Any advice, recipes, etc. for African cuisine?

Question

If you don't have a recipe, even some information about the types of flavours used or the style of cooking would be very helpful. Thanks.

Answer 1

Eba

A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten.
Recipe yield: 8 servings

INGREDIENTS:
8 cups water
4 cups gari (roasted cassava flour)

DIRECTIONS:
Bring the water to a boil in a large pot. Sprinkle in the gari, and cook, stirring constantly, until it becomes a paste similar to mashed potato consistency.

Shuku Shuku

A Nigerian desert that is a favorite with children of all ages."
Recipe yield: 14 cookies.

INGREDIENTS:
1 cup unsweetened flaked coconut
1/4 cup castor sugar or superfine sugar
3 egg yolks
1/2 cup self-rising flour

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough. Squeeze into 1 inch balls, and roll each ball in flour to coat. Place on a baking sheet, spacing about 2 inches apart.
Bake for 20 minutes in the preheated oven, or until golden.

Le Marriage, Alfredo Algerie

This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta.
Recipe yield: 4 servings.

INGREDIENTS:
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk

DIRECTIONS:
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.

Answer 2

Yes, first you want to skin the "cuisine"as soon as possible. Impalas, Reeboks, and Bongos do not cool well unless they are skinned soon after being speared. Generally they should be cooked within the first week after being killed. Cooking "style" is generally an open pit fire, fueled by cow dung. Cook until all dirt and other "impurities" are no longer recognizable. Then cut up with obsidian or basalt "knives", and hand out. Suitable side dishes are Rhesis monkey, or any type of bird that is handy. Seasonings are generally not necessary. For a drink, typically there are some juices made from any kind of plant that causes acute intoxication. Hopefully this will get you started.

Answer 3

I haven't tried african cuisine yet but I go to http://about.com/food/ to find recipes of many cultures. There are some african recipes there, also helpful tips. I hoped I help you some. Take care!

Answer 4

morracan food is exellent!! Look up recipies @ Food network.I like chicken tangine,harrina soup,cous-cous.Don't forget shis-ka-bas