Nigerian Afang soup, eaten by Efik and Ibibio people of Nigeria is a delicious stew made with Afang leaves and a leafy vegetable locally called waterleaf.
If you have been following yummy medley for a while, and have managed to escape a trip to your African market, this recipe is going to push you to go there, and trust me, this dish is worth the trip. Get on google and look up “African grocery stores near me”, and get ready to take a trip to flavortown. For Africans already familiar with African grocery stores, or for those who live in the great continent already, this for you should be a simple trip for you, now let’s jump into my delicious Nigerian Afang Soup recipe.
Akara is a tasty fried black eyed pea fritter that can be served by itself, a side of pap, with cold soaked garri, custard, porridge oats or in a burger.
The other day I shared my recipe for Moi moi, and if you recall, I said that Moi moi was one of my favorites, but that I had other dishes that were also on my favorite list. Akara is another favorite of mine and is quite easy to make. Nigerian Akara is similar to Moi moi, but unlike Moi moi that is steamed, Akara are fried black eyed pea fritters. The texture and taste of Akara and Moi moi are worlds apart, but they use very similar ingredients.
Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices.
Not too long ago, if you asked me what my favorite food was, I would have said Moi moi, hands down. Nowadays, I have a handful of favorite foods, but Moi moi remains close to the top of the list. Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices. This moi moi recipe uses smoked trout in the Moi moi, but you can switch it out for any other cooked fish, corned beef, boiled eggs, or omit the animal protein altogether and make it vegan.
Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam.
Groundnut soup is what peanut stew is commonly called in Nigeria. It is a nutty, savory, spicy and totally delicious peanut stew usually eaten with a starch like rice or eba. Peanut stews differ considerably by region, so I look forward to sharing with everyone my discoveries of its different variations. I tasted my first groundnut soup as a child in Lagos, Nigeria and… it was terrible! It was really bad guys, I can’t lie. After that first time, it was years till I found my love for groundnut soup or peanut stew again. Let me tell you the story…
Eggplant/Garden Egg Stew is one of those delicious recipes I remember eating back at home with boiled yam or fried plantains on Saturday mornings.
I love when my mom or my mother-in-law (aka my other mom) come over to my home to spend sometime with me. I always learn a ton from them, especially in the kitchen and in the market place. On a recent visit from my mother-in-law, I re-discovered my love for eggplant / garden egg stew. My mom and I went to an Asian market that had tons of produce, we were picking out vegetables when we spotted some Thai-eggplants or as we call them at home, garden eggs. We decided to pick them up and make a simple yet delicious eggplant/garden egg stew.
After countless trials, I can finally present to you the best, fail-proof secrets to a stable yet flaky meat pie crust that will elevate any meat pie recipe!
I don’t know about you guys, but I am often very disappointed with the meat pie offerings at many of our African parties or weddings. Eagerly anticipating the promise of various finger foods or “small chops” as we call them, I quickly spot the meat pie stash on a tray and proceed to grab one with the promise of the savory meaty goodness, only to bite into a mediocre filling and bready crust. Since my last meat pie recipe (which I admit was a bit standard… still great, but not a knock out), I have been toiling in the kitchen to achieve the best fail-proof meat pie recipe with the most delicate, flaky meat pie crust which still stays whole and stable in your hand. My personal requirements for perfection are:
- A stable meat pie crust. I have no problems with flaky crusts especially since I am used to making flaky puff pastry, but I need the crust to be more stable. Regular puff pastry would be too delicate for this recipe most of the time.
- Flaky meat pie crust. I also need the crust to be light and airy. I love meat pies, but tough dough pies are not my speed.