Ethiopian food is unique in its flavours, being spiced with chiles rather than curry. When you have a chance to eat at an Ethiopian restaurant, go with several people and order different dishes – and make sure to include Ethiopian …
This is one of several African variations of what is commonly called Brazil’s national dish. In Mozambique the recipe calls for dried or butter beans, and turnip greens are used instead of collards. Carrots are also added to the dish. …
Hoewel Gbegiri eigenlijk een soep is, kan dit voedzame gerecht ook als stoofschotel bij hartige maïs- of rijstepap worden opgediend: de restjes kunt u de volgende dag weer opwarmen. 1 eetlepel olie 1 ui, fijngehakt 350 g zwarte-ogenbonen, geweekt en …
Gbegiri, though called a soup, can also be served as a stew with corn / maize porridge or rice. It is very good re-heated the next day. 2 cups / 350 g black-eyed beans, soaked and cooked 1 tablespoon oil …
Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone …
