The African Vegetarian Series: Sanga/Suga/Nsôk

Food

This is a traditional recipe of people from the South and Centre regions of Cameroon. Ingredients 3 bunches nightshade leaves 2 kg fresh corn grains 2 – 2.5 kg palm nuts Preparation and Cooking Sort, wash and cut leaves into small pieces. Put the sliced leaves in a pan with 1.5 litre of water and … (Read More)

Sautéed Amaranth Leaves: Cameroon’s Ancient Greens

Food

  Ingredients 4 bunches amaranth leaves 1 g limestone 2 large onions 3 large smoked fish (cod or herring preferred) Dried shrimps (optional) 1/4 litre refined vegetable oil 4 – 5 large tomatoes 2 cloves garlic 1 large leek (white part) Seasoning (stock cubes, salt, pepper) Preparation Sort, wash and cut the amaranth leaves into … (Read More)

The African Vegetarian Series: Eggplant with Okra

Food

Ingredients 2 big tomatoes 2 onions 2 carrots ¼ kg okra 8 tbs cooking oil ½ kg African eggplant 2 cups water 2 eggs Salt to taste Preparation Wash, peel, and chop the tomatoes finely. Wash and chop the onions. Wash, peel and cut the carrots lengthwise. Wash okra and cut off the end tips. … (Read More)

Freda’s Fermented Millet Porridge

Food

Soured porridge is one of Africa’s most ancient dishes, existing way before the European explorers hit the West African coast. This food was present when the Arabs interacted with the Sahel and West African region of the continent before the 1500s. In Northern Nigeria (and across the country) it is not uncommon to combine millet … (Read More)

Showcasing Tradition Through Modern Food – Chef Michael Elégbèdé

Chefs and Cooks

To Michael, food is about storytelling and he is a storyteller. Inspiration constantly surrounds him, whether it is from a hawker in the Lagos traffic or in the Mile 12 market. Chef Michael Adé Elégbèdé was born into a culinary-rich family in Nigeria; his great-grandmother, was known as Iya Oniresi (the rice woman), a catering … (Read More)

Rooibos Tea: Southern Africa’s Red Bush Tea

Food

Rooibos, meaning ‘red bush’, is a broom-like member of the plant family Fabaceae that grows in South Africa’s fynbos. The leaves are used to make a herbal called Rooibos (in Southern Africa), bush tea, red tea, or redbush tea (predominantly in Great Britain). The tea has been popular in Southern Africa for generations and is … (Read More)

Ewa Agoyin: Spicy, Filling and Delicious!

Food

Ewa Agoyin (also spelled Ewa Aganyin) is a street food commonly eaten in Lagos and other southern western states in Nigeria. Ewa translates to beans in Yoruba and Agoyin is the name of the area and people where the dish originated from. The beans are made soft and are mashed. The mashed beans are then … (Read More)

Attiéké: Côte d’Ivoire’s Traditional Couscous

Food

Attiéké (also spelled acheke and pronounced atchekay)  is a traditional Ivorian couscous made from ground cassava roots eaten by all ages and throughout the day. It is a side dish  and is a part of Ivorian cuisine where it originated from the coastal areas centuries ago. However, it has travelled far beyond the country’s borders … (Read More)

Liboké: Congo’s Flavour Packed Banana Leaves

Food

Liboké (plural: maboké), refers to a dish and a method of cooking popular in the Democratic Republic of the Congo and the Republic of the Congo. It is made by wrapping ingredients in banana leaves, and cooking the contents in an oven, steaming it or cooking it directly on a grill. The most popular version … (Read More)

Banku: Ghana’s Fermented Staple

Food

Banku is a Ghanaian dish which is cooked by mixing fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, stew or a pepper sauce with fish. Banku originated from the Ewe people in Volta Region and is one of Ghana’s staple foods. In Southern Ghana, Ga, Ga-Adangme and … (Read More)

Langouste a la Vanille: A Fusion of Comorian Spices and French Cuisine

Food

Langouste a la vanille is the national dish of Comoros Island. Its English translation is Lobster in Vanilla sauce. It is made with lobster caught on the coast of the island, and newly harvested vanilla which is a major agricultural crop on the island. The dish is cooked using methods that originate in French cuisine … (Read More)

Fish Calulu: Angola’s National Fish Dish

Food

Fish Calulu is a popular Angolan dish which typically contains fish (fresh and dried), onions,  spinach or other locally sourced leafy green vegetables, garlic, tomatoes, okra, sweet potatoes, palm oil and zucchinis.  Fish Calulu has Brazilian heritage. Originally called ‘caruru’, the dish started in the New World among the slave population, but it eventually made … (Read More)