Recettes

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King Crab Legs with Melted Butter

Alaskan king crab legs, steamed briefly and served with melted butter and lemon. There is no African connection here and none is claimed: king crab is a cold-water North Pacific species fished off Alaska and the Russian Far East, and this is the standard American way of serving it. The single most useful thing to know is that king crab legs are sold already cooked. They are steamed aboard the boat or on the pier immediately after they are caught, then frozen, because crab meat spoils very quickly once the animal dies. What you are doing at home is reheating, not cooking, and that is why every instruction here is measured in a few minutes rather than tens of them. Treat them like a raw ingredient and you will get rubbery, stringy meat. The source is right to steer away from submerging them in water, which waterlogs the meat and washes out the flavour that the initial cooking sealed in. Steaming and a foil-wrapped spell in the oven both work because they warm the meat through without soaking it. Africa has a long coastline and a serious crab tradition of its own, Ghanaian akotonshi, stuffed crab served in the shell, is on this site, but it is built around warm-water species, and king crab is not one of them.

20 minEasyCôte d'Ivoire

Recette de FoodChef · Africook

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Vegan Suya (Spiced Grilled Mushrooms)

Oyster mushrooms grilled and tossed in suya spice. It is a plant-based version of the Nigerian street food, and it works better than most meat substitutions do. **The traditional suya spice contains ground peanuts, and this recipe includes them.** The source flags it and offers to leave them out, which is honest, but it is worth stating clearly, because a peanut allergy and a suya spice blend are a genuinely dangerous combination and the name gives no warning. Suya proper is skewered beef, ram or chicken rubbed in yaji, the spice blend of ground roasted peanuts, ginger, cayenne, garlic, onion powder and paprika, and grilled over open coals. It is Hausa in origin, from northern Nigeria, and it is sold across Nigeria, Cameroon, Niger, Ghana and parts of Sudan. Kyinkyinga is the Ghanaian name, agashe the Sudanese. Oyster mushrooms are the right substitution and not an arbitrary one. Shredded, they have a fibrous, layered structure that genuinely resembles pulled meat, they take on the dry rub readily, and they char well. Most vegetables do neither. The source's method is very compressed, one step reads "put in a preheated medium", with the word oven missing, and has been filled out below.

30 minEasyNigeria

Recette de duchessnena · Africook

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Pan-Seared Salmon

A salmon steak seasoned with Cajun spice and paprika, then cooked in butter until the outside colours and the inside stays just short of firm. No country is claimed and none applies: pan-searing is a technique rather than a tradition, and salmon is a cold-water North Atlantic and Pacific fish with no African tradition attached to it. The contributor is South African, and the Cajun seasoning is the giveaway that this is a contemporary home-cooking recipe rather than an inherited one. Cajun spice blends are Louisiana in origin and reached South African kitchens through the same route as most global pantry seasonings. There is one technical point worth stating clearly, because the source gets it slightly wrong. It has you melt the butter over low heat, then sear. Searing needs high heat, and butter alone burns before it gets there, because its milk solids scorch well below searing temperature. A neutral oil to start, with butter added towards the end for flavour and basting, is the standard way round this. Left as written, you will steam the fish rather than sear it. This page carries the traffic on this dish, so it is the one being kept even though its slug ends in a duplicate suffix.

17 minEasy

Recette de Cedukwazi Nhlengethwa · Africook

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Creamy Mushroom Sauce

Mushrooms cooked with onion, garlic and thyme, deglazed with white wine and finished with cream. No country is claimed. It is a European sauce, French in construction, and it goes on almost anything savoury. Two steps in the method are doing real work and both are easy to rush. The first is cooking the mushrooms until they have released their juices. Mushrooms are around ninety per cent water, and until that water has come out and evaporated they are steaming rather than browning. Pushing past that point is what gives them a concentrated, meaty flavour instead of a pale, squeaky one, and it is the difference between a good mushroom sauce and a bland one. The second is deglazing. The browned residue left on the pan is where a great deal of the flavour has gone, and wine poured in while the pan is hot dissolves it back into the sauce. Cooking the wine almost to dryness before the stock and cream go in concentrates it and drives off the raw alcohol taste. The sauce contains white wine, and while most of the alcohol cooks off, it is worth flagging for anyone avoiding it entirely. The source's nutritional discussion of mushrooms has not been carried across.

30 minEasy

Recette de Nympha · Africook

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