We need some recipes in here.
I came in here thinking this was another Slam thread, but I'm staying anyway. Food looks to be on point!
Thi
This is West African paella now bastardized in the United States as jambalaya. And fufu turned into mofongo in Puerto Rico.
Have a native eat gumbo and they'll tell you its origin. All Cajun food is Franco African.
This is West African paella now bastardized in the United States as jambalaya. And fufu turned into mofongo in Puerto Rico.
Have a native eat gumbo and they'll tell you its origin. All Cajun food is Franco African.
I want some.
click on the vid you can find the recipes in the description
i will post the recipes from now with video
INGREDIENTS - for Waakye stew:
* 4 pounds total of assorted meats (Boneless beef, oxtail, tripe, cow Hyde, cow foot, goat meat) cow Hyde and foot are optional, but if used, must be parboiled for 30 minutes.
* 2 medium red snapper cleaned and cut to manageable sizes
* 5 medium tomatoes
* four large onions.
* 1 sprig fresh rosemary
* 3 habanero chilis
* 2 thumb size ginger peeled
* 10 cloves garlic
* 1 tsp dry red chili flakes
* 1 Tbsp curry powder
* 1 Tbsp all purpose seasoning
* 1 tsp aniseed
* 1/2 tsp coriander seeds and dry rosemary
* 1/2 tsp each crushed black pepper and white pepper corns
* 4 cups oil
* 1/6 Tsp of baking soda
* 2 cups tomato paste
* salt to taste
INGREDIENTS:
1000 ml extra virgin Coconut Oil (kube angwa from Ghana) or any oil per preference
1/4 cup sea Salt
2 Shrimp Bouillon Cubes
30 shallot onions
10 cloves of garlic
3 cups of blended ginger
2 pounds lean Beef
2 pounds Fresh shelled, de-veined Shrimps with heads off
1/2 pound Dry Red Chili Peppers
1 pound dried Smoked Shrimps
1/2 cup of tomato paste
come back tell us how it wasThanks! This one looks like my favorite. Looks delicious -- I'm gonna try this recipe
No. That is ok. I will stick to what I know. How will I even know when I have
succeeded?
when it taste good or you can go buy it
and see the difference
Mark Wiens crazy about pepper...had some Jamaica videos and he was eating the raw scotch bonnet like nothing....was even eating pimento on purpose...that look he has when eating is his patented look but if you watch him enough you can tell when he is really impressed
It is too much work. I will cook what I know. I will stay with stuff from
my country. Every part of Africa has its own exotic soups.
Don't get me wrong, I absolutely love West African food, but like all
African cooking, it is takes too much skill. It is a fine art in which you
must know exactly what to put in at exactly what time. You must know
how much to stir, to stir fry, etc and to get it right, you need to have a
skilled African woman holding your hand as you go through any process.
I have tried various things that they cook there, and they ended in disaster.
I have had more success making an Indian Biriyani than cooking egwusi,
moi-moi and any of the other foods from Nigeria... So my brother, I hope
you understand my frustration... I do not think I can go there anymore.
just take patients and do everything step by step.
the dishes i made turned out great
i still have not tried to make the big shit so to speak i let people that i know make that
but yeah bro take ur time u will get there
follow the videos
You made my MONTH! Thanks!
Wifey whelps when I mention scratch biscuits, so here is the recipe I like best for soppy biscuits.
Ingredients
Wet: 1 cup buttermilk <but a tablespoon of apple cider vinegar or lemon juice in regular milk should do>
Combine dry: 3 cups sifted self rising flour ~ 2 tablespoons baking soda ~ 1 tablespoon. sugar ~
3/4 teaspoon salt ~ 3/4 tsp cream of tartar
Add 3/4 cup crisco cut into about 10 slices. <but I wants these to be good n mug too so a tablespoon of leaf lard and or coconut oil cutting back to 1/2 cup crisco>
Standby 1 quart size plastic bag
Preheat oven to 450
Using fingers or a fork agitate oil and flour. When the buttermilk makes it like cottage cheese or rice cauliflower kick add a little more flour. Whatever size skillet handy drop baking sheet then with a scoop or fingers fill skillet with 'shroom sized lumps. The leftovers , if any goes into quart sized plastic bag popping fresh for another day.
Cook for 20 minutes is standard. But tweaking it for this meal kicking em out at 16-18 mins more of a sop.
Last edited:
How do you know it tastes correctly?
tase good and it taste similar when people that know how to make it make it
thats why i say go to restaurants etc and see if its similar
Find you some first or second generation West African girls that were made to stay home and help their mothers in the kitchen instead of running around in the streets.
I do not know enough people to give me that perspective
That is ok.
you must have restaurants in yo neighborhood they are every where google bro
INGREDIENTS:
* 5 cups / 775 g bread flour (substitute with all purpose, plain flour, Ghana hard flour)
* 1/2 cup/ 75 g sugar
* 1 cup powdered milk (midi brand)
* 1/4 tsp nutmeg
* 1 tbsp yeast
* 1 tsp salt
* 1/4 / 60 ml Cup of melted butter
*1/2 tbsp baking powder (optional for added lightness)
* 1/2 tsp pineapple extract (substitute with vanilla extract or almond extract)
* 2 cups / 480 ml water (must be room temperature)
INGREDIENTS:
* 2 medium red snapper fish, cut into preferred sizes
* 1 King crap leg, cut into preferred sizes (optional)
* 10 medium shrimps, scaled and deveined
* 2 large onions
* 10 fresh tomatoes
* 3 habanero chilis
* 5 small cloves garlic
* 8 g / thumb size ginger
* 1/4 tsp crushed white pepper
* salt to taste
* 1/2 tsp all purpose seasoning (substitute with 1 chicken or vegetable stock cube)
* 1/2 cup palm oil
* hand full of fresh basil
INGREDIENTS:
* 6 cups frozen spinach
* 2 cups crushed tomatoes
* 1/2 cup palm oil (substitute with any oil)
* 2 large onions (one for cooking stew, and other for garnishing)
* 15 g or small piece of fermented cured fish (optional)
* 1 cup cow Hyde (optional)
* 1 cup cured beef (optional)
* 2 cups mackerel in tomato sauce
* 2 cups left over baked chicken (optional)
* 1 cup white mushrooms (halved)
* 1 tsp ginger paste
* 1 tsp garlic paste
* 2 tbsp finely minded scotch bonnet chilis
* salt to taste if cured meats are omitted.
What the last one wasThis thread was necessary following that last one.Right on.