African Cuisine

Collection by Angie • Last updated 11 weeks ago

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The ethnic food of Africa may indeed serve to soothe your Soul. African cooking, like Africa itself, is full of surprises, magical, with fantastic elements of several cultures - Arab, European, Asian and Black African, making this a delicious, and amazing varied Cuisine. Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. Red palm oil is widely used throughout Africa.

Angie

Senegalese Peanut and Chicken Stew (Màfe Ginaar)

For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, to get the right silky texture and pure peanut flavor.

Accara (Black-Eyed Pea Fritters)

Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce.

Groundnut Stew Recipe

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4675 reviews
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40 minutes
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Peanut butter and okra flavor and thicken this tasty African stew. You can substitute green beans for the okra, if you like; the consistency of the sauce won't be quite the same, but it will still be thick enough to cling to the chicken. Plus: More Chicken Recipes and Tips

Nigerian pepper soup spices – 5 best for Nigerian cooks: ughweri, erhe, uheri, yanghanyanghan, gbafilo, umilo, and native salt. Ask Naij.

Nigerian pepper soup spices

Want to be a great cook? Learn to make ➡ PEPPER ➡SOUP spice mix on your own to attain the taste your husband would love the most.

Jollof rice, egusi soup, suya Recipes : How to cook Nigerian-style.

Jollof rice, egusi soup, suya: How to cook Nigerian-style

Like any other nation, Nigerians differ on politics, sport and taste in music but when it comes to food, there’s a consensus: no one makes a better jollof than we do. I can’t pinpoint the exact age I learned to cook but what really peaked my interest was the amount of time my mother spent …

Red-red (black-eyed pea stew with fried ripe plantain)

Recipe #85: Ghana's famous "red-red"

Any visitor to Ghana will likely be introduced to one of the recipes most popular with foreigners: "red-red," the name of an (appropriately) red stew, served with ripe plantains, aka "red plantains." The "red" also refers to the (red) palm oil used to prepare the stew. Because I'm quite fond of tomatoes, I use tomato paste in mine, which further enhances its color. "Red-red" (don't you love the African use of reduplication, or "echo words"?) is most commonly made with black-eyed peas or…

More winning ways with (African) yam: Ghana-style Yam Chips

More winning ways with (African) yam: Recipes #79 and 80

I'm jealously guarding the Ghanaian yam from Washington DC. I used part of it to make the oto I wrote about on Saturday. I also made Sam some yam chips, and today I made some "coated yam" (or what Barbara playfully calls "African French Toast"). Here are 2 recipes, both quite simple to prepare. It seems almost easier to get what are called "potato chips" in Ghana (what we know as "French fries" in the U.S.), imported frozen from abroad, than it is to get freshly made, tasty indigenous yam…

West African Okro Soup with Fufu Recipe Recipe

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2 reviews
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30 minutes
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Eat by dipping fufu into soup with fingers or fork. Read more: http://caloriecount.about.com/west-african -okra-soup-fufu-recipe-r10365#ixzz0dB3 Vc7Rl

Kenam (Fried Fish)  |  The Ga people living along the coast traditionally just rubbed salt over the fish before shallow fat frying it.

Kenkey Must-Have: Kenam (Fried Fish), 2 ways, Recipe #89

The first time I traveled to Ghana (1971) I lived in Nungua, where I taught school . It was there that I learned to love Ga kenkey (aka dokono), shito, and fried fish (kenam or kyenam). Though kenam and its accompaniments are easy to obtain in Ghana, I have to make all three of those myself in central Pennsylvania where I live. That classic meal was one of the first birthday dinners my nephews requested when they came to live with us in 2002. Unless you're used to cleaning your own fish…

Light Okra Soup w/Chicken (Ewe Style, fetri detsi)

Recipe #91: Light Okra Soup w/Chicken (Ewe Style, fetri detsi)

I have previously enthused about okra, aka Lady Fingers, that Cinderella of vegetables, and indigenous to West Africa. Among the Ewe people of the Volta Region, there is a short fat type of okra known as Anlo fetri after the region that type originated. It can be seen in the picture at the blog posting linked to above. The Ewe word for okra is "fetri," and the word for soup or stew is "detsi." This version is the one we prepared at Flair Catering.. By the way, the picture at the left with…

Hawa Hassan Shares the Spicy Somali Pasta Recipe From Her New Cookbook, ‘In Bibi’s Kitchen’

‘In Bibi’s Kitchen,’ a new cookbook by Hawa Hassan, highlights the cuisine of the eight African nations that touch the Indian Ocean.

Angolan Muamba de Galinha Recipe (Chicken in Muamba sauce)

Tender chicken slowly simmered in a flavoursome and rich palm oil sauce

(African) yam: Coated Yam (or Savory Yam "French toast"-style) with onion omelet

More winning ways with (African) yam: Recipes #79 and 80

I'm jealously guarding the Ghanaian yam from Washington DC. I used part of it to make the oto I wrote about on Saturday. I also made Sam some yam chips, and today I made some "coated yam" (or what Barbara playfully calls "African French Toast"). Here are 2 recipes, both quite simple to prepare. It seems almost easier to get what are called "potato chips" in Ghana (what we know as "French fries" in the U.S.), imported frozen from abroad, than it is to get freshly made, tasty indigenous yam…

Bushala (Swiss Chard Soup)

Bushala (Swiss Chard Soup)

Ingredients Original recipe makes 8 servings Change Servings 2 (32 ounce) containers plain yogurt 1 egg, beaten 1 1/2 quarts water 1/2 cup all-purpose flour 5