Tag: west african

West African-style okra stew

I love okra and hoped to make a stew with a Ghanaian flavor profile (tomato-based, seasoned with onion, habanero, and ginger). We tried this recipe: https://honest-food.net/okra-stew-recipe/ Our modifications: first, we used only 1 habanero, which provided plenty of heat. Second, because we didn’t want a soupy stew, we reduced the liquid (no-salt chicken broth) to…… Continue reading West African-style okra stew

Ghanaian eggs with tomato relish (kosua ne meko)

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I am a huge fan of Ghanaian cuisine. We decided to try this intriguing recipe: https://cooking.nytimes.com/recipes/1024548-kosua-ne-meko?smid=ck-recipe-iOS-share The dish is delicious, with layers of complex, briny, and refreshing flavors. It also is very simple to make, using humble ingredients. It would make a wonderful appetizer for a summer dinner party. Our modifications: first, because we didn't… Continue reading Ghanaian eggs with tomato relish (kosua ne meko)

Senegalese seared cauliflower with olives and onion (cauliflower yassa)

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We tried this mustard-infused cauliflower dish from Marie Cacouchia's Vegan Africa. The recipe is available online: https://www.theguardian.com/global-development/2023/feb/27/africa-taste-for-vegan-food-plant-based. Our modifications: First, for the marinade, we found the reference to mustard ambiguous (e.g., liquid vs. dry, whole grain vs. Dijon). Based on online recipes for chicken yassa, we used 2 Tbsp Dijon mustard. The marinade amount may… Continue reading Senegalese seared cauliflower with olives and onion (cauliflower yassa)

Beninese black-eyed peas and rice (atassi)

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This is another great recipe from Marie Kacouchia's Vegan Africa. We have had the Ghanaian version of this recipe (i.e., waakye). We followed the printed recipe (it's not online), and we made the following modifications (mainly correcting conversions from the French / metric system to the American English / imperial system): First, we soaked 2.5… Continue reading Beninese black-eyed peas and rice (atassi)

West African vermicelli rice with spinach and cashews

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At Beacon Hill Bookshop, we found an intriguing cookbook, Vegan Africa, by Marie Kacouchia. This evening we tried her recipe for a West African dish of Lebanese origin. Here's how we made it, with modifications: First, heat a large saute pan (we used The Ultimate Pan) with 1/4 cup olive oil on medium-high heat. Add… Continue reading West African vermicelli rice with spinach and cashews

Beninese-style smoked chicken and tomato stew (moyo de poulet fume)

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Inspired by High on the Hog, we tried Dr. Jessica B. Harris’s recipe using rotisserie chicken (minus skin and bones): https://www.today.com/recipes/moyo-de-poulet-fume-smoked-chicken-sauce-recipe-t218192 Our modifications: first, we used 4 ½ fresh, peeled, and seeded hothouse tomatoes and supplemented with a 14.5 oz can of marzano plum tomatoes (omitting about 1 Tbsp liquid). Second, we slightly increased the… Continue reading Beninese-style smoked chicken and tomato stew (moyo de poulet fume)

Nigerian black-eyed pea patties with piri piri sauce

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To celebrate the new year, we tried this recipe: https://www.foodandspice.com/2008/11/black-eyed-pea-patties-with-chili-sauce.html We used canned no-salt black-eyes peas. Based on our pantry, we made minor modifications to the batter such as substituting the fresh chilies with a combination of small Thai pepper with a 1" sliver of red bell pepper (about 1/8 of a bell pepper). When… Continue reading Nigerian black-eyed pea patties with piri piri sauce

Ghanaian jollof rice with smoked turkey

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I learned this family recipe from a Ghanaian-American friend’s mother, but she has not given me permission to share the recipe. I found this online recipe, which is fairly close: http://zoesghanakitchen.co.uk/recipe-jollof-rice-with-chicken/. The recipe I made uses smoked turkey wings in lieu of chicken and one package of onion soup mix as additional seasoning. (Mar. 2016)