Still hungry? Check out more recipes below!
Tiguadege Na (Malian peanut stew) is a rich, savory West African stew of meat simmered with tomatoes, aromatics, and vegetables in a silky peanut-butter sauce. Traditionally served with rice or tô (a millet/sorghum porridge), it’s comforting, hearty, and warmly spiced with chili and bay leaf.
0
0
Degue (thiakry) is a creamy West African millet couscous dessert, folded into tangy yogurt and milk, sweetened with condensed milk and sugar, and perfumed with vanilla, warm spices, raisins, coconut, and a splash of orange blossom water.
1 0
A traditional Beninese dish: savory tomato-infused maize dough (amiwo) served with tender chicken simmered in a rich tomato–palm oil sauce.
0 0
Oka Ika is a classic Samoan raw fish salad featuring sashimi-grade tuna gently “cooked” in citrus, enriched with coconut cream, and folded with crisp vegetables. It’s refreshing, creamy, and bright, often served over lettuce with tender boiled taro on the side.
0 0
