African Food Network: Authentic recipes from across the continent.

Hausa Masa

herh in Tamale we buy masa every morning for breakfast oo. I tried making it at home with this yeast method because usually my mother only uses overnight sour batter without bakers yeast. fermented for 8 hours and the sour smell was just right, went so well with warm koko after fajr.

Reviewed by Rashida Alhassan · Tamale, Ghana

Miyan Kuka (Baobab Leaves Soup)

My mother always insisted on plain meat stock before adding ginger and dried pepper, so frying the onions and garlic first was new for me. E sweet sha! The dawadawa gave it that authentic deep flavor. Will cook it like this again o.

Reviewed by Blessing Ekanem · Uyo, Nigeria

Rwandan Banana Beignets

my bananas were almost black on the counter so i mashed them into this batter instead of throwing them away. taste sweet die! only thing is i didnt have regular milk so i used evaporated milk i bought from the international shop and added a drop extra vanilla. soft inside, e sweet o

Reviewed by Uche Anyanwu · USA

Nyama Choma

I managed to get a nice goat leg from the halal shop near Security Blvd here in Baltimore. Slitting the meat 2 inches apart allowed that garlic, ginger and bird's eye chilli marinade to sink in properly sha. I let it sit overnight in the fridge. Charcoal grill gave it that real smoky taste, though 120 mins total cook time needed patience. Very tender o!

Reviewed by Tobi Adeleke · Baltimore, MD, USA

Nigerian Pancake (Diet)

Made these for Suhoor early this morning since we needed something fast before the fast started. That combination of nutmeg, sugar and ground chilli pepper is quite unique. You really have to get the batter very runny like you mentioned or they turn out too thick in the pan.

Reviewed by Yusuf Ebrahim · Bo-Kaap, Cape Town, South Africa

Ngalakh

Finding actual bouye powder was easy enough but straining out those hard fibres took forever sha! The mix of peanut paste and baobab is so rich, e sweet well well. Next time I will add a bit more nutmeg to the thiakry.

Reviewed by Kemi Fashola · Nigeria

Kenkey

couldn't find fresh banana leaves anywhere here in LA so I had to use dried tamale corn husks from Vallarta market. soaked them in water first. 3 days fermentation was spot on, gave it that proper lekker sour tang.

Reviewed by Thandi Mabaso · Los Angeles, CA, USA

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.