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.
Read Article7 min read
Cookies on African Food Network
We use essential cookies to make the site work. We would also like to set analytics cookies and advertising cookies, but only if you agree. You can choose each one separately. Read our cookie policy
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
Alkubus is a Hausa steamed wheat bread from Northern Nigeria, plain by design and made to be eaten with something else. It is soft, faintly sour from the yeast, and it holds its shape well enough to be cut into rounds or wedges. Its role on the plate is the role bread plays across the north: the thing that carries the soup. Alkubus is eaten most often with miyan taushe, the pumpkin and groundnut soup, and it also goes with agushi soup, vegetable soup, cabbage stew or a plain tomato sauce. That pairing with miyan taushe is the one Northern Nigerians name first. There are two ways to make it and they produce different things. Baked in a greased pan and topped with carrot and onion, it is a loaf to be cut and eaten in slices. Portioned into wrappers and steamed over boiling water, it comes out softer and denser, closer to a dumpling, and that is the method the recipe here follows. Steaming rather than baking runs through a great deal of Hausa cooking, from dambu to danwake to masa, and alkubus belongs to that family more than it does to any oven tradition.
Popular Searches
Keep every recipe you love in one place, and pick up where you left off on any device.
Papaya Smoothie for Weight Loss
5 out of 55.0Chale the squeeze of lime juice at the end really changes everything paa. I thought the papaya and greek yogurt would be too heavy together, but it is so smooth. Very refreshing in the morning oo.
Reviewed by Esi Bonsu · Ghana
Edo Black Soup
5 out of 55.0had to drive past two robots in north end to find a shop with real uziza and bitter leaf! used the full 4 cups of palm fruit sauce and 1kg of beef and shaki. blending the leaves smooth really made it pitch black and so thick, totally lekker with some swallow.
Reviewed by Zanele Ndlovu · Port Elizabeth, South Africa
Dombolo (Dumplings or Steamed Bread)
5 out of 55.0I tried substituting the maize meal with fine cornmeal from the Safeway near my house since I cannot easily get proper mealie meal in Seattle. Letting the yeast proof properly for two full hours yielded a wonderfully spongy bread that picked up my beef berbere stew almost as well as injera.
Reviewed by Selam Hailu · Seattle, WA, USA
Liberian Jollof Rice
Jollof rice traces to the Senegambian rice tradition of the Wolof, and moved east and south along the West African coast through trade and migration, acquiring a distinct national form in each country that took it up. Liberia's variation belongs to that eastward spread.
Mufete
5 out of 55.0Cooked the tilapia over hot coals on the braai for about 4 minutes each side. That raw onion and parsley salsa cuts right through the richness of the 50ml palm oil in the beans, absolutely lekker. Just a heads up, 180g of butter beans is barely enough for three people if you have big eaters at home, I had to double it.
Reviewed by Palesa Sithole · Bloemfontein, South Africa
Benachin
5 out of 55.01.5 cups of vegetable oil felt like way too much when reading the ingredients, but it gives the fried chicken and diced beef such a deep brown colour. The vinegar in the garlic marinade cuts right through the richness. Did this for dinner on Sunday, cooked the rice straight in that tomato and onion gravy. My husband was running late at the robot down the street and by the time he got home the whole house smelt incredible. Lekker meal!
Reviewed by Palesa Sithole · Bloemfontein, South Africa
Boeber (Cape Malay Sweet Milk Drink)
5 out of 55.0Made this last night in Bloemfontein because the winter cold is hitting early. Sago soaked nicely in 30 mins, but I doubled the rose water to 4 teaspoons because my ma always makes it very aromatic. Toasting the crushed vermicelli with the almonds in clover butter smells so lekker man. Rose water and cinnamon stick aroma filled the whole house.
Reviewed by Palesa Sithole · Bloemfontein, South Africa
Potjiekos (Afrikaans Stew on the Fire)
5 out of 55.0Made this on my coal stove outdoor yesterday evening. The mixture of sweetcorn and fresh chilli gives the beef gravy a very nice sweet and spicy balance abeg. My children finished all the baby potatoes and beans before I could even take second serving o.
Reviewed by Segun Ariyo · Abeokuta, Nigeria
How to Make Crispy Fried Chicken Feet35 minMediumNew entryGarden Egg Stew (Earthenware Bowl Method)50 minMediumGhana3Up 3 placesMozambique Matapa Recipe1 hrMediumMozambiqueNew entryNo Corn Starch Rice Cakes (Ablo)2 hr 10 minMediumBeninNew entryEasy and Simple Way to Make Banku2 daysMediumGhana3Down 3 places
Travel & Country GuidesCheck Out These 9 Congolese Dishes That Will Nourish YouNine Congolese dishes to cook or order, from poulet a la moambe and fufu to fumbwa, kwanga, madesu, dongo dongo and mikate, plus a quick intro to DR Congo.
This Quiz Knows Your Exact Love Language
What's your love language
Are You a Rare Breed of Meat Lover? Let's Grill You! (Meat Trivia Quiz)
African Food Brands:Test Your Knowledge With This Quiz
Africa is a rich continent with both raw materials and manufactured products. Today's quiz features some popular brands and your test is to identify these African food brands…
How Well Can You Spell Your Indigenous African Food?
How well can you spell your Indigenous food?
Weeknight DinnersOn the table in about an hourExplore
Celebrations & FeastsFor cooking with a crowd in mindExplore
Under 30 MinutesStart to finish, half an hourExplore
Braai SeasonCooked over fire, across the continentExplore
Meat-Free MainsFull plates without the meatExplore
Soups & StewsThe pot at the centre of the tableExplore
Street FoodEaten standing up, and worth itExplore
Rice & GrainsThe staples everything is built onExplore
New recipes, heritage notes and the cooks behind them. One email a week, and nothing else.
No spam. Unsubscribe anytime.
