Culture :: Around West Africa : African Dishes

via Ndudu by Fafa

TASTIEST MOINMOIN RECIPE (NIGERIA )

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

Watch how to peel your beans in my Akara recipe below;
https://youtu.be/43htttINJDU

RECIPE FOR MOIN-MOIN
http://ndudu-by-fafa.blogspot.com/2018/04/moin-moin-gluten-free

Don’t forget to subscribe, like the video, try the recipe and share 😘









via Nanaaba's Kitchen

How to make the best spiced plantain bread (Ghanaian Brodo Ngo/ AKA Ofam) recipe

SUBSCRIBE for 2 new videos per week : https://www.youtube.com/nanaabaskitchen 

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

If you liked this video check out the rest of Nanaaba's kitchen channel:
https://www.youtube.com/channel/








via Shapeupafrican TV

PLANTAIN MUFFIN CUPS | A HEALTHY TWIST TO DODO AND EGG

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

Culture - Around Africa :: African Dishes : Mozambique & Nigeria

via OklahomaGardening

Barbara Brown's travels take her all over the world. Tune in to learn how to make the latest recipe she picked up while in Mozambique, Xima.

via Bart's Fish Tales

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!

You can find the recipe here: http://www.fish-tales.com/en/visrecep...

See you next Fishy Friday!

via Zeelicious Foods

In this video, I am showing you how to make Efo-riro, a type of Vegetable Soup that originates from the western part of Nigeria.

Watch, learn and enjoy! Don't forget to like, share, comment and subscribe if you haven't.

Culture :: African Dishes : Nigeria

via Flo Chinyere

Achicha Ede (Traditional Igbo meal)Cocoyam Flakes Porridge

wikiPedia

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]

via LuvMattaz TV

How to cook Efo Riro with Frozen Spinach

via Nancy Umeh

How to make the perfect Moi Moi Elewe at Home.(Leaf Moi moi/ Moin Moin)

Ben Okri

Ben Okri || Life on a plate (The Guardian)

It’s a mystery to me why Nigerian food is not better known. It can only be the prejudice of poor exposure. I once took Antonio Carluccio to my favourite Nigerian restaurant in London and he raved at the revelation. But it was too late in his career to champion what might become the next great discovery in international cuisine. The moment now feels right.

…

I lived on the streets after I’d returned to London. I’d been at Essex University. There had been great canteens and people inviting you into their flats for dinners. Politicians back home stopped paying for my scholarship, so I was told: “You have to leave, old boy.”

When you are hungry it seems all the books you’re reading are full of feasts. Food shines when you’re deprived of it.

One night I was wandering around in London, starving, with manuscripts under my arm. You have to understand – I was in my early 20s, so in my mind, the writing, living on the streets, the starvation were all bound up together. It wasn’t hell to me – it was half-romantic. I stopped outside a restaurant with a glass front in Notting Hill and watched for a long time all these folks eating gorgeous steaks, chicken and pasta. That image has really stayed with me. So when I’m the one having a nice dinner and I catch a glimpse of the window and someone’s looking in, it flips me out a bit.

There’s an acute relationship between the taste of food and the state of mind of the person cooking it. I asked Mum once why her omelettes taste so good and she said: “I alwaysmake them when I’m in a special state of mind.”

Salman Rushdie took me out to an Indian place in Islington. He’d won the Booker prize when I was working on The Famished Road, which I then won my Booker with. He was very kind, talking about liking the lean dry writing in my Stars of the New Curfew. He’s a big foodie. At the time he was fascinated by bread cultures.He kept eating rice with his hands. That was very sweet. It touched me.

There are some foods that make you carnal, some aggressive, some that calm you down, some conducive to thought or to argument. It’s not for nothing that when people start on a spiritual journey their diet changes. Food and personal spiritual development is very interesting – not least in fasting. It’s not much talked about, but fasting can cleanse the appetite and return one’s senses to zero. Astonishing The Gods was written while fasting.

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Inspiration || Tunde Wey