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32 article(s)
Recent articles
Penja pepper: origin, flavour, uses and buying tips
Understand Cameroon’s PGI pepper and preserve the aroma of white and black Penja pepper.
Pèbè: how to use African calabash nutmeg
Flavour, preparation, dosage and pairings for this powerful Cameroonian spice.
Njansang or akpi: flavour, toasting and cooking uses
Identify and measure this aromatic thickening seed from tropical Africa.
Recipes
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Cameroonian poulet DG: chicken, plantain and vegetable recipe
A clear method for a generous dish with distinct textures.
Senegalese chicken yassa: lemon, onions and balanced cooking
A bright sauce with tender onions surrounding well-browned chicken.
Ivorian alloco: golden fried plantain without burning
The right ripeness, cooking temperature and a fresh tomato relish.
Ingredients
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Grains of paradise: flavour, dosage and cooking uses
A peppery, citrusy West African spice best ground immediately before use.
Fresh or ground ginger: uses, benefits and storage
Choose the right form, measure it well and understand what research really shows.
Turmeric: cooking uses, researched benefits and safety
Measure this colourful spice well and separate food uses from supplement claims.
Guides
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Chilli peppers: Scoville heat and safe cooking use
Choose suitable chillies, control the heat and protect your hands, eyes and guests.
Smoked or dried fish: how to choose, desalt and cook it
Recognising formats, managing salt and checking bones before adding fish to sauces.
How to organise an African pantry: 15 essentials and sound habits
Buy purposefully, group by use and store ingredients without losing aroma.