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Recipe For West African Dishes - Yahoo Recipe Search
Food.comVariations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think). *NOTE* If possible, try to use Recipe #13953 if you don't have berbere on hand . Cayenne is an acceptable substitute, but really doesn't do the dish justice like Berbere would. Even just adding a pinch or two of the different spices in the Berbere mix would suffice!Food NetworkStew is an important go-to dish in many West African countries, either as an everyday meal or for celebratory events, such as weddings, graduations and Christmas. It pairs with a variety of starches, like rice and/or plantains, yams and beans. Depending on the country, the base of the stew can vary. In Ghana, which is my homeland, the base is a blend of tomato puree and tomato paste. My husband, on the other hand, is a native of Nigeria, where the base is tomato pureed with red bell pepper. This recipe is a hybrid of both versions with the addition of garlic. While stew can be made with several meat or seafood options, goat is the preferred choice in my home and in certain West African countries for its rich and robust flavor.Food NetworkThis starchy dough-like side dish is popular in West African countries but is also eaten in Central Africa and certain regions of the Caribbean. Fufu is often served with a soup (such as peanut soup) or stew (such as egusi stew, which is made of ground melon seeds). Cassava (yucca) and unripe plantain are customarily used to make fufu in many West African countries, although other root vegetables such as yam, cocoyam and potatoes can be used as well. The authentic method for making fufu can be a challenge, since it requires a wooden mortar and pestle to pound the cooked cassava and plantain. At times it can require two individuals for the process. This recipe offers a simpler stovetop version made with cocoyam flour, the preferred flour in my family. Feel free to use other fufu flour such as plantain or yam.Food.comBased on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small “eye”. In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas’ earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn’t include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.YummlyOK, we’re not sure if this is the most PC way of saying it, but eating jambalaya is like having a party — in your mouth. If you don’t know what jambalaya is, let us explain. Jambalaya is a tangy, Cajun-style dish that originated in Louisiana and was influenced by French, Spanish, and West African cuisines. Its meat, seafood, and vegetables and sauce is spooned over rice, which is similar to classic American stew, French gumbo, and Spanish paella. Traditional jambalaya calls for a blend of smoked meats, chicken and shellfish. Our jambalaya recipe has shrimp, Cajun-style smoked sausage, and tasso, or smoked ham. Vegetables commonly used in jambalaya recipes are onion, celery, and bell peppers. You also have the option of adding okra, tomatoes, and carrots. **Did you know? **If your jambalaya has tomatoes, then you’re eating a red Creole jambalaya. A Cajun-style jambalaya, like the recipe below, does not have tomatoes. For this savory jambalaya recipe, we suggest using Aidells Tasso, which is a Cajun-style smoked ham shoulder, and [Aidells Cajun Style Andouille](https://www.aidells.com/products/dinner-sausage/cajun-andouille) links. Andouille sausage links by Aidells are made with real Creole spices, which is perfect for a homemade jambalaya recipe. But Aidells has a full range of sausage flavors to choose from. [Orange and Coriander chicken sausage](https://www.aidells.com/products/dinner-sausage/orange-coriander-blue-moon) is made with Blue Moon Belgian White beer. Why cook with beer? It adds a rich, zesty flavor to stockpot meals like jambalaya.YummlyThis hearty and flavourful stew, also known as mafe, is one of many delicious delicacies that hails from West African cuisine. Traditional West African peanut stew uses ground peanuts and contains beef, but my Can You Vegan It? spin uses natural peanut butter since it’s more accessible, as well as lentils for extra protein. However, the sweet potatoes in this quick 45-minute dish perfectly seal the deal.Related: Best Vegan Soup and Stew Recipes You’ll Crave All WinterLike Valerie’s vegan mafe? Try her healthy sriracha-honey oven-fried chicken or her spicy vegan cassoulet.May 29, 2019 · Below are some more of the tastiest West African Recipes to try: 17 Delicious and Authentic West African Recipes. Jollof Rice. One of the most popular West African dishes is Jollof Rice, which is a rice dish often likened to Paella or Jambalaya, though it does not taste remotely like either. Various West African nations prepare it differently.
Jan 11, 2023 · In Ghana, the base is a blend of tomato puree and tomato paste while, in Nigeria, the base is tomato pureed with red bell pepper. This recipe is a hybrid of the two—with the addition of garlic ...
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- Fonio. Fonio is a food that Thiam is particularly passionate about, as he sells a variety of fonio products through his company Yolélé, including bagged pilaf mixes and chips.
- Caldou. Thiam has childhood memories of his mother preparing caldou; it originated in Southern Senegal where he grew up. It's a brothy fish dish that can be prepared with whole fish, fish filets, or shellfish.
- Jollof. While fonio is the traditional starch in some parts of Senegal, the Southern part of the country has a longstanding and influential history of rice cultivation.
- Yassa. Yassa is a South Senegalese favorite that is made with chicken, lamb, or fish. The first step for making the spicy, smoky dish is to caramelize a bunch of thinly sliced onions in oil.
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What are the tastiest West African recipes?
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What to eat in West Africa?
- Yassa
- Thieboudienne
- Ndole
- Kedjenou
- Jollof
- Fufu
- Alloco | Kelewele
- Maafe
- Egusi Soup
- Okra Soup/Stew
If you ever travel to West Africa, this is a must-try. From Senegal, it is so good it has become popular throughout West Africa, and there is no doubt why. Chicken is marinated in mustard and lemon, then slowly grilled for a smoky flavor in a base of caramelized onions, garlic and chilis. You can also find Yassa made with fish, and the results are ...
The national dish of Senegal, it is also found in Guinea Bissau, Guinea Conakry, Mali, Mauritania and the Gambia. Typically made using a firm whitefish either smoked or fresh, Thieb, or Tiep, can also be made with meat (tiep yappa) or chicken (tiep ganaar). What distinguishes Thieb is the delicious garlic parsley marinade/stuffing and a spice calle...
One of the national dishes of Cameroon, ndole is a beautiful blend of bitter leaf greens, spices, a lot of oil and protein through groundnuts, as well as the optional addition of meat or fish. A rich and calorie-dense dish, it is always found at parties and festivities in Cameroon. Oh Ndole!
From the Ivory Coast, Kedjenou is a deliciously spicy meat and vegetable stew often made with guinea fowl or chicken. Slow-cooked in a sealed clay pot with little or no liquid, the resulting dish is juicy, flavorful and tender. It is surprisingly easy to make, and well worth the wait! Served with attieke, a side made from ground cassava with a text...
There are (sometimes heated) debates about the origins of jollof, but it is generally known as a Nigerian creation, with variations around Western Africa. To say it is a simple tomato rice dish is to undersell this delicious one pot wonder. With a range of delicious spices, vegetables and even meat if you wish, this dish can rival any other tomato ...
Fufu is a food made from fresh or fermented cassava, a staple in the region. The cassava is pounded into flour, then mixed with water and cooked over heat into a paste of varying textures depending on the meal you are serving it with or your preference. You can find versions of fufu all over Africa, of course with the ensuing arguments about whose ...
A popular street food, alloco, as it is called in the Ivory Coast, is very simply fried plantains. But serve it with a meal and it becomes a tasty side with a deliciously spicy chili sauce that brings all the flavors on the plate to life. Plantains are another staple food around the region (so lucky!), with neighboring countries having their own na...
Meaning ‘sauce’ in the Fula language, this delicious dish is hugely popular across West Africa with regional variations of course, but always containing a tasty peanut sauce (Peanut allergies? Sorry!) and some kind of meat, although it can also be made vegan. With layers of rich flavors from tomatoes, onions, garlic, ginger, herbs, vegetables, chil...
Variations of this delicious soup can be found all over West Africa, but it is hugely popular in Nigeria. What makes it unique is the use of protein- and fat-rich melon seeds (egusi) from specific plants, which are then dried and ground up and used as a thickener. Besides the seeds, water and oil, egusi soup typically contains leafy greens such as ...
Indigenous to West Africa, okra can be found in a wide variety of dishes. This underestimated and misjudged mallow plant packs antioxidants, vitamins, minerals and fiber into its gooey little body. Mixed with meat and fish and/or seafood and then with beans, vegetables and spices, this is a satisfying dish regardless of your feelings about okra.
Dec 31, 2021 · 41- MANDAZI – Mandazi recipe is a special type of yeast-raised doughnut that can be found in some countries in east Africa. It is usually eaten as an accompaniment to tea or coffee and it makes for a great snack. 42- AFRICAN STYLE COCONUT RICE – Coconut Rice is a staple food in many parts of West Africa.
Find quick & easy West African recipes & cuisine ideas, from the ultimate food resource for home cooks, Epicurious. ... For a true West African experience, serve this with Foo Foo (page 473).
Waache (Waakye) A rice-and-bean dish called waache (waakye) from Ghana is one of the most popular street foods you will ever find in the area. The rice – cooked with cowpeas (black-eyed peas) and served in a banana leaf alongside a thick meat stew, boiled egg and spaghetti – is mouth-wateringly satisfying.
