Two recipes and a giveaway
I had the opportunity to try egusi stew, served with fufu, both for the first time, a couple of weeks ago at an international food festival and I loved them!! The egusi stew was made with spinach and was so so delicious. It’s been a long time since I’ve had Ethiopian food but that’s always so delicious too. My husband used to make a tagine sort of stew that we really enjoyed ... we should make it again.
My most memorable was Ofada Stew. Honestly, I made it at home though I can’t remember where I got the recipe. My motivation was I had a jar of Iru from Burlap and Barrel and read Iru was traditional in that dish. Goat, smoked dry catfish and shrimp, ofada rice, Iru, etc. Not sure how close I was but I had to make it 3 times to get the heat right (called for LOTS of habanero peppers). Second is Jollof rice - recipe from Abena Foli. (Milk jug was safe on that one. :) There is an Ethiopian restaurant in Atlanta I’ve visited but nothing is more memorable than the burn you give yourself.
There's a Cote D'Ivoirian / West African place in Portland called Akadi where I've had some of the best and most interesting meals of my life. They do jollof and mafe and the things I'd heard of, but also many things I hadn't--with some really amazing treatments of mushrooms in particular.
Two of my favorite African dishes (scratch that — two of my ALL-TIME favorite dishes), which are both core comfort foods from childhood:
–Groundnut stew, a peanut-based West African stew (that can easily be made veg/vegan!) that was a part of my family's repertoire thanks to my dad's childhood spent in Ghana.
–Harira, which is a North African lentil, chickpea, pasta, and meat (although I skip that part) soup that's traditionally eaten to break the Ramadan fast. My parents picked up that recipe from a friend from Fez while they were doing Peace Corps in Morocco.
I haven't ventured much beyond Moriccan tagines and salads, but I love them.
Wow, I was in Morocco over Christmas and would LOVE to try my hand at making Mafouna!
I haven't cooked African recipes before but these definitely look interesting :)
During a recent trip to South Africa I was introduced to a grain (or seed?) called Fonio. It is similar to couscous and provided a lovely base for a tomato and peanut stew. I'll definitely make it on repeat...and I just found that fonio is available at Whole Foods!
Yum! I would love to try these recipes!
I've not cooked African food before and look forward to trying these recipes. Beautiful photos!
I love injera, as I love every form of flat bread, no matter what grain it is made of, because it is not only food but it is also a brillant instrument to hold it.
Ethiopian flatbread called injera - fermented and tangy. Perfect for scooping up the tasty stew!
I would love to own this book and try her recipes. They look soooo gooood. Thank you for this opportunity 🙏
I would love to try these recipes, they sounds so amazing and totally new to me :)
Joy Joy! Andrew thank you for this very kind gesture of sharing my book with the world. I am thoroughly enjoying reading the comments readers sharing their favourite African food experiences and also lack there of. Its wonderful to shares together.