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10 Spectacular African Cuisine Side Dishes That Get Our Thanksgiving Stamp of Approval

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Everyone knows that the turkey isn’t the real star of the African Thanksgiving table—it’s the side dishes. Start a new family tradition this year and step out of the traditional and predictable with our crowd-pleasing African Cuisine side dish recipes. 

#1 African Cuisine – Vegan Jollof Rice

Ingredients

  • 2 tablespoons olive oil
  • 1/2 large yellow onion, diced (about 1 1/3 cups diced onions)
  • 3 large garlic cloves, minced
  • 1 inch piece of ginger, minced (about 1 1/2 teaspoons)
  • 3 to 4 Thai chili peppers, sliced
  • 1 teaspoon salt
  • 1 cup uncooked basmati rice
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 14-ounce (400g) can of crushed tomatoes
  • 1 cup (250ml) vegetable broth or water
  • chopped parsley to serve

Get Recipe Here

#2 African Cuisine – Accra Banana

Ingredients

  • 2 pounds grated cassava frozen is ok
  • 3/4 teaspoons salt or more adjust to suit taste buds
  • 3 large overly ripe bananas optional

Get Recipe Here

#3 African Cuisine – Fried African White Yams

Ingredients

  • yam, or white yam: as much as you can eat.
  • Vegetable Oil
  • Salt to taste

Get Recipe Here

#4 African Cuisine – Corn Chaff

Ingredients

  • 3 cups cooked pinto beans
  • 2 cups sweet corn
  • 1 sprig Parsley
  • 1 small green onion
  • 1/2 inch cube ginger
  • 1 small habanero
  • 2 gloves garlic
  • 1 medium onion
  • 2 Tbsp palm oil
  • 2 Tbsp canola oil
  • salt to taste
  • 1/4 cup crayfish optional

Get Recipe Here

#5 African Cuisine – Egg Plant Soup

Ingredients

  • 15 Thai eggplants aka green garden-egg
  • 6 plum tomatoes
  • 1 large white onion
  • ¼ cup palm oil
  • 1 scotch bonnet pepper chopped
  • 340 g smoked mackerel the equivalent of one large mackerel skinned and de-boned
  • 1 tsp chicken/ vegetable bullion
  • 1 small handful of Clove basil aka Nigerian scent leaf/Thai basil
  • Salt to taste
  • Optional: 2 tbsp dried shrimp
  • Optional: Extra dried chilli-pepper

Get Recipe Here

#6 African Cuisine – Goat Meat Pepper Soup

Ingredients

  • 1½ lb goat meat (Cut into bite size pieces)
  • ¾ lb beef tripe (cut into bite size pieces)
  • 1 cup red onions (chopped)
  • 2 tbsp. Seafood Bouillon
  • 1 tsp. Thyme leaves
  • 1 cup brown beef stock
  • 1 tsp. cayenne pepper
  • 2 tbsp. pepper soup spice
  • ½ tsp. Utazi leaves (finely chopped)
  • 1 cup chopped smoked dried shrimp (optional)

Get Recipe Here

#7 African Cuisine – Spicy Kelewele

Ingredients

  • 2 ripe plantains (yields 2-3 servings)
  • 2 tablespoons water
  • 1 teaspoon cayenne pepper or 1 teaspoon red pepper
  • 1 teaspoon peeled grated fresh gingerroot
  • 1 teaspoon salt
  • Vegetable oil for frying

Get Recipe Here

#8 African Cuisine – Sukuma Wiki 

Ingredients

  • 1 kale bunch
  • 1-2 cups chopped or ground beef/chicken optional
  • 3 medium tomatoes diced
  • 1-2 teaspoons minced garlic
  • 1 large white onion
  • 2 or more tablespoons canola or cooking oil
  • 1 Tablespoon smoked paprika
  • ½ teaspoon coriander
  • 1/2 teaspoon curry or turmeric spice
  • ½ teaspoon cayenne pepper or more
  • ½ juiced Lemon about 1 tablespoon
  • Tablespoon bouillon powder or cube

Get Recipe Here

#9 African Cuisine – Koki Beans

Ingredients

  • 8 cups black eyed peas (koki beans) – peeled, soaked and rinsed
  • 1 1/2 cups palm oil
  • 1 bag spinach (8 oz/227 grams)
  • 1 1/2 – 2 tablespoons salt
  • 6 cups water
  • 5 chili peppers (or other hot pepper to taste)
  • 1 bag frozen banana leaves and/ or 1 roll aluminium foil (preferably non-stick)foil

Get Recipe Here

#10 African Cuisine – Poulet DJ


Ingredients

CHICKEN MARINADE
  • 1 lb boneless chicken thighs (Skinless or skin on)
  • 1 Tablespoon Onion powder
  • 1 Teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon garlic infused olive oil
PLANTAINS
  • 1-2 large semi ripe plantain
  • 1/2 cup canola oil for frying
POULET DG
  • 2 Tablespoons garlic infused olive oil
  • 2 large Roma tomatoes diced ( ~ a cup and a half)
  • 1 small onion sliced ( ~ 1/2 a cup)
  • 2 medium carrots (~ 1 cup sliced)
  • 2 handfuls green beans (haricot vert)
  • 1- 2 sprigs of parsley ( ~ 2 teaspoons ground)
  • 1 small green onion
  • 1/2 celery stalk
  • 1/2 leek leave (green part)
  • 2 cloves of garlic
  • 1/2 inch ginger
  • 1 small habanero
  • chicken bouillon ( to taste)

Get Recipe Here

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Food

RECIPE OF THE DAY: Kokoro

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Kokoro is a popular crunchy snack with Western Nigerian origins. It is not unusual to find street hawkers carrying this tasty snack around in trays placed on their heads. There are two types of Kokoro sold in local markets with the difference being only in shape as well as a distinction on whether this African snack is spicy vs non-spicy.

Category, DifficultyIntermediate

Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Ingredients

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Directions

Kokoro

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RECIPE OF THE DAY: Moroccan Lamb Tangine With Asian Pears

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There’s a lot happening with each bite of this Moroccan Lamb Tagine with Asian Pears! Lamb shoulder is rubbed with a spicy, herbaceous, garlic marinade and accompanied by figs, dates, Asian pears, red onions, and honey. Let’s start with the obvious; What the heck is a Tagine and why should you cook with it? A tagine is an earthenware cooking vessel with a history dating back to 9th century North Africa. Tagine also the word used to describe the food as we would say a stew or a curry.

Category, , , DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Ingredients

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Directions

Moroccan Lamb Tangine With Asian Pears

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RECIPE OF THE DAY: Ogbono Soup

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Ogbono or Apon comes from the seeds from the African Mango, also called Wild or bush Mango, which is then ground into the powder used in making Ogbono Soup. The African mango seed is said to have an impressive amount of healthy fats and fiber as well as other great nutritional benefits that would make you want to eat Ogbono Soup more often than you currently do…. 🙂 I tend to use a lot of dry fish in my cooking primarily because Mum makes it and its always readily available but any meat or fish will do…. We also had fresh water leaves which mum brought from her farm (bless her!) so I used water leaves in these but you can use any green vegetables from Ugu (fluted pumpkin leaves) to spinach, kale, bitter leaves, Scent leaves or Uziza.

Category, , , DifficultyIntermediate

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Ingredients

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Directions

Ogbono Soup

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