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
Ramadan is a blessed month filled with spiritual renewal, good deeds, and coming together with family and community. However, one aspect that can be challenging is adjusting your eating habits during the fasting hours. I made a list of what cannot be eaten during Ramadan.
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
Pap en vleis is Afrikaans for porridge and meat, and the name describes the whole of it. Maize meal cooked to a smooth, firm mass, and grilled meat beside it. Two components, no sauce required, and a dish that the entire country recognises regardless of which language its household speaks. Its natural setting is outdoors and social. Pap en vleis is what comes off a braai and what is served at a shisanyama, the grill and gathering place where meat is bought, cooked over open fire and eaten on site. The dish exists in the same space as the fire and the people standing around it, and eating it indoors at a table is possible but slightly beside the point. Maize is the foundation of the South African diet, and pap is its most direct expression: nothing added, nothing disguised, judged entirely on texture. The meat is whatever the household or the grill has, and its variability is why the dish has stayed universal rather than becoming the property of any one community. A dish defined by two nouns leaves room for everyone's version.
Popular Searches
Keep every recipe you love in one place, and pick up where you left off on any device.
Thieboudienne
5 out of 55.0Pounding the parsley and garlic in the mortar felt so much like making a green masala paste for Gujarati stuffed fish. The way the chopped onions and tomato paste build up that rich base in the peanut oil is basically making a bhuna base. Took a bit longer than 15 mins to get the tomatoes fried down properly, but the flavour inside the grouper was wonderful.
Reviewed by Priya Raman · Leicester, UK
Moroccan Chicken Rfissa
5 out of 55.0I 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
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
Mozambique Matapa Recipe
5 out of 55.0Roasting and grinding the peanuts into a paste before adding to the coconut milk is so similar to how we make the masala base for Maharashtrian curries. I got cassava leaves from Belgrave Road, chopped them very fine. Next time ill add a bit more garlic but the creamy texture with the cooked shrimp was wonderful.
Reviewed by Priya Raman · Leicester, UK
Isombe
5 out of 55.0boiling the pounded cassava leaves for over an hour takes patience sha, but the moment that ground groundnut paste hits the palm oil and leeks, the aroma is something else. e sweet well well, ate mine with boiled plantain.
Reviewed by Ifeoma Nnaji · Abuja, Nigeria
Easy and Simple Way to Make Banku
5 out of 55.0London cold is no joke o. I left the corn flour mixture by the radiator for four full days before it got that proper sour smell, because two days just was not enough in this weather. But once I started stirring it in the pot for that 20 minutes, it came together so smooth. Paired it with fried tilapia and hot pepper, e sweet sha!
Reviewed by Folasade Ogunleye · Peckham, London, UK
Tripe (Mogodu)
Mogodu is the Sesotho and Setswana word for tripe, and the dish belongs to the South African tradition of offal cookery, in which cuts left over from commercial butchery became established household food. Its earliest documented date is uncertain.
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
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.
