Growing up black-eyed beans stew always went with fried plantain and garri. We called that combo red red, I guess due to the red colouring that the palm oil used in its preparation gave to the dish. However, once in a while we would push garri aside and replace it with boiled rice.
Kuku Paka also known as Kuku na Nazi is an East African coconut curry sauce popular in Kenya, Tanzania and Uganda. It is thought that the word “paka” may have its origins in India. Kuku, however, is closer home. It means chicken in Swahili. This is a creamy, somewhat sweet, spicy and rich curry that had one of my guests asking if it was Mafe – groundnut stew. It shares the same yellowish sandy colour with groundnut soup.
Wali wa Nazi is coconut rice popular amongst the Swahili people of East Africa. It owes its popularity to the plentiful coconut trees along the East African coast.
These succulent skewered kebabs are rooted in the yaji spice mix used in making suya kebabs as they are known in Nigeria or Chinchinga in Ghana. Making suya minced beef kebab is simple and the result is a brilliant composition of flavours, especially with the addition of vegetables and red onions. The meat should be ready and sizzling within 10 minutes of a full blast of the oven
This is a potato mash that includes a corn and green peas combo. Whether prepared to mop gravy as in Kenya’s nyama na irio or as a side for say, a typical East African Nyama Choma or a West African suya kebab, Irio is a fantastic mash.
Salatu Niebe is a Senegalese salad made popular outside Senegal by Chef Pierre Thiam, one of Senegal’s renown chefs and author of the cook book “Yolole! Recipes from the heart of Senegal”.
Sobolo is many things to many people. For some it is the drink that starves off prostate cancer and comes packed with anti-oxidants. For others, sobolo is simply a tasty and flavourful African drink that is often served at functions and events.
Mafé (or Mafe, Maffé, Maffe, or Maafe) is similar to making countless variations of African groundnut or peanut stews. Mafé, however, has its own uniqueness and personality which has been undoubtedly imparted to it by the Wolof people of Gambia and Senegal where Mafé is said to originate.
Nkatie Cake: "My favourite hang outs are usually on the streets of Accra and elsewhere in Ghana, usually perched on the head of a vendor. Ironically, the roasted groundnut or peanut you need to make me also come perched on the head of a vendor. I guess I am what you’d call a typical Ghana street food."
Okra originated from the Nigerian Igbo word Okuru. The new world especially the creole world has championed it for centuries as gumbo. I crave my okro stew or soup with as much viscosity as possible. This tends to be the favoured African method with the addition of sodium bicarbonate to make it even more slimy. The recipe below is the traditional Ghanaian okro stew.