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How to tell if a sweet potato is bad - The most obvious signs that a sweet potato has gone bad are soft or mushy spots, a rotten smell, or oozing liquid coming from the potato. These are clear indications that spoilage bacteria or fungi have taken hold, and the potato should be
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
Potjiekos takes its name from its vessel. A potjie is the round, three legged cast iron pot that sits directly in the embers, and potjiekos, pronounced poi-key-kos, is simply the food that comes out of it. The pot is a descendant of the Dutch oven brought to the Cape in the 17th century, and it is now found in households across southern Africa. The defining rule of a potjie is that it is not stirred. Ingredients are layered, meat at the bottom, vegetables above it in the order of how long they need, and the lid stays on. What comes out is not a stew in the ordinary sense: the layers hold something of their own identity rather than dissolving into a common sauce, and that separation is the point of the method. It is also a social form. A potjie runs for three to six hours, and the cooking is the occasion rather than the preparation for one. People sit around the fire while it happens. South Africans distinguish it from a braai, which is the other great outdoor cooking institution, and rank the two as the country's twin claims on the fire.
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Liberian Jollof Rice
Jollof rice traces to the Senegambian rice tradition of the Wolof, and moved east and south along the West African coast through trade and migration, acquiring a distinct national form in each country that took it up. Liberia's variation belongs to that eastward spread.
Classic South African Kota
5 out of 55.0Hardest part here in the UK is finding proper atchar sha, so I got some spicy green mango pickle from an Indian shop nearby. Used a thick unsliced white bloomer loaf from Sainsbury's to hollow out. Once that fried sausage and melted cheese hit the hot chips, e sweet well well!
Reviewed by Chidera Eze · UK
Dombolo (Dumplings or Steamed Bread)
5 out of 55.0I tried substituting the maize meal with fine cornmeal from the Safeway near my house since I cannot easily get proper mealie meal in Seattle. Letting the yeast proof properly for two full hours yielded a wonderfully spongy bread that picked up my beef berbere stew almost as well as injera.
Reviewed by Selam Hailu · Seattle, WA, USA
Moroccan Chicken Rfissa
5 out of 55.0I had to run to the Middle Eastern shop on Georgia Ave in Silver Spring to find the whole fenugreek seeds, but c'est magnifique. Soaking them overnight as instructed removed all the harsh bitterness. Marinating the chicken with the sliced onions, turmeric, and ginger overnight gave such a deep flavor to the gravy. Reminded me a bit of soaking up rich sauce at home.
Reviewed by Mireille Kabongo · Silver Spring, MD, USA
Preparation of White Amala and Ilasa Soup
5 out of 55.0Boiling the egusi first for 15 minutes before adding the whisked okra leaves makes a huge difference. I used to just throw everything in together before and the egusi wouldnt cook properly. The lafun came out very smooth, no lumps at all. E sweet sha o.
Reviewed by Musa Danladi · Jos, Nigeria
Boeber (Cape Malay Sweet Milk Drink)
5 out of 55.0Made this last night in Bloemfontein because the winter cold is hitting early. Sago soaked nicely in 30 mins, but I doubled the rose water to 4 teaspoons because my ma always makes it very aromatic. Toasting the crushed vermicelli with the almonds in clover butter smells so lekker man. Rose water and cinnamon stick aroma filled the whole house.
Reviewed by Palesa Sithole · Bloemfontein, South Africa
Mebos
5 out of 55.0tried making this during the hot week here in ohio using produce market apricots. squeezing out the pips after that first day softening in the sun was so easy once the skin was peeled off. the brine salt ratio sounded crazy high at first but it really balances that sharp sweet-sour taste oo. just make sure your muslin cloth is stretched tight or insects will bother it.
Reviewed by Kwesi Ofori · Columbus, OH, USA
Funge
5 out of 55.0got the cassava flour from the shop near West Croydon station. whisking it with the 1/2 cup of cold water before pouring into the boiling pot is key oo, stopped all the lumps. Chale my arm almost gave up stirring for 15 mins with the wooden spoon but that smooth stretchy final texture was so good paa.
Reviewed by Kojo Mensah · Croydon, London, UK
Igbo Yam Porridge30 minEasyNigeriaNew entry
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Nutrition & Healthy EatingWhy Reheating Food Is BadWhen we prepare dishes and there are leftovers, the advisable thing is to store them in the refrigerator for subsequent use. When the need arises go use those leftovers, reheating them is the next thing to do so they can be in a better state for consumption. It may not occur to
Weeknight DinnersOn the table in about an hourExplore
Celebrations & FeastsFor cooking with a crowd in mindExplore
Under 30 MinutesStart to finish, half an hourExplore
Braai SeasonCooked over fire, across the continentExplore
Meat-Free MainsFull plates without the meatExplore
Soups & StewsThe pot at the centre of the tableExplore
Street FoodEaten standing up, and worth itExplore
Rice & GrainsThe staples everything is built onExplore
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