Recipes

Quick Answer: Ewa Riro (Nigerian Stewed Beans) is a delicious, soft porridge made from brown or honey beans cooked with palm oil, onions, crayfish, and blended peppers. To cook it, boil the picked and washed beans until soft (approx. 45 minutes), mash them slightly to create a thick sauce, stir in a fried palm oil […]

Quick Answer: Milo is a beloved chocolate malt powder that can be used to make highly creative desserts. Beyond drinking it hot or iced, you can make Milo Dinosaur (iced Milo topped with dry Milo powder), Milo Mug Cake (cooked in a microwave for 1 minute), Milo Chocolate Truffles (condensed milk and Milo rolled in

Quick Answer: Smoked mackerel (also known as Titus fish) is a flavorful, oily fish popular in West African soups, stews, and jollof rice. Because it is already fully cooked and smoked, it must be handled gently to prevent it from breaking apart. To prepare it, remove the head, gently split the fish open along the

Quick Answer: Cooking frozen tilapia in a spicy red pepper stew requires a simple pan-frying technique to keep the fish firm before simmering it in the sauce. Clean the tilapia, marinate in garlic, ginger, and bouillon, pan-fry in hot vegetable oil for 3 minutes on each side, then simmer in a fried tomato-bell pepper sauce

Quick Answer: Okazi (also known as Afang or Gnetum africanum) is a tough, glossy wild green leaf native to Central and West Africa. Because fresh okazi is highly perishable, using shredded, frozen okazi leaf is the standard for cooking in Canada. To prepare it, thaw the leaf package in warm water, blend or pound the

Quick Answer: Achicha is a traditional West African meal made from dried, crushed cocoyam (Ede). Because dried cocoyam is extremely hard, it must be soaked in water overnight (at least 8-12 hours) before cooking. Boil the soaked cocoyam for 45 minutes until soft, pound lightly to crumble, and fold into a rich palm oil stir-fry

Quick Answer: Smoked turkey is an excellent, high-protein flavor enhancer for slow-cooked stews, soups, and leafy vegetables. Because it contains dense muscle fibers and collagen, it must be boiled first to extract the smoky flavor. Chop the smoked turkey into chunks, boil in water with onions and garlic for 30-40 minutes to create a rich

Quick Answer: Preparing goat meat and tripe (shaki) for authentic peppersoup requires proper cleaning and sequential boiling. Tripe is naturally tough and requires a 30-minute head start in boiling. Scrub the shaki with coarse salt and lime juice to remove dirt and odor, rinse in cold water, boil with onions and bouillon for 30 minutes,

Quick Answer: In West African cuisine, tomato paste is the key to achieving the deep red color and savory base for Jollof Rice, Stews, and Egusi soup. Because tomato paste is highly concentrated, it contains natural citric acids that can taste sour and metallic if not cooked out. The golden rule is to “fry” the

Quick Answer: Ofada rice is an unpolished, short-grain heirloom rice grown in southwest Nigeria. It has a strong, earthy flavor and aroma. Because it is processed traditionally, it often contains small stones and chaff. To prepare it, pick through the dry grains to de-stone, wash thoroughly in cold water until clean, boil in water for