Try this mouthwatering attiéké: An Ivory coast native food

Attiéké is a traditional Ivorian dish made from fermented cassava. It is often presented as an accompaniment to chicken or fish. INGREDIENTS 2 cups attiéké (in a box) salad 3 tomatoes, finely chopped 1 finely diced red onion 1 green hot pepper, finely chopped ½ Maggi cube (optional) Vegetable oil Accompaniments Roast chicken (or grilled…

How to prepare Hoenderpastei: South Africa delicacy

Hoenderpastei is a chicken pot pie topped with a crust (often shortcrust pastry) and layered with a combination of ingredients that may include vegetables, hard-boiled eggs, and slices of ham, which is baked until golden brown or and crispy in a medium-hot oven. INGREDIENTS 3 pounds of chicken pieces (with bones) 3 hard-boiled eggs, sliced…

Plantain fufu: How to make swallow with unripe plantain

Plantain is a common staple in Africa, due to their low cost and versatility in meals. Aside from Africa, plantains are well recognized in other tropical countries such as the Dominican Republic and Puerto Rico, as well as India and some Asian countries. Plantains are very rich in antioxidants, vitamins, and complex carbohydrates. INGREDIENTS 4…

Maakouda Batata: Moroccan potato cakes, Morocco Street food

Maakouda sweet potato is a Moroccan pastry or potato pancake. Popular Street food in Morocco, can be eaten plain or used as a sandwich filler in wedges of Moroccan khobz. INGREDIENTS 2 pounds of potatoes (relatively the same size, peeled) 1 small onion (finely chopped) 2 tablespoons of butter 3 cloves garlic (pressed) 1 1/2…