If Sierra Leoneans did hot cross buns, these tropical hot cross buns, aka mango and coconut hot cross buns, would be the ones we would make.
This Jamaican vegetable soup is bursting with the well know Jamaican flavours of rice and peas, sweet potato, fresh thyme, allspice, peppers and chilli.
I think I have been slacking in my ‘no special occasion is complete without this traditional dish’ Jollof rice sharing duties.
I mean, what’s up with having only one Jollof rice recipe on my blog? Any one who grew up in African would have at least three Jollof recipes up their sleeves.
Check out my easy guide on how to cook African yam fries in a batter that is flavoured by the addition of finely chopped red peppers. Plus yaye, I turn three.
This butternut squash soup with peanut butter will be one of those autumn traditions that I happily resurrect every single year.
The West African in me has been thinking about new ways of how to cook plantains for a very long time – like these easy baked plantains. And we all know that good cheese complements sweet flavours (think cheese and chutney), so it should go well with these easy baked plantains. I mean, who would not love some baked ripe plantain stuffed to the brim with warm melty cheese and a drizzle of chilli sauce?
This is THE gravy recipe. Pure perfect Sierra Leone gravy. Rich oniony peanut butter gravy.
Come Christmas, a feast is prepared across all homes in Sierra Leone. The centre piece dish of jollof rice is made even tastier by a sweet oniony stew. The roast chicken and roasted pork ribs are accompanied by warm fried plantains, sweet potato, meat patties, coleslaw and delicious peanut gravy. Next are the heaped piles of cassava and yams to help mop up the steaming bowls of pepper soup.
I have been looking for a way to make the well loved Sierra Leonean binch akara dish (aka bean pancakes) in a baked version. And these savoury bean cakes bursting with flavour are one of the ways I do this
In West Africa, no special occasion is complete without this traditional dish of jollof rice. Firewood is lit well before dawn under huge pots whilst piles and piles of onions, chillies and other accompaniment are prepared. Dozens of cups of jollof rice are cooked in anticipation of it being the main dish at festivities. The base of this dish is rice and tomatoes to which everyone adds in their own ‘authentic’ ingredients. Mine, well coconut. I love how the tomato and coconut flavours blend together to produce a fragrant and gorgeous coloured rice that tastes divine.