Arguably the easiest and most convenient way to cook west Africa's iconic jollof rice is to bake it in an oven. On this occasion, instead of the more popular chicken or beef jollof rice, sea food takes centre stage in this recipe. A lobster, king prawns, mussels and clams give this sea food jollof rice a twist that will whet your appetite and nothing gives you that typical coastal West African flavour than this one pot baked dish.
The truth is baked jollof is not traditional, it goes against everything your mum told you about a woman that can cook jollof, it will not impress the men who just love to see their wives in the kitchen for hours but it will certainly save your time. It's like discovering the microwave or frozen meals all over again except this time you actually made it. So if you are like me and your time is precious, try the recipe below and thank me later!
Saladu Awooka Àk Mango is a Senegalese fruit salad I absolutely love serving as a first course at lunchoens or in place of a course of fruit at dessert. For a first course I'd recommend juicing the Saladu Awooka Àk Mango with citrus either lime or orange whereas if served as dessert then it should be enjoyed sweetened and more highly flavoured
This recipe pairs vanilla ice cream with avocado and mint! The combo works like a treat. The creamy texture of the avocado and mint combined with “Mr boring” creates a smoothie full of fragrance and flavour. It is a smoothie that not only passes the flavour tastes but seriously, on account of the avocado, threatens to pass off as healthy too! As featured here http://mywekutastes.com/avocado-mint-vanilla-ice-cream/
Vanity is such a pervasive sin. It comes in all shapes and forms and many are susceptible to it. Mine today was triggered a while ago whilst “flicking” through some web pages on food. It came in the form of a traditional North African dish called Shakshuka (which means mixture in Arabic). It is, many believe, originally from Tunisia but it has now stretched its wings as far as Israel where it has become so popular that some now erroneously believe Shakshuka has its origins in Israel.
It is no great surprise that in times when I need a super quick snack shito on toast comes to mind. What could be easier than toasting bread and “buttering” it with some shito?
Garden egg stew with boiled yam and plantain reminds me of a bygone era in the more forested hinterlands of Ghana. It’s a meal to be had after a hard day’s work on the farm as you scurry back home skipping and dodging puddles of water on the way. In those days, muddy footpaths passed as tarmacs and cement pavements. Squelching chale wote sandals and slippers were the norm and a cutlass in hand to beat the creeping foliage away from the path was a necessity. Leaves danced on the horizon, trees, their bare branches stretched heavenwards like arms held high as they swayed in the wind.
South Africans love their braais, but as they would have you know, an essential ingredient to a fine braai is a South African potato salad. It is creamy, flavourful and goes down well on sunny days and warm nights. They will also tell you that a traditional South African potato salad is not by any means like other potato salads. Their’s is special. It has the colour of bridesmaid gowns, soft, pale and elegant. Aromatically exquisite, the South African potato salad has an astonishing flavour.
Ras El Hanout spice mix is made up of between 12 to as many as 20 of the best spices including cinnamon, nutmeg, cloves, allspice, chili peppers, cumin, cardamom, paprika, fenugreek and other spices. The inspiration for this slow roast ras el hanout spiced leg of lamb is purely derived from the delights and flavours of the slow roasted ras el hanout spiced meat dishes or méchoui so popular in Morocco. Slow cooked for between 5-7 hours it becomes so tender and melts off the bone.
Domedo or “Do-m3-do” as it is correctly pronounced (m3 as in te in tell and do as in the toa in toad) is grilled pork popular as night time street food in Ghana. Like many African recipes there are are numerous variations and styles. This domedo recipe was inspired by domedo I tasted about two years ago and made by my Auntie Harriet.