Spicy, hearty and with an exotic touch: African cuisine has a lot to offer. The large continent is divided into several culinary areas, each of which has its own peculiarities. Thelocal cuisineEach region therefore has an eclectic variety of traditional African dishes that were given an update during the colonial era. Perhaps that's why the ingredients for most recipes can easily be found in Europe. Today we take you on a journey to West Africa and explain how you can prepare delicacies such as peanut soup, bobotie, braai or biltong. You can find these and other West African recipes in the article.
West African recipes: Bobotie, a spicy minced casserole
Bobotie is the delicious secret of South African and West African cuisine.The tasty dishis now one of the national dishes of Namibia. We offer you a recipe for the casserole that combines mildly seasoned minced meat with egg cream. Saffron rice or chutney is traditionally served as a side dish to this delicacy. Here are the necessary ingredients for 6 servings:
- 35 g breadcrumbs or 1 slice of dry bread
- 250 ml milk
- 2 tsp olive oil
- 1 onion, chopped small
- 1 carrot, chopped small
- 2 cloves of garlic, pressed
- 5 cm long piece of ginger, grated
- 1kg ground beef
- 2 EL Currypowder, mild
- 6 fresh curry leaves
- 85g raisins
- 2 tbsp sliced almonds, roasted
- 2 tsp spiced tomato chutney or fruit chutney
- 250 ml beef broth
- Juice of one lemon
- 2 medium eggs
- 1/2 tsp turmeric, ground
You can also serve an apple salad as a side dish. Here are the necessary ingredients for this:
- 1 Teabag Rooibos Tea
- 2 TL Honig
- 1 TL Dijon Mustard
- 150 g Spinat
- 1 apple, sliced
First, soak the bread or breadcrumbs in the milk. Set the oven to 180° Celsius with circulating air. Heat oil in a deep pan and fry the onion and carrot in it. When the vegetables become soft, add the garlic cloves and ginger and stir. Add the minced meat and fry until it turns brown. Add the curry powder, curry leaves, raisins and almonds and stir again. Let the dish fry over medium heat for 2 minutes. Then add the chutney, beef broth, lemon juice and squeezed bread or breadcrumbs. Season the dish and bring it to a boil. Then spread the mixture in a baking dish, cover it with aluminum foil and bake the casserole in the oven for 30 minutes. Whisk the eggs with the rest of the milk, remove the aluminum foil and pour the egg-milk mixture over it. Bake the dish for another 20-25 minutes until it turns golden brown. Then take it out of the oven.
For the salad, first pour over the rooibosTea bagwith 60 ml of hot water and let the tea steep for 10 minutes. Then add honey and lemon juice and let the tea cool. Cut the spinach into strips, mix it with the apple in a bowl and mix well with the tea dressing.
West African Recipes: Harira, a Moroccan soup
The Moroccan soup Harira is prepared for Ramadan. The most important ingredient in this delicious delicacy is chickpeas, but Moroccans sometimes also add dried lentils and refine themSoup with a colorful mix of herbs.Here are the ingredients for 6 servings:
- 100 g dried chickpeas
- 50 g yellow split peas, dried
- 50 g canned lentils, filling quantity
- 2 boned lamb legs
- 2 cans x 395g tomatoes, skinned and chopped
- 1 carrot, diced
- 1 onion, chopped
- Saffron socket
- 2 tsp virgin olive oil
- 1 pinch of coriander, ground
- 1 teaspoon turmeric, ground
- Coriander leaves
- 1 pinch of coriander, finely ground
- 1 tsp lemon juice
- 1 liter vegetable broth
- olive oil
Soak the chickpeas and yellow split peas in separate bowls of water overnight. Put the pinch of saffron in a bowl and pour hot water over it. Let the spice steep for 5 minutes. In the meantime, heat olive oil in a deep pan over medium heat and then fry the onion for 3 minutes. Season the onion with the spice mix (except coriander leaves) and the saffron (with the water). Let simmer for 3-4 minutes and then add the tomatoes, carrots, vegetable stock and 2 cups of water. Bring the soup to a boil, then reduce the heat, cover and simmer the harira over low heat for 3 hours. Then add the lentils and let the soup simmer uncovered for another 25 minutes. Now add the lemon juice and coriander leaves. Salt the soup and serve it warm.
West African recipes: Jollof rice with tomatoes and marinated chicken legs
There JollofRice is a delicious dish, which is traditionally prepared with tomatoes and chicken legs. Today, tomato rice is one of the most popular West African dishes and is served throughout the region, with each country having a specific recipe. Ready in less than 30 minutes, the rice is ideal not only for movie nights, but also for parties.
Ingredients for 4 servings:
- 300 g Basmati rice, washed
- 1 tsp olive oil
- 8 chicken drumsticks, boned and skinned
- 1 onion, diced
- 3 cloves of garlic, grated
- 5 cm long and finger-thick piece of ginger, grated
- 1 red chili, finely chopped
- 700 ml and another 2 teaspoons of tomato puree
- 300 ml chicken broth
- 2 red peppers, chopped large
- 2 teaspoons coriander, chopped
- Freshly ground black pepper
First, cover and cook the chicken legs in 300 ml of water for 25 minutes. Then take them out of the pot and put them in a deep pan. Fry them for 1-2 minutes until they turn golden brown. Then add the onions and fry them for 3-4 minutes until they become translucent. Now add the garlic cloves, red chili and peppers and stir the whole thing. Season the dish with the spices.
Pour the tomato puree and 100 ml of the chicken stock into a large pot and add the chicken legs and vegetables. Let the dish simmer for 15 minutes until the sauce thickens. Meanwhile, cook the rice in the remaining chicken broth. When the rice is done, stir it in spoonfuls with the sauce and let the Jollof rice simmer for another 5 minutes. Serve the spicy dish with red wine.
West African dishes: Satisfying peanut soup
West African dishes are very filling. We offer you a recipe for peanut soup, which is perfect as a main dish. It can also help with the onset of hungerFamily celebrations or partiesbreastfeeding with friends. Sweet potatoes, tomatoes, peanut butter and the right spices such as coriander, turmeric and ginger give the West African soup the spice it needs and compete with European winter soups.
Ingredients for 4 servings:
- 1/2 onion, large
- 390g sweet potatoes
- 1 tsp olive oil
- 3 cloves of garlic, grated
- 4 cm long piece of ginger, grated
- 1 teaspoon turmeric, ground
- 240 ml skinned tomatoes, diced
- 4 tsp peanut butter
- 480 ml vegetable broth
- 4 pinches coriander, chopped
First, dice the onion and sweet potatoes. Pour the olive oil into a deep pan and fry the onion until it softens. Then add the sweet potatoes, stir the whole thing and season with the garlic, ginger and turmeric. Reduce the heat and sauté the sweet potatoes for several minutes. Then pour in vegetable broth and let the soup simmer covered for 15 minutes. Then take it off the heat and puree the ingredients. Serve with peanuts and coriander.
West African dishes: Suya skewers with Chakalaka sauce
This isn't just in GermanyGrilling is the national sportpeople in Africa also like to spend the evening grilling. The popular South African version is called Braai, while in West Africa Suya skewers are traditionally served. If you're slightly hungry you can buy shish kebab on the streets. Suya can be made from beef, goat or lamb. Traditionally, the grilled food is served with Chakalaka sauce.
Ingredients for 4 servings:
- 100 g Kuli Kuli, ground (ground peanuts, a handful, are suitable as a substitute)
- 2 tsp paprika powder
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
- 1 handful of finely chopped onion
- 4 cloves of garlic, grated
- 4 tsp olive oil
- 500 g Rindersteak
For the chakalaka sauce:
- 6 tomatoes, medium-sized, chopped
- 4 cloves of garlic, grated
- 2 Chilis
- 2 carrots, finely grated
- 1 medium onion
- 125 ml olive oil
- 400 g can of white beans, baked
- Spice mix of curry and ginger
Mix everything together firstIngredients for the marinadein a bowl. Then cut the meat into thin strips and thread them onto the skewers in a zigzag pattern. Place the beef skewers on a flat plate and brush them with the olive oil marinade and spice mix. Let the grilled food sit in the refrigerator for half an hour. Then you can grill the suya skewers.
To make the sauce, grill the carrots, onion and chilies, then dice the vegetables and add them to a pot along with the chopped tomatoes and white beans. Let the sauce simmer for 6-7 minutes, then season with the garlic cloves and the spice mix.
Refreshing Zobo drink with a fruity taste
No barbecue or party evening is complete without the right drink. You can of course serve red wine or beer with the West African meal or surprise your guests with a typical West African drink. Zobo is made from sorrel and flavored with citrus fruits, honey and ginger. If you want, you can add alcohol.
Ingredients for 4 Zobo drinks:
- A handful of dried red sorrel leaves
- Ten 250ml cups of water
- A 150 ml cup of honey or 180 g of sugar
- A 150 ml cup of lime juice
- 2 cm long, finger-thick piece of ginger, grated
- 1 pineapple, large, diced
- 500 ml orange juice
- Alcohol of your choice
First put the sorrel leaves in a pot and then add 750 ml of water and bring the water to the boil over medium heat. Then let the sorrel leaves simmer for 25 minutes, then remove the pot from the heat and let it cool down at room temperature first. Strain the liquid and then chill the Zobo. In the meantime, dissolve the honey in warm water and keep it cold. Puree thatPineapple pulp. Mix the honey water with the pineapple, add the orange juice and the cold sorrel water. Stir the Zobo drink well and if necessary, dilute it with ice cold water. Then you can also add alcohol.
Tasty, filling and slightly spicy: West African food has a lot to offer. No wonder other West African recipes have also gained popularity. In the photo series below we offer you some ideas for hearty dishes that you can prepare quickly and that are guaranteed to earn you compliments. Whether for a family celebration, a theme party or simply a romantic dinner for two: these winter recipes are an absolute culinary highlight on the table!
West African Recipes: Cachupa, a stew with sweet potatoes, corn and fish or meat, is prepared in Cape Verde
West African recipes: Egusi soup (also prepared as a stew) is made from green leafy vegetables, meat and melon seeds
The main ingredient in Eddoe soup is the tropical vegetable of the same name, which tastes similar to sweet potatoes. In West Africa, the soup is refined with seafood and fish
Waakye is a breakfast for real connoisseurs and a popular snack for small appetites.
Ndole is an aromatic dish with nuts, fish or beef and an exotic mix of spices.
Thieboudienne is the name of the dish that tourists on the West African coast are treated to. Cabbage and tomatoes go with the fish. Onions and carrots served. Rice is often chosen as a side dish, and potatoes are less common
