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You can also browse recipes from the following other African Regions:
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Togo; officially: République Togolaise; whose capital is Lomé. The Togolese Republic achieved independence from France on April 27th, 1960. Togo's culture reflects the influences of its thirty-seven ethnic groups, the largest and most influential of which are the Ewe, Mina, and Kabre. Though French is the official language, the many indigenous African languages spoken by Togolese include: Gbe languages such as Ewe, Mina, and Aja; Kabiyé; and others. Over half the Togolese people adhere to native, animist, belief systems despite the influences of Islam and Christianity. Despite having been a German colony and then split between France and England much of Togloese cuisine is a native one. Staples include maize, cassava, yam, rice, plantains, beans and millet. The most widely eaten food is maize, while rice consumption is quite low. Like many West African countries fish is the most important source of protein, though bush meat is often hunted and consumed. Fufu ranks amongst the country's staples. Togolese cuisine is a combination of African and French culinary styles, combining rice’s, sauces, fish, meat and vegetables in order to serve traditional dishes, like koklo meme, grilled Chicken with a spicy chili sauce, pâté, made from millet, plantains, corn or manioc, riz sauce d’arachide, simply rice with Peanut sauce, and other sauces based on Eggplant, tomato, fish or spinach. Generally Togolese cuisine is rich in sauces and pates and is often spiced with chillies. |
The alphabetical list of recipes from Togo follows (limited to 100 recipes per page). There are 6 recipes in total:
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Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
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