African recipes you need to try

• 2 large yellow onions, roughly chopped
• ⅓ cup vegetable oil(80 mL), plus 2 tablespoons, divided
• 14 oz diced tomato(395 g), 2 cans
• 6 oz tomato paste(170 g), 1 can
• 1 habanero pepper
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ teaspoon mixed dried herbs
• 3 chicken bouillon cubes, crushed
• 2 ½ cups long grain rice(500 g), rinsed
• 1 cup frozen mixed vegetable(150 g)
• 1 ½ cups water(360 mL)

• Preparation

  1. Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
  2. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
  3. Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
  4. Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown about 10 minutes.
  5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally until the stew has reduced by half and is deep red in color.
  6. Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
  7. Serve
  9.  EGUSI SOUP
  10. Egusi is a popular dish in Nigeria, and in other parts of Africa. It’s considered a delicacy and is often served during important life events such as weddings and parties. The typical egusi soup recipe consists of ground melon seeds (egusi), spinach leaves, or any other leafy greens, tomatoes, pepper, onion, and beef or fish depending on individual preference.
  11. 
  12. Ingredients
  13. 1 cup blended onions (about 3- 5 and fresh chilies, to taste)
  14. 4 cups egusi (melon seeds, ground or milled)
  15. 1⁄2 – 1 cup palm oil
  16. 2 teaspoons fresh Une (Iru, locust beans)
  17. Salt (to taste)
  18. Ground crayfish (to taste)
  19. 7– 8 cups of stock
  20. Cooked Meat & fish (quantity and variety to personal preference)
  21. 2 cups cut pumpkin leaves
  22. 1 cup waterleaf (cut)
  23. 3 tablespoons bitter leaf (washed)

Preparation

In a large pot, heat the palm oil on medium for a minute and then add the Une.

Slowly add the stock and set on low heat to simmer.

Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep the ball shape.

Leave to simmer for 20 – 30 minutes so the balls cook through.

Add the meat and fish and other bits which you’d like to use.

Add cut-up pumpkin leaves.

Add the waterleaf.

Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.

Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.

Stir, check to season, and adjust accordingly.

serve

 OKRA SOUP

Okra soup is a typical West African dish that is eaten in  Ghana, Nigeria, and other countries in Western Africa. It can e prepared with Fish, beef, chicken, or any other meat of choice. In Ghana, Okra stew is mostly paired with banku or akple.

INGREDIENTS

15 pieces Okra

2 pieces large onions

200 mls red palm oil

2 pieces medium-sized onions

tomato paste

4 pieces bell pepper (kpakposhito)

1 pound goat meat/chicken(well-spiced and steamed)

1 pound wele

crabs

herrings

tuna/salmon

salt

200 mls water

Preparation

Wash meat and wele thoroughly and placed in a neat bowl

Chop meat into desirable sizes and place in a cooking pot or saucepan

Add a little amount of water, place over medium heat and allow it to boil

Chop onions, ginger, and garlic.

Blend chopped vegetables and pepper together until a smooth mixture is obtained.

Set some of the blended mixtures aside

Pour the blended mixture into the meat pot and allow it to steam for 10 minutes

Add some spices

Wash okra and chop it into smaller pieces.

Put chopped okra into a clean saucepan, add water and simmer for about 6 minutes.

Turn off the heat and allow it to cool

Pour some palm oil into a saucepan and place over medium heat.

Add sliced onion and salted fish

Cook for about 4 minutes

Add blended pepper, ginger, and garlic and allow to simmer for about 5 minutes.

Wash tomatoes, chop, and add to the sauce

Now add your steamed beef, boiled crab, and wele to the mixture.

Stir and leave it to cook for about 10 minutes.

Pour into the mixture your cooked okra and stir thoroughly

Add salt to taste.