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If you're a lover of Nigerian cuisine, you're likely familiar with the vibrant flavours of Moi Moi, the delicious bean pudding wrapped in leaves. But have you ever wondered how these moi moi leaves are preserved and kept for months? The important ingredient that adds a unique
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Tajine zitoun is an Algerian chicken and olive dish, zitoun meaning olives in Arabic, and it is a fixture at iftar during Ramadan and at occasions generally. Chicken, green olives, onion and carrot are cooked together and the sauce is finished with lemon juice and, in most versions, a little flour to thicken it. It looks like a Moroccan tagine and is not one, though both countries cook in earthenware and the resemblance is real. What distinguishes Algerian cooking, and this dish in particular, is the spice handling: restrained rather than layered, letting the olives and lemon carry the flavour instead of burying them under a heavy blend. Saffron or turmeric provides the colour. The olives need attention. Two cups of green olives brings a lot of salt with it, and the recipe is explicit about washing them well before use. Some cooks blanch them briefly for the same reason. Cooking the chicken bones in the broth and removing them before serving is the other technique worth noting: the source describes deboning the breast first, using the bones to build the sauce, then returning the browned meat at the end, which gives depth without anyone having to negotiate bones at the table.
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Kontomire Stew
5 out of 55.0getting fresh kontomire in minneapolis is impossible abeg so I used frozen spinach and kale mix. used egusi from the African store on Lake Street and the smoked salmon flavor really carried the whole dish. my husband ate two plates sha.
Reviewed by Hauwa Bello · Minneapolis, MN, USA
Nigerian Fisherman Soup
5 out of 55.0i managed to get fresh catfish from the fishmonger near the robot by the taxi rank. used exactly 1/2 cup of pounded yam flour mixed with hot water for the lumps. taking the fish out early like you said was crucial so it didnt shred into pieces, soup was so lekker.
Reviewed by Nomsa Dlamini · Soweto, South Africa
Madeeda Hilba (Sudani Fenugreek Porridge)
Fenugreek is used across North and East Africa, the Arabian peninsula and South Asia as both a culinary and a postpartum ingredient, and in Sudan it is prepared as madeeda hilba, served during Ramadan and made for women after childbirth. Its earliest documented date in Sudanese cooking is uncertain.
Agidi or Eko
5 out of 55.0Continuous stirring is the real work here o, if you stop for one second lumps will just take over. That step of adding a bit of water around the edges to let it steam for 10 minutes made it cook through properly sha. Tasted just like my grandmother's Eko with hot pepper soup.
Reviewed by Temitope Alabi · Lagos, Nigeria
Amasi Recipe
5 out of 55.0Herh, finding authentic amasi starter in Tottenham was not easy at all oo! I had to go to a South African shop in Wimbledon to get a bit of live culture. Used organic Gold Top milk from Sainsbury's and covered the jar with a coffee filter. Left it 30 hours near the radiator because London weather is cold chale. Worked like a charm in the end.
Reviewed by Akosua Frimpong · Tottenham, London, UK
Kafteji
5 out of 55.0Made this with minced lamb for our iftar table, wallah it was so delicious. Deep frying the carrot and aubergine cubes separately is a bit of extra work at the stove, but that crisp texture before it simmers in the cumin meat sauce makes all the difference.
Reviewed by Yusuf Ebrahim · Bo-Kaap, Cape Town, South Africa
How to Make Awara (Tofu, Soyabean Cake)
Awara is documented as a Hausa preparation of Northern Nigeria, where soy beans, introduced to West Africa as a commercial crop in the 20th century, are curdled and pressed in the manner of tofu and then fried. The frying stage distinguishes it from the East Asian preparations from which the curd technique derives.
Umqombothi
Umqombothi is documented in Xhosa practice as the beer brewed for the return of the abakwetha following ulwaluko, and as the drink through which families address the amadlozi. Sorghum beer of the same family is brewed across Africa under names including dolo in Burkina Faso, pito in Nigeria and ingwebu in Zimbabwe.
Nutrition & Healthy Eating5 Amazing Health Benefits of EggsThe health benefits of eggs cannot be overemphasized as it has nutritional components that are helpful to the human body. In this article, we would be talking about the benefits of eggs, their origin, their components, and how it is a necessary item for healthy living.
You Are Not a Foodie if You Don't Know These Food Festivals
Before you confirm if you're a real foodie or not, let me share this with you Afrifoodnetwork is cooking up the largest African food and drink festival yet…
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