Recettes

Dukkah (Egyptian Nut and Spice Blend)

Dukkah is a dry Egyptian blend of toasted nuts, seeds and spices, pounded to a coarse crumb and eaten by dipping bread into olive oil and then into the dukkah. It is sold in cones of paper in Cairo's spice markets and made at home to family recipes. **It contains hazelnuts, which is not obvious from the name.** The name explains the texture. Duqqa comes from the Arabic for to pound, and the defining characteristic is that the mixture is crushed to a state that is neither a powder nor a paste, coarse enough to have texture in the mouth, fine enough to stick to oiled bread. Grind it too far and the nut oils release and it turns into a paste, which is the one thing it must not be. There is no fixed formula. Sesame, coriander, cumin, salt and pepper are near-universal; beyond that it varies by household and by vendor. A nineteenth-century account mentions marjoram, mint, za'atar and chickpeas; a 1978 report names nigella, millet flour and dried cheese; pine nuts, pumpkin seeds and sunflower seeds are more recent. The simplest market version is nothing but crushed mint, salt and pepper. Dry-toasting each element separately, as the method does, is not fussiness, nuts, sesame and whole spices all reach their best at different rates.

35 minEasyEgypt

Recette de FoodChef · Africook

Beetroot Pancakes

Beetroot pancakes are ordinary pancakes with cooked beetroot blended into the batter, which turns them deep pink and adds an earthy sweetness. The beetroot does two things. It colours the batter dramatically, which is most of the appeal and the main reason the recipe exists for children. And it contributes moisture and a mild natural sweetness, so the pancakes need less sugar than a plain batter would. They are made in the ordinary way, blended, rested briefly, cooked on a moderately hot pan, and the technique holds no surprises. Cooking them slightly slower than plain pancakes helps, because the extra moisture from the beetroot means the middle needs a little longer while the outside is already colouring. Served with fresh fruit or berries on top, which is the usual suggestion, they make a breakfast that looks considerably more elaborate than it is. **Filed as Worldwide**, the source describes it as a Continental recipe, and it makes no African claim. The page is kept and reclassified rather than removed.

1 hrEasySouth Africa

Recette de FoodChef · Africook

Kuli Kuli

Kuli kuli is a peanut snack eaten across Nigeria, Benin, northern Cameroon and Ghana, and it is one of the most widely recognised street foods in West Africa. It is made from peanuts alone, and the technique is what makes it: the oil is deliberately pressed out of the ground paste before the remaining solids are shaped and fried. That extraction is the point. Removing the oil leaves a dense, dry paste that fries into something genuinely crunchy rather than soft, and it also produces the frying oil as a by-product, so nothing is wasted. It is a piece of processing knowledge that predates industrial oil pressing and is still done by hand in Hausa communities in northern Nigeria, where the snack has its strongest association. It takes different shapes in different places: small sticks, rings, flat discs and irregular pieces are all standard, and the form varies by region and by seller. English names for it, groundnut cake and peanut snack among them, are approximations rather than translations. Kuli kuli is eaten on its own, mixed into garri with sugar and water, crumbled over salad, or served alongside fura and koko. Crushed to a powder it becomes the peanut component of suya spice, which is where most people outside the region encounter it without knowing.

★★★★★Les mieux notées

35 minMediumNigeria · West African

Recette de Blessing · Africook

Gullisuwa

Gullisuwa is a Hausa fried pastry from Northern Nigeria, made from wheat flour worked with ground roasted peanuts and fried until crisp. The groundnuts are what distinguish it. They give the pastry a toasted, faintly sweet base that a plain flour dough does not have, and groundnuts are one of the defining crops of the northern Nigerian savannah. It belongs to celebration rather than to the everyday. Gullisuwa appears at weddings, at festive occasions and as street food, made in quantity because it keeps well and travels well, and it is offered to guests as part of the spread rather than served as a course. That is the usual position of a fried snack in Hausa hospitality: present, plentiful and not the point of the meal. Its exact origin is not documented. What can be said is that it belongs to the Hausa, that it has been made for generations, and that Northern Nigeria's long trade and cultural connection with the Sahara and the Arab world is visible in a good deal of its sweet and fried food. Beyond that, the specific lineage of gullisuwa is not recorded, and the honest position is to say so rather than to construct one.

★★★★★Les mieux notées

50 minEasyNigeria

Recette de Laila · Africook