I love my African roots, my mom is a great cook so was my father, Congolese food is very healty and tasty takes some time to cook but it’s worth it. This palm creme sauce is called “a la mwabe” can be made with fish - chicken - lamb - beef... best served with fufu or maniok ( Chikwang )

This is a beauty and the beast dish. Watch something beautiful from the inside come from something not so pretty on the outside lol watch out taste buds 🤩

A few yrs back my first Igbo food was abacha ! My immediate thought was how can something so good only be $1 or n1,000 😳 I loved it so much we went back 3 days in a row after lol. Right away I learned how myself

was actually craving for something a bit Japanese and African inspired, beef tripe and noodles with chopsticks came to mind, but then rules are meant to be broken this is actually off the books but tasted really nice

Another recipe my dad taught me. It's also a family favorite. But I'm the one who decided to add the Habanero. And I think it tastes so much better for it. Also, the turmeric and paprika give it a nice color, I think!

My family wanted a change from taking olive oil. So I opted for palm oil which is very healthy too! Try it out its lovely and delicious 😍 😜!

I grow up eating tons of egg foo yo(you)ng because my late father loved it so much. You can use meat, veggies, or even tofu for this dish. We love to eat this with thickened sweet and sour sauce. It brings good memories and laughter of days gone by.Whenever I have plenty of spring onions, I usually make this dish. I am thankful because my family eats pretty much what I cook. They are not picky (okay, maybe on certain items, but we all have our own preferences), luckily! And we all love this dish. I'm quite sure they won't complain if I cook this seven days in a row.This recipe yields about 8-10 egg foo yong (I used 15 cm pan for this).#givingthanks

Inspired by cold weather and my vegan clients needing protein rich food!

My husband is from Burkina Faso and he loves the peanut butter stew. We do have a couple of African stores that's sales the spices but we moved and we don't have one close.

I love Egg Foo Yung since I was a kid, when my parents would have this Chinese dish every Friday night it seemed from the local restaurant. So I decided to try my hand at making this tasty dish.

I made plenty of yuzu tea which is supposed to be rejuvenative but I haven't been able to use it all. So I decided to use in a snack that I could share with friends and decided on daifuku.The microwave cooking times are for a 500-600W microwave. If the jam is a bit hard, try adding 1 tablespoon water to it. If you get anko or katakuriko on the seam it will be hard to close up so be careful. Recipe by Risoa 51

I love mapo doufu as does my family. I make it quite frequently. I wasn't satisfied with the mapo doufu mix from a certain manufacturer, so I looked through numerous recipes and experimented. This recipe a surefire hit and a family favorite.Stir fry the doubanjiang very wel! This is the key to flavor the dish.You can adjust the spiciness by modifying the amount of doubanjiang. It's quite salty, so be careful not to add too much.If you use eggplants instead of the firm tofu, it becomes Mapo Eggplant. See. Recipe by Tabunhirose