African Recipes
Afro-Caribbean Rice and Peas
This dish contains lots of cholesterol-lowering fiber and the high-fiber content also prevents blood-sugar levels from rising too rapidly after a...
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Chicken plasas is a traditional tomato based stew with peanut butter and spinach. Cayenne pepper and garlic add aromatic flavors to this dish. Serve with steamed rice.
Peanuts, also known as ground nuts, make this stew rich and creamy. This is an easy one pan stew made with a variety of vegetables that are easily adaptable to what is available. Serve this with steamed rice or couscous.
Couscous is a granular shaped pasta product made with semolina wheat. Couscous is traditionally used in Middle Eastern and North African cuisines. Serve this quick-to-make dish as a vegan entrée on top of salad greens, with a green vegetable or as a...
Injera is a staple Ethiopian flatbread that is served with almost every meal. Injera is used as a serving dish and an eating utensil to scoop and sop up curries, stews, lentils and wet dishes. The distinctive flavor comes from Teff flour made from a...
Chapati, traditional unleavened bread, is a staple food in many parts of East Africa. Chapati is generally made with all-purpose flour, salt, oil or ghee and water. Proper mixing, rolling and resting techniques are what produce soft Chapati dough that...
Chicken plasas is a traditional tomato based stew with peanut butter and spinach. Cayenne pepper and garlic add aromatic flavors to this dish. Serve with steamed rice.
Peanuts, also known as ground nuts, make this stew rich and creamy. This is an easy one pan stew made with a variety of vegetables that are easily adaptable to what is available. Serve this with steamed rice or couscous.
Couscous is a granular shaped pasta product made with semolina wheat. Couscous is traditionally used in Middle Eastern and North African cuisines. Serve this quick-to-make dish as a vegan entrée on top of salad greens, with a green vegetable or as a...
Injera is a staple Ethiopian flatbread that is served with almost every meal. Injera is used as a serving dish and an eating utensil to scoop and sop up curries, stews, lentils and wet dishes. The distinctive flavor comes from Teff flour made from a...
Chapati, traditional unleavened bread, is a staple food in many parts of East Africa. Chapati is generally made with all-purpose flour, salt, oil or ghee and water. Proper mixing, rolling and resting techniques are what produce soft Chapati dough that...
Savor the natural flavors of a juicy steak without added fats or seasonings.
Chicken plasas is a traditional tomato based stew with peanut butter and spinach. Cayenne pepper and garlic add aromatic flavors to this dish. Serve with steamed rice.
Injera is a staple Ethiopian flatbread that is served with almost every meal. Injera is used as a serving dish and an eating utensil to scoop and sop up curries, stews, lentils and wet dishes. The distinctive flavor comes from Teff flour made from a...
Popular in West Africa, mafé, or groundnut stew is based on groundnuts - the African word for peanuts. Root vegetables are powerhouses of vitamins, phytonutrients and complex carbohydrates and can be an excellent source of protein. In general they...
Edamame is a large-seeded green vegetable soybean that can be served in the pod as a snack to be eaten in a manner similar to shelling peanuts. This healthy snack has a sweet, nutty flavor and is high in fiber, protein and numerous minerals.