PEPPE' SOUP

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 ?)....

Read More →
CHECK RICE

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...

Read More →
GARI BISCUITS

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...

Read More →
PALAVER SAUCE

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...

Read More →
JOLLOF RICE WITH CHICKEN, BEEF AND HAM

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...

Read More →
GROUNDNUT CHOP

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...

Read More →
MASHED FRIED PLANTAIN AND BLACK-EYED PEAS / ADALU

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...

Read More →
SUNDAY STEW

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...

Read More →
EGUSI WITH BEEF

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...

Read More →
RICE TUWO / TUWO SHINKAFA

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...

Read More →
BANANA FRITTERS

BANANA FRITTERS

When I see this banana fritters recipe in The Soul of A New Cuisine cookbook by Marcus Samuelsson, I didn’t think twice and immediately went and get the bananas and start making this...

Read More →
Fish and Rice / Chep Bu Jen

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...

Read More →

Top