Genfo is a simple Ethiopian porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency.
The porridge is then transferred to a bowl, and a hole is created in the center, usually by using a finjal (Ethiopian coffee cup). The well is filled with clarified spiced butter and berbere spices. Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt.
Ghana Red Red ( bolé)
Red red is a popular Ghanaian stew consisting of beans, red palm oil, tomato paste, and flavorings such as garlic, ginger, chili, and onions. Some cooks like to add meat or fish broth into the stew, but it is completely optional. The stew is traditionally served with fried plantains on the side.
Nigeria jellof rice
Jollof rice is a very common dish prepared in many African countries and each recipe differs depending on the nation. I specifically prepare the Nigerian party jollof rice which I still feel is one of the best recipes out there (not being biased, just stating facts LOL)
Party jollof rice is commonly the most sort after type of rice, because of its very unique taste. Most people feel the unique taste comes from preparation using firewood, but that isn’t always necessarily the case and is best served a bottle of Coke.
This dish is also referred to as Kenyan Githeri. Githeri (pronounced Guh-theory) is a simple, nourishing staple dish found throughout Kenya. We served it at the Village Feast so our guests could taste the food prepared in the cookhouses sponsored by the event in Kenya. The combination of beans and corn supplies a full complement of protein for the often protein-poor diet of many Kenyans. It is traditionally made with maize but with the help of our friend McKenna we’ve adapted it for western kitchens by using fresh corn. The results are delicious.
The Zambian classic – Nshima
With fried chicken (or fish or sausage), salad (which is the equivalent to Southern American Coleslaw), gravy (thin tomato and onion sauce), and vegetables (usually pumpkin leaves prepared like collards).
The Special Thali is our favorite dish at our favorite (only) Indian restaurant, Mahak. The Special Thali is a 7 dollar feast of three curry dishes, rice, fried potato/onion goodness, and naan bread – AND you get free refills on it all until you feel like you’re going to have to roll out of the restaurant from being so full. We always get a final refill to then take it home for lunch the next day. We have been known to eat this meal, shamelessly, 3 days in a row.
Sadza is our most common food here in Zimbabwe. Not surprisingly so as it is our staple food! Every household partakes of sadza nenyama nemuriwo (pap, meat and leafy vegetables) almost every day, be it supper or lunch. It is also one of the first foods that babies are given, usually at 6 months (some do it even earlier)
Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and Berber cuisines. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia
The Tunisian tagine, is very different from the Algerian or Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah.
Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat.
South Africa yam sauce
This recipe is for boiled yam which is one of African Yam recipes.
There are different types of yam. There is white yam (brown skin and white inner colour.. The skin is rough) and Yellow yam (brown skin just like white yam but yellow internally) . These are the popular Nigerian Yams.
I personally prefer white yam however fresh tomato’s, fresh red pepper, fried egg and local oil, it’s best serve with cold spring water.
THIEBOUDIENNE: SENEGALESE JOLLOF RICE AND FISH
I thought that nothing could rival Nigerian jellof rice in this spot, but after I tasted the National dish of Senegal, Thieboudienne (also ceebu jen or thiebou dieune), there was a mini war for my food heart. Thieboudienne is a mouth watering rice and fish dish that is like nothing I had before.
In this thieboudienne recipe I used broken jasmine which is what is called for traditionally, but you could use regular jasmine rice. If you have access to an Asian market, you can find broken jasmine rice labeled as jasmine rice bits. Also feel free to use any type of fish that you can easily find. I used blue snapper fish. You may use any vegetable of your preference, I used sweet potatoes, eggplants, carrots, bell peppers and cabbage. As a final note, preparing thieboudienne is quite the labor of love, so I will save it for special occasions.