I love food (good food is better than f**king IMO). Basically this thread is about the different type of foods and cuisines that are in Africa.
From the Senegambia to the Horn of Africa. From Egypt to South Africa. From the deepest jungles of the Congo to the highest peaks of Africa.
Describe the different foods that you like and have to offer. Also post some pics of the food too.
http://en.wikipedia.org/wiki/African_cuisine

Cote d'Ivoire- Ivorian Recepi
Foutou Banane (pounded Plantain) with palm oil stew. Black Kenichi u eat this with your haaaands. If u try it with forks and all the wahala it will mess up the taste loool





This is how u pound it! U mix it with cassava!



Stew recipe (she added some dry akrwa/gombo toward the end, i prefer it without)


https://www.youtube.com/watch?v=cjun9iPAoIM

Enjoy !

Cote d'Ivoire/Mali/Guine/Burkina/Senegal/Mauritania/ (Probably other countries )

Peanut Butter stew/Maffe (in Senegal and Mauritania)

You can eat it with fufu (yam or plantain) or rice. It's very good (but personally I don't like it)




Peanut stwew with Dah leaf


https://www.youtube.com/watch?v=JHNBCiJiNtE&feature=related

Enjoy!

Those vids are for girls/women on nrld who dunno how to cook it is time to get to the kitchen

ethiopian food looks good

Sybellah: Cote d'Ivoire/Mali/Guine/Burkina/Senegal/Mauritania/ (Probably other countries )

Peanut Butter stew/Maffe (in Senegal and Mauritania)

You can eat it with fufu (yam or plantain) or rice. It's very good (but personally I don't like it)




Peanut stwew with Dah leaf


https://www.youtube.com/watch?v=JHNBCiJiNtE&feature=related

Enjoy!

Those vids are for girls/women on nrld who dunno how to cook it is time to get to the kitchen

Mafe! We have it in senegal but I think it's a malian dish. Bambaras cook it with chicken and the sauce is much lighter than the senegalese one , like this,


In senegal we usually add pounded okra (mafe kanja), but I really don't like this version since the okra gives a viscous texture to the stew
But the version with mutton , without okra is one of my favorite dishes

thiendella:
Mafe! We have it in senegal but I think it's a malian dish. Bambaras cook it with chicken and the sauce is much lighter than the senegalese one , like this,


In senegal we usually add pounded okra (mafe kanja), but I really don't like this version since the okra gives a viscous texture to the stew
But the version with mutton , without okra is one of my favorite dishes

I see, in CIV this dish is national now, everybody eats it, but it originated from the north of the country (Malinke/Bambara and Senoufo). I know u guys eat a lot of Dah so I thought maybe u would also put dah leaves in the dish like that women cooking . Is it carrot i see in the pic u posted? we don't put carrot in it, only crashed onions, pepper and tomatoes.

Is this not what Nigerians (Edos) call owo soup? Yam, somebody?

Nice photos, btw . . .Keep 'em coming.

Missy_B:
Is this not what Nigerians (Edos) call owo soup? Yam, somebody?

Nice photos, btw . . .Keep 'em coming.

hmmmmmmm

Sybellah:

I see, in CIV this dish is national now, everybody eats it, but it originated from the north of the country (Malinke/Bambara and Senoufo). I know u guys eat a lot of Dah so I thought maybe u would also put dah leaves in the dish like that women cooking . Is it carrot i see in the pic u posted? we don't put carrot in it, only crashed onions, pepper and tomatoes.

What is "dah"?
But whatever it is we don't add it, and yes we add vegetables ( carrots, potatoes, sweet potatoes , cassava and cabbage) , there are vegetables in every single stew except onion and okra bases ones like yassa, caldu, soupou kandja

Freiburger:
hmmmmmmm

Lol!
How are you doing, Freiburger?

Missy_B:
Lol!
How are you doing, Freiburger?

I'm doing great, n you? greetings.

thiendella:
What is "dah"?
But whatever it is we don't add it, and yes we add vegetables ( carrots, potatoes, sweet potatoes , cassava and cabbage) , there are vegetables in every single stew except onion and okra bases ones like yassa, caldu, soupou kandja

Aaaa ok je vois , le dah is i believe "oseille leaves" (loool just googled it cuz i didn't know the scientific name). I think you surely know it under another name though. Don't u eat Thiebou with some kinda very compact "leaves stew" that you put by the side of the rice? If yes, it is what we call the "dah" (but i guess dah is still a malinke word).

Sybellah:

Aaaa ok je vois , le dah is i believe "oseille leaves" (loool just googled it cuz i didn't know the scientific name). I think you surely know it under another name though. Don't u eat Thiebou with some kinda very compact "leaves stew" that you put by the side of the rice? If yes, it is what we call the "dah" (but i guess dah is still a malinke word).

Ah ok, we call it "bissap" , the puree we make with green bissap leaves is called "begej"

We also make bissap juice from the red flowers of bissap, the scientific name is "hibiscus sabdaripha"

aaah ok, we only call the red juice bissap! It's delicious! Long time i haven't had it. I did not know that "sauce dah" was made of the same plants as bissap juice. Is the juice from the flowers of the plant, and the stew from the leaves?

Sybellah: aaah ok, we only call the red juice bissap! It's delicious! Long time i haven't had it. I did not know that "sauce dah" was made of the same plants as bissap juice. Is the juice from the flowers of the plant, and the stew from the leaves?

I used to see bissap plant and the fruit is green and turns red while maturing, it's what we call the "flower", babaras call iit "red dah"
http://fr.wikipedia.org/wiki/Hibiscus_sabdariffa
[img]http://2.bp..com/_Pe8C14JrkTw/TSDpbj0QDAI/AAAAAAAAARI/qr0tcs6QdmU/s1600/bissap-rouge-visoterra-15240.jpg[/img]
the non mature dried leaves are also used as comdiment in dishes like thiebou jen or mbaxal , they give a delicious juice as well especially when mixed with ananas juice and ginger
[img]http://laperlavalles.cat/drupal/sites/default/files/imagecache/product_full/09-infusions-011.jpg[/img]

onila: Ethiopian food looks good

Yeah. Looks good. The key word here being "looks".
Last time I was in Addis Ababa (November 2011) I couldn't eat anything apart from the rice!
Don't get me started on that injera thing. I wanted to spit out every bite I had!
What about their stews? Goat meat dipped in excess olive oil accompanied by some starchy stuff in excess cheese! Gosh I just remember myself starving in Addis.
God knows I'll never commit myself to another trip to Ethiopia!

Good Girl:
Yeah. Looks good. The key word here being "looks".
Last time I was in Addis Ababa (November 2011) I couldn't eat anything apart from the rice!
Don't get me started on that injera thing. I wanted to spit out every bite I had!
What about their stews? Goat meat dipped in excess olive oil accompanied by some starchy stuff in excess cheese! Gosh I just remember myself starving in Addis.
God knows I'll never commit myself to another trip to Ethiopia!

Loool u seem pissed

Sybellah:

I see, in CIV this dish is national now, everybody eats it, but it originated from the north of the country (Malinke/Bambara and Senoufo). I know u guys eat a lot of Dah so I thought maybe u would also put dah leaves in the dish like that women cooking . Is it carrot i see in the pic u posted? we don't put carrot in it, only crashed onions, pepper and tomatoes.

But does dah give a specific taste or textur to your mafé. In senegal you can really taste and smell the peanut, and we make the sauce boil at least 2 hours so the vegetables will be perfectly cooked and the sauce thich and dark enough , in fact the oil have float on the thick cooked peanut paste, meat and vegetables.

thiendella:
But does dah give a specific taste or textur to your mafé. In senegal you can really taste and smell the peanut, and we make the sauce boil at least 2 hours so the vegetables will be perfectly cooked and the sauce thich and dark enough , in fact the oil have float on the thick cooked peanut paste, meat and vegetables.

Yup kinda,with "dah" the stew is darker and a bit heavier, depending on the quantity u add, but u still strongly feel the peanut. I like it with dah but i have never cooked it.
2 hours of "cuisson" This is a lot whenever the meat is ready am done , with chicken it goes quite fast but with beef or lamb it takes a while. I will try your recipe one of these day and tell u if i prefer it .

Hey gyal, do u know how to cook Thiebou good good? If yes please oooo give me your secret recipe

Good Girl:
Yeah. Looks good. The key word here being "looks".
Last time I was in Addis Ababa (November 2011) I couldn't eat anything apart from the rice!
Don't get me started on that injera thing. I wanted to spit out every bite I had!
What about their stews? Goat meat dipped in excess olive oil accompanied by some starchy stuff in excess cheese! Gosh I just remember myself starving in Addis.
God knows I'll never commit myself to another trip to Ethiopia!

oh woow, that's too bad I thought their food was good. I have tried only their rice with lamb, it was ok but I preferred the ones in somali restaurants. Their rice chicken/lamb is pretty good.

Sybellah: Cote d'Ivoire- Ivorian Recepi
Foutou Banane (pounded Plantain) with palm oil stew. Black Kenichi u eat this with your haaaands. If u try it with forks and all the wahala it will mess up the taste loool





This is how u pound it! U mix it with cassava!



Stew recipe (she added some dry akrwa/gombo toward the end, i prefer it without)


https://www.youtube.com/watch?v=cjun9iPAoIM

Enjoy !

Looks good!

Black Kenichi:

Looks good!

yup u can try it, there are plenty of recipe online

I can defo see where Black Americans (especially the "deep south") and Black Caribbeans get their dishes from. I mean the West African stews and soups are like "Gumbo" and Pepperpot soup/stew!

Sybellah:

yup u can try it, there are plenty of recipe online

I'm not a good cook!
Also everything in that stew looked good except for the onion. I hate onions!

Also don't forget to post some alcoholic beverages!

Black Kenichi: I can defo see where Black Americans (especially the "deep south" and Black Caribbeans get their dishes from. I mean the West African stews and and soups are like "Gumbo" and Pepperpot soup/stew!

Yup we do have gombo stew too (most west africans), till recently, I didn't know that Afram had this recipe (gombo stew)

Good Girl:
Yeah. Looks good. The key word here being "looks".
Last time I was in Addis Ababa (November 2011) I couldn't eat anything apart from the rice!
Don't get me started on that injera thing. I wanted to spit out every bite I had!
What about their stews? Goat meat dipped in excess olive oil accompanied by some starchy stuff in excess cheese! Gosh I just remember myself starving in Addis.
God knows I'll never commit myself to another trip to Ethiopia!

I see. OK Good Girl, what are you favourite African dishes?

Black Kenichi:
I'm not a good cook!
Also everything in that stew looked good except for the onion. I hate onions!

Also don't forget to post some alcoholic beverages!

ahaha common now, u can learn, it ain't difficult, or at least if u wanna try, u can tell yo girl to do it for u
Onions when they are well cooked , u don't even feel them, i hate raw onions, but i don't mind cooked ones they make the stew tastier

Alcoholic beverage damn! We have one: KOUTOUKOU, it can kill oooo very strong
There is Bangui too both are made of palms

There is chapalo also in Burkina , i ll post them later

Sybellah:

Yup we do have gombo stew too (most west africans), till recently, I didn't know that Afram had this recipe (gombo stew)

Yes they do. We Black Caribbeans don't have Gumbo. We have Pepperpot soup/stew.


https://www.youtube.com/watch?v=weOZl-FjVDk

It's mainly vegetarian but you can add meat like chicken, beef or lamb (I don't like lamb. I prefer mutton!) There's a whole lot of veg in it and plantains. There's even a type of dumpling called spinners/spillers. I love it! Good wholesome food for those cold and hard working days!

Sybellah:

ahaha common now, u can learn, it ain't difficult, or at least if u wanna try, u can tell yo girl to do it for u
Onions when they are well cooked , u don't even feel them, i hate raw onions, but i don't mind cooked ones they make the stew tastier

Alcoholic beverage damn! We have one: KOUTOUKOU, it can kill oooo very strong
There is Bangui too both are made of palms

There is chapalo also in Burkina , i ll post them later

I don't have a girlfriend.
I love alcoholic beverages. How can you be a Brit and not like alcohol!?

Black Kenichi:
Yes they do. We Black Caribbeans don't have Gumbo. We have Pepperpot soup/stew.


https://www.youtube.com/watch?v=weOZl-FjVDk

It's mainly vegetarian but you can add meat like chicken, beef or lamb (I don't like lamb. I prefer mutton!) There's a whole lot of veg in it and plantains. There's even a type of dumpling called spinners/spillers. I love it! Good wholesome food for those cold and hard working days!

uuummmh this look yummie and healthy! is mutton goat? in french mouton (pronounced mutton) is lamb i think

Black Kenichi:

I don't have a girlfriend.
I love alcoholic beverages. How can you be a Brit and not like alcohol!?

lool KOUTOUKOU would put u K.O ! what kinda beverage do u usually drink? I don't like beer it gives big belly

Sybellah:

uuummmh this look yummie and healthy! is mutton goat? in french mouton (pronounced mutton) is lamb i think

Mutton can be either goat or an old sheep that has died!

Sybellah:

lool KOUTOUKOU would put u K.O ! what kinda beverage do u usually drink? I don't like beer it gives big belly

I don't drink a lot of alcohol. I like allsorts but I love beer (especially Red Stripe), Guiness and Jamaican White Rum (That stuff is powerful!)