African Food Network: Authentic recipes from across the continent.

Kafteji

Made 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

Egusi Soup

Had to pop down to an international grocer on City Road in Cardiff to track down the egusi seeds and red palm oil, but I'm so glad I made the effort. Boiling the stockfish for twenty minutes first was definitely necessary because the pieces I bought were rock hard. Paired it with pounded yam for my partner and me, absolutely fantastic flavor.

Reviewed by Gareth Wilkins · Cardiff, UK

Agidi or Eko

Continuous stirring is the real work here o, if you stop for one second lumps will just take over. That step of adding a bit of water around the edges to let it steam for 10 minutes made it cook through properly sha. Tasted just like my grandmother's Eko with hot pepper soup.

Reviewed by Temitope Alabi · Lagos, Nigeria

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

Creamy Samp

Never cooked samp before and had to order the quick cook version online. The technique of mixing cream of mushroom soup powder with milk to make the sauce creamy was completely new to me, but it worked surprisingly well with the melted mozzarella. Served it alongside grilled pork chops for my family and everyone loved the texture.

Reviewed by Sofia Marchetti · Boston, MA, USA

Mebos

tried making this during the hot week here in ohio using produce market apricots. squeezing out the pips after that first day softening in the sun was so easy once the skin was peeled off. the brine salt ratio sounded crazy high at first but it really balances that sharp sweet-sour taste oo. just make sure your muslin cloth is stretched tight or insects will bother it.

Reviewed by Kwesi Ofori · Columbus, OH, 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

Moroccan Chicken Rfissa

I had to run to the Middle Eastern shop on Georgia Ave in Silver Spring to find the whole fenugreek seeds, but c'est magnifique. Soaking them overnight as instructed removed all the harsh bitterness. Marinating the chicken with the sliced onions, turmeric, and ginger overnight gave such a deep flavor to the gravy. Reminded me a bit of soaking up rich sauce at home.

Reviewed by Mireille Kabongo · Silver Spring, MD, USA