yogurt) and roasted or stewed meat. At some point, maize replaced sorghum as the primary grain, and there is some dispute as to whether maize, a Central American crop, arrived with European settlers or spread through Africa before white settlement via Africans returning from the Americas during the era of the slave trade. Men also kept sheep and goats, and communities often organized vast hunts for the abundant game; but beef was considered the absolutely most important and high status meat. The ribs of any cattle that were slaughtered in many communities were so prized that they were offered to the chief of the village. In many ways, the daily food of Black South African families can be traced to the indigenous foods that their ancestors ate. A typical meal in a Black South African family household that is Bantu-speaking is a stiff, fluffy porridge of maize meal (called "pap," and very similar to American grits) with a flavorful stewed meat gravy. Traditional rural families (and many urban ones) often ferment their pap for a few days — especially if it is sorghum instead of maize — which gives it a tangy flavor. The Sotho-Tswana call this fermented pap, "ting." The vegetable is often some sort of pumpkin, varieties of which are indigenous to South Africa, although now many people eat pumpkins that originated in other countries. Rice and beans are also very popular even though they are not indigenous. Another common vegetable dish, which arrived in South Africa with its many Irish immigrants, but which has been adopted by black South Africans, is shredded cabbage and white potatoes cooked with butter. For many Black South Africans, the center of any meal is the meat. The Khoisan ate roasted meat, and they also dried meat for later use. The influence of their diet is reflected in the universal (black and white) Southern African love of barbecue (generally called in South Africa by its Afrikaans name, a "braai") and biltong (dried preserved meat). As in the past, when men kept cattle as their prized possession in the rural areas, Black South Africans have a preference for beef. Today, Black South Africans enjoy not only beef, but mutton, goat, chicken and other meats as a centerpiece of a meal. On weekends, many Black South African families, like white South Africans, have a "braai," and the meal usually consists of "pap and vleis," which is maize porridge and grilled meat. Eating meat even has a ritual significance in both traditional and modern Black South African culture. For weddings, initiations, the arrival of family members after a long trip and other special occasions, families will buy a live animal and slaughter it at home, and then prepare a large meal for the community or neighborhood. Participants often say that spilling the blood of the animal on the ground pleases deceased ancestors who invisibly gather around the carcass. On holiday weekends, entrepreneurs will set up pens of live animals along the main roads of Black townships -- mostly sheep and goats -- for families to purchase, slaughter, cook and eat. Beef being the most prized meat, for weddings, affluent Black families often purchase a live steer for slaughter at home. Vegetarianism is generally met with puzzlement among Black South Africans, although most meals are served with vegetables such as pumpkin, beans and cabbage. Foreign visitors to South Africa should be aware that South Africans are so carnivorous that inviting South Africans to dinner and serving a vegetarian meal may be interpreted as an insult even by sophisticated urban people. Decline of indigenous cookery

Urbanization from the nineteenth century onward, coupled with close control over agricultural production, led Black South Africans to rely more and more on comparatively expensive, industrially-processed foodstuffs like wheat flour, white rice, mealie-meal (maize) and sugar. Before the arrival of crops from the Americas, pap was mostly made from sorghum, but maize is much more prevalent today. Often these foods were imported or processed by white wholesalers, mills and factories. The consequence was to drastically restrict the range of ingredients and cooking styles used by indigenous cooks. On the other hand, some imported food plants (maize, tomatoes) have expanded the dietary range of indigenous cooks. Of these maize is the most significant - it has been integrated to such an extent into the traditional diet that it is often assumed to be an indigenous plant. Popular foods in modern South Africa are chicken, limes, garlic, ginger, chili, tomatoes, onions and many spices. Settler cookery
A piece of Droëwors, a dried sausage

South Africa was settled from the seventeenth century onwards by colonists from Portugal, the Netherlands, Germany, France, and the United Kingdom. These colonists brought European cookery styles with them. The Afrikaners have their succulent potjiekos, tamatiebredie (tomato bredie), or stews of lamb and mutton with tomato and onion sauce, with or without rice. There are many European contributions like Dutch fried crueler or koeksister, Malva Pudding and melktert (milk tart). French Hugenots brought wines as well as their traditional recipes. During the pioneering days of the 17th century, new foods such as biltong, droëwors (dried sausage) and rusks evolved locally out of necessity. Cape Dutch

A very distinctive regional style of South African cooking is often referred to as "Cape Dutch". This cuisine is characterized by the use of spices such as nutmeg, allspice and hot peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company to the Cape from Bengal, Java and Malaysia as it does to the European styles of cookery imported by settlers, and this is reflected in the use of eastern spices and the names given to many of these dishes. The Cape Malay influence has brought spicy curries, sambals, pickled fish, and variety of fish stews. Bobotie is an of a South African dish that has Cape Malay origins. It consists of spiced minced meat baked with an egg-based topping. Of the many dishes common to South Africa, bobotie is perhaps closest to being the national dish, because it isn't made in any other country. The recipe originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian bobotok. It is also made with curry powder leaving it with a slight "tang". It is often served with sambal, a hint of its origins from the Malay Archipelago. Indian cookery
An example of bunny chow, served in Durban, KwaZulu-Natal. Curried dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian labourers brought to South Africa in the nineteenth century. The Indians have introduced a different line of culinary practices, including a variety of sweets, chutneys, fried snacks such as samosa, and other savory foods. Bunny chow is a dish from Durban, where there is a large Indian community, that has been adapted into mainstream South African cuisine and has become quite popular. Beverages

When South Africa's mines were developed and Black South Africans began to urbanize, women moved to the city also, and began to brew beer for the predominantly male labor force — a labor force that was mostly either single or who had left their wives back in the rural areas under the migrant labor system. That tradition of urban women making beer for the labor force persists in South Africa to the extent that informal bars and taverns (shebeens) are typically owned by women (shebeen queens). Today, most urban dwellers buy beer manufactured by industrial breweries that make beer that is like beer one would buy in Europe and America, but rural people and recent immigrants to the city still enjoy the cloudy, unfiltered traditional beer. Compared to an American or western European diet, milk and milk products are very prominent in the traditional Black South African diet. As cows were considered extremely desirable domestic animals in precolonial times, milk was abundant.In the absence of refrigeration, various kinds of soured milk, somewhat like yogurt, were a dietary mainstay. A visitor to any African village in the 1800s would have been offered a large calabash of cool fermented milk as a greeting. Because milk cows allowed women to wean their children early and become fertile more quickly, indigenous cultures had a number of sayings connecting cattle, milk and population growth, such as the Sotho-Tswana saying, "cattle beget children." Today, in the dairy section of South Africa's supermarkets, one will find a variety of kinds of milk, sour milk, sour cream, and other modern versions of traditional milk products. Restaurants and fast food outlets

South Africa can be said to have a significant "eating out" culture. While there are some restaurants that specialize in traditional South African dishes or modern interpretations there of, restaurants featuring other cuisines such as Moroccan, Chinese, West African, Congolese and Japanese can be found in all of the major cities and many of the larger towns. In addition, there are also a large number of home-grown chain restaurants, such as Spur and Dulce Cafe. There is also a proliferation of fast food restaurants in South Africa. While there are some international players such as McDonald's and Kentucky Fried Chicken active in the country, they face stiff competition from local chains such as Nando's and Steers. Many of the restaurant chains originating from South-Africa have also expanded successfully outside the borders of the country. Typical South African foods and dishes
Array of Chutney
Raw Boerewors
Mageu is a traditional South African non-alcoholic drink among many of the Nguni people made from fermented not mealie pap. Home production is still widely practiced, but the drink is also available at many supermarkets. Amasi, sour milk
Biltong, a salty dried meat (similar to jerky), although the meat used is often from different types of Antelope or other venison. Biryani
Bobotie, a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney. Boerewors, a sausage that is traditionally braaied (barbecued). Bunny chow, curry stuffed into a hollowed-out loaf of bread. A bunny chow is called Kota by the locals. Chutney, or Blatjang, a sweet sauce made from fruit that is usually poured on meat. Frikkadelle - meatballs
Gatsby food mainly popular in Cape Town, comes in the form of a long roll with fillings of anything ranging from polony to chicken or steak and hot chips. Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam. Hoenderpastei, chicken pie, traditional Afrikaans fare. Isidudu, pumpkin pap
Koeksisters come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted pastries, deep fried and heavily sweetened. Koeksisters found on the Cape Flats are sweet and spicy, shaped like large eggs, and deep-fried. Mageu, a drink made from fermented mealie pap. Mala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinach
Malva Pudding, a sweet spongy Apricot pudding of Dutch origin. Mashonzha, made from the mopane worm. Melktert (milk tart), a milk-based tart or dessert. Melkkos (milk food), another milk-based dessert. Mealie-bread, a sweet bread baked with sweetcorn. Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu. Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled. Pampoenkoekies (pumpkin fritters), flour has been supplemented with or replaced by pumpkin or sweet potato. Potbrood (pot bread or boerbrood), savoury bread baked over coals in cast-iron pots. Potjiekos, a traditional Afrikaans stew made with meat and vegetables and cooked over coals in cast-iron pots. Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks). Samosa or samoosa, a savoury stuffed Indian pastry that is fried. Smagwinya, fat cakes
Smoked or braai'ed snoek, a regional gamefish. Sosaties, kebab, grilled marinated meat on a skewer. Tomato bredie, a lamb and tomato stew. Trotters and Beans, from the Cape, made from boiled pig's or sheep's trotters and onions and beans. Umleqwa, a dish made with free-range chicken. Umngqusho, a dish made from white maize and sugar beans, a staple food for the Xhosa people. Umphokoqo, an African salad made of maize meal. Umqombothi, a type of beer made from fermented maize and sorghum. Umvubo, sour milk mixed with dry pap, commonly eaten by the Xhosa. Vetkoek (fat cake, magwenya), deep-fried dough balls, typically stuffed with meat or served with snoek fish or jam. Walkie Talkies, Grilled or deep-fried chicken heads and feet, most popular in townships and sold by street vendors, sometimes in industrial areas with high concentrations of workers. Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed. THANK YOU "WIKIPEDIA" FOR THAT INFORMATIVE LOOK AT SOUTH AFRICAN CUISINE..NOW STOP BY OUR STORE FOR THE REAL THING..lol