Flavors of Africa: Discover Authentic Family Recipes from All Over the ContinentPaperback (2024)

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CHAPTER 1

WESTERN AFRICA

The westernmost part of Africa consists of eighteen countries that make up West Africa. This region's cuisine has had a large influence in Western civilizations, due mostly to the centuries- long slave trade, and is commonly known for starchy foods (like rice and yams), leafy vegetables and tropical fruits. I grew up eating West African cuisine, and what I love most about it is the variety of ingredients that taste and feel like they have come directly from the earth. The flavors are exciting and bring a sense of warmth and comfort, as if you're directly nourishing your soul. The recipes in this chapter are broken down into main dishes, side dishes and desserts and beverages.

PARTY JOLLOF RICE

When I was growing up, this popular rice dish made its way onto our dinner table almost every week! It's my favorite rice recipe and is one of the first dishes my mum taught me how to cook. You'll find many versions of this dish, especially as it varies country to country, but the basis is rice that's been spiced and stewed in a flavorful tomato broth. What makes this recipe unique to our family is that we use parboiled white rice, as it can stand up to a long cooking time without getting mushy and soft. I also like to add a dash of curry seasoning to round out the flavors of the tomato. The perfect dinner spread would be rounds of Malta and Guinness, large trays of assorted stewed meat and a huge pan of jollof rice.

MAKES 6 TO 8 SERVINGS

5 medium Roma tomatoes, roughly chopped
1 large red bell pepper, roughly chopped
2 small Scotch bonnet chiles or habanero chiles
¼ cup (60 ml) groundnut oil or vegetable oil
1 medium onion, roughly chopped
3 tbsp (48 g) tomato paste
2½ cups (600 ml) chicken stock
1 tsp salt
½ tsp curry powder
½ tsp dried thyme
1 tsp all-purpose seasoning
1 beef, chicken or vegetable bouillon cube
2 cups parboiled rice, rinsed
3 bay leaves

In a food processor or blender, combine the tomatoes, bell pepper and Scotch bonnet chiles and process for about 45 seconds, making sure everything is blended well. Set the mixture aside, reserving ¼ cup (60 ml) in a small measuring cup.

Heat the oil in a medium pot over medium-high heat. Add the onion and fry just until it turns golden brown, 5 to 7 minutes. Add the tomato paste and fry with the onion for 2 to 3 minutes, stirring occasionally.

Add the blended tomato mixture and cook with the onion and tomato paste for about 30 minutes. Make sure you stir it frequently so that the tomato mixture does not burn.

After 30 minutes, the tomato mixture should have reduced by half and should be a deep red color. Reduce the heat to medium and add the chicken stock. Stir and add the salt, curry powder, thyme, all-purpose seasoning and bouillon cube. Boil for 10 minutes.

Add the rice to the pot, mixing well with the tomato stew. If you need to add water so that the rice is level with the tomato mixture, do so.

Add the bay leaves, cover the pot and cook over medium-low heat for 15 to 30 minutes.

When the liquid has almost entirely evaporated, add the reserved tomato stew, cover and let the mixture cook for 5 to 10 minutes, until the liquid has completely evaporated.

Turn off the heat, mix thoroughly and serve with your choice of assorted meats and fried plantains, if desired.

NEGERIAN RED STEW

Every Nigerian has a pot of this tomato-based stew in their refrigerator right now, I can guarantee you. It's the most iconic dish of Nigeria and is eaten with a lot of our staple foods, like rice, beans, plantains, yams and many other starchy ingredients. The base of this stew is tomato, the same base as Party Jollof Rice. The stew can be made with fish, chicken, beef or any type of meat or seafood you prefer. My mum made a huge pot of this stew every Saturday, and it would last our family almost an entire week. Her version was made with both beef and chicken. My taste has changed as I've gotten older, so I prefer to make this with chicken alone. My favorite way to enjoy this stew is over parboiled white rice with a boiled egg. I could eat it every day!

MAKES 8 TO 10 SERVINGS

To make the chicken, rinse it and cut it into bite-size cubes. Fill a large pot half full of water. Add the chicken cubes, thyme, garlic powder, bouillon cube and salt and black pepper. Bring the water to a boil over high heat, reduce the heat to medium and cook the chicken 15 to 20 minutes, or until its internal temperature is 165°F (74°F).

While the chicken is cooking, preheat the oven to 350°F (177°C).

Remove the chicken from the stock and set aside. To make the stew, heat 1 cup (240 ml) of the oil in a large skillet over medium- high heat. Add the chicken and fry it until it's golden brown on all sides, 5 to 7 minutes. Place the chicken on a large baking sheet and bake for 10 minutes. Set aside.

In a blender, combine the Roma tomatoes, plum tomatoes, bell pepper and habaneros. Blend until the ingredients are pureed.

Heat the remaining ½ cup (120 ml) of oil in a large pot over high heat. Add the onion and cook just until it turns golden brown, about 5 minutes.

Add the tomato puree and cook for about 25 minutes, or until the mixture reduces by half and turns a deep red and the oil begins to separate from the tomatoes. Stir frequently to prevent burning the bottom. Add the tomato paste and cook for 5 minutes. Add the chicken to the pot and stir to combine.

Add the chicken stock, thyme, Nigerian red pepper, all-purpose seasoning, bouillon cube and bay leaf.

Stir the ingredients together and add water if needed. Simmer for 15 minutes.

Serve the stew with rice, beans or any other dish of your choice.

MAAFE

(WEST AFRICAN PEANUT SOUP)

There's something about peanut butter that instantly transports me to childhood. Whether it's a peanut butter sandwich or peanut butter cookies, it's a flavor I can't get enough of. I used to be that child sneaking into the kitchen at night just for a spoonful. This peanut soup is my ode to peanut butter. It's savory, a little spicy and the peanut butter brings a smooth, creamy and nutty finish to the soup.

MAKES 6 TO 8 SERVINGS

1½ lb (680 g) chicken breasts, cut into 2-inch (6-cm) pieces
1 tbsp (15 g) salt, plus more to taste
1 tsp black pepper, plus more to taste
1 small onion, thickly sliced
3 cups (720 ml) water
¼ cup (60 ml) vegetable oil
2 medium tomatoes, roughly chopped
1 medium onion, roughly chopped, divided
3 to 4 cloves garlic, whole
2 to 3 tbsp (6 to 9 g) dried parsley
1 tsp smoked paprika
1 tbsp (8 g) cayenne pepper
½ tsp white pepper
¾ lb (340 g) russet potatoes, roughly chopped
¼ lb (113 g) carrots, roughly chopped
½ cup (90 g) smooth peanut butter
1 small habanero chile, diced

In a large saucepan over high heat, season the chicken with the salt and black pepper. Add the sliced onion and water and boil until the chicken is tender and its internal temperature is 165°F (74°C), about 30 minutes. Remove the chicken, then strain the stock through a sieve and set aside. You should be left with 3 to 4 cups (720 to 960 ml) of stock.

Heat the oil in a large pot over medium heat. Add the chicken and sauté, stirring, just until the pieces begin to brown, 5 to 7 minutes. Remove the chicken from the pot and set it aside. (Keep the pot over the heat.)

While the chicken is browning, combine the tomatoes, half of the chopped onion, garlic and parsley in a blender. Blend the ingredients until they are completely smooth.

Add the remaining half of the chopped onion to the pot and cook for 2 minutes. Pour the blended tomato mixture into the pot. Add the smoked paprika, cayenne and white pepper and stir to combine. Cook for 10 minutes.

Add the potatoes, carrots, peanut butter, habanero and 3 cups (720 ml) of the homemade stock to the pot. Stir the ingredients together and continue to cook until the potatoes are tender, 10 to 15 minutes. Add the chicken and simmer for 5 to 7 minutes. Season with salt and black pepper. Serve with rice.

EGUSI SOUP

I have a love-hate relationship with egusi soup. Love, because the taste of egusi is like no other. It's earthy, nutty and tastes like a cross between a ground-up mushroom and nuts. The seeds look like watermelon seeds but taste nothing like them. The hate comes in with the way egusi soup was prepared while I was growing up. Traditionally, a lot of West African soups have an assortment of meat and fish. My mum would make egusi with beef, chicken, tripe and dried fish, and I wasn't a fan of a lot of those ingredients. Now that I can make my own, I use only beef, making it my perfect pot of egusi soup. If you're unfamiliar with egusi.

MAKES 6 TO 8 SERVINGS

1½ lb (680 g) beef stew meat Salt and black pepper, as needed
1 tbsp (3 g) dried thyme
1 small onion, roughly chopped
1 cup (240 ml) water
6 cups (1.4 L) beef stock
4 cups (600 g) egusi melon seeds, ground
1 large onion, roughly chopped
2 small habanero chiles, stems removed
¾ cup (180 ml) palm oil
4 tbsp (85 g) bitter leaf, washed
6 cups (180 g) roughly chopped spinach
3 tbsp (18 g) ground crayfish
1 tbsp (8 g) Nigerian red pepper Fufu, for serving

Rinse the beef and pat the pieces completely dry with a paper towel. In a large pot over high heat, combine the beef, salt and black pepper, thyme and onion. Add the water and bring the mixture to a boil.

Cover the pot, reduce the heat to medium and cook for 1 hour, until the meat's internal temperature is 150°F (66°C) and the meat is tender.

Strain the cooking water through a sieve and set the beef aside.

Add the beef stock to a large pot over medium heat. Add the ground egusi to the stock and stir. The consistency should be similar to the thickness of half-and-half.

Cover the pot and cook until the egusi starts to dry or cake, about 25 minutes. Stir and add a little water regularly to make sure the mixture does not burn. It's ready when egusi oil rises to the surface.

In a food processer, blend the large onion and habaneros together to form a sauce.

Add the palm oil, onion–habanero sauce and bitter leaf and cook for 7 to 10 minutes, stirring frequently.

Add the cooked beef and spinach and stir together. Add the ground crayfish, the Nigerian red pepper and the salt to taste. Cover the pot and simmer for 15 minutes.

Turn off the heat and let the soup cool for 5 minutes before serving. Serve with Fufu.

YASSA (SENEGALESE LEMON CHICKEN)

This chicken is bright in flavor and super tender and moist. The acidity of the lemon really helps break down the chicken. As a result, the meat absorbs all the flavors while melting in your mouth. I love to enjoy this chicken with a bowl of white rice.

MAKES 6 SERVINGS

4 boneless, skinless chicken breasts
4 chicken drumsticks
4 cups (460 g) sliced onions
1/3 cup (80 ml) fresh lemon juice
1 tsp salt
½ tsp black pepper
1 small habanero chile, seeded and minced
1½ tbsp (23 ml) peanut oil
1½ cups (360 g) chicken stock
½ cup (75 g) pimento-stuffed olives
½ cup (120 ml) water
1 tbsp (16 g) Dijon mustard Rice, for serving

Place the chicken breasts and drumsticks in a large resealable bag. Add the onions, lemon juice, salt, black pepper and habanero to the bag. Seal the bag and massage the chicken with the contents of the bag. Place the bag in the fridge for 3 hours to marinate.

Heat the oil in a large Dutch oven over medium-high heat. Add all of the contents of the bag to the Dutch oven. Cook for 10 minutes, browning the chicken. Add the stock, olives, water and mustard. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 hour.

Serve over rice.

SUYA (SPICY GRILLED KEBABS)

Meet the epitome of Nigerian street food. Every town has its go-to spot for this delicious, spicy roasted meat, and I have amazing memories of seeing hundreds of these sticks of meat turning on the smoky grill. The smell alone will make you hungry, but then biting into one will instantly awaken your taste buds. Have a glass of ice water ready for this one, because the spice is out of this world!

MAKES 5 TO 6 SERVINGS

Vegetable oil, as needed
¼ cup (43 g) roasted almonds
2 tbsp (16 g) cayenne pepper or Nigerian red pepper
2 tsp (6 g) smoked paprika
1 tbsp (8 g) garlic powder
1 tbsp (8 g) onion powder
1 tbsp (8 g) white pepper
1 chicken bouillon cube Salt, to taste
2 lb (900 g) sirloin or chuck roast

Soak 8 to 10 wooden skewers in water for at least 20 minutes before cooking to prevent them from burning.

If you will be preparing the kebabs in the oven, preheat the oven to 450°F (232°C). Lightly oil a large baking sheet or roasting pan to prevent the suya from sticking to the pan.

Grind the roasted almonds in a coffee or spice grinder until they are finely ground. Take care to not grind the nuts into a paste.

In a medium bowl, mix the cayenne, paprika, garlic powder, onion powder, white pepper, bouillon cube and salt. Add the ground almonds to the spice mixture and set aside. This is the suya spice mix.

Pat the sirloin dry with a paper towel and slice it diagonally into thin strips.

Thread the sirloin onto the soaked skewers with about 4 to 5 pieces of meat per skewer. Rub oil on the beef so that the spice mixture will adhere to the meat.

Pack the seasoning onto the beef by rubbing the suya spice mix on all sides of the meat. Each piece of meat should be coated evenly with the suya spice mix.

If you will be roasting the kebabs, place the skewers on the baking sheet. Bake for 12 to 15 minutes. After 15 minutes, place the skewers in the broiler and broil for 5 minutes. The meat should reach an internal temperature of 150°F (74°C).

If you will be grilling the kebabs, make sure the grill is extremely hot (almost to the point of smoking). Place the skewers directly on the grill and grill for 10 to 15 minutes, turning occasionally. The meat should reach an internal temperature of 150°F (74°C).

Serve the kebabs with sliced onions and tomatoes.

NOTE: Feel free to use the suya spice mix to season other cuts of meat — it's great on fish and chicken as well!

EWA OLOYIN (ONE-POT BEANS AND PLANTAIN

My dad loves beans. He can make a pot of beans like no other. I, on the other hand, have a love-hate relationship with beans. It seems like I've never been able to enjoy them on their own and always need something to accompany them. My solution to that conundrum is this recipe. Some of my favorite ingredients, like palm oil and plantain, are included here — having other ingredients in the pot of beans enhances the flavor and breaks up the monotony of only having beans. I love the texture the spinach and plantains add.

MAKES 6 SERVINGS

2 cups (303 g) dried black-eyed peas, soaked overnight
4 cups (960 ml) water
¾ cup (180 ml) palm oil
3 tbsp (18 g) ground crayfish
1 small habanero chile, finely chopped
1 beef or chicken bouillon cube
1 large ripe plantain, cut into ¼-inch (6-mm) thick rounds
2 cups (60 g) tightly packed spinach, roughly chopped Salt, to taste

Place the black-eyed peas and water in a large pot and bring them to a boil over medium-high heat.

Using a spoon, remove the layer of foam from the top of the water. Reduce the heat to medium, cover the pot and let the black- eyed peas simmer for 15 minutes.

Add the palm oil, ground crayfish and habanero and continue to simmer for 1 hour, checking frequently. If you find that the liquid is absorbed too quickly, you can add water as needed.

Stir in the bouillon cube and plantain, cover the pot and continue to simmer for 30 minutes.

Stir in the spinach 5 minutes before the black-eyed peas are done, then season with salt.

Serve the beans by themselves or with some rice.

Excerpted from "Flavors of Africa"
by .
Copyright © 2018 Evi Aki.
Excerpted by permission of Page Street Publishing Co..
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