Dessert', Ivorian cuisine, Mali cuisine, Senegalese cuisine, Togolese cuisine

Thiakry Couscous

Thiakry Couscous The Thiakry (also called Degue, Chakery or Chakri) is a Senegalese dessert made with millet. This Thiakry couscous is a variable of that recipe. To be honest, I prefer the Thiakry couscous to the original Thiakry recipe.For this recipe, I used an Original Plain Pearled Couscous. The grain of Pearled Couscous is bigger …

American recipe, Appetizers, Sauces & Soups

No Buttermilk Skillet-Fried Chicken

No Buttermilk Skillet-Fried Chicken 2 cup all-purpose flour 2 teaspoons plus 1 tablespoon freshly ground black pepper 1 1/2 teaspoons paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoon salt 8 pieces chicken thigh Wash and thoroughly dry chicken pieces and place in single layer in pan Mix all …

Fufu (foofoo, fufuo, foufou or foutou)
Ivorian cuisine, Main dishes, Sauces & Soups, Togolese cuisine

Powder Foufou recipe

The foufou (fufu or foutou) is usually obtained by pounding yam, cassava or boiled plantain. But I’m going to take a shortcut: the powdered foufou flour! Fufu (Powder) is a white fermented carbohydrate food, produced from cassava, plantain, yam. Unlike the traditional product, which is in normally obtained in wet form and highly perishable, the …