Our bodies run on the fresh green fuel of the land (Terri Guillemets, "Fresh & green," 2011). A complete green African meal to fuel your body for all necessary minerals is Afang soup. Afang is a vegetable soup known by Nigerians
With its numerous names, difference in preparation and complex flavours, Egusi soup is a West African dish made with West African ingredients and spices. It contains leaf vegetables, palm oil, meat, fish or seafood and thickened with melon seed.
With its delectable taste, pleasant aroma and amazing deep orange colour, Jollof rice is an undoubted ruler of West African delicacies. It is a treasured delicacy by West Africans. Call out Jollof in West Africa and you will start a clash of passions on whose jollof tastes best.
Kokonte is a staple food eaten in some parts of Africa including Ghana, Togo and others. Kokonte is mostly made out of dried cassava flour. Kokonte is prepared in a way similar to fufu or banku influencing its supposed English name ‘Brown Fufu’.
Excess corned beef at home should never be thrown away. It is such a powerful ingredient for one of the most amazing breakfast meals. Corned Beef Hash is usually served with eggs for what we call a nutritious breakfast meal.
Egg, they say can be the difference in the kitchen. Usually an ingredient that adds spice and taste to meals, eggs added in excess to stew gives it a well distinguished taste. Egg stew is best eaten with rice or boiled yam.