AFRICA


JERK CHICKEN WITH PINEAPPLE SALSA
I heard of Jerk chicken so often but I’ve never actually had one before. Jerk is a method of cooking from Jamaica. The meats are usually rubbed with spices mixture (usually hot). The spices can be dry rub or wet kind. The meat is then traditionally roasted over charcoal grill. […]

JERK CHICKEN WITH PINEAPPLE SALSA


PEPPE' SOUP
If you are in a mood for something spicy, then peppe’ soup might suit what you are looking for. From Nigeria to Senegal, peppe’ soup is eaten super spicy (habanero, sounds familiar ?). Peppe’ soup is also known as “partygoer’s breakfast”. The soup will definitely wake up that taste buds […]

PEPPE’ SOUP


CHECK RICE
Check rice is a Liberian specialty that is often served in special occasion to accompany other dishes. The rice is usually prepared with greens called jute leaf. Jute leaf is an edible leaf from certain types of jute plants and often used to thicken soups, stews and sauces. Jute leaf […]

CHECK RICE



GARI BISCUITS
Before I was familiar with the Western cooking, when someone mentioned “biscuits”, the image I had would be the hard crunchy biscuits. That’s what we call biscuits in Southeast Asia. It wasn’t until I was introduced to the biscuits here in the U.S during college time, the drop biscuits, which […]

GARI BISCUITS


PALAVER SAUCE
Palaver sauce has an interesting story behind how this dish is named as such. Learning from the South of Sahara cookbook, the word Palaver comes from the Portuguese word of “palavra”, which means a word, or speech. The negotiation between the Africans and Europeans during colonial times was called a […]

PALAVER SAUCE


JOLLOF RICE WITH CHICKEN, BEEF AND HAM
Jollof rice is a popular dish in many parts of West Africa. The word jollof means “one pot”. It is thought to have originated in Senegal but has since spread to the whole of West Africa, especially Ghana, Nigeria and Liberia. There are many varieties of Jollof rice, however the […]

JOLLOF RICE WITH CHICKEN, BEEF AND HAM



GROUNDNUT CHOP
  When I first saw this groundnut chop as one of the title of recipes in the South of Sahara cookbook, I was really intrigued to try it and I did. Groundnut is a common description used by African to describe peanut. The groundnut chop dish has a peanut-based sauce, […]

GROUNDNUT CHOP


MASHED FRIED PLANTAIN AND BLACK-EYED PEAS / ADALU
Mashed fried plantain and black-eyed peas or known as adalu in Ghana, is popular staple as how normally rice is eaten with other dishes. Plantain is considered one of the important staple foods in Africa. Plantain has different taste and texture with banana. While banana is sweet, plantain is not […]

MASHED FRIED PLANTAIN AND BLACK-EYED PEAS / ADALU


SUNDAY STEW
Sunday is one of the days that many families and friends gather and eat together. This Sunday stew is also prepared often in West Africa for a relaxing day like Sunday and hence its name. Despite of its red, thick and creamy appearance, this Sunday stew is definitely very hearty. […]

SUNDAY STEW



EGUSI WITH BEEF
Egusi seeds are melon seeds that are popular in West African cooking. Egusi seeds are used to add a nut-like texture to a dish and also to thicken the dish. The lady I bought this egusi seeds from told me that the seeds are common in Nigerian kitchen and it […]

EGUSI WITH BEEF


RICE TUWO / TUWO SHINKAFA
This post on rice tuwo marks the beginning of our kitchen journey to West of Africa. There are so many cookbooks out there and it can be challenging trying to find the ones that you think provide authentic recipes of the countries of interest. I’ve read reviews and finally got […]

RICE TUWO / TUWO SHINKAFA


meals in minutes
Tagine is a dish originated from North Africa and named after the special pot used to cook the dish. Tagine consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that sits on the base during cooking. The […]

30-MINUTE MEAL: SERIOUSLY GOOD FISH TAGINE WITH FENNEL AND LEMON ...



Cassava-Stuffed Shrimp
Cassava is one of the most common ingredients you can see being used in West Africa. Cassava is also known as Yucca. This root is native to South America. From what I read from wikipedia is that Cassava is the third-largest source of carbohydrate in the world. I’m not surprised […]

CASSAVA-STUFFED SHRIMP


SHRIMP PIRI PIRI
According to The Soul of A New Cuisine cookbook by Marcus Samuelsson, piri piri or pil pil or pili pili is the Swahili term for hot chili. It is also the name of the national dish of Mozambique, and extremely potent concoction used at tables around the country as a […]

SHRIMP PIRI PIRI


Fish and Rice / Chep Bu Jen
Chep Bu Jen which literally means fish and rice is commonly served in Senegal, a country south of the Senegal River in western Africa. It is usually prepared with inexpensive fish as a humble dish and served with broken jasmine rice. The Chep Bu Jen recipe in The Soul of […]

FISH AND RICE/ CHEP BU JEN



KENYAN LAMB STIR-FRY/ SUKUMA WIKI
Stir-fry has indeed became one of those dishes that you will immediately link to Asia cuisine when you hear it. Perhaps because Stir-frying indeed one of the most common cooking methods in Asia. The wok and the stir-frying, almost goes hand-in-hand all the time. I learnt from The Soul Of […]

KENYAN LAMB STIR-FRY/ SUKUMA WIKI


Bobotie
Bobotie or a one-dish casserole is one dish that can be found on almost all tables throughout South Africa. The recipe changes from family to family though. According to The Soul Of A New Cuisine cookbook by Marcus Samuelsson, the Malay families in Africa might add almonds or raisins, while […]

BOBOTIE


CHICKEN STEW/ DORO WETT
Hello Africa, it is time to explore this part of the globe through the Soul of New Cuisine cookbook by Marcus Samuelsson. Partners in crime were my mouth all the way down to tummy 😉 The beautiful cookbook is from a well-known Executive Chef and Co-owner of New York’s Restaurant, […]

CHICKEN STEW/ DORO WETT