United by Food: We Have Been Eating the Same Food Under Different Names
Our first documentary is out, free to watch, and nine minutes long. The people in it make the argument better than any of our press material has.
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Our first documentary is out, free to watch, and nine minutes long. The people in it make the argument better than any of our press material has.
Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Dan wake is a northern Nigerian dish of dumplings made from bean flour and kuka, the powdered leaf of the baobab tree. The name translates from Hausa as son of beans, and the dumplings cook in water until they float, then are drained and dressed with oil and spice, and eaten with a salad of raw vegetables and hard egg. Kuka is what colours it and what makes it northern. Baobab leaf powder is used across the Sahel as a thickener and a green vegetable, and its slightly mucilaginous quality helps bind the bean flour dough. Potash, kanwa, is the third component, a traditional alkaline salt used across West African cooking to soften and to alter texture, and it is what gives dan wake its particular chew. It is deliberately plain on its own. The dumplings carry almost no seasoning and rely entirely on what is put on them: yaji, the peanut based suya spice, fried oil, sliced onion, cabbage, tomato and cucumber, and often a sauce alongside. That construction, a neutral base plus an assertive dressing, is common across northern Nigerian street food and it is why dan wake is sold from stalls rather than mainly cooked at home.
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