Recettes

Parcourez les archives par pays, par plat et par temps de cuisson.

Filtres actifs

Oven Baked Tilapia

Tilapia is native to Africa, including Ghana, and it is one of the fish Ghanaians eat most. It belongs to the Cichlidae family, grows fast, and has a mild flavour and tender flaky flesh that takes on whatever seasoning it is given, which is why it appears in so many different preparations. In Ghana it is most closely associated with banku, the fermented corn and cassava dough. Grilled tilapia with banku and a fierce pepper sauce is one of the country's defining meals, sold from roadside grills and chop bars and eaten with the fingers. The tang of the fermented banku against the mild fish is the whole reason the pairing works. This version bakes rather than grills, which is the practical domestic method and gives a cleaner result without a charcoal grill. The seasoning is a marinade rather than a rub, built on oil, garlic, ginger, chilli and soy sauce, and the source names two commercial Ghanaian spice blends among the ingredients. Any all purpose seasoning stands in. Banku and tilapia is generally eaten as lunch or dinner rather than breakfast, though the source is relaxed about that, noting there are no strict rules.

Les mieux notées

40 minEasyGhana

Recette de Sandynanayaa · Africook

Voir la recette →

Eko (Agidi) and Efo Riro

Eko and efo riro is a Yoruba pairing, and each half is a substantial dish in its own right. Eko, also called agidi, is a firm pudding set from fermented corn starch, sliced and eaten cold or at room temperature. Efo riro is the Yoruba vegetable stew, built on palm oil, blended pepper, locust beans and leafy greens with assorted meat and smoked fish through it. The contrast is the point. Eko is cool, firm and slightly sour from the fermentation, with a clean corn flavour and almost nothing else going on. Efo riro is hot, oily, salty and densely flavoured. Putting them together works in the way that plain rice and a heavy curry work, and neither is quite right without the other. Eko is traditionally set in wrapped leaves, which give it its characteristic shape and a faint aroma the greased mould does not reproduce. It is sold that way across southwestern Nigeria, most often alongside akara or moin moin at breakfast, though the pairing with efo riro makes it an evening meal. Riro means stirred, and the name describes the technique: the vegetables are stirred into the finished stew base rather than cooked in it, so they hold their texture.

Les mieux notées

1 hrMediumNigeria

Recette de Taiwo Oladapo · Africook

Voir la recette →

Fried Yam

Fried yam is called dundun in Yoruba, and it is one of the most eaten street foods in Nigeria. Yam is peeled, cut into thick chips, salted and fried until the outside crisps and the inside stays soft and floury. It is sold from roadside stands with a pepper sauce, and it is eaten at breakfast, at lunch and late at night. Yam is the crop that Nigeria produces more of than anywhere else in the world, and dundun is the most direct thing to do with it. It costs almost nothing, needs three ingredients, and the frying takes minutes. That combination is what makes it street food: a vendor with a pot of oil and a sack of yam is in business. Its usual partner is akara, the fried bean cake, and the pairing of dundun and akara with a ground pepper sauce is a standard Nigerian breakfast. It is also eaten with egg sauce, with fried fish, with stew, or on its own. The word dundun covers the fried treatment specifically, as distinct from the plain, pounded and porridge treatments of the same tuber, each of which occupies its own place on the Nigerian table.

Les mieux notées

35 minEasyNigeria

Recette de AnthonyJ · Africook

Voir la recette →

Shiro Wat (Ethiopian Chickpea Stew)

Shiro wat is ground chickpea stew, and it is among the most eaten dishes in Ethiopia and Eritrea. Onion, garlic, tomato and berbere are cooked down in oil, chickpea flour is whisked in, and the result thickens to something between a thick gravy and a puree, smooth enough to spread and eaten with injera. Its position has a great deal to do with the religious calendar. Ethiopian Orthodox practice includes a very large number of fasting days, on which no meat, eggs or dairy are eaten, and shiro contains none of them. It is standard on Wednesdays and Fridays, through the eight weeks of Tsom, the Great Lent, and it is eaten during Ramadan by Ethiopian and Eritrean Muslims too. That is a dish serving two religions in one country without modification. It is also cheap and quick, which explains the rest of its reach. Shiro powder, sold ready mixed with the spices already in it, is available across Ethiopia and increasingly abroad, in two kinds: mitten shiro, which is red and carries berbere, and netch shiro, which is white and mild. The dish takes different forms by consistency and name: shiro fessess is runny and served over injera with chillies, shiro tegamino is thick and cooked in an earthenware pot until it bubbles and caramelises at the base, and shiro fit fit shreds injera through it for breakfast.

Les mieux notées

35 minEasyEthiopia

Recette de Blessing · Africook

Voir la recette →