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
Poisson yassa is the fish version of Senegal's best known dish, and it works on the same principle as chicken yassa: a marinade of lemon, mustard, garlic and onion that becomes the sauce, with a very large quantity of onion cooked down into it. Yassa comes from the Casamance region in southern Senegal and is now made across the country and throughout the Senegalese diaspora. The mustard is a French ingredient absorbed entirely into a Senegalese idiom, and the resemblance the source draws to a French sauce à l'onion is fair as far as it goes, though yassa is sharper and carries far more onion. Four large onions to two and a half pounds of fish is the ratio, and it is not a mistake. The onions cook down into a soft, tangy mass that is as much the dish as the fish is. The technique is straightforward: marinate, cook the fish and set it aside, cook the onions in the leftover marinade, then return the fish to warm through in the sauce. Shrimp can go in alongside. It is served with rice most often, though this version suggests potatoes.
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Tripe (Mogodu)
Mogodu is the Sesotho and Setswana word for tripe, and the dish belongs to the South African tradition of offal cookery, in which cuts left over from commercial butchery became established household food. Its earliest documented date is uncertain.
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.
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5 out of 55.0Mon dieu, keeping the cover on the fryer is the most important step! They pop so much from the remaining water. I bought the feet at H Mart here in Silver Spring because the regular grocery store never has them. Made them crispy like this and served alongside my pondu, exact taste of home.
Reviewed by Mireille Kabongo · Silver Spring, MD, USA
Isombe
5 out of 55.0boiling the pounded cassava leaves for over an hour takes patience sha, but the moment that ground groundnut paste hits the palm oil and leeks, the aroma is something else. e sweet well well, ate mine with boiled plantain.
Reviewed by Ifeoma Nnaji · Abuja, Nigeria
Dakhine
5 out of 55.0I had to walk to the African shop down the road just to get proper smooth peanut paste for this, no sweet peanut butter from Tesco sha! Cooking that tomato paste down for 7 minutes until it turned dark red brought out all the right aromas. Reminds me so much of the version my Senegalese neighbor made for us years ago. E sweet well well o.
Reviewed by Chidera Eze · UK
Rwandan Brochettes (Grilled Meat Skewers)
5 out of 55.0picked up some fresh goat shoulder from my local butcher in Croydon for this. back home in Ghana we do suya/chichinga mostly but this Rwandan style with tomato paste in the marinade and the garlic chilli basting oil is so good chale. tender meat and the charred onions hit different.
Reviewed by Kojo Mensah · Croydon, London, UK
Tuwon Dawa Da Miyan Kuka Recipe
5 out of 55.0Found guinea corn flour at the African store in Decatur last week so I decided to try this. Adding the flour in layers is the exact secret my stepmother taught me so it doesnt form stubborn lumps. Paired it with the kuka soup and that dawadawa flavor brought back so many northern memories o.
Reviewed by Emeka Nwosu · Atlanta, GA, USA
Buka Stew With Assorted Meats (Obe Ata)
5 out of 55.0bleaching that palm oil in my dallas apartment almost set off the smoke alarm sha! But it was so worth it. couldnt find green tatashe at Southwest Farmers Market so I substituted green bell peppers with 18 green habaneros. dropping the hard boiled eggs in right at the end took me straight back to buka spots in Lagos. e sweet totaly o.
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Heritage & Origins5 Fun Facts About Soursop That Will Blow Your MindIf you did not have an idea before, you are going to be blown away by this list of 6 fun facts about Soursop that will blow your mind. From the topic, you should know that the facts about Soursop in his article really would leave you blown away. But before we get into the
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