Experience the rich and diverse flavors of Africa with our collection of authentic African recipes. From spicy stews to flavorful rice dishes, we have something for every palate. Explore the culinary traditions of Africa today.
Calulu de peixe is an Angolan fish and vegetable stew with an interesting, yet somber origin. The history of this stew can be traced back centuries, to the time of the colonial slave trade. Two ingredients in calulu de piexe, okra and palm oil, each have their own interesting story to tell. Okra’s story is one … Read more
An easy recipe for a favorite New Orleans French “donut” beignet recipe. Made with eggs, flour, yeast, and butter – topped with your choice of powdered sugar or cinnamon and cardamon. Best served immediately with chocolate dipping sauce! What is a Beignet? Beignets are a delicious treat that originated in France. They’re made of a … Read more
Ndole is a peanut and leaf stew that traditionally uses bitterleaf, which is hard to come by. We’ll be using spinach in this traditional recipe.
What do you get when you throw a some ground meat, eggs and bread at an 17th century Dutch spice ship? The answer is bobotie, South Africa’s national dish that was born of a dark union between colonizers, slaves and the centuries-old spice trade. Bobotie is a dish of sweet and zesty mince meat topped … Read more
WHAT IS BENACHIN? Benachin is a traditional Gambian dish consisting of rice, vegetables, and meat, all cooked together in a single pot. It is also known as thiebou-dienne, a Senegambian special jollof rice. Benachin translates to “one pot” in Wollof, referring to its cooking method. The dish is characterized by its aromatic flavours, thanks to … Read more
M’battan – small, deep-fried balls of potato stuffed with a seasoned minced meat – might just be your next finger food favorite. Compact, tasty and portable, this Libyan specialty makes a great snack, party platter or picnic item. Kept for special occasions in its home country, m’battan – also known as mubatan – is pretty … Read more
