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May 29, 2019 · Thieboudienne – A traditional recipe from Senegal and made from cassava, vegetables, rice, and fish. Find the Full Recipe at: http://www.food-of-africa.com/senegalese-food/thieboudienne/ Asaro – A traditional porridge from Yoruba, made from boiled and mashed yams.
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- Blackened Broccoli Side Dish
- Crawford Smith
- 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.
- 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.
- Nkaakra chicken soup. Check out Zoe Adjonyoh's recipe for this light and spicy Ghanaian broth. So wholesome and warming, it’s her go-to dish on chilly winter days to stave off cold symptoms… and it works every time!
- Senegalese chicken yassa. Yassa is one of Senegal’s favourite dishes and one of the crowdpleasers at Little Baobab, a pop-up London restaurant that celebrates Senegalese food and music.
- Ghanaian chale sauce. Add Zoe Adjonyoh's recipe for chale sauce to your repertoire. It's a basic everyday sauce made using chopped tomatoes, scotch bonnet chillis, ginger and garlic that is used in a number of Ghanaian dishes.
- West African-style sweet potato stew. Try this vegan stew with sweet potato and greens. This one-pot recipe is super easy to make and packed with warming flavours including scotch bonnet chillis, coriander seeds and ground cumin.
May 19, 2022 · Last updated: May 19, 2022 • 6 min read. Get an introduction to the spicy-savory realm of West African food—home to jollof rice and merciless chili peppers.
Jan 11, 2023 · With these recipes from Food Network you’ll find that it’s easy to cook up lots of flavorful West African essentials, like jollof rice, fufu and more.
- By: Food Network Kitchen
From West Africa To The World: 10 West African Recipes To Try. Freda Muyambo of My Burnt Orange walks us through the traditional flavours of West Africa – and shares 10 dishes that will transport you there. By Freda Muyambo. Scroll. West African cuisine packs a punch with smoky and hot, peppery flavours, plus a tinge of umami – and now it ...
