Category: Beninese cuisine

Beninese cuisine

Beninese cuisine, Cuisine nigériane, Ghanaian cuisine, Ivorian cuisine, Main dishes, Meal type, Senegalese cuisine, Togolese cuisine

One-pot oven Jollof rice

This recipe of One-pot Baked Chicken and Jollof Rice start on the stove and finishes cooking in the oven. This One-pot Baked Chicken and Jollof Rice is also a combination of west African and Indians of terrific aromatic, spices and flavors. The little thing that makes all the difference in this recipe is the fried […]

Bbq, Beninese cuisine, Cuisine libérienne, Cuisine nigériane, Ghanaian cuisine, Ivorian cuisine, Mali cuisine, Senegalese cuisine, Togolese cuisine

Recipe of braised Chimichurri Red snapper

Braised Chimichurri Red snapper This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from […]

Beninese cuisine, Cuisine nigériane, Ghanaian cuisine, Ivorian cuisine, Sauces & Soups, Senegalese cuisine, Togolese cuisine

Okra Soup (FétriDessi)

Okra Soup Okra Soup (FetriDessi) is one of the most popular and easy-to-prepare West African soups. The setup takes a lot of time. The okra needs to be washed and grated; the leaves (Gboma or Ogbono) needs to be washed and cut them roughly. Subsequently prepare the meat, smoked or dried fish and shellfish. Once […]

Beninese cuisine, Ghanaian cuisine, Main dishes, Togolese cuisine

Kenkey (Fermented Maize Dumplings) with it sauce and fried fish

Other names: Kom, Dokunoo, Dokono, Dokunu, Dokonou, Kenkey Kenkey, dorkunu, dokonou or kom is a staple dish in Togo, Benin and Ghana similar to sourdough dumpling, usually served with pepper sauce, shitor (Yebesse fionfion) and fried fish or stew. It is usually made from ground corn (maize), like banku, Akoume, sadza and ugali. Making Kenkey […]