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Showing posts from 2020

Tell Us If You Like These 140 African Food Recipes.

Ghana Eba Meko and Canned Sardine Tomato Sauce

Easy African recipes by The African Gourmet. How to make Ghana Eba, Meko and Canned Sardine Tomato Sauce African recipe from scratch in your American kitchen.    Eba is made with cassava flour known as Garri in Ghana. Traditionally Eba is used as a side dish to soups and stews in Ghana and Nigeria. Cassava is known by various names, manioc, yucca, yuca, mandioca, and tapioca.  Nearly every person in Africa eats around 176 pounds or 80 kilograms of cassava per year especially the African countries of Ghana and Nigeria. Eba is eaten by out pulling small pieces and squeezing it lightly to form a ball with the dough to scoop sauce. Use Eba in place of your fork and spoon. Easy African food recipe made from scratch to cook in your American kitchen. Eba Made Easy Ingredients 1/2 cups garri 1 teaspoon sea salt 2 cups water Directions Add boiling water in a large bowl, add salt mix ingredients together well. Too much water and your Eba will be thin, too little wat

West Africa Ceebu Yapp Senegal Beef Stew

Senegal favorite food dish is Beef Stew named Ceebu Yapp, pronounced cheh-boo-yap, made with beef, beans, potatoes, onions, carrots, bell peppers and spices served with couscous. Where is Senegal? Senegal is the 88th largest country in the world on the coast of West Africa bordering the North Atlantic Ocean between Guinea-Bissau and Mauritania. Senegal is the westernmost country on the African continent. The Gambia is almost an enclave within the country. The French colonies of Senegal and French Sudan were merged in 1959 and granted independence in 1960 as the Mali Federation. The union broke up after only a few months. Senegal joined with The Gambia to form the nominal confederation of Senegambia in 1982. The envisaged integration of the two countries was never implemented, and the union was dissolved in 1989. Ceebu Yapp Senegal Beef Stew . Ingredients 2 pounds beef stew meat 3 cups canned kidney beans 2 large potatoes, diced 2 yellow onions, diced 2 b

Yedoro Stir Fried Ethiopian Chicken Dinner

Yedoro is an Ethiopian stir-fried chicken dinner recipe made with red onions, peppers in Ethiopian clarified butter called niter kibbeh, and rosemary. A tip about making the perfect stir-fry Yedoro, if you add too much liquids your wok will cool down too fast and your chicken will simmer and not fry, you need your chicken meat to fry.  To make a good stir-fry Yedoro you absolutely must have an extremely hot sauté pan or wok. Just keep in mind, chicken meat should never be served rare, it must be well cooked. Eat your Yedoro stir fried Ethiopian chicken with Injera bread, it's easy to make but first lets make the Yedoro using the simple recipe below. Yedoro Stir Fried Ethiopian Chicken Dinner Ingredients 1 pound chicken, diced in small pieces 2 red onions, diced 2 teaspoons sea salt 3 sprigs rosemary 20 ground hot peppers of your choice such as cayenne peppers, jalapenos, banana peppers or habanero peppers. Juice of one lemon 2 tablespoons Niter Kibbeh Directions Use an

Baking and Air Frying Unripe Green Plantains

You eat green plantains and cook the same as eating potatoes. Green and yellow plantains are the same, the yellow ones are ripe, and the green are unripe. Green plantains are eaten during weddings, funerals and other traditional ceremonies as well as every day breakfast, lunch and dinner recipes. Plantains are grown in more than 120 countries to make recipes such as beer, fufu, desserts, banana chips, tostones, cooked with water, meat, fish, palm oil, salt, spices and other tasty plantain recipes. Both the ripe yellow plantain and unripe green plantain are peeled and cooked in boiling water or sauces, this is the most common cooking and eating recipe and is common in most plantain growing countries in Africa. Unripe fried green plantain chips are life. When you see a green plantain think of recipes you would use a potato. Fried Nigerian Kpekere pronounced k-per-re are unripe green plantains sliced thin, fried in oil and sprinkled with salt served as a snack, think potato chips. 

Caldo Verde Portuguese Kale Soup

Caldo Verde Portuguese Kale Soup Caldo verde is a popular kale vegetable soup in Portuguese cuisine made in Africa’s Portuguese-speaking countries who share a common food heritage and language.  PALOP Caldo Verde Portuguese Kale Soup Six African countries called PALOPs, their Portuguese acronym Angola, Cabo Verde, Guinea-Bissau, Equatorial Guinea, Mozambique and São Tomé e Principe are Portuguese speaking countries.  Ingredients. 1 cup thinly sliced chorizo sausage. 1 pound kale, chopped finely. 1/3 cup olive oil. 1 medium onion, diced. 3 cloves garlic, minced. 2 cups white potatoes, peeled and thinly sliced. 8 cups water. Salt and ground black pepper to taste.   Directions. In a large saucepan over medium heat, cook onions and garlic in 2 tablespoons olive oil until slightly soft. Add all remaining ingredients and let boil for 20 minutes, until potatoes are mushy. Reduce heat, add kale and olive oil, cover and simmer 5 minutes. Serve with bread. Why is the Portuguese food an

Seafood Spinach Stew From Gambia

Seafood rules the menu in coastal The Gambia.  Obviously, pork is not on the menu for 95 percent of Gambians who are of the Muslim faith. For many Gambians afternoon lunch is the most important meal of the day served in a large shared food platters with everyone eating with their well washed right-hand only. The Gambia is almost totally surrounded by Senegal except for 49 miles or 80 km of coastline along the North Atlantic Ocean. Gambia River is 700 miles or 1,120 km long, flowing westward through The Gambia into the Atlantic Ocean. The Gambia River almost divides The Gambia in half lengthwise and looks like a lizard with a very long tail.  The Gambia is by far the smallest country on the African mainland but the food is big on flavor.   Seafood Spinach Stew From Gambia    Ingredients 1 pound fresh peeled deveined shrimp 1 pound cod fish 1/2 pound lobster meat 1 pound crab meat 1 tablespoon crayfish powder 1 cup palm oil 5 cups fresh spinach, chopped 2

Sugar pumpkin mild curry stew

All you need to know about preparing and cooking pumpkin curry stew. A common cooking method with fresh sugar pumpkins is to cook with spices in a stew. Pumpkins are a gourd fruit that grows on vines, particularly popular in Uganda and South Africa, where pumpkins grow naturally well in rich African soil. Pumpkins are a fruit botanically despite most people considering pumpkins a vegetable.  They are eaten in many different West and South African food recipes used in stews, side dishes, and baking. Sugar pumpkins are smaller, sweeter, and less stringy than the bigger size pumpkins, which makes sugar pumpkins a great choice for cooking stews and many recipes.  Pro-tip: Cut all the sugar pumpkin into similar-sized pieces for more even cooking. Mild pumpkin curry made with fresh sugar pumpkins. Ingredients 2 pounds fresh sugar pumpkins cut into bite-size pieces 2 cups canned chickpeas, drained and rinsed 2 cups of coconut milk 1 cup of vegetable broth 1 medium diced ripe tom

Roasted Ripe Ghana Plantain

Make a popular roasted sweet plantain street food from Ghana with two ingredients. Whole sweet plantains are roasted and sold on street corners or in traffic by African street food entrepreneurs. Plantains provide up to 35% of the total calories in the diets of many African people and are eaten with rice, fish, chicken or alone as a snack. Roasted Ripe Ghana Plantain Two Ingredient Recipe Ingredients. 4 large ripe yellow plantains. 1 teaspoon salt. Directions. Peel the plantains leave whole and place on top of grill. Roast plantains over very low coals for about 5 minutes on each side. Sprinkle with salt and serve. About entrepreneur street food sellers in Ghana. The street food trade is a very popular trade in Ibadan Ghana and sometimes the only way for some Ghanaians to make a living. Many African families rely on street food selling as the sole source of income. Plantains are an important food in West and Central Africa. They are an important ingredient of many dishes

Gimme Moin-Moin Nigerian Bean Pudding

Moin-Moin means good morning but Nigerian food staple Moin-Moin is Nigerian bean pudding recipe made with black-eyed peas ground to a smooth paste eaten with rice and plantains. Nothing is more versatile than Moin-Moin Nigerian bean pudding since you can use it as a side dish or main ingredient to dried, broiled, grilled, sauteed, baked, and roasted, varieties of meats, vegetables and seasonings. Moin-Moin bean pudding can be stored it in your refrigerator for about 4 days. In the German language, Moin-Moin means good morning however inside Nigerian food staples Moin-Moin is a classic Nigerian bean pudding recipe made with black-eyed peas, onions, and red pepper and hot peppers ground to a paste eaten with rice and plantains. The bean pudding is soft in texture easy to chew and swallow perfect for a soft food textured diet plan. Here is the food recipe for making Moin-Moin Nigerian Bean Pudding. Ingredients 2 cans of black-eyed peas (liquid drained) 1 teaspoon garlic

Simple Spiced Lamb Recipe for Beginners

Moroccan lamb stews are simple slow cooked cuisines since learning how to cook lamb recipes is a must in Morocco where lamb stew rules the cooking pot. Lamb recipes made with lamb stock and slow cooked for over 2 hours are best served with warm couscous, pita or flatbread. Our lamb dish is for those who like lamb cooked though low and slow rather than pink.  Simple Spiced Lamb Recipe for Beginners. Ingredients. 2 pounds lamb cut into small chunks. 2 cups cooked chickpeas. 2 large onions, chopped. 3 cloves garlic, crushed. 2 cups tomato juice. 2 large chopped tomatoes. 4 ounce dried apricots, cut in half. 1/2 cup dates. 1/2 cup raisins. 3 ounce flaked almonds. 1 teaspoon cayenne pepper. 2 teaspoon ground black pepper. 1½ tablespoon paprika. 1½ tablespoon ground ginger. 1 tablespoon turmeric. 2 teaspoon ground cinnamon. 1 teaspoon saffron. 1 tablespoon honey. 3 cups lamb stock. 2 tablespoon olive oil. 2 tablespoon argon oil. Directions. Place the cayenne, black pepper, pap

Make Shiro Bean Puree and Injera Bread

How to make simple North Ethiopia shiro bean puree to eat with injera bread. Shiro is a soup puree Shiro is a soup puree whose primary ingredient is puree beans with the addition of minced onions, garlic and Berbere spice. Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine whose name means hot in the Amharic language and is pronounced bear-bear-ee. Northern Ethiopia shiro bean puree ingredients and directions. Ingredients. Two 15-ounce cans chickpea or garbanzo beans, drained and rinsed. 1 cup low-sodium vegetable broth. 2 large onions, chopped finely. 4 cloves garlic, minced finely. 1/2 cup ground dried spicy chilies. 1/4 cup ground paprika. 1 teaspoon ground powdered ginger. 1/2 teaspoon ground cardamom. 1/2 teaspoon ground coriander. 1/2 teaspoon ground fenugreek seeds. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 teaspoon garlic powder. 1/8 teaspoon ground cloves. 1/8 teaspoon ground cinnamon. 1/8 teaspoon ground allspice. 2 tablespoons olive

Air Fryer Black Eyed Pea Dumpling Stew

Black-eyed pea dumplings are air-fried dough filled with spices and ground black-eyed peas that is super simple to prepare eaten with potato stew. Black-eyed pea dumplings are a small amount of soft dough that is air-fried and served with potato veggie stew. How do you make Black-eyed pea dumplings from scratch? Easy just ground black-eye peas with vegetable broth, and spices until a soft dough is formed and place into the air-fryer. The full recipe directions and ingredients are found here. Ingredients for Potato Vegetable Stew. 2 white potatoes cut into cubes 2 large onions, diced 2 large tomatoes, diced 1 small eggplant, peeled and diced 3 medium carrots, diced 1 medium sweet potato cut into cubes 1 hot pepper, chopped 1 bay leaf Salt to taste 4 cups water Directions for Potato Vegetable Stew. Add all ingredients to a large lidded pot simmer 25 minutes. Ingredients for Air Fryer Black Eyed Pea Dumplings. 1 ¼ cups dry black-eyed peas 1/4 cup all-purpose flo

Chicken Thighs with Sheba Tomato Sauce and Pap

Chicken Thighs with Sheba Tomato Sauce and Pap Sheba is simple to make thick Southern African tomato and onion sauce similar to classic recipes of chicken smothered in tomatoes made in the one pot.  You can omit the chicken in this recipe and make the sheba sauce as a vegetarian dish. Prep time 15 minutes Cook time 40 minutes Total time 55 minutes Chicken with Sheba Tomato Sauce Ingredients and Directions. Ingredients 4 skinless chicken legs or thighs 5 large ripe red tomatoes ½ pound cherry tomatoes 1 can tomato paste 1 white onion, finely chopped 1 red onion, finely chopped 2 chopped fresh chili peppers 1 clove of garlic, chopped 2 teaspoons dark brown sugar 1 teaspoon white sugar 1 tablespoon worcestershire sauce 1 salt to taste 2 tablespoons olive oil Directions In a large pot over high heat, add oil, garlic, onions, and brown until slightly soft. In the same large pot simmer hot peppers, sugars, tomatoes, worcestershire sauce and salt over m

Ten Toes on the Ground Omo Tuo Rice Dumpling

Ten Toes on the Ground Omo Tuo Rice Dumpling Easy African food recipe made from scratch to cook in your American kitchen. Boiled rice dumpling Omo tuo is a Ghanaian food and served with Bitter Leaf soup but honestly Omo tuo rice balls pairs with any African soup. Ten Toes on the Ground Omo Tuo Rice Dumpling . Ingredients 1 1/2 cups water 1 cup sushi rice 1/2 teaspoon salt Directions Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat. Reduce heat, and simmer, covered, until rice is mushy and has absorbed all the water. Remove from heat, and let stand, covered, for 10 minutes. Wet your hands with water so that the rice will not stick. Place the cooled steamed rice in your hand and form into a circle by pressing lightly with your both palms. Roll the rice ball in your hands a few times, pressing lightly making sure it is dense and thick. Serve with Bitter Leaf soup. Bitter leaf alone has a bitter

Chicken Wings with Rooibos Red Tea Honey Glaze

Chicken Wings with Rooibos Red Tea Honey Glaze Make a sticky and delicious glaze for chicken wings with Roobios red tea and honey.  The word rooibos comes from the Afrikaans language meaning red bush. The red bush in South Africa has herbal as well as culinary properties. This simple recipe makes a crisp tender chicken wings sing with a perfect sticky rooibos red tea honey glaze. Chicken Marinade Ingredients 1/4 tablespoon white pepper 1 tablespoon garlic, chopped 1 tablespoon salt 1/2 tablespoon sugar 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 tablespoon sesame oil Chicken Wings Ingredients 3 pounds whole chicken wings, washed and patted dry 2 cups vegetable oil ½ cup all-purpose white flour Rooibos Tea Glaze Ingredients 5 tea bags Rooibos tea 1 1/2 cups water 1 cup honey Marinade Directions In a medium bowl, combine ingredients for the marinade; whisk well to dissolve the sugar and salt. Chicken Wings Directions Toss the chicke

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The African Gourmet

In 2023, we mark 16 years of dedicated service in discovering, collecting, and sharing African history and heritage. Our mission is to promote a sense of pride and appreciation for this rich cultural legacy and important educational resource.

So, my adventurous friend, fasten your seatbelt and prepare for a wild and downright mind-blowing journey through Africa's 54 food nations. You're about to discover a whole new world of cultures, traditions, and practices that'll leave you craving more. Since 2007, The African Gourmet has highlighted Africa through its food and culture. Contact us

Chic African Culture

Indulge in our delectable food dishes that serve as a delightful and flavorful gateway to the rich diversity of the African continent.

Moroccan Pastilla Pie

Moroccan Pastilla Pie

If you're hesitant about trying African food, let me assure you that Moroccan Pastilla Pie offers a delightful culinary adventure. Moroccan Pastilla, or Bastilla or B'stilla, is a traditional Moroccan dish typically served as a special occasion or festive dish. It consists of layers of flaky pastry filled with a mixture of spiced meat, usually chicken or pigeon, along with almonds, eggs, and a hint of sweetness from ingredients like cinnamon and powdered sugar. Traditional Moroccan Pastilla recipes often include a layer of scrambled eggs. Feel free to add beaten eggs to the chicken and almond mixture during the cooking process if you prefer. The pastry is then baked until golden and crispy.

Moroccan Merguez Sausage

Moroccan Merguez Sausage

Merguez is a spicy North African sausage traditionally made from ground lamb or beef and flavored with spices such as paprika, cumin, garlic, and chili. It is often grilled or pan-fried and served with bread or Merguez is commonly used in dishes like tagines, couscous, and stews.