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Whether enjoyed at a bustling street food stall in Accra or savored at a Ghanaian restaurant in a foreign land, waakye offers a truly immersive culinary experience. It invites diners to appreciate the historical context, the cultural significance, and the diverse flavors that make it a beloved dish in Ghana. Waakye is more than just a meal; it is a celebration of Ghanaian culinary heritage and a taste of the vibrant culture that defines the nation.
Chakalaka stands as a culinary masterpiece, beautifully capturing the spirit of Africa's rich heritage, diversity, and resilience. Its vibrant flavors, symbolic significance, and nutritional value make it a true embodiment of the continent's culinary prowess. Whether enjoyed as a condiment, side dish, or the star of the show, Chakalaka invites us all to savor the flavors of Africa and celebrate the unity found in breaking bread together.
This article discusses the traditional Nigerian dish called Masar Bauchi or Masa, a pan-fried rice cake popular among the Hausa people in the northern part of the country. It provides a recipe for making Masar Bauchi using white rice, yeast, sugar, salt, and diced onions. The dish is typically served with Kuli Kuli (powdered peanut chips) and Miyan Taushe (spinach soup). The article emphasizes the cultural significance of traditional cuisine and encourages readers to try and share these dishes to preserve Nigerian culinary heritage.
Dadawa, a Nigerian spice also known as Iru or Okpehe, is prepared using soybeans. The process involves dry frying the soybeans, crushing them to remove the outer covering, boiling them, fermenting the beans, sun-drying them on trays, pounding them, shaping them into cakes, and drying them further. The final product is a hard spice used to season food and soups.
Gurasa is a popular snack in Northern Nigeria, resembling bread. It is made by baking a mixture of wheat flour, eggs, yeast, and sugar. The baked gurasa is cooled, dipped in water, coated with kuli kuli powder (made from groundnut cakes), and warmed over a fire. It is served with sliced vegetables and more kuli kuli and yaji seasoning, accompanied by a chilled drink.
The Igbo cuisine is usually made from yam, Cassava, Cocoyam, Bambara nut, melon seeds, Cow Peas, Breadfruit seeds and various local vegetables. Palm oil is also a dominant ingredient utilized in the preparation of Igbo dishes especially for cooking soups.
An ode to Masa, a Northern Nigerian breakfast staple. A flavourful cake with a crunchy exterior and soft sponge like interior, Masa is often eaten with Yaji or Miyan Taushe.
The South African Braai, which is also known as a barbeque or BBQ, is a cultural and social institution that has become a celebrated way of cooking and sharing food in South Africa. It is a unique style of cooking that blends the art and science of preparing meat and vegetables over an open flame.
Injera, a staple food in Ethiopian cuisine, is a sourdough flatbread that is made from a mixture of teff flour and water. This spongy and tangy bread is enjoyed throughout Ethiopia, Eritrea, and other parts of the Horn of Africa, and is considered a crucial part of the region's cultural heritage.
One remarkable attribute of the Ivorian people is their hospitable nature and their exquisite cuisine. As such, what is Christmas in Abidjan without good food? Let us take a dive intosome Ivorian cuisines you should try out this season.
Banga soup is made out of palm nut extract and it is most popular among the Delta/Urhobo and Igbo people. When it comes to Banga soup, its method of preparation varies according to each tribe and even down to its ingredients as well.
The point of this article is to help you make an informed decision when next you are at a buffet, and you get to choose what African meal to have, or whenever you decide to do some continental dish experimentation in your kitchen to celebrate during this festive season.
It is surprising how much similarity is yet to be uncharted between the African diaspora and the motherland. Here, therefore, we try to draw a nexus between the Brazilian Acaraje and Nigerian Àkàrà.
Esunsun aka Termites are edible insects eaten in parts of Nigeria.
Botswana is well known for its music, wildlife, national parks, diamonds, traditional dances, and its traditional meals. It is known for its different tribes along with their different clothing. Sounds good right? Today’s focus is Tswana traditional dishes, yum!
ollof Rice is special not least because it allows for a variety of condiments that vary from person to person and from country to country. Onions, bell pepper, tomatoes, black pepper, green pepper, groundnut oil, butter, fried beef, chicken, and probably a hundred other dressings could decorate and fit with this dish.
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