Recipezaar: Central/Western Africa recipes

African Chicken Peanut Butter Soup

Mon, 23 Oct 2006 21:41:04 -0400

A spicy soup for a cold night! -- posted by mikekey

Peanut (Groundnut) Soup

Tue, 28 Nov 2006 15:24:52 -0500

From Ghana, West Africa This soup is usually served with FUFU, an Akan dumpling made from yams, plantinas, cassava or even processed potato flakes. The FuFu should sit like an island in a sea of soup.This is a dish that is traditionally eaten with your fingers - even the soup! -- posted by Chef #239592

Fufu

Tue, 28 Nov 2006 15:25:15 -0500

conventional west African fufu is made by boildin such starchy foods as cassava, yam, plantain or rice, then pounding them into a glutinous mass, usually in a giant, wooden mortar and pestle. This adaptation for North Americans may trouble you if you try to stick to minimally processed foods. but it's worth trying at least once with West African Peanut Soup. -- posted by Chef #239592

West African Collard Greens

Sun, 03 Dec 2006 12:18:35 -0500

Yummy! Use whatever meat you have on hand, (African favorites are dried fish or pig's foot, but chicken or beef are easier to come by stateside,) and serve over rice. -- posted by amicietta

Joloff Chicken and Rice

Sat, 30 Dec 2006 22:02:46 -0500

A colourful West African rice dish that is a sure hit with family and friends. -- posted by Pinaygourmet #345142

Ginger Beer

Sun, 07 Jan 2007 17:45:39 -0500

Home-made non-alcoholic ginger drinks are common throughout much of Africa, especially Western Afican. In Central Africa, West African shopkeepers often sell their homemade ginger drink, sometimes in recycled vegetable-oil bottles. These ginger drinks are much stronger than any ginger ale soda. They can be enjoyed chilled over ice, or diluted with cold water -- posted by brwnskinnedlady

Peanut Butter Sauce

Mon, 22 Jan 2007 20:21:03 -0500

I got this recipe from Constance, a wonderful woman from the Ivory Coast in West Africa. I use Smuckers Natural peanut butter because it tastes the closest to what I used when I was in the Ivory Coast. The amount of chili powder is only a general guide. Add more or less to suit your heat requirements. The hotter it is the more authintic. Use any kind of hot pepper powder you like. Serve over rice. -- posted by GoatWoman

Liberian Chicken

Thu, 29 Mar 2007 22:13:18 -0400

From a Century 21 cookbook I found at Friends of the Library. This looks super good and I'll be trying it soon. -- posted by Recipe Junkie

West African Chicken

Wed, 23 May 2007 09:14:02 -0400

Found this in the Cheap Eats cookbook years ago. Haven't had it in a long time, but we used to enjoy it. Is great served with steamed rice. -- posted by Heydarl

Jamaican Jerk Paste

Tue, 05 Jun 2007 23:20:53 -0400

I noticed a lot of jerk seasoning recipes but none for paste so posted this for ZWT III. The recipe is from Pepperfool. I love the contrast the hot chilli gives to the sweetness of the spices. -- posted by **Mandy**

Shuku Shuku (Nigerian Coconut Balls)

Wed, 06 Jun 2007 17:37:00 -0400

This is a popular Nigerian dessert. Untested by me, posted for ZWT III, from allrecipes.com. -- posted by **Mandy**

West African Hot Chocolate

Thu, 21 Jun 2007 11:12:01 -0400

Mmmm frothy and tasty. With its smooth, strong full-bodied taste this drink is popular in Ghana and also with West African ex-pats in London. Its origins are North African. The rum is a local addition! It makes a great nightcap - a nice way of winding down after a hard day's work or a special meal. Recipe courtesy of www.africanoz.com.au -- posted by Rhiannon&Matt.gauci

Easy African-Style Peanut Chicken

Mon, 03 Dec 2007 22:22:44 -0500

I love a wide variety of cuisines, and I have a fondness for African foods. I am a single mother with a multiple handicapped brain damaged child. I also go to college full time and work in Oncology, so I am always needing something good but fast! I have a friend in Africa who sends me recipes and I kind of tweak them for ease, shall we say. I make this with my African style rice (look for it in my recipes!) Enjoy! -- posted by Emmas_Mom

Rice With Crispy Potatoes

Tue, 04 Dec 2007 00:26:52 -0500

Mom and Grand Ma's Famous Rice and Potatoes -- posted by Chef Jay 67

Avocados With Honey (Cape Verde Islands) Abacates Com Mel

Sat, 29 Dec 2007 11:30:26 -0500

Here in the southwest U.S. we rarely think of using avocados as a dessert, even though the avocado pear is a fruit. In other parts of the world, ranging from Indonesia to Brazil these fruits are made into desserts and sweet beverages. Now that my fuerte avocado is bearing fruit, I'm planning lots of avocado desserts. Note: the avocado leaves can be dried, ground into a powder and used as a spice. It has an anise taste which some Mexican recipes call for. Also, if you can find fuerte avocados, they are creamier than Hass and make a better dessert. This recipe was adapted from: The Africa cookbook, Tastes of a Continent, by Jessica B. Harris -- posted by lynnski / LA

Coffee Liqueur (Cape Verde Islands) Licor De Cafe

Wed, 02 Jan 2008 22:05:20 -0500

In the Cape Verde Islands, this cordial might be made with cane brandy made with sugar cane grown on the island, but white rum is more available. If you can find Brazilian cachaca, that works well. Ethiopian coffee beans are especially good for this cordial. Note: the liqueur requires a 3 week aging process before consumption. Recipe adapted from: the Africa Cookbook, Tastes of a Continent, by Jessica B. Harris -- posted by lynnski / LA

Mashed Yam (Cape Verde Islands) Pure De Inhame

Fri, 04 Jan 2008 17:22:48 -0500

This dish shows a bit of Portuguese-African fusion cuisine. Recipe adapted from "The Africa Cookbook, Tastes of a Continent" by Jessica B. Harris. -- posted by lynnski / LA

Anina's Kenyan Pilau

Mon, 07 Jan 2008 23:15:41 -0500

A fantastic, aromatic rice dish that is wonderfully frugal and traditional to Kenya. This recipe is a beautiful example of the fusion between African and Indian cuisines local to the area. Serve this with Kachumbari on the side! -- posted by JJRsGirl

Canja (Cape Verde Islands) Rich Chicken & Rice Soup

Wed, 09 Jan 2008 23:09:52 -0500

This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island. -- posted by lynnski / LA

Caldo De Peixe (Cape Verde Islands) Fish Soup

Tue, 15 Jan 2008 02:01:53 -0500

This is a traditional recipe from the Islands that Cape Verdeans still make. Additional seasonings are left to the cook, or table condiments can accompany the dish. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the cookbook were contributed by American Cape Verdeans who are active in preserving their cultural heritage. There are about 500,000 American Cape Vedeans. -- posted by lynnski / LA

Bread Machine West African Banana Fritters

Fri, 18 Jan 2008 02:31:02 -0500

This is based on a recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "These fritters, similar to what we know as beignets, make inexpensive party food rich in natural fruit flavors. Children will enjoy munching these crispies with milk, but the big kids will eat their way through an endless supply with coffee or beer." My kind of fritters! -- posted by mersaydees

Isombe (Cassava Leaves Stew) - Burundian Dish

Mon, 04 Feb 2008 00:56:27 -0500

Cassava Leaves Stew. Often eaten with white rice and beans in the central east Africa -- posted by Chef #750694

African Donuts

Sat, 23 Feb 2008 02:47:04 -0500

This recipe is well known and loved by most african countries (West, Central and part of East Africa). It can be used at breakfast with honey or your favorites fruit preserves or at Dinner with red beans and diced beef. -- posted by Nubian

Nigerian Kidney Bean Stew With a Peanut Sauce

Mon, 10 Mar 2008 01:20:00 -0400

This recipe is from Madhur Jaffery's World Vegetarian. It is very easy to make, and has a wonderfully rich flavour, or as she says "an unctuous sense of creaminess." Serve it over rice, or with a good bread. -- posted by Marina K

Roast Spicy Tilapia

Tue, 25 Mar 2008 00:34:48 -0400

During a visit to Nigeria a year ago I had the most amazing grilled spicy fish that kept my tongue on edge. I decided to make something similar. Its not as spicy though but Its harder to shoot yourself in the foot if you get my drift. -- posted by David_m

Rwandan Fried Beans (Ibiharage)

Wed, 14 May 2008 18:09:31 -0400

This is a traditional recipe from the central African nations of Rwanda and Burundi. -- posted by Sccuddlers

Egusi Soup

Thu, 22 May 2008 15:18:17 -0400

This rich soup is native to West Africa and comes from allrecipes.com. "Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef." You might even try collards or chopped cabbage instead of spinach. -- posted by WiGal

Eggplant Appetizer from Nigeria

Tue, 27 May 2008 02:44:43 -0400

POSTED FOR ZWT 4. A simple spread made to eat with flat Arabian bread. -- posted by Zurie

Braised Coconut Cabbage

Tue, 27 May 2008 02:44:54 -0400

An interesting Tanzanian side dish, from the African Cookbook by Bea Sandler. Posted for ZWT4. -- posted by Sue L

Senegalese Poulet Yassa

Wed, 28 May 2008 00:58:47 -0400

POSTED FOR ZWT 4. It is not known who recorded this recipe. It's simple but delicious. From Senegal in West Africa. This used to be a French colony and the French influence is very visible in its foods. Yet again: prep and cooking times are guesses. I did not factor in cooking the rice either. -- posted by Zurie

Potato Dish from Zaire

Wed, 28 May 2008 01:02:40 -0400

POSTED FOR ZWT 4. A typical central African dish, simple and nutritious. They would almost always use dried beans and cook them, but obviously it's easier to use canned beans. -- posted by Zurie

Dodo- Fried Plantains

Thu, 29 May 2008 01:21:18 -0400

Nigerians like to eat this with fish. I like sprinkling them with sugar after they are cooked. -- posted by Samantha in Ut

Combo Flatcake (Tanzania)

Mon, 02 Jun 2008 22:48:00 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. -- posted by Engrossed

Tanzanian Pineapple Salad

Mon, 02 Jun 2008 23:43:49 -0400

From: The Africa Kitchen by Josie Stow and Jan Baldwin. -- posted by Engrossed

West African Chicken Yassa

Mon, 02 Jun 2008 23:58:39 -0400

This Senegalese dish was cooked by Ashbell McElveen on the UK tv cooking show Good Food Live. Cooking time includes the marinating time. -- posted by Sarah_Jayne

Suya (Meat on Stick)

Tue, 03 Jun 2008 00:48:28 -0400

This recipe is from "My Cooking" West African Cookbook by Dokpe Lillian Ogunsanya. It's posted for the Zaar World Tour event 2008. -- posted by PanNan

Akara (African)

Thu, 05 Jun 2008 01:48:07 -0400

Recipe from the Food Network. States that this is a traditional Nigerian dinner. You have to plan ahead (to soak the beans), but otherwise it comes together quite quickly. And it's vegetarian to boot! -- posted by JanuaryBride

Nigerian Beef in Tomato Sauce

Thu, 05 Jun 2008 01:48:23 -0400

From The Food Network, it states that this is a traditional Nigerian dinner. Sounds pretty good! -- posted by JanuaryBride

West African Kebabs

Fri, 06 Jun 2008 19:32:18 -0400

From A Taste of Africa, posted for ZWT IV. Prep time does not include time needed for seasoning meat. -- posted by pattikay in L.A.

Tomato Salad -(Saladi Ya Nyanya)

Thu, 12 Jun 2008 02:57:54 -0400

This salad came from a KENYA AND TANZANIA web site and is specifically a Swahili recipe. Serve with rice and curry. Posted for ZWT4. -- posted by WiGal

Fried Cauliflower --(Bilingani La Kukaanga)

Thu, 12 Jun 2008 02:58:06 -0400

This recipe came from a KENYA AND TANZANIA web site and is specifically a Swahili recipe. Posted for ZWT4. -- posted by WiGal

Curried Fish -(Mchuzi Wa Samaki)

Thu, 12 Jun 2008 03:22:04 -0400

This came from a KENYA AND TANZANIA web site and is specifically Swahili. They suggest using red snapper. I wonder if catsup could be subbed for the tomato puree? Serve with rice. Posted for ZWT4. -- posted by WiGal

Barbecued Chicken -(Kuku Wa Kuchoma)

Thu, 12 Jun 2008 17:02:00 -0400

This grilling recipe came from a KENYA AND TANZANIA web site and is specifically a Swahili recipe. Serve hot with salad and rice or potatoes. Posted for ZWT4. -- posted by WiGal

West African Cabbage and Pineapple Salad

Sun, 15 Jun 2008 21:44:29 -0400

Posting for ZWT4. Sounds very cool and light. -- posted by *Parsley*

Chakalaka (South African Vegetable Stir-Fry)

Mon, 16 Jun 2008 09:15:21 -0400

This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. She eats this with Pap -Recipe #309584, but says it can also be enjoyed as a side dish with meat or vegemeat or with bread. Thanks Zanele! -- posted by Enjolinfam

Fancy Terrine of Black-Eyed Peas (Nigerian)

Mon, 16 Jun 2008 09:19:25 -0400

From: South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A. Jackson. -- posted by Engrossed

Beef Tsire Grilled in Spicy Peanut Marinade (Nigeria)

Mon, 16 Jun 2008 09:20:57 -0400

From: South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A. Jackson. -- posted by Engrossed

Yam Salad

Tue, 17 Jun 2008 16:23:20 -0400

This western African dish has many variations. Feel free to experiment and make it your own. (Try to use real yams, not sweet potatoes.) From "The Africa Cookbook". -- posted by realbirdlady

Samaki Wa Kupaka

Wed, 18 Jun 2008 01:46:49 -0400

A fabulous recipe for grilled fish from central africa, served with a coconut sauce on the side -- posted by MarraMamba

Nigerian Suya

Wed, 18 Jun 2008 02:04:58 -0400

One of my favorite memories of Nigeria was Suya. It was sold beside the road, a nigerian vendor with sticks of meat over a brazier. They servied it with a piece of paper and cayenne pepper. I overlooked the raw meat on the side of the road and just figured the heat would kill anything that should not be there. It was delicious. Serving size is a guestimate. Traditionally you don't use the vegetables -- posted by MarraMamba

Wild Boar in Groundnut Sauce (Or Pork)

Wed, 18 Jun 2008 02:11:54 -0400

A terrific dish from central africa. -- posted by MarraMamba

King Prawns in Swahili Sauce

Wed, 18 Jun 2008 02:16:40 -0400

Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make -- posted by MarraMamba

Greens from Cameroon

Wed, 18 Jun 2008 19:09:45 -0400

Posted for ZWT. I haven't made this yet so the yield and time to make are a guess. Use collard greens, kale, mustard greens, swiss chard or spinach. -- posted by puppitypup

Nigerian Rice Water

Thu, 19 Jun 2008 21:27:37 -0400

From: Flavors of Africa Cookbook This unusual drink is served for either breakfast or dessert in Nigeria. It is particularly popular in Lagos. -- posted by Engrossed

Yassa Chicken (Senegalese)

Thu, 19 Jun 2008 22:01:49 -0400

From: The Essential African Cookbook by Rosamund Grant. For a less tangy flavor you can add less lemon juice. You can also grill the chicken first instead of frying. Needs to marinate 3 hours. -- posted by Engrossed

Safari Steak for the Hunter

Thu, 19 Jun 2008 22:02:46 -0400

This recipe is from Kenya. It is used by hunters on safari in preparing zebra, eland, antelope, or other game. The technique is good and can be used on our favorite food-beef steak. -- posted by Lavender Lynn

Jollof Rice

Thu, 19 Jun 2008 22:04:04 -0400

A Nigerian recipe From Simbo Fowora posted for ZWT 4. -- posted by cookiedog

Nigerian Mango & Banana Sundae

Thu, 19 Jun 2008 22:09:42 -0400

A quick & easy recipe for a delicious dessert.....Ok, I doubt this is exactly 'traditional' but it comes from a Nigerian food blog so here goes! -- posted by Um Safia

Smoked Herring With Tomato and Greens (Kentumere)

Thu, 19 Jun 2008 23:48:27 -0400

From: South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A. Jackson. Ghana. Serve with rice or boiled plantains. -- posted by Engrossed

Fufu

Fri, 20 Jun 2008 00:28:29 -0400

Also spelled foofoo or foufou, fufu in its many variations is a staple in western and central Africa. Traditionally, it would be made by pounding - pounding, not mashing - the boiled tubers or plantains. This version offers a modern shortcut using the food processor. Use whatever proportions of starch suit your taste. Half yam (not sweet potato) and half green plantain might be a good starting point. Serve with soup, stew, or cooked vegetables. (Adapted from Bethelgroups Ltd.) -- posted by realbirdlady

Senegalese Chicken and Vegetable Curry

Mon, 23 Jun 2008 22:26:43 -0400

This is delicious curry lots of flavour with a little heat. From the Universal Kitchen cookbook -- posted by Marlitt

Sierra Leone Peanut Butter Stew

Mon, 23 Jun 2008 22:38:57 -0400

Adapted from a recipe by Koso Weller -- posted by Sue L

Kansiyé - Traditional Recipe from Guinea (West Africa)

Mon, 23 Jun 2008 22:53:01 -0400

Kansiyé is a stew which is serve with rice. This is a very traditional dish in Guinea & is easy to make. Posted for ZWT 4. -- posted by Um Safia

Liberian Pineapple Ginger Beer

Tue, 24 Jun 2008 16:41:50 -0400

I love ginger beer! So when I found this I had to post it. I hope you enjoy! Ginger beer both tastes good and is good for you. Ginger root is high in vitamins K and B6 and also has magnesium. Ginger root is believed to relief symptoms of arthritis, motion sickness, nausea, gastrointestinal distress, and cold symptoms. Adapted from African Recipe Secrets. Liberia is in West Africa. -- posted by Sharon123

Tarragon Mustard

Tue, 24 Jun 2008 17:10:40 -0400

Parts of West Africa that were colonized by the French have a near universal use of French-style condiments like mayonnaise and mustard. After one taste of this sharp, spicy homemade version, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds. From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Prep time doesn't include cooling time. -- posted by ~Jen~

Fufu - Corn Mashed Potatoes

Mon, 30 Jun 2008 23:35:16 -0400

Fufu is the staple vegetable mash served throughout West Africa. This version from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" is an updated flavor-rich version with corn for added texture. -- posted by ~Jen~

Nigerian Peppersoup Seasoning Substitute

Wed, 02 Jul 2008 01:05:47 -0400

Peppersoup seasoning is a spice blend used in many nigerian soups and stews (not just pepper soup). Most of its components are difficult to find outside of Africa, although prepackage blends can be bought online or sometimes found in a specialty market. This is a simple substitute blend prepared from spices more readily available, adapted from celtnet.org.uk. This blend does not include tamarind, so that (or another acid, such as lime or lemon juice), should also be added to the soup. -- posted by realbirdlady

Yam Balls

Sat, 05 Jul 2008 01:19:43 -0400

This is a popular african snack, don't know where my mom got the recipe from, but it's very tasty, you could use ordinary potatoes instead of yam. They are traditionally made plain, but can be flavoured with vegetables, meat, fish or different spices, depending on your mood. ; ) -- posted by littlefarmgirl

Israeli Couscous Pepper Salad

Fri, 08 Aug 2008 02:41:47 -0400

A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well. -- posted by Sharon123

Pawpaw (Papaya) Tarts

Tue, 26 Aug 2008 00:36:55 -0400

This is my recipe for pawpaw tarts which are just little papaya pies. They are little and are perfect for lunches, picnics, or any other place you want to take them. The tarts are very easy to make. The challenging thing is to find a green pawpaw. You may have to make a special trip to your local African, Oriental or Spanish store. But, it is certainly worth the trip. -- posted by Liberian_Chef

Carne Gizado

Sat, 11 Oct 2008 01:25:23 -0400

A Cape Verdean meat stew. Mandioca Portugeese for Cassava. -- posted by MsMargo

Tsire Powder Mixture

Sun, 12 Oct 2008 01:19:29 -0400

This recipe comes from West Africa where it is used to coat raw meat kebobs which have first been dipped in oil or beaten egg and then dusted with the powder before being cooked on a barbeque. The cooked kebabs are then dusted with more powder before being served. -- posted by Celticevergreen

West African Groundnut Stew (Moosewood)

Mon, 27 Oct 2008 17:59:54 -0400

This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher. -- posted by jordanpoling

Gnamacoudji (Gingered Pineapple Juice)

Tue, 16 Dec 2008 00:36:33 -0500

This traditional recipe is from the Ivory Coast. -- posted by Celticevergreen

Benin Style Vegetable Salad

Tue, 16 Dec 2008 00:38:30 -0500

Traditional Benin meals are not served in courses. Some families borrow a French custom and start meals with a plate of crudités--to add color to the meal. This recipe reflects this tradition. -- posted by Celticevergreen

Bissap Rouge (Hibiscus Punch)

Tue, 16 Dec 2008 00:42:17 -0500

This traditional recipe is from Senegal, on the coast of western Africa. If you enjoy hibiscus tea then you will enjoy this punch. -- posted by Celticevergreen

Yassa (Senegalese Lemon Chicken)

Tue, 16 Dec 2008 01:08:56 -0500

This traditional recipe is from Senegal, in the western part of Africa. -- posted by Celticevergreen

Kedjenou (Ivory Coast Chicken)

Tue, 16 Dec 2008 01:11:00 -0500

This traditional recipe is from the Ivory Coast, in the western part of Africa. This dish is normally served over hot cooked white rice. Feel free to use canned diced tomatoes. -- posted by Celticevergreen

Ivorian Pineapple Sorbet

Tue, 16 Dec 2008 01:11:17 -0500

This recipe comes from the Ivory Coast, former colony of France, located in the Western part of Africa. Time listed does not take into account freezing time. -- posted by Celticevergreen

Benin Style Grilled Striped Bass

Tue, 16 Dec 2008 01:13:09 -0500

This traditional recipe is from the country of Benin and is always grilled over a wood fire. This recipe requires 1/4 cup apple wood chips for the grill. -- posted by Celticevergreen

Crabe Béninoise (Beninese Crabs)

Wed, 17 Dec 2008 11:50:34 -0500

Traditional recipe from Benin. -- posted by Celticevergreen

Burkinabe Spiced Lamb Balls

Wed, 17 Dec 2008 11:53:35 -0500

This is a traditional recipe of Burkina Faso. -- posted by Celticevergreen

Cachupa Rica

Wed, 17 Dec 2008 11:54:22 -0500

This is a traditional recipe from Cape Verde. -- posted by Celticevergreen

Mouton Aux Arachides (Lamb in Peanut Sauce)

Wed, 17 Dec 2008 12:29:21 -0500

A traditional recipe of Benin. -- posted by Celticevergreen

Sweet Potato Maafe

Tue, 23 Dec 2008 00:21:25 -0500

I found this in the flier at the local co-op. Putting it here so I don't lose it. Description reads "..This vegetarian version of a popular West African dish features a spicy peanut and tomato sauce that is often made with chicken or beef, and served over rice or couscous". I plan to try this without the cayenne. -- posted by MechanicalJen

Lettuce Salad Supreme

Fri, 16 Jan 2009 00:30:09 -0500

This lettuce salad recipe my aunt gave me It is a winner it can be used for many occasions The reason for soaking the onions in ice water is the onions become sweeter. This salad can be served with any type of meat, fish or poultry. -- posted by JeanineD 2

African Chicken Curry in Rich Palm Oil

Sun, 22 Mar 2009 10:03:26 -0400

This dish is something I created inspired by my finding virgin red palm oil in a local gourmet store. It's a pretty basic curry but what makes it special is the richness of the palm oil. Make sure to get the unhydrogenated virgin palm oil. It looks creamy at room temperature - almost solid, and it is a deep red color. Don't try to cut the fat down by using less oil or skinned chicken as you will not get to appreciate the dish for it's incredible richness. If you do want to cut any fat out you can use a lighter yoghurt (ie 2%). Use whole spices and grind them - this makes a massive difference. You might want to have the windows open and the fan running during the cooking process. -- posted by DoctorDave

Angolan Corn and Rice Bread

Sun, 26 Apr 2009 21:09:07 -0400

Entered for safe-keeping for ZWT. From celtnet.org.uk -- posted by KateL

Caramel Yoghurt Tart

Wed, 13 May 2009 22:02:32 -0400

Away on business for 10 days, I was about to board a plane back home when I got a call to tell me we were having unexpected guests for tea that evening. In a crunch, I sent a text message to my 15-year-old daughter, asking her to please pop over to the bakery. My daughter then discovered that her scooter was out of action, not being able to reach me as I my flight had just taken off she decide to make something herself, this recipe she put together herself. There is only one thing I can say, Yummy. Very quick and easy to make. Our guest went back for seconds. -- posted by JeanineD 2

Accras (Cod Fritters)

Wed, 20 May 2009 15:50:49 -0400

These fritters, of West African origin, are popular throughout the West Indies and Caribbean and are called "Stamp-and-Go" in Jamaica. These are also made during Ramadan for Iftar or Eid by Muslims of the Caribbean. -- posted by Jamilah's Kitchen

Avocados With Tuna (Abacate Com Atum) - Portuguese Guinea-Bissau

Sat, 23 May 2009 17:45:27 -0400

This is from "Cuisines of Portuguese Encounters", in which the author gives the recipes for things she has sampled in Portugal and its former colonies. I haven't made it yet. -- posted by Debbie R.

Pennsylvania Pot Roast

Tue, 23 Jun 2009 01:45:38 -0400

.. -- posted by Chef #1298498

Peanut Butter Banana Bread

Tue, 23 Jun 2009 01:50:04 -0400

this is a delicious, kid-friendly snack or dessert. fabulous straight out of the oven topped with some butter. makes nice sandwiches and it travels well too. enjoy! =) -- posted by everything zen

Pork Chops With Fresh Mushrooms, Tomatoes, and Bell Peppers

Tue, 23 Jun 2009 11:21:48 -0400

.. -- posted by Chef #1298498

Spiced Beef & Asparagus Stir Fry

Tue, 23 Jun 2009 11:27:49 -0400

.. -- posted by Chef #1298498

Kulinkuli (Nigeria)

Fri, 03 Jul 2009 03:25:33 -0400

From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy. -- posted by Engrossed

Chin Chin

Mon, 17 Aug 2009 02:23:53 -0400

This is a nigerian cookie that me and my mom perfected. It is very simple to make and this is the best recipe out there. Trust me, I have made this for many nigerian festivities and people tell me that it is the best. -- posted by Emmanuel1234

Coconut Rice (Nigerian Style)

Thu, 27 Aug 2009 13:42:46 -0400

I love this dish....it was always something that we ate back home (Nigeria). I made the recipe to be very spicy but feel free to use half of the pepper or no pepper at all if you are not used to spicy foods -- posted by cookingAshley83

Peanut Chicken from Niger

Mon, 14 Sep 2009 15:35:04 -0400

A friend of a friend was in the Peace Corps in Niger. He reconstructed this recipe when he got back to the U.S., adapting it to ingredients available here. If you can find African Bird Pepper, use it instead of cayenne, but use about half as much, since it's about twice as hot. -- posted by L'ecole

Senegalese Chicken Soup

Tue, 10 Nov 2009 16:13:08 -0500

This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself. -- posted by Cluich