If you just started the African Heritage Diet, we have you covered. Enjoy these flavorful recipes ranging from breakfast to dessert and even drinks.
Read our guide to the top ten traditional local dishes that you absolutely should try while in Djibouti.
Discover how the food traditions of people with African roots may promote improved health outcomes associated with longevity and increased vitality.
Pig Trotters are the feet of a pig. They are a delicious relish in Zambia. Here is a recipe on how to cook Pig's Trotters
A traditional South African mosbolletjie bread recipe made during the grape harvest in the Cape from De Wetshof Wine Estate in Robertson | DrizzleandDip.com
Chef Nokuthula Majoz says: ‘Pronounced “Ba-bo-tea”, this pie represents what I love most – British craftsmanship and South African heritage. Both fruity and savoury, it is usually served with turmeric rice and a salad.’
As someone who loves exploring diverse culinary cultures, I've always been fascinated by the rich and vibrant flavors of African cuisine. From the smoky-spiced stews of West Africa to the coconut-infused curries of the east, each region boasts its own unique and delectable traditions.
Efo riro (Nigerian Spinach Stew) is a mouthwatering, savory, African stew made with 'Efo Shoko' (Lagos spinach) or 'Efo Tete' (African spinach). Who knew spinach could taste so good?
Yassa is one of the most popular dishes in Senegal. This recipe is a vegan friendly version with the same classic flavours.
As someone who loves exploring diverse culinary cultures, I've always been fascinated by the rich and vibrant flavors of African cuisine. From the smoky-spiced stews of West Africa to the coconut-infused curries of the east, each region boasts its own unique and delectable traditions.
Kachumbari (Kenyan tomato and onion salad) is a light and refreshing East African salad that makes a wonderful side dish for your grilled meats!
In this recipe, we'll take a culinary journey to explore the flavors of Chakalaka and guide you through a simple and authentic recipe
Rwanda has a very unique diet - it's almost entirely vegetarian! There are 12 popular, and delicious dishes to try when you're in Rwanda.
A traditional South African mosbolletjie bread recipe made during the grape harvest in the Cape from De Wetshof Wine Estate in Robertson | DrizzleandDip.com
As someone who loves exploring diverse culinary cultures, I've always been fascinated by the rich and vibrant flavors of African cuisine. From the smoky-spiced stews of West Africa to the coconut-infused curries of the east, each region boasts its own unique and delectable traditions.
Cachupa is a famous dish from Cape Verde. It is a slow cooked stew of hominy (dried maize kernels that have been treated with an alkali), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken), and often morcela (blood sausage). Referred to as the country's national dish, each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler cachupa pobre.
As someone who loves exploring diverse culinary cultures, I've always been fascinated by the rich and vibrant flavors of African cuisine. From the smoky-spiced stews of West Africa to the coconut-infused curries of the east, each region boasts its own unique and delectable traditions.
A guide to some of the best food in Mauritius you have to try when you visit. Includes curries, creole flavours, Sino-Mauritian dishes, drinks and desserts!
These African recipes may seem complicated at first, but they are actually easy to make. Savor the authentic taste of Africa with these tasty homemade meals!
The Democratic Republic of Congo is the second largest country in Africa spanning over 2,345,000 square kilometers. The national territory is mainly
A slow-cooked chicken curry so tender the meat and bones fall apart, held together by a curried tomato sauce. Served with rice or nsima, a white cornmeal patty.
Stuffed cabbage, often referred to as 'Oumens or oumas onder komberse', is given a healthy makeover with the addition of current 'it' grain, freekeh. Slow-baked in a light tomato sauce until the meat is succulently tender, this is comfort food with benefits. Made famous by the Cape Malay community, there are more recipes for stuffed cabbage than you can shake a stick at. Usually dotted with butter and braised in a simple stock, I've chosen to cook the cabbage parcels in a tomato sauce. The resulting pan juices are somewhere between a tangy sauce and a spoonable gravy. Meatballs have a
Discover the vibrant flavors of Vegan Haitian Spaghetti, a delectable plant-based twist on a classic Haitian dish. This recipe expertly combines spicy, aromatic seasonings with hearty vegetables and optional vegan sausage, creating a mouthwatering meal that's perfect for anyone looking to explore international vegan cuisine.
Four amazing, flavourful, yet simple, Ghanaian rice recipes that are perfect for any event, holiday or meal prep.
Madhur Jaffrey is a huge fan of Bimal Parmar’s East African Kuku Paka, which is chicken marinated in chilli, garlic and ginger and served in a creamy coconut ‘paka’ sauce — a delicious example of how African, Arab and Indian influences come together in this classic Swahili dish from the coastal region of Kenya. Featured in Jaffrey's 'Curry Nation' cookbook, this rich and creamy curry combines the wonderful flavour of coconut milk with the bright fragrance of ground Indian spices. Although the recipe suggests using chicken legs, bone-in chicken breasts or dark meaty thighs would be just as 'pukka'. Madhur Jaffreys latest cookbook and recent addition to my ever expanding cooking library Chicken in Coconut Sauce Serves 2 Recipe courtesy Madhur Jaffrey Marinade: 1 tsp finely chopped hot green chili 1 tsp each peeled, finely chopped ginger root and finely grated garlic 1/4 tsp salt Chicken: 2 whole chicken legs, skinned, slashed 3 or 4 times 3 tbsp olive or vegetable oil 6 tbsp finely chopped red onion 1 1/2 tsp each finely grated garlic and ginger 1 tsp finely chopped hot green chili 1 medium tomato, finely chopped 1/4 tsp ground cumin 3/4 tsp ground coriander 1/2 tsp turmeric 1/4 tsp each chili powder and salt 1 9-ounce can coconut milk, shaken well 1 lime, quartered Fresh coriander leaves For the marinade, combine the green chili, ginger root, garlic and salt in a cup and rub well all over the chicken parts, including where it's slashed. Refrigerate, covered, for at least one hour. Preheat oven to 400°F. Brush the chicken with oil and place in a baking pan. Bake on the middle rack of the oven for 30 to 40 minutes or until done. Juices should run clear when chicken is pricked with a fork. Let the chicken rest at room temperature for five minutes. In a heavy frying pan over medium heat, heat the oil and cook onion for about five minutes or until lightly browned. Add the garlic, ginger and green chili and cook, stirring, for one minute. Add the tomato and cook until soft, about three minutes. Add the ground cumin and coriander, turmeric, chili powder and salt, stirring well. Mix in the coconut milk and bring to a boil. Cook rapidly over medium-high heat, stirring until sauce thickens. Place the chicken in the sauce to heat it through, spooning the sauce over the chicken. Remove from heat, remove chicken from sauce and place on a warmed serving plate. Pour sauce over chicken and serve with lime wedges and fresh coriander.
Harissa sauce and Harissa powder have a peppery flavor perfect for many recipes. You can find them in many grocery stores and Eastern markets.
Explore Venezuelan cuisine, blending indigenous traditions with European and African influences from beloved arepas to flavorful hallacas.
By a wide margin, corn is the primary Cabo Verde food source and largest contributor to the Cabo Verde food and recipes scene. The national dish of the country,…
