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Yellow foods bring a burst of sunshine to our plates and palates! From the vibrant hues of ripe bananas to the rich spices like turmeric and saffron, yellow foods have different sumptuous tastes. They can grace your tables in various forms, from creamy sauces to comforting
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
Mbakbaka, also written imbakbaka, is Libya's one pot pasta stew and it is a direct product of Italian colonisation. Italy occupied Libya from 1911 to 1943, pasta arrived with the occupation, and Libyan cooks absorbed it into a North African spice framework rather than adopting Italian technique alongside it. The result is a pasta dish that no Italian would recognise. Turmeric, ginger, curry powder, chilli and mixed spices go into a tomato base with lamb or beef, and the pasta cooks directly in that liquid rather than being cooked separately and sauced afterwards. Potatoes go in too. Cooking the pasta in the sauce is the defining decision: the starch thickens the liquid and the pasta absorbs the spice, which is what makes it a stew rather than pasta with sauce on it. Macaroni elbows are the traditional shape, and ditalini, gemelli and other small pastas all suit it for the same reason: the tubes and twists hold the sauce. Harissa is a common addition for heat. The comparison people reach for is minestrone, which captures the one pot logic and misses the spicing entirely. It is winter food and family food, and it is eaten across Libya and among the Libyan diaspora.
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Kenkey
5 out of 55.0couldn'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
Nyama Choma
5 out of 55.0I 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
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.
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
Igbo Yam Porridge
Yam has been cultivated in the West African yam belt, which includes Igboland in south-eastern Nigeria, for several thousand years, and its harvest remains marked by the Igbo new yam festival. Ogiri, the fermented seasoning used in this preparation, belongs to the wider West African tradition of fermented seed condiments alongside dawadawa and iru.
Semovita
5 out of 55.0Mixing the semovita with cool water before pouring into the hot pot is the best way oo. If you throw the dry powder straight into boiling water you will just get lumps paa. Worked so smooth for my okra soup today.
Reviewed by Efua Mensimah · Cape Coast, Ghana
Tapalapa
5 out of 55.0Made this last night to go with a peanut stew. I wasn't sure what texture to expect, but adding the 300ml water gradually gave me a really elastic dough. Baked it at 220C and the crust got so nice and crunchy while the inside stayed thick and dense. My husband ate half the loaf before dinner was even served.
Reviewed by Sofia Marchetti · Boston, MA, USA
Homemade Chicken Mayo Pies
5 out of 55.0Boiling the margarine and water together before adding to the flour reminded me of making dough for pooris, so I was interested to see how the pastry turned out. It came out so tender after chilling in the fridge for 30 minutes. I cooked the green and red peppers down until soft before mixing in the chicken and mayonnaise. Very delicious outcome.
Reviewed by Priya Raman · Leicester, UK
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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
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