Rants & Epiphanies
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“Wisdom that will bless I, who live in the spiral joy born at the utter end of a black prayer.” • — Keiji Haino “The subject of human creativity is not an ethnic-centric, but a composite subject.” • — Anthony Braxton “… It is not my mode of thought that has caused my misfortunes, but the mode of thought of others.” • — The Marquis de Sade
Our goal is to fundamentally change the way the world appreciates and engages with African food. In addition to this, we took on a challenge to introduce creative and exceptional ways food in general could be exploited and unconventionally manipulated.
All types of protein have been tried with jollof but what do you know about koobi (salted tilapia)and toolo beef(salted beef) jollof?! Don’t say I didn’t warn you...Delicious meal alert 🚨https://t.co/YfqShFQ5iv for more deliciousness pic.twitter.com/nyURXCAdJK
Enjoy Senegal’s best kept secret known as Cafe Touba (a spiced coffee beverage).
I love the flavour of this coffee and can not wait to include it in creating new recipes.
Our goal is to fundamentally change the way the world appreciates and engages with African food. In addition to this, we took on a challenge to introduce creative and exceptional ways food in general could be exploited and unconventionally manipulated.
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Suya blackened fish salad is a healthy recipe that incorporates African spices and flavors into a fresh bowl of salad. The addition of a multitude of super foods such as quinoa, avocado, and sweet potatoes in this recipe, brings an awesome balance of nutrients to the plate!
Ingredients:
* 750g fillet of sea bass (any filleted fish of your preference)
* 1 tablespoon full of suya
* A pinch of granulated garlic
* 1 tablespoon full of white organic quinoa flour (available at any local grocer or amazon.com)
* 2 tablespoons of extra virgin olive oil (for preparing blackening paste)
* 1 Romain lettuce
* 3 radishes
* Half English cucumber
* 1 avocado
* 1 fresh sweet corn
Suya video: https://youtu.be/EH8FY3K0N_s
For salad dressing/ vinaigrette:
* 2 tablespoons of extra virgin olive oil
* juice of one lemon
* A quarter teaspoon dry garlic flakes
* 1 tablespoon of chopped dill
* A pinch of salt and freshly crushed black pepper
* 1 tablespoon of chopped scallions
Do you know which tribe in Ghana owns this dish?
Please share.
This stuffed Crab recipe is delicious and I’m amazed I only heard of it a few years ago.
Full recipe including the ingredients and measurements will be on my blog shortly.
Our goal is to fundamentally change the way the world appreciates and engages with African food. In addition to this, we took on a challenge to introduce creative and exceptional ways food in general could be exploited and unconventionally manipulated.
INGREDIENTS1 cup rice
1 cup black eyed beans
A handful of sorghum stalk
1 tbsp nutmeg
1 ½ tbsp salt
DIRECTION• Pour hot water on sorghum stalk, cover and let sit for 20 minutes.
• Pour into a saucepan over medium heat, add washed beans, stir , cover and let boil for 10 minutes.
• Add rice, nutmeg, salt, stir, cover and let cook for 25 minutes.
• Nutmeg waakye ready to serve. Serve with lettuce salad, gari, cooked egg or any topping of your choice.
DIRECTION
- Pour oil into a saucepan over medium heat, add onion, stirtill caramelize.
- Add mushrooms, stir and let cook for 2 minutes, add rice,stir-fry for a minute, add salt and stir.
- Pour coconut milk, stir and let the rice cook for 25 minutes then add peas and cover for a minute.
- Mushroom and coconut rice ready to serve!
Enjoy this fluffy and light Black eyed bean steamed pudding with any protein of your choice. I used the remaining sauce of my KARAHI STEW for this MOIN-MOIN.
KARAHI STEW https://youtu.be/juLLu7IgBIY
Another creative approach to the preparation of plantain, an under utilized ingredient. Plantains are rich in potassium which is a heart healthy electrolyte, and great for muscle function. it is vegan/vegetarian, and gluten free dish that will appeal to the masses! ENJOY!!
Ingredients
6 over ripened plantains
1/2 cup roasted corn meal (white or yellow)
1 red bell pepper (chopped)
6 scallions (chopped)
2 guajillo peppers
2 tablespoons of ginger
3 whentia AKA negro pepper/grains of selim
2 shallots
1 tablespoon baking powder
Virgin coconut oil
Please watch: "THE BEST GREEK SALAD RECIPE | SUPA COOKING CLASS I EP. 40" https://www.youtube.com/watch?v=Da17z... --~--
Another delicious and healthy way to enjoy plantain and egg - as muffins. We air-fried the plantains using my favorite healthy gadget, the Actifry (can be purchased from my Facebook shop SUPA). Find the complete written recipe on shapeupafrican.com
THE PERFECT GLUTEN FREE DZOWOE OR ADAAKWA (A SPICY PEANUT BALL SNACK)
Enjoy this classic and popular, Ghanaian spicy snack, made from Peanut butter or Groundnut paste and spices.
This is an easy recipe to follow and one you should try.
Find the transcript and quantities of the ingredients required on my blog 'WWW.FAFAGILBERT.COM'
THE PERFECT CRUNCHY CASSAVA (YUCA, MANIOC) CHIPS RECIPE (MOGO)
Cassava, Yuca or Manioc is a popular tuberous root in Africa, South America and Asia. In Ghana it's used for making Fufu, Agbeli Kaklo and Gari. It's also used to make Tapioca.
Enjoy this popular East African and Brazilian snack with the 'Ndudu twist'.
Agbeli Kaklo or Bankye Krakro as known in the Ewe and Ashanti language respectively is made from grated Cassava and Onion.
The juice of the grated Cassava is extracted (reserve for making starch) and then mixed with the blended Onion and deep fried. In Ghana this is enjoyed with Coconut pieces and as a snack.
Attiéké is a dish made from Cassava that is a part of the cuisine of Côte d'Ivoire in West Africa. The dish is prepared from fermented grated Cassava.
This recipe uses Gari which is fermented, grated and fried Cassava and as such it’s a creative recipe. I’ve included natural Yoghurt to this recipe to mimic the slight sour taste of the traditional Attieke mixture.
Best to add some Olive oil to the steamed Gari for a depth of flavour. Alternatively you can purchase Attieke online or from specialist African Grocers.
Hello and welcome back to our channel.
This weeks video I am going to show you a popular Ivorian dish
and one of our favourites Attieke with grilled chicken.
So sit back enjoy the video and don't forget to subscribe.
Attiéké is traditional couscous made from ground cassava roots that is steamed and eaten alongside either tilapia/red snapper, shrimp, bell peppers, onions, and plantain. This is one my favorite meals (especially if you want to impress).
Dar es Salaam city is the commercial capital of Tanzania. It is located on the eastern part of the country, and with a population of 4 364 541 (official 2012 census), is the largest city in East Africa. Administratively, Dar es Salaam consists of five urban districts, namely: Ilala, Temeke, Kinondoni, Ubungo, and Kigamboni. The CBD is located in Ilala.
1.5 lb/1 kg king fish steak or any type
1 Tbls Cooking/veg oil
¼ tsp turmeric powder
Salt taste
1 tsp chili powder
Lemon/lime
1 medium size onion chopped
1 Tbl fresh ginger and garlic paste
3 medium size tomatoes ( diced )
1 Tbls tomato paste
2 green chilies ( optional)
1 tbl curry powder of your choice
1 tps Fish sauce (optinal)
Chumvi kiasi
1 can coconut milk ( add water if needed)
Lemo/lime
The chef and owner of Meals by Genet shows us how to prepare a delicious meal of Siga Tibs and Ethiopian salad! If you want more of Tasty, check out our merch here: https://amzn.to/2GJ2xvv
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The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling!
I make a Berbere spiced lentil curry to go along with this- the recipe is in the description! Enjoy.
I just came back from an amazing trip visiting my brother in Mozambique! He showed me how to make a piri-piri hot sauce with a Mozambican twist. An amazing dish with butterflied prawns, fluffy garlic rice and a sweet and spicy piri-piri mango sauce. Delicious!
Fresh fish soup is one of the popular dishes in Ghana and it’s enjoyed with a steamed fermented Corn dumpling, called Banku or Amorkple.
This is an equally easy to follow recipe, which produces a flavour packed soup. This soup works perfectly in this cold weather and a must try for your Autumn or Winter dishes.
Full recipe http://ndudu-by-fafa.blogspot.com/2017/10/the-perfect-ghanaian-tilapia-soup.html?m=1
Oshikwiila (millet pancakes ) is a traditional break-fast in Namibia. It is usually made with fresh non fermented Mahangu flour. Buon Apetito!
This video is about POTJIE, POTJIEKOS,
POTJIEKOS is a traditional Southern African meat stew: Namibia and Southern Africa cuisine.
Here is my take on this delicious traditional stew.
Buon' Appetito
This video is about how to cook African bean stew.
How to cook omusha? Namibian food, African food, how to prepare Namibian food? How to make Namibian traditional omusha? How to cook African food.
Taste of South Sudan presents how to cook Red Lentils Soup II Sudanese Addas. A vegetarian, gluten free and proten rich meal, easy to cook. You want to try this at home!!!
Taste of South Sudan Cooking channel presents How to Cook Molokhia. This is a South Sudanese and Sudanese recipe consisting of Molokhia leaves with lamb. The full written recipe can be found at https://tasteofsouthsudan.com/molokhia/
Learn how to cook Lamb Stew, Potatoes and Carrots, African food recipe from countries of South Sudan and Sudan. Full recipe found on: https://tasteofsouthsudan.com/lamb-st...
Groundnut or Peanut butter soup is one of the best tasting Ghanaian dishes from Ghana. Its versatility, in terms of what one can accompany it with, is what makes it a firm favourite in most Ghanaian homes. Enjoy the Groundnut soup with boiled Yam, Plantain, Potatoes, Fufu, Banku etc...
Find the transcript of the recipe on my blog http://ndudu-by-fafa.blogspot.com/2017/03/groundnut-soup
Enjoy this beautiful sticky Jollof rice recipe cookery lessons, filled with information and humour. Enjoy it with your favourite protein, like the Ghanaian fried Chicken. Find the recipe in a previous video on my channel.
Enjoy this classic Vegetarian Ghanaian dish aptly named 'Red Red' due to the colour Palm Oil (Zomi) adds to the dish. This recipe was requested by a subscriber and you can find the transcript on my blog http://ndudu-by-fafa.blogspot.com/2015/09/red-red
The Igbo people (English: /ˈiːboʊ/;[3] also Ibo,[4][5] formerly also Iboe, Ebo, Eboe,[6]Eboans,[7]Heebo;[8] natively Ṇ́dị́ Ìgbò[ìɡ͡bò](listen)) are an ethnic group native to the present-day south-central and southeastern Nigeria. Geographically, the Igbo homeland is divided into two unequal sections by the Niger River – an eastern (which is the larger of the two) and a western section.[9][10] The Igbo people are one of the largest ethnic groups in Africa.[11]
