African Food Network: Authentic recipes from across the continent.

Tapalapa

Made 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

Boiling 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

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.

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.

Pap & Sous

finding white maize meal in seattle isn't easy, had to grab a bag from an international market in rainier valley. this turned out so comforting. the pap texture reminded me of genfo, though stir-cooking the tomato paste and garlic into that thick red sous gives it a totally different profile than berbere. pouring the cold milk in near the end is key for getting the stiffness right.

Reviewed by Selam Hailu · Seattle, WA, USA

Banana Soup

The spice base reminded me of tempering spices for a Gujarati dal, though adding garlic and fried onions right at the start works nicely here. Was a bit hesitant about using four very ripe bananas, but once you pour in the coconut milk and stick blend it smooth, the sweet and savory balance is spot on. Served it with warm flatbreads to dip into the turmeric-scented broth. Lovely autumn lunch.

Reviewed by Priya Raman · Leicester, UK

Amasi Recipe

Herh, finding authentic amasi starter in Tottenham was not easy at all oo! I had to go to a South African shop in Wimbledon to get a bit of live culture. Used organic Gold Top milk from Sainsbury's and covered the jar with a coffee filter. Left it 30 hours near the radiator because London weather is cold chale. Worked like a charm in the end.

Reviewed by Akosua Frimpong · Tottenham, London, UK

Garden Egg Stew (Earthenware Bowl Method)

my ghanaian neighbor used to make this with smoked herring and red habanero peppers ground roughly in that earthenware bowl. I tried boiling the garden eggs for 20 minutes first like you wrote instead of frying them raw, and the stew turned out much smoother without absorbing too much palm oil. No be small thing o!

Reviewed by Ngozi Chukwu · Lagos, Nigeria