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15 Delicious African recipes you should try this Easter

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Easter Sunday is almost here. Celebrate with a new flavor to a family favorite or encourage your family and guests to tease their palates with exotic flavors from different parts of Africa. Here are a few dinner recipes and hearty starters.

Fish Pepper Soup


Appetizer
This savory soup will warm the bele and prepare the palate for a delicious course.

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Goat Meat Pepper Soup


Appetizer
Another great addition to any Easter meal is the goat meat Pepper Soup. 

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Ghanaian Kelewele


Appetizer
Kelewele is made from seasoned fried plantains. This makes for a nice Easter dinner appetizer.

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Algerian Mahjouba


Appetizer
Mahjouba is a delicious Algerian appetizer. It is a crepe made of semolina filled with a mixture of cooked onion & tomatoes.

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West African Suya


Appetizer
Suya is a delicous Kebab, popular in West Africa. It is grilled beef with different spices. It makes for one popular appetizer across cultures.

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Ethiopian Berbere Chicken


Main Course
If you planned to cook some chicken for Easter dinner then consider switching things up a little and incorporate some East African flavors. Berbere is a spice blend typically consisting of chili peppers, garlic, ginger, basil and fenugreek among other spices. 

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Cameroonian Achu Recipe


Main Course
Achu is a delicacy from Cameroon. In its most basic form, it consists of pounded cocoyam paired with a delicately prepared yellow soup.  The end result is a flavorful delicacy that will leave guests savoring every mouthful.

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Ethiopian Beef Stew


Main Course
This is another tasty Ethiopian Berbere spice recipe

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Nigerian Egusi Soup


Main Course
Egusi Soup is a popular Nigerian recipe made with melon seeds, select vegetable, palm oil and assorted proteins. It can be paired with rice, yam, plantains or fufu.

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Nigerian EdiKaikong


Main Course
EdiKaikong is a delicious vegetable soup that is usually paired with pounded yam and will be a good addition to any Easter menu.

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Egyptian Basbousa Cake


Dessert
For those with a sweet tooth, don't forget to include a delicious dessert. Basbousa is a good candidate.

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Zambian Golabjamoun


Dessert
For Easter Dessert, why not try Zambia's Golabjamoun? It is an addictive sweet potato cake.

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Angolan Cocada Amerela


Dessert
Cocada Amerela is actually not an Angolan original. It is one of the remnants of colonization that has now become infused with the culinary culture of the area. This delicious dessert is made primarily from coconut and eggs.

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North African Makrout


Dessert
Makrout or Makroudh is a North African dessert made with semolina, dates and honey.

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South African MelkTert


Dessert
Melktert or Milk Tart is a very common and popular dessert in South Africa with dutch influences. It is easy to make and very delicious.

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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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