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Ask a question on any recipe and the Africook who wrote it can answer you there. This is what is being asked across the site.
Asked on How to Make Crispy Fried Chicken Feet
Do chicken feet need to be boiled before frying?
Rashida Alhassan · 2026-08-23 · 1 answer
Read the answerAsked on No Corn Starch Rice Cakes (Ablo)
How do I get ablo to be properly fluffy?
Kwabena Osei · 2026-08-23 · 1 answer
Read the answerAsked on Banana Soup
Which bananas do I use for banana soup? Mine went sweet and strange.
Adwoa Nyarko · 2026-08-23 · 1 answer
Read the answerAsked on Igbo Yam Porridge
Should the yam break down completely in yam porridge, or stay in pieces?
Kofi Agyeman · 2026-08-23 · 1 answer
Read the answerAsked on Nigerian Fisherman Soup
My fisherman soup tastes flat even though I used fresh fish. Why?
Efua Mensimah · 2026-08-23 · 1 answer
Read the answerAsked on Amasi Recipe
Can I make amasi with shop milk, or does it have to be raw?
Yaw Darko · 2026-08-23 · 1 answer
Read the answerAsked on Kontomire Stew
Kontomire made my throat itch. What went wrong?
Abena Asante · 2026-08-23 · 1 answer
Read the answerAsked on Pork Trotters
How long do trotters actually need? Mine are still tough.
Kemi Fashola · 2026-08-23 · 1 answer
Read the answerAsked on Edo Black Soup
What makes black soup black, and why is mine green?
Musa Danladi · 2026-08-23 · 1 answer
Read the answerAsked on Mozambique Matapa Recipe
Can I make matapa without coconut milk?
Ifeoma Nnaji · 2026-08-23 · 1 answer
Read the answerAsked on Isombe
Do I have to pound the cassava leaves, or can I use a blender?
Temitope Alabi · 2026-08-23 · 1 answer
Read the answerAsked on Easy and Simple Way to Make Banku
What is the right ratio of corn dough to cassava dough for banku?
Chidi Okeke · 2026-08-23 · 1 answer
Read the answerOldest first, because a question waiting three weeks needs an answer more than one asked this morning.
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Browse the recipesComments other readers replied to, most recently answered first.
Herh, that motoho fermented sorghum drink is so similar to how we make Hausa koko in Tamale, except we load ours with ginger and chili oo. Sorghum is so underrated for how filling it is paa. Glad to see Basotho food getting highlighted.
1 reply · last from Bongani Khumalo on 2026-08-20
Read the threadUsed my Stork butter straight from the fridge for the dough to keep it cold. The 1/2 teaspoon of ground nutmeg gives the pork filling that authentic bakery aroma. My husband ate four of them straight off the baking tray, lekker snack for watching the rugby.
1 reply · last from Abena Asante on 2026-08-20
Read the threadblending the roasted groundnut directly with the stock and ata rodo before pouring it back in the pot is the true secret. I was worried the oil from the peanuts would separate too much, but it thickened up beautifully after ten minutes. Perfect for this Chicago cold.
1 reply · last from Ifeanyi Obi on 2026-08-20
Read the threadI couldn't get bird's eye chilli at my local H-EBT in Katy so I used one small habanero instead. That note about using light olive oil instead of extra virgin is so accurate o, EVOO made my previous attempt bitter. The lemon zest and juice really cut through the heat nicely.
1 reply · last from Rashida Alhassan on 2026-08-17
Read the threadHad to pop down to the shop on City Road in Cardiff to hunt down mastic gum, but so glad I did. Grinding the toasted sesame seeds until they were moist and powdery worked brilliantly to give that deep nutty base. Kneading that stiff dough by hand for 8 minutes was a proper arm workout though!
1 reply · last from Chidera Eze on 2026-08-16
Read the threadherh folding that pastry with the raw egg inside is not easy oo! First time I tried it the yolk almost spilled into the hot vegetable oil paa. But once you get the timing right and fry it fast, that crispy crunch with the tuna and melted gouda is just incredible.
1 reply · last from Abena Asante on 2026-08-09
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