This recipe is a flavourful traditional Ivorian soup - gnangnan (bitter pea eggplant) that is vegan friendly.
Alloco (Aloco or Alloko) is a popular Ivorian dish made from fried plantains. Sliced plantains are sliced and fried in peanut oil.
Alloco (Aloco or Alloko) is a popular Ivorian dish made from fried plantains. Sliced plantains are sliced and fried in peanut oil.
Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries.
Heading to Abidjan? Make sure you take some time to EAT! Cote d'Ivoire has some of the most delicious foods in West Africa - let me show you 16 of my favourites.
Misir wot is an Ethiopian styled stew spiced with niter kibbeh and berbere.
Peppered ponmo recipe is a very delicious delicacy and it is very easy to make. It was boiled with seasonings before it was added to the stew.
I like this recipe because it is a mild condiment to enjoy with poulet braisé, poisson braisé and attiéké. I also like this sauce because it comes from Grand Bassam, my dad’s region of the Iv…
Eritrean Traditional Food & Coffee This blog is about Eritrean Traditional Food and Cof...
Yassa is one of the most popular dishes in Senegal. This recipe is a vegan friendly version with the same classic flavours.
Adapted from Duval Timothy and Jacob Fodio Todd's "Food From Across Africa Recipes to Share".
Nigerian fish stew (obe eja tutu) is a fragrant and flavorful stew made with fresh fish, plum tomatoes, peppers, and seasoning. Have you ever wanted to try something new and exotic for dinner? Well, here is your chance!
Beef stew is a versatile tomato stew popularly eaten in Nigeria. This stew is not peculiar to Nigerians alone, it is popular in other parts of Africa as well. This is one stew recipe you want to add to your recipe tin. A versatile tomato stew that can be eaten with anything and everything
As a long time vegetarian, this Gomen Wat recipe -deeply spiced with aromatic paprika, toasted allspice, cardamom, and cumin -satisfy my craving for dark leafs.
New series Traveling through food: Delicious photo essays! First feast? Ethiopian food! See Ethiopian cuisine photos and descriptions here.
Here is our best foods to eat during pregnancy if you live in Nigeria or love Nigerian. food. Pregnancy ... Read On
#TABASKI : Laissez-nous vous proposer LA RECETTE pour la Tabaski 2021 : un Méchant Méchoui de Mouton et du Couscous au Lait Bonnet Rouge ! 🥰️😍 Jusqu'à...
Poisson Braisé is an Ivorian favorite. In coastal areas, fish is very affordable and is a popular after-work treat enjoyed in a maquis (or at home) with a round of ice cold beer. Country of Origin:…
Fisherman okro soup on fleek!This okro soup smells and exudes nutrition. So obvious. Also by soup a market. She has ... Read On
Mafé is a famous and popular West African dish, known by many names, including groundnut stew, mafe, maffé, maffe, sauce d'arachide, sauce z'ara, tigadèguèna and tigadene. Variations of the dish appear in the cuisine of nations throughout West and Central Africa, particularly in Senegal, Gambia, Mali and the Ivory Coast. It's a delicious stew made with chicken, fish, or lamb simmered in a fragrant sauce thickened with ground peanuts and a colourful combination of mixed vegetables. Traditionally, the stew is made with raw peanuts roasted over charcoal fires then ground by hand into a flour, which I'm sure makes a wonderful sauce but sounds enormously labour intensive. Peanut butter is a much faster and easier substitute. You can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavour. Chicken thighs marinated in a spice rub of garlic, salt, cayenne, minced shallot and vegetable oil The chicken is lightly browned on both sides in a non-stick skillet Once lightly browned and cooked through, the chicken is set aside Recipes for West African Stew vary wildly, but commonly include chicken, tomato, onion, garlic, cabbage, and leaf or root vegetables. In the coastal regions of Senegal, Mafé is frequently made with fish. Other versions include okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, and other spices. Mafé is traditionally served with white rice in Senegambia, fonio in Mali, couscous in West Africa and the Sahara, or fufu and sweet potatoes in the more tropical areas, such as the Ivory Coast. A variation of the stew, Virginia Peanut Soup, even traveled with enslaved Africans to North America in the early 1700s. The recipe for Mafé, in true African style, can be tweaked according to what ingredients you have on hand, by adding carrots, squash or sweet potatoes to the dish, in lieu of meat or in addition to it. Served with rice, chapati and sautéed greens such as Sukuma Wiki, this sweet and savoury West African Stew comes together with mouthwatering results. Finely chopped carrot, red pepper, green pepper and onion The chopped vegetables are added to the skillet with chopped jalapeño pepper, garlic and a tablespoon more vegetable oil The mixture is sautéed over medium-high for 5 minutes until the vegetables become soft Four cups of chicken broth is added and the mixture is simmered for 20 minutes The remaining peanut sauce ingredients are then added: peanut butter, tomato paste, chopped tomato, grated ginger, coconut milk, fresh thyme and the browned chicken pieces Simmered over medium-low for about an hour, the sauce thickens and becomes a lovely and aromatic with a wonderful saffron hue Garnished with chopped cilantro and a drizzle of coconut milk, the chicken is ready to be served Served over Basmati rice and a flurry of chopped cilantro West African Chicken in Peanut Sauce Serves 6 4 lb chicken pieces, such as thighs, legs or breasts 2 tbsp vegetable oil Spice Rub: 1 tsp salt 1 tsp ground black pepper 2 tsp chopped garlic 1 1/2 tsp minced shallot 1 1/2 tsp ground cayenne pepper, or to taste Peanut Sauce: 1 small yellow onion, finely diced 1 small red bell pepper, seeded and finely diced 1/2 green bell pepper, seeded and finely diced 1 carrot, finely diced 1 garlic clove, minced 1 tsp finely diced and seeded jalapeño pepper 4 cups chicken broth or stock 1/2 cup smooth peanut butter 1 tbsp tomato paste 1/2 tomato, seeded and diced 1 tsp chopped fresh thyme 1 tsp peeled, grated fresh ginger 1/2 cup coconut milk 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/4 cup chopped cilantro for garnish Stir together the 'Spice Rub' ingredients and rub onto the chicken pieces. Heat 1 tablespoon of oil in a large nonstick skillet over medium high. Add the chicken in batches and brown on all sides, then transfer to a platter or bowl. Add 1 tablespoon of oil, onion, bell peppers, carrot, garlic and jalapeno to the pan, then cook about 5 minutes until the vegetables are soft. Add the chicken broth and simmer about 20 minutes uncovered. Reduce the heat to medium-low, and stir in the remaining sauce ingredients, and simmer for two minutes. Return the browned chicken to the skillet and cook 30-45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Garnish with chopped cilantro and serve over rice.
A Traditional Senegalese Street Food that is sure to please! This easy Dibi Lamb is made with tender marinated grilled lamb served with caramelized onions and a tangy mustard sauce. What more could you ask for?!?
Well, I’ve finally done it! After three years of experimentation, I’ve come up with a foolproof Ethiopian injera recipe that is quick and easy. If you are craving Ethiopian food and have some sourdough starter on hand, this is a bread you can create from start to finish in as little as 20 minutes.
Here is how to to prepare the delicious Zambian Chikanda commonly referred to as . African polony. It is meatless and ideal for African Vegans
Denningvleis, a traditional Cape Malay braised lamb dish, is a symphony of textures and flavors that is a celebration of sweet, sour and savory flavors and epitomizes the richness of South African cuisine.
I present to you GoldOgi... No, its not custard, and no colouring has been added. Its all natural ogi made from yellow maize! Ogi is b...
Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied by swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.
Ethiopian beef tibs, or siga tibs, are an Ethiopian version of fajitas, seasoned with berbere spice and spicy awaze paste are served with injera bread for a filling and tasty African supper.
Oven Grilled Tilapia Fish is one of my favourite recipes because it cooks very fast and soooo deeeelicious! Very presentable for guest . You can serve Oven Grilled tilapia Fish with Rice (Jollof Rice like I did) Plantain, pPotatoes, Chips, Beans, Garri or any side of your choice. I hope you try this recipe! Please turn on notifications to get all my recipe videos! INGREDIENTS FOR GRILLED TILAPIA FISH Tilapia Fish Fresh Rosemary Curry Powder Salt Crayfish Stock Powder Green Chilli Red Chilli Onion Ginger Garlic Scotch Bonnet Vegetable Oil Dried Thyme Place Fish in pre-heated oven (high heat) 15 Minutes at 450 degrees Fahrenheit (cooking time depends on the size of the fish) SUBSCRIBE to my YOUTUBE CHANNEL if you haven't!
Funke Koleosho's Palm Nut (Banga) Soup I have put off writing this post several times, but I eventually got round to cooking banga ...
Garden Egg Stew (also known as aubergine stew or Nigerian eggplant sauce) is one of those delicious recipes I remember eating back at home with boiled yam or fried plantains on weekends.
