African Groceries
Beauty & Care
Beverages
Home & Daily Life
Other
Snacks & Candy
Tobacco & Vape
9 article(s)
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.
Cameroonian eru: Gnetum leaves and waterleaf recipe
Understanding the leaves, texture and preparation of this South-West Cameroonian dish.
Cameroonian ndolé — the authentic recipe for the national dish
Dried shrimp, ground peanuts, ndolé leaves: all the secrets behind Cameroon's most iconic dish, explained step by step.
Congolese pondu — the traditional cassava-leaf sauce recipe
Congo's iconic dish: finely pounded cassava leaves, red palm oil, salted fish. The family recipe, step by step, with products you'll find in Brussels.
Jollof rice — the Nigerian recipe (and the feud with Ghana)
West Africa's most disputed dish: the Nigerian jollof recipe, why it differs from the Ghanaian one, and how to nail it perfectly at home.
Traditional Senegalese mafé recipe — the real deal, step by step
Beef, pure peanut paste, root vegetables, white rice. The family mafé recipe as cooked in Dakar, adapted to ingredients easily found in Brussels.