All Recipes

The Qumbe is a popular sweet coconut candy within East Africa, originated from Somalia and quickly spread into the Eastern Region of Africa. It is served after dinner and enjoyed by many within the region.

Tubaani, also referred to as steamed beans pudding, is commonly eaten in the Northern regions and Zongo communities of Ghana.

The Doro Wat Ethiopian Chicken Stew is one of the dishes that’s most loved and enjoyed in the country, making every chicken dinner amazing for everyone. This dish is often paired or preferred with Ethiopian collard greens and sometimes boiled eggs to properly welcome you into the country’s culture.

Chapati traces its root from different parts of Eastern African countries mainly Kenya, Uganda, Mozambique and Burundi. Even though many have argued its origination comes from Asia especially India, drawing comparison to the Indian Paratha. The unleavened flatbread though similar in look has differences in the mode of preparation. It’s easy to make and enjoy with any side staple dishes like stews, curries, chillis and savoury dishes. 

Preparation Time

It takes about 1 hour and 25 minutes to prepare the Chapati.

Ingredients

• 2-3 cups of white flour
• 1 teaspoon salt
• 1 cup of warm water (or as required)
• Vegetable Oil (or Ghee)
• 1 tablespoon vegetable oil

Preparation

• Place the flour and salt in a mixing bowl; slowly mix them with water to reach a thick dough. Pour the mixture on a floured board and knead gradually for a few minutes until it’s smooth and elastic, cover it and let it rest for 30 minutes.

• Divide and shape the dough into orange-sized balls, and sprinkle a small amount of oil into a medium-heat skillet.

• Fry each of the orange-size balls in the skillet for 6-8 minutes until semi-brown coloured, flip and fry the other side as well.

• Keep the cooked Chapati warm by stacking them on each other in a covered container or served hot at once.

ENJOY!

Almost every South African home has served this sweet dessert at family dinners during the holidays. The peppermint crisp tart has become a favourite across the country and has also been adopted worldwide.

Rice and peas are a staple food in Jamaica that goes along with most Jamaican stews. We have it with oxtail, brown stew chicken, brown stew fish and much more. Here’s an easy guide to making rice and peas. 

Brown stew chicken is a traditional Jamaican dish prepared in most households mainly on Sundays but can also be cooked anytime within the week.

Ackee and saltfish is a national dish in Jamaica often served at breakfast or brunch with dumplings or served with rice and peas for dinner. The dish is believed to have originated during the colonial times from enslaved West Africans who combined their ackee fruit with the local salt fish for breakfast in Jamaica. 

The Jamaican Beef Stew throws its inspiration from that lineage, prepared from hearty beef with the scotch bonnet, ginger and other (required) spices and served with rice. The addition of burnt (or brown) sugar mainly differentiates the Jamaican Beef Stew from other beef stews around the world.

Nigerian Buka stew is a rich and flavorful dish that is popularly served in bukas (local restaurants) across Nigeria. 

Ukwa, also known as African breadfruit, is a nutritious and versatile food that is commonly consumed in Nigeria and other parts of West Africa. 

Nkwobi, also known as spicy cowfoot is a beloved dish in Nigerian cuisine that is enjoyed by many.