Give a nod to West African jollof rice with our spicy rice with beans. With layers of peppery flavour, it’s packed with nutrients and provides all five of your five-a-day.
Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick
Try something different for dinner with this hearty African-inspired garden eggs (also known as white aubergine) stew with eggs and salted fish. Enjoy with green plantain
This West African inspired dish food is full of bold, harmonious flavours. Jollof rice is a household staple, often accompanied by fried plantain
Use whatever greens you have for this nutty, sweet stew. Serve on its own in bowls, or with rice
Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer
Dig out the peanut butter from the cupboard and use it to make a punchy sauce to accompany Diana Henry's stuffed joloff-spiced chicken
Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.
You can also use canned black eyed peas, rinsed and mashed. From the World of Cooking. Posted for ZWT #7.
Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven’t got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.
Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer
Enjoy these full-flavoured spicy veggie pies with peanut butter mash. Loaded with protein and carbs, they're an ideal post-exercise dinner choice
Enjoy this sweet-savoury snack inspired by food writer's Maria Bradford time growing up in Sierra Leone. It's made from just three ingredients