AFRICAN RECIPES...

I've been staying in Africa since my 2nd grade in Elementary School, from Nigeria to Senegal and then to Ghana, I absolutely Love AFRICA. The culture, the people and of course the food, hands down this country makes me so nostalgic. My favorite memories of my favorite people are from here, and I would never in a million year refuse to re-live those moments. Afro Food are not just tastyy but also diverse, yes you read that right, these dishes are more about barbeque and hot spicy food, so if you love having such kinda food, this is the perfect place from where you can refer too. These are My Africa's favorite foods which have a lot to offer something for every palate with aromatic curries and mouthwatering methods to cook for your loved one.

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Can I just say JALLOF RICE is the food king of Africa. It's everyone's Favorite, every  country in Africa has its own style of  the making of Jallof Rice.  I  cannot express my cravings and love for this dish.  Nigerian Jallof Rice is the best of all! I am writing this and already drooling. I cannot wait for you to try this out, trust me, you would not regret but just be thanking me. This is the perfect mood maker food, good for all occasions be it a party or just a family dinner. I have  written down the easiest recipe to this, yum yum! Hop on making 

INGREDIENTS FOR 4 SERVINGS -

  • 2 - Onions  (chopped)

  • 1/3 cup - vegetable oil  

  • 400 gms - tomato

  • 170 gms - tomato paste

  • 1 - habanero pepper

  • 2 tbsp. - curry powder

  • 1 tbsp. - garlic powder

  • 1 tbsp. - ground ginger

  • 1/2 tbsp. - dried herbs

  • 3 chicken broth  (crushed)

  • 2 and 1/2 cups - long grain rice 

  • 1 cup - frozen mixed vegetable(150 g)

  • 1 and 1/2 cups water 

  • Fried Chicken (sliced)

LET'S MAKE IT - 

  • Add onions and 2 tablespoons of oil to a blender and pulse until smooth.

  • Transfer to a medium bowl.

  • Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth.

  • Transfer to a separate medium bowl.

  • Heat the remaining 1/3 cup of oil in a large, heavy-bottomed pot over medium heat.

  • Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.

  • Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed chicken broth cubes.

  • Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.

  • Add the rice, mixed vegetables, and water.

  • Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid.

  • Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed. And enjoyyyy!

INGREDIENTS FOR 4 SERVINGS -

  • 1/3 cup - white oil (not olive oil)

  • 6 - medium-sized fresh  tomatoes (chopped) 

  • 4 - red bell peppers 

  • 3 - onions (1 sliced thinly, 2 roughly chopped)

  • 3 tbsp. - tomato paste

  • 2 tbsp. - curry powder

  • 1 tbsp. - dried thyme

  • 2 - dried bay leaves

  • 5 to 6 cups - stock (vegetable, chicken, or beef)

  • 2 tbsp. - unsalted butter

  • 4 cups - golden  basmati

  • Salt (to taste)

  • Black and white pepper (to taste)

  • Extra: sliced onions, tomatoes

LET'S MAKE IT - 

  • In a blender, mix tomatoes, red bell peppers, and chopped onions with 2 cups of stock, blend till smooth, for about a minute or two.

  • You should have roughly 6 cups of blended mix.

  • Pour into a large pan and bring to the boil then turn down and let simmer, covered for 10 - 12 minutes​

  • In a large pan, heat oil and add the sliced onions.

  • Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of black pepper for 3 - 4 minutes on medium heat.

  • Then add the tomato paste - stir for another 2 minutes.

  • Add the reduced tomato-pepper mixture, stir, and set on medium heat for 10 to 12 minutes till reduced by half, with the lid on.

  • This is the stew that will define the pot.​

  • Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.​

  • Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour.

  • Turn down the heat and cook on low for 30 minutes.​

  • In a separate bowl, mix the buttermilk and hot sauce together​

  • Stir rice—taste and adjust as required.​

  • If you like, add sliced onions, fresh tomatoes and the 2nd teaspoon of butter and stir through

This dish is considered one of Angola's national food treasures. Also known as Muamba de Galinha, this is a spicy, somewhat oily stew made with with palm oil or palm butter, garlic, and chilis. Variations of chicken muamba, such as poulet moambé, are to be found all over the Congo River region, where it's often served with cassava leaves and white rice.

Another variation, nyembwe chicken, is the national dish of Gabon, where it is made with palm or macadamia nuts. Being so rich and spicy, chicken muamba is a good accompaniment to central Africa. Delicious, mouthwatering and yum are still less words to describe this beutiful dish until one eats. how about trying it at the warmth of your home and having it for dinner with white rice, lets go!

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Ahh! you must be tired of reading this but yeah "Another dish I can die for". I have stayed in Senegal and honestly the chicken dishes they have are beyond any taste level. Yassa Chicken

(Poulet au Yassa) - A Super Popular Senegalese  succulent chicken with caramelized onions and mustard. If you love onions you will love this onion extravaganza of incredibly moist and flavorful Senegalese dish. It is a French inspired meal that has been adapted by the Senegalese specifically in the Casamance region of Senegal. Plus the lemon at the end gives a flavorful kick to the chicken. And I can bet on anything that you will not regret after having this super delicious food. 

INGREDIENTS FOR 4 SERVINGS -

  • 1/2 cup - peanut oil (or vegetable oil)

  • 3 -  chicken (curry cut with skin)

  • 4 - onions (chopped)

  • 8 Tbsp. - lemon juice

  • 8 Tbsp. - cider vinegar

  • 1 - bay leaf

  • 4 - cloves garlic (minced)

  • 2 Tbsp. - Dijon mustard

  • 1/2 tsp. black pepper

  • 1 tsp. salt

  • 2 Tbsp. - vegetable oil

LET'S MAKE IT -

  • Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight.

  • When ready to cook, remove the chicken from the bag, but save the marinade.​

  • Heat a large saute pan over medium-high heat and add 2 Tbsp.  vegetable oil once hot.

  • Sauté chicken for two minutes on each side.

  • Remove, and set aside on a plate.​

  • Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes.

  • Add the remaining marinade and bring to a boil.

  • Cook at a boil for ten minutes.​

  • Continue to cook the marinade until it becomes a sauce (about 20 minutes).

  • Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes).

  • Serve with rice. YUMMMMMM!

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INGREDIENTS FOR 4 SERVINGS -

  • 2 Cups - Melon seeds

  • 1 Cup - Palm Oil 

  • 4 Tbsp.- Crayfish

  • 3 Tbsp.- locust beans

  • 500 gms. - spinach (chopped)

  • 1 - Red Bell Pepper

  • 1 - Habanero Pepper

  • 1 - Fresno Pepper

  • 2 - Onions

  • Stock Cube (Optional)

  • 400 gms - Beef Tripe, Dry Fish, Cow Leg or chicken

  • Salt To Taste

  • 3 cups - Beef stock / Chicken stock works just as well

LET'S MAKE IT -

  • Blend the peppers and Onions together until smooth and set aside.​

  • Blend the Egusi melon, half of the second Onion, and Crayfish together. Set aside as well.​

  • Heat the Palm Oil in a pan and allow it to melt over medium heat but don't overheat the Oil.

  • Add the remaining half onion (diced) and half of the Locust bean.

  • Let it cook for about 3 minutes on medium heat.​

  • Add the blended pepper and cook till the water is reduced this should take about 15 minutes on medium heat until the water is reduced stirring about every 5 minutes to prevent burning.​

  • Add the remaining locust bean, Beef stock, and salt to taste.

  • Cover and leave to cook for another 5 minutes​

  • Gently introduce the blended Egusi inside the sauce but don't stir it at this point.

  • Just cover it and leave it to cook for about 20 to 30 minutes.

  • Keep an eye on it so it doesn't burn but try not to stir it until the Egusi turns into a soft compact mass.

  • Then, gently stir together and add more stock or water if necessary.​

  • Add the Fish and meat and leave to cook again for another 5 minutes.​

  • Stir in the Spinach and leave to simmer for about 5 minutes (stir constantly).  Adjust the seasoning if necessary. 

Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes.  Particularly, in Nigerian culture, egusi is a popular with pounded yam. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.

Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.  It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams.  Prepare it with goat, beef, fish, or shellfish! Well I have formatted this recipe into an easier version so yeah do let me know how it tastes. YUM! YUM!

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Ilove the creaminess of ndolé and the invigorating mix of vegetables, fish and meat. The peanut sauce also adds a richness that is perfectly offset with a plate of plantains. I’ve never been to Cameroon, but I have it on good authority that many dishes there go down in a similar way – namely, a rich, saucy, spicy stew accompanied by a fairly neutral carb, like the thick starchy fufu or bobolo, which is fermented ground manioc or cassava wrapped in leaves.Originating from Cameroon around the town of Douala, ndolé is a variable dish made to showcase some of the best and most abundant homegrown ingredients. The peanut-based stew is usually paired with bittersweet ndolé leaves and can contain anything from shrimps to dried fish or ground beef/chicken.

INGREDIENTS FOR 4 SERVINGS -

  • 500 gms - spinach

  • 300 gms - ground beef / chicken 

  • 250 gms - fresh shrimp

  • 100 gms - smoked fish

  • 2 to 4 - roasted peanuts

  • 1 bunch - spring onions

  • 2 - onion (chopped)

  • 6 - cloves garlic (peeled and crushed)

  • 2-inch piece ginger (thinly sliced)

  • 2 tbsp.- olive oil

  • 2 cups - water

  • Salt (to taste)

  • Pepper (to taste)

LET'S MAKE IT -

  • Start your ndolé by creating your fragrant base of roasted peanuts, chopped onions, garlic, ginger, and water in a blender.

  • Once you've gotten a nice paste, turn off your blender and set it aside.​

  • Take a deep pot over medium-high heat and add in your olive oil.

  • As the bottom of the pan starts to get hot, add in two tablespoons of olive oil and your sliced onions.​

  • As your onions start to soften 1-2 minutes later, add in your shrimps.

  • Cook the shrimps for 2-3 minutes as they start to develop a nice pink color, but be careful not to overcook them or else they'll become stringy and dry.​

  • Set aside your cooked shrimp and onions for the time being as we move onto the meat.​

  • In the same pan, next add the ground beef/chicken and sear the meat as it starts to brown.​

  • Once the meat has browned, add your pureed peanut mixture into the pan, mixing it well into the meat.​

  • If you'd like, here you can add your dried shrimps and smoked fish flakes to give your ndolé some added flavor.​

  • Add in all your spinach leaves and bring your ndolé to a boil.​

  • Once the ndolé has started to boil, lower your stovetop heat to a simmer and let it cook for 15-20 minutes.

  • Keep an eye on the moisture levels, and add a bit more water if you feel that the ndolé is starting to dry out.​

  • Once your ndolé is cooked, season it with salt and pepper to your liking, then take it off the heat and transfer it to your serving dish.

  • Finally, add your cooked shrimp and onions on top, and enjoy!  

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INGREDIENTS FOR 4 SERVINGS -

  • 500 gms -  chicken thighs and wings 

  • 1 - eggplant (sliced)

  • 1 - onion (chopped)

  • 2 - spring onions (chopped)

  • 1 - hot chili pepper (chopped)

  • 3 to 4 - tomatoes (chopped)

  • 1 - red or green bell pepper

  • 1 - ginger (minced)

  • 1 - bay leaf

  • 1 - sprig of fresh thyme

  • 2 - cloves of garlic minced

  • 1 tbsp.- smoked paprika

  • 1/2 cup -  water or chicken stock

  • 1 tbsp.- ground nut oil (only necessary if using skinless chicken)

LET'S MAKE IT -

  • Combine all ingredients into a large cooking pot.​

  • Stir well until everything is combined​

  • Seal the pot with some heavy duty aluminum foil​

  • Put on the tight fitting lid​

  • Cook on medium high heat for about 5 minutes then turn down to low.​

  • Shake the pot without removing the lid every 15 minutes​

  • Cook for 1 & 1/2 hours and then check for to see if meat is cooked, if not continue cooking until done.​

  • Serve with  rice, Enjoy!

Another easy-peasy recipe - Cote D’ Ivoire Kedjenou is a wonderful chicken stew that is cooked in a special vessel called a canari or canary.  This cylindrical vessel does not allow any steam to escape keeping in all the juices of whatever is in the pot. This technique of cooking results in a scrumptious tender piece or chicken.  The vessel is shaken or turned over the coals for a good period of time to achieve this result.  The chicken stew went perfectly with the side dish called attieke and the cucumber and courgette salad. Enjoy!

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Well I love Nigeria and Nigeria loves its food, so in short I love Nigerian food. Ogbono soup (Draw Soup) is a rich, nutrition-packed Nigerian soup made from ogbono seeds (ground African mango seeds), palm oil, assorted meats, and traditional spices. It packs a lot of bold and rich flavors and is incredibly delicious!

Juicy and more juice is just what comes to my mind while having this., Guys, you should not miss a chance to have this

INGREDIENTS FOR 4 SERVINGS -

  • 1 cup - ogbono seeds

  • 500 gms - Chicken / beef

  • 3/4 cup - palm oil

  • 1 cups - spinach (chopped)

  • 1 cup - onions (chopped)

  • 1 tbsp.- chicken stock cubes or 2 maggi stock cubes

  • 1 tbsp.- ground crayfish

  • 1 tbsp.- cayenne pepper

  • 2 cups - water

  • salt (to taste)

LET'S MAKE IT -

  • Cook all the meat you’re going to use, with some salt, pepper and bouillon powder until it becomes tender.​

  • Chop the spinach and onions and set aside.​

  • If using whole ogbono seeds, grind it using a mortar and pestle set or a coffee grinder. Skip if using pre-ground seeds.​

  • When the assorted meats are ready, drain the stock out but save some of the stock so you can use it to flavor the ogbono soup.​

  • In another pot, add some palm oil on low heat and add the ogbono seeds to it.​

  • Mix in the ogbono seeds and break any lumps with a serving spoon. Stir until it’s thoroughly coated.​

  • Add the stock from the cooked meats and stir.​

  • Add water and stir until you reach your desired thickness.​

  • Bring to a boil, then set to low heat and let it cook for about 10 minutes, stirring intermittently.​

  • Add in the meats, bouillon powder, cayenne pepper, crayfish.​

  • Taste for salt and add some if needed.​

  • If it becomes too thick, add a little more water.​

  • Let simmer for about 10 minutes.​

  • Add the chopped spinach and let simmer on low for about 2 more minutes.​

  • Your ogbono soup is ready to serve!

I have always had this crazy hankering for peri-peri (piri-piri) chicken and guess what, this is my yet again favorite snaccck! Well my dinner does not consist of a whole heavy meal, I keep it light and healthy, and peri - peri chicken does get included sometimes. The chicken pieces as soon you take a bite melts right on your taste buds and the first word you'd say is "ummm wow". This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It’s a quick and easy weeknight meal. What are you waiting for, make it tonight and don't forget to share it with me. 

INGREDIENTS FOR THE CHICKEN :-

  • 6 - chicken legs

  • 1 tbsp.- smoked paprika

  • 1 tbsp.- garlic powder

  • Salt and pepper (to taste)

INGREDIENTS FOR THE PERI_PERI    SAUCE :-

  • 3 to 4 red chilies (chopped)

  • 4 - cloves  garlic (chopped)

  • 1  tbsp.-  smoked paprika 

  • 1/2  cup - chopped cilantro

  • 1/4  cup - chopped basil

  • 1/2  cup - olive oil or vegetable oil

  • 1 tbsp.- lemon juice

  • Salt (to taste)

  • FOR SERVING: Chopped parsley, spicy chili flakes

LET'S MAKE IT -

  • Pat the chicken legs dry and rub them down with the paprika, garlic, and salt and pepper.

  • Cover and set aside.​

  • Heat your oven to 400 degrees F.​

  • For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor.

  • Process until well mixed.​

  • Drizzle in the olive oil while continuing to process until the mixture thickens up.​

  • Stir in the lemon juice and adjust for salt.​

  • Use half of the peri peri sauce to cover the chicken.

  • Toss them together to get the chicken legs nicely coated.

  • You can cover and refrigerate for at least 1 hour at this point if you’d like more developed flavor.

   FOR BAKING:

  • Bake the chicken for 35-40 minutes, or until they are nicely cooked through.

  • They should measure 165 degrees F internally.​

   FOR GRILLING:

  • Fire up the grill to medium heat and lightly oil the grates.

  • Grill the chicken legs for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through.

  • They should measure 165 degrees F internally.​

  • Remove from the oven and toss in the remaining peri peri sauce.​

  • Sprinkle with fresh herbs and spicy chili flakes. Serve!

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If you want a taste of what ordinary Egyptian families eat at home, you can't go wrong with koshari (variously spelled koushari and koshary), a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion. A very delicious snack or meal would just play the yum card on family occasions.

A good koshari can send an Egyptian into raptures, and it's also hugely popular as a rib-sticking street food and take-away.

INGREDIENTS FOR MAKING THE CRISPY ONION :-

  • 1 large onion (Ring sliced)

  • Salt (to taste)

  • 1/3 cup all-purpose flour

  • 1/2 cup cooking oil

INGREDIENTS FOR MAKING THE TOMATO SAUCE-

  • Cooking oil

  • 1 - small onion (grated)

  • 4 - garlic cloves (minced)

  • 1 tbsp.- ground coriander

  • 1/2 to 1 tbsp.- crushed red pepper flakes (optional)

  • 2 cups - tomato sauce

  • Salt and pepper

  • 1 to 2 tbsp.- distilled white vinegar

INGREDIENTS FOR MAKING THE KOSHARI :-

  • 1 and 1/2 cup - brown lentils

  • 1 and 1/2 cup - medium-grain rice

  • 1/2 tbsp.- each salt and pepper

  • 1/2 tbsp.- coriander

  • 2 cups -elbow pasta

  • Cooking oil

  • Water

  • 500 gms chickpeas (rinsed, drained and warmed)

LET'S MAKE IT - 

    PREPARE THE CRISPY ONION TOPPING

  • Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.​

  • In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown.

  • Onions must be crispy, but not burned (15-20 minutes).

   MAKE THE TOMATO SAUCE

  • In a saucepan, heat 1 tbsp cooking oil.

  • Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown).

  • Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).​

  • Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).​

  • Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.

   PREPARE THE KOSHARI 

  • Cook the lentils. 

  • Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat.

  • Reduce the heat to low and cook until lentils are just tender (15-17 minutes).

  • Drain from water and season with a little salt.

  • (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).​

  • Now, for the rice, Drain the rice from its soaking water.

  • Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander.

  • Cook for 3 minutes, stirring regularly.

  • Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here).

  • Bring to a boil; the water should reduce a bit.

  • Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).  

  • Keep covered and undisturbed for 5 minutes or so.​

  • Now make the pasta.

  • While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil.

  • Cook until the pasta is al dente. Drain.

  • Cover the chickpeas and warm in the microwave briefly before serving.

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