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“Spice Up Your Table: Discover the Richness of Traditional African Dishes”Popular West African Dish & Recipe
Below is a table with popular dishes and recipes from Cameroon, Nigeria, and Ghana, along with their ingredients and preparation methods:
| Country | Dish | Ingredients | Preparation |
|---|---|---|---|
| Cameroon | Ndolé | Bitter leaves (or spinach), ground peanuts, beef or fish, shrimp, onions, garlic, palm oil, seasonings (bouillon cubes, salt, pepper) | 1. Boil bitter leaves, drain, and chop. 2. Cook peanuts and grind them into a paste. 3. Sauté onions and garlic in palm oil. 4. Add beef or fish and shrimp and cook until done. 5. Mix in peanut paste and cook for a few minutes. 6. Add bitter leaves and seasonings and simmer until combined. 7. Serve with plantains, rice, or fufu. |
| Cameroon | Poulet DG | Chicken, plantains, carrots, green beans, bell peppers, onions, garlic, tomatoes, seasonings (thyme, bay leaves, salt, pepper), vegetable oil | 1. Marinate chicken with garlic, onions, and seasonings, then fry until golden. 2. Peel and fry plantains until golden. 3. Sauté onions and garlic in oil, add tomatoes and cook until thick. 4. Add chicken, carrots, green beans, bell peppers, and seasonings and cook until vegetables are tender. 5. Add fried plantains and mix well. 6. Serve hot. |
| Nigeria | Egusi Soup | Ground egusi (melon seeds), palm oil, meat (goat, beef, or chicken), fish (optional), stockfish or dried fish, spinach or bitter leaf, tomatoes, onions, peppers, seasonings (crayfish, bouillon cubes, salt, pepper) | 1. Heat palm oil in a pot, add ground egusi and fry. 2. Add chopped onions, tomatoes, and peppers and cook until well blended. 3. Add meat and fish and cook for a few minutes. 4. Pour in water or broth and season with crayfish, bouillon cubes, salt, and pepper. 5. Add spinach or bitter leaf and simmer until vegetables are tender and soup is thickened. 6. Serve with pounded yam, fufu, or rice. |
| Nigeria | Jollof Rice | Long grain parboiled rice, tomatoes, tomato paste, onions, red bell pepper, Scotch bonnet peppers, vegetable or chicken broth, cooking oil, seasonings (thyme, curry powder, bay leaves, salt, pepper) | 1. Blend tomatoes, red bell pepper, and Scotch bonnet peppers. 2. Heat oil in a pot and sauté onions. 3. Add tomato paste, fry. 4. Add blended tomato mixture and cook until thick. 5. Add broth and seasonings and bring to a boil. 6. Add rice, cover, and simmer until cooked and liquid is absorbed. 7. Stir occasionally to prevent burning. Serve hot. |
| Ghana | Waakye | Rice, black-eyed peas or cowpeas, waakye leaves or baking soda, salt, water | 1. Rinse rice and beans separately. 2. Boil beans with waakye leaves or baking soda until almost tender. 3. Add rice and salt until rice and beans are fully cooked and water is absorbed. 4. Serve with fried plantains, boiled eggs, and shito (spicy pepper sauce). |
| Ghana | Kelewele | Ripe plantains, ginger, garlic, chilli powder or fresh peppers, salt, nutmeg (optional), and vegetable oil for frying | 1. Peel and dice plantains. 2. Blend ginger, garlic, chilli, and water to paste. 3. Toss plantain pieces in the spice paste; add salt and nutmeg if using. 4. Heat oil in a frying pan and fry plantains until golden and crispy. 5. Drain on paper towels and serve hot as a snack or side dish. |
| Ghana | Banku with Okro Soup | Banku: corn dough, cassava dough, water. Okro Soup: okra, palm oil, meat (goat, beef, or chicken), fish (optional), stockfish or dried fish, tomatoes, onions, peppers, seasonings (crayfish, bouillon cubes, salt, pepper) | Banku: 1. Mix corn and cassava with water in a pot. 2. Cook over medium heat, stirring continuously until it thickens and forms a smooth dough. 3. Serve with okro soup. Okro Soup: 1. Sauté onions and tomatoes in palm oil until soft. 2. Add meat and fish and cook until done. 3. Add chopped okra and seasonings and cook until tender. 4. Serve with banku. |