Recipes | I've Been Cooking

Shayi Chin Chin

Crisp, bite‑size Nigerian Shayi Chin Chin made with a black tea–infused dough scented with vanilla and nutmeg, then deep‑fried until golden and dusted with powdered sugar. Perfect for tea time or an anytime sweet snack.

🇳🇬 Nigeria$

Mkate wa Sinia

Mkate wa Sinia is a fragrant Swahili coconut rice cake—lightly sweet, cardamom-scented, and enriched with ghee—traditionally topped with sesame seeds and occasionally perfumed with saffron. Fermented with yeast for a tender, airy crumb, it’s perfect with afternoon tea or as a celebratory dessert.

🇹🇿 Tanzania$$

Kankankan Brochettes

Kankankan Brochettes are West African-style grilled beef skewers rubbed with a spicy peanut and chili blend, threaded with red onion and bell pepper, and brightened with lime. Smoky, nutty, and fiery, they’re perfect for the grill.

🇬🇳 Guinea$$

Mawuyu Mousse

A silky, tangy mousse showcasing mawuyu (baobab) powder folded into whipped cream and milk, lightly sweetened and set with gelatin or agar-agar. Finished with crunchy roasted peanuts and sesame, dark chocolate, and bright citrus zest.

🇿🇼 Zimbabwe$$

Sambusa Jibna

Sambusa Jibna is a crispy, golden-fried cheese sambusa filled with a tangy blend of feta and mozzarella, aromatic onion, green chili, and fresh herbs. Nigella seeds, cumin, and black pepper add warmth and depth, while a splash of lemon keeps it bright. Perfect as a savory appetizer or snack for gatherings and festive occasions.

🇹🇩 Chad$$

Cherchem

Cherchem is a hearty North African wheat-berry and legume stew featuring chickpeas and fava beans simmered with warm spices, tomato, and harissa, then brightened with lemon and parsley.

🇲🇷 Mauritania$

Agadez Guinea Fowl au Vin

A West African take on coq au vin: guinea fowl braised in red wine with smoked beef, mushrooms, aromatics, and dates, served over fluffy millet couscous. Rich, savory, and subtly sweet with herbaceous depth.

🇳🇪 Niger$$$

Zanzibar Sambusa

Crispy, spiced Zanzibar-style beef sambusas with a fragrant filling of onion, garlic, ginger, chili, and warm East African-Indian spices, wrapped in a thin dough and fried until golden.

🇹🇿 Tanzania$$

Conakry Dèguè

Conakry Dèguè (Thiakry/Degue) is a creamy West African millet-and-yogurt dessert, lightly spiced with vanilla, nutmeg, and cinnamon, and dotted with raisins and coconut.

🇬🇳 Guinea$$

Fouta Djallon Jerky

A West African–style beef jerky from the Fouta Djallon region: thin-sliced beef marinated with grains of selim, ginger, garlic, lime, vinegar, and warm spices, with a subtle peanut note. Smoky, spicy, tangy, and deeply savory.

🇬🇳 Guinea$$$

I've been...

Shayi Chin Chin

Mkate wa Sinia

Kankankan Brochettes

Mawuyu Mousse

Sambusa Jibna

Cherchem

Agadez Guinea Fowl au Vin

Zanzibar Sambusa

Conakry Dèguè

Fouta Djallon Jerky

I've been...

Shayi Chin Chin

Mkate wa Sinia

Kankankan Brochettes

Mawuyu Mousse

Sambusa Jibna

Cherchem

Agadez Guinea Fowl au Vin

Zanzibar Sambusa

Conakry Dèguè

Fouta Djallon Jerky