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african tag 3/2012

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I actually just made this recipe on Sunday the 15th--with my husband’s help since he is from Nigeria and this is a favorite among his family. You can use any kind of meat combinations you prefer. I used stew meat and chicken thighs.

Recipe #191346

Peppersoup seasoning is a spice blend used in many nigerian soups and stews (not just pepper soup). Most of its components are difficult to find outside of Africa, although prepackage blends can be bought online or sometimes found in a specialty market. This is a simple substitute blend prepared from spices more readily available, adapted from This blend does not include tamarind, so that (or another acid, such as lime or lemon juice), should also be added to the soup.

Recipe #311240

Spicy Nigerian rice dish. Actual cooking time depends on the type of rice being used. I am a huge fan of basmati rice but other types will do. Instead of chicken stock, vegetable stock can be used. As an added element, you can add steamed vegetables 5 minutes before the rice is fully cooked.

Recipe #365310

Nothing ever goes to waste in an African household. Old whiskey bottles become containers for ice water, toasted peanuts and overripe vegetables are turned into fritters. And in Nigeria, overripe plantains become Dodo-Ikire. From Iron Pots and Wooden Spoons.

Recipe #455552

Recipe from the Food Network. States that this is a traditional Nigerian dinner. You have to plan ahead (to soak the beans), but otherwise it comes together quite quickly. And it's vegetarian to boot!

Recipe #307518

Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains with variations all over Africa. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.

Recipe #456163

This snack or dessert is quick and easy and sure to woo any company or please any crowd and just make your mouth water on a night snuggled up watching t.v. It is an African dish that I learned in the 7th. grade and was a hit when I served it several years ago in my fathers restaurant. I like it because of the taste you get from such a quick prep time and cook time, also the presentation can be beautiful! So if you love caramel and bananas with whip topping then try it out. One thing I do advise is this... I take my bananas and butter each slice individually, after melting the butter and before starting to fry I use a brush and make sure and coat front and back very well and while cooking I add a bit more, you can judge when cooking but I like mine to be a bit more buttery so you can adjust to taste. I also use 2 bananas per person as it is very filling and rich. This recipe is very flexible as to fit your palate, I do hope you enjoy! :-)

Recipe #161509

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