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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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101 to 110 of 120

Djedj b'l-qasbour: Coriander Chicken
Brown the chicken in butter and oil in a large, heavy skillet over moderate heat. Add the garlic cloves, spices,...
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Couscous
This Algerian version of couscous with chicken is relatively simple to prepare.
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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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Dithotse
In traditional southern African societies, pieces of pumpkin and melon were dried in the sun for winter use. When soaked...
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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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