Recettes

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Akotonshi (Stuffed Crab)

Akotonshi is stuffed crab, and in Ghana it is feast food. Large fresh blue or red crabs are cooked whole, the meat picked out and mixed with a heavily spiced tomato and pepper base, then packed back into the cleaned shells, topped with breadcrumbs and browned under heat. The spicing is what marks it as Ghanaian rather than a generic stuffed crab. Nutmeg, cumin, cloves and thyme go in alongside dried shrimp and African bird peppers, and grains of paradise appear in some versions. Grains of paradise, Aframomum melegueta, is a West African spice related to cardamom that gave the Guinea coast its old European name, the Grain Coast, and its presence here is a marker of the region rather than a flourish. It is a dish for occasions. Ghanaians associate it with public celebrations and family gatherings rather than with everyday cooking, partly because fresh crab bought from local fishermen is not an everyday purchase. The crab shells serve as the serving vessel, which is much of its appeal at a table, and ramekins do the job when whole crabs are not available.

Les mieux notées

1 hrMediumGhana · West African

Recette de Jennifer · Africook

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Chicken Suya

Suya is skewered meat coated in yaji, a dry peanut based spice blend, and it is the best known street food in Nigeria. It comes from the Hausa people of the north, where it is also called tsire, and it spread from there across West Africa. Sudan has a close relative in agashe. Yaji is what makes it suya rather than grilled meat. The blend is built on ground peanut, usually in the form of kuli kuli crushed to a powder, with ginger, chilli, onion powder and other seasonings, and the peanut is what gives suya its particular nuttiness and the slightly gritty coating that clings to the meat. Meat without yaji is not suya, whatever else is done to it. Beef and ram are the traditional cuts, along with kidney, liver and tripe, and chicken is the newer arrival that has become common. It is sold at night from roadside grills, cut on a board and handed over in newspaper with sliced raw onion, tomato and cabbage, and the raw onion alongside the hot spice is not a garnish but part of how it is eaten. The one thing worth knowing before making it is that yaji contains peanut, which matters to anyone with an allergy.

Les mieux notées

1 hr 25 minEasyNigeria

Recette de Nympha · Africook

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Asun (Peppered Goat Meat)

Asun is smoked or roasted goat meat tossed through a fierce pepper and onion mix, and it is one of the fixtures of the Nigerian owambe, the large Yoruba party that runs on food and music. It arrives as part of the small chops circuit, alongside puff puff and peppered snails, and it disappears fast. Goat is the whole point. Yoruba speakers call it ogunfe, and it carries a stronger, more mineral flavour than beef that stands up to the quantity of scotch bonnet involved. The meat is simmered until tender before it ever meets fire, then roasted or grilled to dry the surface and pick up smoke, and only then does it go into the pepper mix. Skipping the first stage is the most common way it goes wrong, since goat that has not been softened stays tough no matter how long it spends in the pan. Sliced onions and bell peppers go in for sweetness against the heat rather than for bulk. Whether asun is a starter or something else is a matter people disagree about: the source archive files it under both appetizer and dessert, and Nigerians treat it as a small chop, a side to jollof rice, or a main course with plantain, depending entirely on the occasion.

Les mieux notées

1 hr 15 minMediumNigeria

Recette de Debby · Africook

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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

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