The first peanut stew I tasted in my life was in Nigeria, and it was terrible! It was really bad guys, I can’t lie. After that first time, it was years till I tried peanut stew again. Let me tell you the story…
It is almost father’s day here in the U.S., and as a daddy’s girl that loves to cook, I try to make a variety of dishes that I know my dad would love. Recently, I have started to include some of my husband’s favorite dishes in my father’s day spread, and he has slightly different food preferences from my dad. This year, one of the dishes on my father’s day spread is this delicious Cameroonian dish called Poulet DG. I decided to share this recipe as it combines favorites of my dad and husband in one dish, and I knew they will both enjoy it.
Some people have asked me for my jollof rice recipe; to those I say, “hold please”. I, just like most other west Africans love jollof rice, but sometimes, I want a quick and easy jollof flavor that does not require me making jollof rice. In came my jollof couscous that takes only 20 minutes to prepare. I then became low-key addicted to quick and easy jollof recipes. I have also always loved pasta, so the no-brainer next step was to make a jollof spaghetti. My goal in making this recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.
I am trying not to start my recipe posts with the usual “I love…”, so here goes my attempt. Once upon a time, I was introduced to a Senegalese restaurant in downtown Baltimore by one of my dear Cameroonian friends. This trip created a soft spot in my food heart (aka my belly) for Senegalese cuisine. As a Nigerian myself, I thought that nothing could rival Nigerian food in this spot, but after I tasted the National dish of Senegal, Thieboudienne, there was a mini war for my food heart. Thieboudienne is a mouth watering rice and fish dish that is like nothing I had before.