Fonio is a drought resistant, gluten-free, nutritious (cystine and methionine loaded) ancient super grain mostly grown in the Western Sahel region of Africa, and this Acha pudding or fonio pudding recipe uses it in a delicious breakfast porridge which will absolutely blow your expectations of oatmeal away!
Happy New Year! I took a brief break for the holidays but I am back!!! With the new year, I like a lot of people have quite a few new action plans. One of the plans I have for the year is to celebrate African food even more here on Yummy Medley, and to challenge you guys to break your diet norms and explore the world of African and Afro-Tropical food. In keeping with my new year resolve, I will be sharing with you the merits of one of Sub-Saharan Africa’s treasures, Fonio. Fonio is a drought resistant grain mostly grown in the Western Sahel region of Africa, and this fonio recipe uses it in a porridge consumed in diverse variations, and is referred to as Acha pudding or fonio cereal in Nigeria.
This delicious pumpkin stew locally called Miyan Taushe is native to Northern Nigeria and is commonly eaten with fufu/swallow, rice, and even naan bread.
In case you have missed it somehow, it is pumpkin season right now, and pumpkins are popping up everywhere not just as a seasonal decoration, but as a major food source. I have not been able to resist the urge to buy some of the beautiful looking pumpkins constantly on sale at my grocery store. In addition to the homemade pumpkin puree I mentioned in my last post, which I used for some sweet pumpkin desserts, I also decided to stretch myself and explore what pumpkin recipes Nigeria had to offer, knowing that whatever I found would be an absolute flavor delight as is the case with majority of African dishes. One tasty result of this search is this delicious savory stew/ soup that was a big hit in my home and is native to the Northern parts of Nigeria: A delicious pumpkin stew locally called Miyan Taushe.
If you think you love puff puff or even donuts, get ready for a huge upgrade with these tasty and addictive pumpkin puff puff/drop donuts !
If you are an OG Yummy Medley follower, you will remember that once upon a time I made a classic Nigerian puff puff. It is a staple on my house, and I make it almost every other week especially for my sisters because they love it and because of how easy it is to make. I recently made a huge batch of pumpkin puree because of the seasonal baking that I love to do with pumpkins so I decided to try adding pumpkins to my puff puff and… It was a huge hit! If you think you love puff puff or even donuts/doughnuts, get ready for a huge upgrade with these pumpkin puff puff (also known as pumpkin drop donuts).
Nigerian beans porridge is the definition of complete comfort and can be paired with garri (cassava flakes), bread or ogi (fermented, corn starch porridge)
For the longest time, I thought of comfort food as familiar and mostly unhealthy food that makes us feel good. I have recently adjusted my idea of what comfort food should be… you just need to feel good eating it. Whether you get comfort from the cold bland crunch of an iceberg lettuce salad, or the juicy and greasy bite of a perfectly deep fried chicken, comfort food can be anything for anyone. For me this Nigerian beans porridge is the definition of complete comfort, especially on a cold fall evening.
Afang soup, eaten by Efik and Ibibio people of Nigeria is a delicious stew made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach.
If you have been following yummy medley for a while, and have managed to escape a trip to your African market, this Afang soup 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 Afang Soup recipe.
Nigerian Akara (Accara/Acaraje) are tasty fried black eyed pea fritters/bean fritters that can be served alone or with a side of of starch (like pap, garri, custard or porridge) with a kaani dip 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 (also known as Accara or Acaraje) is another favorite of mine and is quite easy to make. Nigerian Akara is one of the most common breakfast staples in Nigerian homes and a very popular street snack as well. You will commonly find this black eyed pea/bean fritters delicacy sold by street sellers on its own or as part of what is locally called “Akara burger”, where a local bread favorite called “agege bread” (so called due to its popularity in the streets of Agege Lagos, Nigeria) is stuffed with several pieces of akara resulting in an amazing snack somewhat similar to a falafel burger (but much better in my obviously biased opinion!). In this Nigerian Akara recipe, I show how to easily make the fluffiest, most delicious black eyed pea fritters (or bean fritters to my fellow Nigerians who also make them with brown or honey beans) and use them in my own elevated akara burger recipe.
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 moin moin/moi moi recipe uses smoked trout, 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…
Poulet DG, which means “chicken for the Director General”, is a delicious chicken and plantain dish that is usually served on special occasions in Cameroon and a totally perfect recipe for father’s day.
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.
Am I one of those people that turns everything into jollof….? Maybe. But it’s delicious, so it doesn’t really matter. My goal in making this jollof spaghetti recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed 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.