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<\/a>\nGroundnut Stew, also known as peanut stew, maafe, sauce d\u2019arachide, and other handles depending upon its country of origin. This version started with a base of onions, canned tomatoes, and chilies, garlic and fresh ginger, then some chicken stock and spices including soumbala (ground n\u00e9r\u00e9 seeds), with the addition of creamy natural peanut butter and ground peanuts, sweet potatoes and leafy greens. Pounded cocoyam (aka malanga) on the side.<\/p>\n
Some West African home cookin’ for Kwanzaa! Read on…. Continue reading <\/a>
\nFish and Yam Soup. Fresh red snapper, stockfish, smoked bonga fish, dried prawns, crayfish powder, two kinds of yam, potato leaf, water leaf, and a fistful of spices. Fufu, plantain this time, at the ready.<\/p>\n<\/a>
\nJollof Rice. A playful rivalry endures between Ghanaian and Nigerian recipes over this popular dish and I\u2019m not getting in the middle of it! This one is closer to a Ghanaian version in that it uses jasmine rice as opposed to the long-grain rice found in Nigerian kitchens. There\u2019s a base of tomatoes, onion, green peppers, ginger and garlic, and the seasoning I used this time (it\u2019s not set in stone) contains Maggi cubes, Jamaican curry powder, star anise, smoked paprika, soumbala, pepper soup spice blend, and a touch of shito (hot pepper sauce) among others. That\u2019s a green, yellow, and orange Scotch bonnet pepper in the corner and a smoked turkey tail on the side.<\/p>\n<\/a>
\nPalmnut Cream Stew. My rendition with chicken, smoked dried fish, squash, plantain, tomato and kale, fufu to make it complete.<\/p>\n<\/a>
\nKelewele. Spicy, fried ripe plantains with a toss of peanuts for some crunch. Every country in West Africa has its own recipe, of course! <\/p>\n<\/a>
\nThiakry. A sweet dessert made from millet. My spin on it contains swirls of baobab with peanut cr\u00e8me (which itself is the basis for another dessert called Ngalakh).
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\nJoyful Kwanzaa!
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