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myAfrica is a part of allAfrica.com, the largest site for news and information from and about Africa. We are building what will become the most comprehensive and easilty searchable database of African tastes, sights, places and more.

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Karringmelkbeskuit: Buttermilk Rusks
Makes about 2 dozen, depending on size. These classic rusks are for dipping into milk or coffee snacktime.
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Hot Plantain Chips
Slice the plantains into rounds 1/4-thick, and sprinkle lemon juice over the pieces, stirring to moisten. In a separate bowl,...
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Sauteed Almonds
Peel almodnds by pouring them gradually into gently boiling water, until you have a cup in the pot. After a...
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Yeshimbra Asa: Pea Flour Fish
The Ethiopian Coptic church still uses the ancient sign of the fish as a symbol for Christianity. These chickpea flour...
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Dabo Kolo
Pre-heat oven to 350 degrees. In a bowl, combine flour, berbere or pepper, sugar and salt. Gradually mix in about...
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Kukikuli
Grind or pound nuts, or put through a blender or food processor, adding just enough oil to smooth paste. With...
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Akara: Black Eye Pea Balls
Soak peas in cool water for 10-20 minutes. Then, with your hands in the water, rub peas between your palms...
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Meshwiya
This dish is served as a dip, or spread on small chunks of baguettes. Make it during a season when...
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Maacouda with Potatoes
Both Maacouda and Meshwyia are typical Tuniscan hors d'oewres.
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Harira: Hearty Soup
Ramadan--the ninth month of the Moslem calendar year--is the time of fasting during daylight hours. Thick peppery Harira, full of...
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