Dominic Egli is a Swiss jazz musician and is very enthusiastic about Africa. Africa, the second largest continent with over 50 countries and more than 1 billion people living there. He wants to clean up all the stereotypes that surround Africa.

Africa is so much more than its stubborn clichés, which move somewhere between safari, famine and deserts. In Eglis music there is an honest fascination about the continent and his music basically fights against all these widespread stereotypes and mistakes about Africa. For example, in the song “I Am an African”, South Africa’s Puno Selesho reads one of her poems, in which one cliché after another is vigorously destroyed. His musical inspiration comes from the Mbira music of the Shona people in Zimbabwe, the Agbadza style of the Ewe from Ghana and Togo, and the Ashanti master drummer Ekow from Ghana.

Eglis’s current album is named “More Fufu!”. He mainly gives concerts in Switzerland, in Germany he can be seen live at the following events:

  • 21.04.17 / 8pm / Freiberg / Freiberger Jazztage
  • 18.05.17 / 8pm / Frankfurt a.M. / Romantikfabrik
  • 26.11.17 / tbh / Thüringen / Jazzmeile Thüringen
  • 27.11.17 / tbh / Weimar / C. Keller

 

Fufu, the recipe for the Ghanaian dish (for 8 persons):

  • 400 grams of beef
  • 100 grams of Okra
  • 1 onion
  • 250 grams of yams (flakes)
  • 230 grams of cassava (powder)
  • 2.5 liters of water
  • 2 tomatoes
  • 1 can of mackerel (in tomato sauce with chili, 255 grams)
  • some salt
  • 15 grams of pepper (freshly ground)
  • some oil

Cut the okra and halve it. Cut the onion into strips. Put the yams and cassava powder in a saucepan and mix. Then add about 400 milliliters of water and mix vigorously with a spoon. Add more water gradually (approximately 1 liter) while stirring until a uniform dough is formed. Then heat the mass on the stove at medium heat for about 20 minutes. Fry the meat in oil, add the onion and bake both. Add 0.5 liter of water, add the okra and two whole tomatoes after 10 minutes. Season with salt vigorously. Allow to simmer for about 1.5 hours. The mass from the stove always stir vigorously. It has the right consistency when it is sticky and draws threads. If the consistency is not correct, mix and add some additional cassava powder with 100 milliliters of water. Remove the Fufu mass from the heat oven after about 20 minutes and place in a bowl. Knead with the moistened hands. 2 heaped teaspoons of freshly ground pepper and the can of mackerel in tomato sauce into the beef broth and continue to simmer. After about fifty minutes from the stove take along with the fufu on deep plates.