La table de cuisine

Répondues

• Posée sur How to Make Crispy Fried Chicken Feet

  Do chicken feet need to be boiled before frying?

  Rashida Alhassan · 2026-08-23 · 1 réponse

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• Posée sur No Corn Starch Rice Cakes (Ablo)

  How do I get ablo to be properly fluffy?

  Kwabena Osei · 2026-08-23 · 1 réponse

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• Posée sur Banana Soup

  Which bananas do I use for banana soup? Mine went sweet and strange.

  Adwoa Nyarko · 2026-08-23 · 1 réponse

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• Posée sur Igbo Yam Porridge

  Should the yam break down completely in yam porridge, or stay in pieces?

  Kofi Agyeman · 2026-08-23 · 1 réponse

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• Posée sur Nigerian Fisherman Soup

  My fisherman soup tastes flat even though I used fresh fish. Why?

  Efua Mensimah · 2026-08-23 · 1 réponse

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• Posée sur Amasi Recipe

  Can I make amasi with shop milk, or does it have to be raw?

  Yaw Darko · 2026-08-23 · 1 réponse

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• Posée sur Kontomire Stew

  Kontomire made my throat itch. What went wrong?

  Abena Asante · 2026-08-23 · 1 réponse

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• Posée sur Pork Trotters

  How long do trotters actually need? Mine are still tough.

  Kemi Fashola · 2026-08-23 · 1 réponse

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• Posée sur Edo Black Soup

  What makes black soup black, and why is mine green?

  Musa Danladi · 2026-08-23 · 1 réponse

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• Posée sur Mozambique Matapa Recipe

  Can I make matapa without coconut milk?

  Ifeoma Nnaji · 2026-08-23 · 1 réponse

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• Posée sur Isombe

  Do I have to pound the cassava leaves, or can I use a blender?

  Temitope Alabi · 2026-08-23 · 1 réponse

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• Posée sur 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 réponse

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Conversations en cours

Des commentaires auxquels d'autres lecteurs ont répondu, les plus récents d'abord.

• Sur20 Popular Traditional Lesotho Foods That's Worth Trying Out

  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 réponse · dernière de Bongani Khumalo le 2026-08-20

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• SurNigerian Sausage Rolls

  Used 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 réponse · dernière de Abena Asante le 2026-08-20

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• SurGroundnut Soup

  blending 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 réponse · dernière de Ifeanyi Obi le 2026-08-20

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• SurPeri Peri Chicken Sauce

  I 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 réponse · dernière de Rashida Alhassan le 2026-08-17

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• SurChebakia (Moroccan Sesame Cookies)

  Had 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 réponse · dernière de Chidera Eze le 2026-08-16

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• SurTunisian Brik

  herh 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 réponse · dernière de Abena Asante le 2026-08-09

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