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Recipes 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.
