Recettes

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Fried Whole Tilapia

Frying a tilapia whole is one of the most common ways it is eaten across West Africa, and it is a different proposition from cooking fillets. The skin crisps, the flesh stays moist against the bone, and the head and tail crisp up alongside, which many people consider the best part. Tilapia is a freshwater fish of shallow streams, ponds, rivers and lakes, native to Africa and now farmed on an enormous scale worldwide. That scale is why it is cheap and widely available, and it has become one of the most consumed fish in the world. It is bony, which puts some people off, and worth the small amount of care that eating it requires. The technique here is scoring and shallow frying rather than deep frying. Diagonal cuts across both sides let the spice paste reach the flesh rather than sitting on the skin, and they help the fish cook evenly through the thickest part. Turmeric, garlic, black pepper and habanero form the rub. Tilting the pan so the head and tail are submitted to the oil in turn is a small detail that matters: those parts sit above the oil line otherwise and stay soft while the middle crisps.

Les mieux notées

30 minEasyNigeria · Togolese

Recette de AnthonyJ · Africook

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African Salad (Abacha and Ugba)

African salad is the Igbo dish of abacha and ugba, and it is a salad only in the loosest sense. Abacha is cassava that has been cooked, shredded on a special grater, soaked overnight, rinsed and dried in the sun. Ugba is fermented oil bean seed, cooked for hours, sliced, rinsed and left to ferment. Neither is cooked when the dish is assembled. That is the striking thing about it: almost the entire preparation happens off the stove. Palm oil is turned into a thick yellow paste by working it with potash solution, and everything else is folded into that paste in sequence. The order matters, and Igbo cooks are firm about it, because the components will not distribute evenly if they all go in together. It belongs to ceremony. At an Igbo wedding, abacha is reserved for the important guests, and it is served with chilled palm wine, which is the pairing anyone from the region will name. Despite being filling enough to be a meal, it is treated as a snack rather than a main course. It can be served cold or warmed briefly, and the choice between the two is a matter of household preference rather than correctness.

Les mieux notées

30 minMediumNigeria

Recette de FoodChef · Africook

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Afang Soup

Afang soup belongs to the Efik and Ibibio people of Cross River and Akwa Ibom in southeastern Nigeria, and it is built on two vegetables that do quite different jobs. Afang, okazi to the Igbo, and known botanically as Gnetum africanum, is a tough, wiry forest leaf with a faintly bitter edge. It is sliced extremely finely, almost shredded, because whole it would be unpleasant to eat. Waterleaf is the counterweight: soft, quick to wilt, and full of moisture, which is what gives the soup its body without much added liquid. The pairing is the point, and it is what separates afang from edikang ikong, the other great vegetable soup of the same region. Edikang ikong uses waterleaf and ugu, the pumpkin leaf, and reads as sweeter and greener. Afang uses waterleaf and okazi, and carries that characteristic bitterness. People from the region can tell them apart instantly, and the leaf is the whole distinction. Around the vegetables sits an assortment that scales with the household budget, beef, shaki, dried and fresh fish, periwinkle, crayfish, palm oil, pepper. It is a soup that has long been read as a marker of a generous table, and it is served with any of the swallows.

Les mieux notées

10 minMediumNigeria

Recette de Jennifer · Africook

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Jollof Couscous

Jollof couscous applies the jollof method to North African couscous, and it sits at the meeting point of two quite separate West and North African traditions. The tomato and pepper base is built as it would be for jollof rice; the grain is steamed couscous rather than long grain rice. Couscous itself is North African, rolled from semolina and traditionally steamed several times in a couscoussier until it is light and separate rather than gummy. In Morocco, Algeria and Tunisia it is served with a spiced vegetable stew and meat, which is a different proposition entirely from what happens here. Its texture is often compared to attiéké, the fermented cassava of Côte d'Ivoire, though the two share only appearance. Jollof itself is contested territory between Nigeria, Ghana, Senegal and beyond, and applying it to couscous is a modern move rather than an inherited one. The source attributes this version to Senegal, which is where the jollof tradition originates in the thieboudienne of the Wolof people, though the framing in the original text is Nigerian. It is quick food, twenty minutes from start to finish, and it is honest about being an adaptation.

Les mieux notées

30 minEasySenegal

Recette de Cuisine228 · Africook

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