African Food Network: Authentic recipes from across the continent.

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

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

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

Semovita

Mixing 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

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

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.

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