West African Peanut Soup

West African Peanut Soup

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This West African Peanut Soup recipe is taken from our African Cuisine/Ghanaian Cuisine page. West African Peanut Soup (more often called “Groundnut Soup” by native Africans) can be made with almost any kind of meat, or seafood. This recipe calls for salmon, which is a popular choice in Ghana. Ghanaians also will use goat, lamb, and chicken, and sometimes will combine meat with seafood, most often tilapia, salmon or red fish.

West African Peanut Soup

(Photo Attributed to Author: DromoTetteh)

West African Peanut Soup Recipe-

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Black Eye Pea Curry Ghanaian Style

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Black Eye Pea Curry Ghanaian Style is one of the most tasty ways of preparing a bowl of beans I’ve ever had. You can control the level of hot & spicy by the kind of hot pepper you use (or don’t). I put Scotch Bonnet in this recipe, because that’s how my wife prepared it for me. But you can use jalapeno, Serrano, Thai Birds-Eye, whatever you like. Also remember it is the seeds that are the hottest part of a hot chili pepper, so leaving them in or out is another way of adjusting to your tastes.

(Photo Attributed to Author: Namitakhaire)

(Photo Attributed to Author: Namitakhaire)

Black Eye Pea Curry Ghanaian Style Recipe-

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Grilled Chicken Togolese Style

Grilled Chicken Togolese Style

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Most people in the world love some form of grilled meats, including chicken. But this Grilled Chicken Togolese Style is unique to Togo, a small country in West Africa.

Grilled Chicken Togolese Style

(Photo Attributed to Author: Frettie)

Togolese cuisine includes many chicken and poultry dishes. However, this Grilled Chicken Togolese style is perhaps the easiest, most straight forward Togolese method of preparing chicken. You simply marinate some chicken pieces in a mixture of salt, pepper, cayenne, ginger, garlic, and red palm oil.

Grilled Chicken Togolese Style Recipe-

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Botswanan Bogobe

Botswanan Bogobe Slap Pap Recipe

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Botswanan Bogobe – also called “slap-pap” – is a national favorite mealtime staple in the African country of Botswana. The word roughly translates to “stiff porridge” and slap-pap is just that – stiff, and rather mild tasting. But it is nevertheless a remarkably tasty accompaniment to main entrees. Bogobe serves as a lighter taste and varying texture to go along with the meats, soups, stews, and vegetable dishes found in Botswana cuisine.

Botswanan Bogobe

Botswanan Bogobe with Seswaa (Photo Attributed to author: Kalanga)

Its full name is “Bogobe jwa lerotse”, and it has a marvelously subtle flavor provided by the lerotse melon ingredient.
Lerotse melon appears almost identical as the common watermelon, but it has orange flesh, and is not at all sweet. Eaten raw, the taste is reminiscent of cucumber. However, when cooked, it gives the bogobe its unmistakably unique flavor.

Botswanan Bogobe Recipe-

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Tanzanian Pilau ya Prawns

Tanzanian Pilau ya Prawns

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Tanzanian Pilau ya Prawns is a national favorite dish. Heavily spiced, rich with unique to Africa spices and herbs rice is the “Pilau” part. “Ya” means “with”, and of course prawns are also called shrimp. So Tanzanian Pilau ya Prawns is spicy rice with shrimp. And it is super delicious!

Tanzanian Pilau ya Prawns

(Photo Attributed to Author: Cliff Hutson 768×512)

Tanzanian Pilau ya Prawns Recipe-

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Kenyan Sukuma Wiki

Kenyan Sukuma Wiki

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Kenyan Sukuma Wiki is a superb Kenyan cuisine way of cooking greens. It can be made with or without meat. Either way, the special African seasonings and manner in which it is prepared is super tasty. Goes great with any Kenyan Nyama Choma (spicy roasted meat) main entree, and any leftover Nyama Choma is excellent to include in your Sukuma Wiki in another meal later, too.

Kenyan Sukuma Wiki

(Photo Attributed to Author: Paresh Jai from Nairobi, Kenya)

Kenyan Sukuma Wiki is traditionally served with chapatis, or, as in the depiction above, a mound of ugali.

Kenyan Sukuma Wiki Recipe-

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Senegalese Poulet Yassa

Senegalese Poulet Yassa

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Senegalese Poulet Yassa is a spicy, lemony chicken dish with caramelized onions. It is often considered Senegal’s most famous dish. Originating in Kenya, Poulet Yassa has become a popular dish throughout West Africa. The secret to making perfect Senegalese Poulet Yassa is in the extremely slow cooking and caramelizing the onions in just the right way. Do that right? You will have an ethnic food treat that you will long remember and want to revisit often. Try this recipe out – you will see why!

Senegalese Poulet Yassa

(Photo Attributed to Author: Kinesira)

Senegalese Poulet Yassa Recipe-

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Botswanan Bogobe

Botswanan Bogobe

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Botswanan Bogobe – also called “slap-pap” – is a Botswanan national favorite mealtime staple. The word roughly translates to “stiff porridge” and slap-pap is just that – stiff, and rather mild tasting. But it is nevertheless a remarkably tasty accompaniment to main entrees. Bogobe serves as a lighter taste and varying texture to go along with the meats, soups, stews, and vegetable dishes found in Botswana cuisine.

Botswanan Bogobe

Bogobe with Seswaa (Photo Attributed to author: Kalanga)

Its full name is “Bogobe jwa lerotse”, and it has a marvelously subtle flavor provided by the lerotse melon ingredient.
Lerotse melon appears almost identical as the common watermelon, but it has orange flesh, and is not at all sweet. Eaten raw, the taste is reminiscent of cucumber. However, when cooked, it gives the bogobe its unmistakably unique flavor.

Botswanan Bogobe is traditionally often served with a very tasty meat dish called Seswaa.

Botswanan Bogobe Recipe-

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Senegalese Mafé

Senegalese Mafé

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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!

Senegalese Mafé

(Photo Attributed to Author: Rezwalker)

Senegalese Mafé Recipe-

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