Recettes

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Cachupa

Cachupa is the national dish of Cape Verde, a slow cooked stew of hominy corn, several kinds of bean, root vegetables and preserved meats or fish. Every island has its own version, every family has its own version, and Cape Verdeans are clear that no two pots are ever quite the same. Corn and beans are the constant. Beyond that it takes in cassava, sweet potato, collard greens or kale, and whatever protein is to hand: corned beef, salt pork, chouriço or linguiça, or freshly caught fish. It reflects an archipelago where imported preserved meat and locally caught fish sat alongside a limited range of crops, and where nothing was wasted. The name is contested in the diaspora. In Cape Verde itself only cachupa is used, on any island, while some Cape Verdean families who have been in the United States for generations say munchupa, and the disagreement between the two runs along generational lines. There is also cachupa rica and cachupa pobre, the rich and poor versions, distinguished by how much meat goes in, and leftover cachupa refried with egg and sausage the next morning is called cachupa refogada and is regarded by many as the better meal.

Les mieux notées

4 hr 30 minMediumCape Verde

Recette de Blessing · Africook

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Senegalese Chicken Yassa

Chicken Yassa is one of Senegal's most internationally celebrated dishes, a deeply flavoured stew where chicken is marinated in an aggressive mixture of lemon juice, mustard, and onions, grilled or seared until charred, then slowly cooked with an enormous quantity of caramelised onions until they collapse into a rich, tangy, slightly sweet sauce. The dish is a masterclass in the power of onions as a flavour base. Five or six large onions per chicken is not unusual, they cook down dramatically and transform into a completely different thing: sweet, golden, and complex. The lemon keeps the sauce bright and the mustard adds a subtle depth. Yassa is eaten across Senegal, Gambia, and Guinea-Bissau and wherever Senegalese communities have settled globally.

Les mieux notées

MediumSenegal

Recette de Nympha · Africook

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Domada (Gambian Peanut Stew)

Domada, also written Domoda, is Gambia's national dish and one of West Africa's most comforting stews, a rich, thick groundnut (peanut) based stew cooked with chicken or beef, tomatoes, sweet potato, and cabbage. The peanut paste dissolves into the broth as it cooks, creating a silky, deeply flavoured sauce that coats every piece of protein and vegetable in the pot. The dish belongs to the family of West African groundnut soups found across Senegal, Ghana, Nigeria, and Cameroon, but Domada has its own character, sweeter from the potato, more mellow than the spicier Ghanaian versions, and always generous in the quantity of groundnut used. In Gambia it is eaten at celebrations, family gatherings, and as everyday home cooking.

Les mieux notées

EasyPan-African · Gambia

Recette de Nympha · Africook

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Vermicelle Poulet

Vermicelle poulet is Senegalese celebration food that happens to be very easy to make, which is an unusual combination. Broken rice vermicelli is toasted in butter and steamed, and braised chicken in a mustard and onion sauce is served over it. That is the whole dish. It appears at weddings, baptisms and the gatherings that mark occasions, and it is found in the most modest Senegalese households and in the country's best restaurants without much changing between them. Its status comes from the vermicelli rather than the technique, since imported wheat and rice noodles carried a cost and a cachet that plain rice did not. The sauce is the Senegalese signature. Yellow mustard and onion cooked down together, sharpened with vinegar, is the same base that carries chicken yassa, and it is one of the most recognisable flavour combinations in the country's cooking. The mustard is not a French borrowing so much as a French ingredient absorbed completely into a Senegalese idiom. Thickened lightly with flour and spooned over toasted vermicelli, it makes a dish that looks like far more work than it is.

Les mieux notées

50 minEasySenegal

Recette de Blessing · Africook

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