Pepper Soup or Peppersoup — which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria — doesn’t have any more pepper […]
Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish. An […]
Benachin is a “one-pot” dish — the word literally means “one-pot” — related to Jollof Rice and Ceebu Jën. They are all “rice and . . . ” dishes, i.e., […]
Various Biriani rice dishes are common in the cuisine of India and neighboring countries. Swahili cuisine has both Biriani and Pilau, showing influences from both Arabia and India. Biriani rice […]
One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish; indeed it is often made by Nigerians. However, it has its origins among the […]
Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish […]
Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa’s Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and […]
The island nation of Madagascar is famous for its amazing animals and beautiful flowers. It should also be well-known for this delicious chicken dish, Akoho sy […]