Lite Goat soup is a Ghanaian nationwide favorite meal, which originated with the Ewe Tribe in the northern Volta Region. It can be made with other meats, such as beef or lamb, even seafood. But traditional Lite Goat Soup uses goat meat.
(Photo Attributed to Author: sshreeves)
Senegalese Mafé (Meat in Ground Peanuts Stew) is a national favorite dish in Senegal. May African countries make soups and stews using peanuts. They typically call them “ground nuts” because they are “nuts” that grow under ground. Mafé can be made with almost any meat: chicken, beef, lamb, goat, whatever. This Senegalese Mafé recipe calls for beef. It is a marvelous stew, very African, and very delicious!
(Photo Attributed to Author: Rezwalker)
This Nigerian Suya Skewers recipe is taken from our African Cuisine/Nigerian Cuisine page. Nigerian Suya Skewers are as popular in Nigeria as the hot dog and hamburger are in the USA. Every culture has its favored “fast foods” and treats that can be bought in the marketplace, freshly prepared by street vendors. This spicy, barbecued beef treat can be found everywhere in every city, town and village in Nigeria. And you can prepare it at home with your charcoal or gas grill and achieve authentic results with the following recipe.
(Photo Attributed to Author: Honeybee5512)
Tunisian Egg Shakshouka is one of the most truly unique and original dishes in Tunisian cuisine. Be sure to use real Harissa sauce, it is essential for authenticity. Plus it tastes wonderful!
(Photo Attributed to Author: Gilabrand)
The tall, attractive, conical cookware common to Moroccan (and other North African cultures) known as the “tagine” is similar in function to the western world’s Dutch Oven.
(Photo Attributed to Author: Bawdeep2010)
However, knowing how to cook with Moroccan tagines is a different skill set in some ways. This article is intended to help those who would like to begin using the tagine effectively in their kitchens.
First, let’s get into exactly what the tagine is, how it is made, and how it cooks food. Then we will delve into how to cook with Moroccan tagines.
The tagine itself is named after a style of North African dishes by the same name. Tagines, the dishes or meals prepared in the tagine, can be stews (by far the most often prepared in them), meats, vegetables, rice, couscous, just about anything, really. For a great lamb tagine recipe, click here.
Traditionally, for centuries, tagines have been made of clay, baked into an extremely hard and durable type of porcelain. You can still get the traditional, clay-based tagines today, and they are still commonly used in North Africa. In modern times, however, some manufactures have been producing tagines with equally effective cooking capabilities made of other materials, such as enameled cast-iron.
The unique conical shape of the tagine provides a moist, hot cooking enclosure for the foods being prepared. Moroccan tagines have a shallow, wide base. The cone-shaped lid fits snug and tight inside the base. During the cooking process, steam rises up from the base into the cone. In the cone, the steam condenses, forms beads of moisture, and trickles down the sides back into foods cooking in the base.
If you are familiar with the Dutch Oven, you will recognize some similarity here. The difference is that the tagine is even more efficient with respect to how much liquid is needed overall. The design and method of cooking the tagine possesses is such that it requires far less liquid than the Dutch Oven in order to cook foods very slowly until completely tender.
Okay. With this information in mind, now here is …
How to eat a Rolex in Uganda?
Now, first off, in Uganda, a Rolex is not usually going to be a fancy, high-priced wristwatch. Rolex is Uganda’s favorite fast food. It is available everywhere, in restaurants and in the market at street vendors, pre-prepared and ready to eat. Rolex is basically a chapati, rolled up with seasoned scrambled eggs, or maybe cabbage and tomatoes inside – sometimes all three. It is cheap, oh-so-tasty, and you can now experience how to eat a Rolex right at home!
(Photo Attributed to Author: Kalyan)
This Hearty Beef Stew Wilsonian recipe is a new addition to our All American Soups and Sandwiches page. It is a very unique take on an age-old stew, that will surely have you wondering how in the world did this get so good!
There are lots of beef stews, but until you have tried this Hearty Beef Stew Wilsonian, you have not yet known how wonderful a beef stew can be. This is my own special recipe. Hearty Beef Stew Wilsonian is an outgrowth of my interaction with my Ghanaian wife’s cooking. She is, in her own right, an amazing cook. She has introduced me to spices and food preparations that I had not yet known. Combined with my American ideas about how to cook a stew with her Ghanaian concepts, this Wilson Hearty Beef Stew came to be. Enjoy!
Zimbabwean Chakalaka is one this African country’s best “comfort foods”. It is traditionally a meatless stew, chocked full of all kinds of vegetables and beans, spiced and seasoned just enough to meld all the ingredients together nicely. A good bowl of Zimbabwean Chakalaka will be a taste treat that will satisfy you and fill you up.
Chakalaka (Photo Attributed to Author: philipp from cape town, south africa)
This African Tilapia Stew recipe comes straight from my wife, her own version of a nationally popular stew. My wife is a native Ghanaian, who is from the Volta Region, where this stew is popular. It is one of my absolute favorite dishes to come out of Ghana. I hope you and your family and friends will enjoy African Tilapia Stew as much as I do!
There are many avocado salads, but this avocado salad Ghanaian style, a special dish my Ghanaian wife makes for me, is elegant and superb. The spicy groundnut dressing really sets it apart from the competition.
(Photo Attributed to Author: Lablascovegmenu from London)
Ugandan samosas are a nationwide popular and very common snack food. They are an African “fast food” that you can buy at kiosks on the side of almost any road. They are delicious, and quite inexpensive to make.
Ugandan Samosas can be made with or without meat. The most common meat used is beef. Vegetarian or not, they are always delightfully spiced and seasoned mixture of veggies, wrapped in a thin sheet of pastry, and then baked until golden brown and crispy.
Samosas (Photo Attributed to Author: kspoddar)
Nigerian shito sauce is a fiery condiment, popular in many central and western African countries. It is attributed to Nigeria as to where it originated and, while it is definitely prevalent there, perhaps more than other countries in Africa, shito sauce can be found at the dinner tables in Ghana, Kenya, and many other countries as a favored condiment to really spice up a meal.
Tanzanian Curried Fish Stew served with Ugali is a superb meal. Simple and yet elegant, spicy, very satisfying and filling.
(Photo Attributed to Author: Seena.ge)
Peanut stew is a common dish throughout West Africa. They call peanuts “groundnuts” because they are “nuts” that grow in the ground. This authentic Angolan version of the peanut stew is among the very best to come out of Africa.
(Photo Attributed to Author: Joe Loong)
This Chicken Casserole Moroccan Style is one of the more unusual and yet remarkably tasty chicken casseroles I’ve experienced. The use of lemons as well as the bed of “cauliflower rice” really makes it a memorable dish. Very tasty, unique texture, and super healthy for you too!
