fufu flour

West Africa is a blend of cooking techniques and traditional African practices with European colonial influences and Muslim influences. Most of the kitchen is traditional stew made with rice are common. In fact, Wolof rice in one form or another is found throughout West Africa. The kitchen is highlighted by the use of pepper (hot peppers usually) in one pot stews (known locally as "soup"), which are accompanied either rice or sticky mucilaginous mass call Fufu is traditionally made with fermented cassava flour, but you can make bananas, mashed sweet potatoes, corn flour and rice flour.

Another notable feature of West Africa is the use of two peanuts (in the form of peanut butter) and / or okra as a thickener for stews premises. These dishes are often based on green and the flesh, if added tends to be used as a condiment than a main ingredient. Also a combination of fish, dried fish and meat smoked is often used.

The first recipe here is a kind of common Jollof rice in Benin, but the version of this dish is found throughout West Africa:

Benin Wolof Rice

Ingredients:

200 g of black-eye beans

2 medium eggplants enterprises (eggplant)

V. 1.5 tablespoons oil

3 C. tablespoon freshly grated ginger

2 peppers spicy, toasted and finely chopped

10 tomatoes, chopped

2 v. Cayenne pepper tea

2 v. curry powder tea in West Africa

hot sauce to taste

3L of water

1 teaspoon salt tea

2 large onions chopped

2 cloves garlic, minced

1 green pepper, chopped

V. Tomato soup 1.5 Pura ©

500 g of carrots, washed and sliced

500 g green beans, cleaning

320g rice

Method:

Soak black-eyed beans overnight in plenty of water. Drain the next day, place in a pot and cover with 2 quarts of water. Bring to a boil, reduce to heat and simmer for 15 minutes. (Drain the water supply of coke). Cut the eggplant into slices about 1.5 cm thick and place in a colander. Generously salt and let drain for 5 minutes.

Meanwhile, heat the oil in a large saucepan. Add eggplant, drained 1 c. Tea chopped onion, 1 c. soup ginger, 1 pepper, 1 clove of garlic and pepper. Fry, stirring, until the eggplant is browned (about 5 minutes) then remove the eggplant mixture and set aside.

At this point, add the remaining onion, ginger, chilli, garlic, reserved bean cooking water, tomatoes, © and pure tomato, cayenne and chili powder. Stir everything to combine, then add chili sauce to taste. Simmer 10 minutes before adding the black-eyed beans, carrots and rice.
Simmer for 5 minutes and add green beans and eggplant cooked. Simmer for 15 minutes uncovered. Cover pan and simmer for 20 minutes and serve.

The following recipe is for a traditional couscous basic style is pounded yam, which is common in Nigeria, Ghana, Cote d'Ivoire (Ivory Coast), Benin (just to name a few). It is a starch often accompanied by a stew with peanuts.

Iyana

Ingredients:

600g Oluolu Pound'ol Iyana (yam powder)

1 liter of boiling water

Method:

Add 900 ml of water in a saucepan, bring to boil and sprinkle the powder on top of yams. Mix the powder in a mass. Keep stirring to incorporate flour yam and cook, uncovered, until a paste of the desired texture (this should be like a thin crust of bread). Once you have reached this stage, 100ml Sprinkle a little water over the dough, cover skillet, reduce heat, as much as possible and simmer for several minutes.

Knead the dough with a wooden spatula until solid reach the desired smoothness and serve a traditional stew. I know that yam powder is not common outside Africa, but you can replace all the carbohydrate-based in flour, including maize flour, millet flour or cassava flour. All work in this recipe.

To serve your needs Iyana a stew. Here is a stew based on green to go with your Iyama of Fufu:

Greens with Green Pepper

Ingredients:

1 onion, finely chopped

1 clove garlic, finely chopped

4 Hot Chilli Peppers, hammers, a paste

2 green peppers, seeded and minced

2 ripe tomatoes, chopped

900 g of vegetables (eg spinach, cassava leaves, kale, cabbage, turnips, green, etc) and steam drifting

salt, black pepper and cayenne pepper to taste

120 ml peanut butter

Method:

For the classic version of Liberia to this dish has to overcome a handful of onion, garlic, peppers and tomatoes all in a mortar to form a paste (you can omit the pepper if desired).

Heat oil in a pan large onion and add your left down for several minutes before adding the tomato paste and chili. Saute for a few minutes then add the Greens and 60ml water. Reduce heat to simmer and cover. Add peanut butter and stir in the season and then reduce the heat as much as possible. Continue cooking and stirring until sauce is smooth and serve with couscous or Iyana.

Although you can earn a little more than a foretaste of what that food of a region as vast as West Africa requires hope this article has whetted your appetite and be ready to learn more about West African foods.

Robyn Lee is an author for the Celtnet African Recipes site and you can find many more recipes from each and every country in West Africa at the West African Recipes page. If you want to get the largest collection of recipes from Africa ever assembled (800+ recipes from each and every African Country) then she urges you to check out the Recipes of Africa eBook; proceeds from the sale of which go to charity.

fufu flour!!!

Plantain Fufu Flour
$6.99
PLANTAIN FUFU FLOUR TROPIWAY PLANTAIN FUFU FLOUR...

Cocoyam Fu Fu Flour
$6.99
A traditional staple of African cuisine, fu fu flour is ground from cocoyam (the root of the elephant ear plant) and cassava (the starchy tuber from which tapioca is derived). Mix with boiling water to make cassava meal, often served as a vegetable in the Caribbean tropics, dressed with butter, black pepper, and fresh lime or orange juice. Try fu fu flour as a hearty appetizer, an instant hot cere...