added articles

african-cuisine/africa-africa-coconut-rice/index.md

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+---
+title: "Africa - Africa Coconut Rice"
+date: "2020-03-30"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Robert Christopher_
+
+![](images/african_coconut_rice_1.jpg)
+
+One of the most favorable food in Africa is Rice, in countries like Tanzania they usually call it as "Ubwabwa ". Rice has a hundreds of preparing methods, yet there are common ones used, as for this one we are going to look up on, coconut rise.
+
+## Ingredients
+
+![](images/african_coconut_rice_2.jpg)
+
+\-Rice
+
+\-Coconut
+
+\-Boiled water
+
+\-Salt
+
+![](images/african_coconut_rice_3.jpg)
+
+\-Cloves
+
+_NOTE : Rice and Coconut ratio may be 1:2, i.e. 1kg of rice with 2 full coconut, packet coconut may be used as well._
+
+## Cooking procedures
+
+- When water starts to make vapor, add one full tea spoon of salt, followed by coconut and cloves. Let the mix boil for a while (3- 5 minutes).
+- Use tea filter to remove suspended cloves from the mix, then put your prepared rice into the mix, let it boil for about 10 minutes.
+- Best rice preparation trick, depends on the amount of heat supplied during these 10 minutes . Heat should be moderate all along this time up to when you see water is about to dry.
+- Lower heat level for about 15 more minutes, before your rice is ready for lunch or dinner. You may check for water to be sure it's all dried out.  
+    
+
+## AFRICAN COCONUT RICE MAY BE EATEN WITH:
+
+![](images/african_coconut_rice_4.jpg)
+
+FISH ROAST
+
+![](images/african_coconut_rice_5.jpg)
+
+CHICKEN ROAST
+
+![](images/african_coconut_rice_6.jpg)
+
+FRUIT MIX

african-cuisine/africa-african-beans-roast/index.md

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+---
+title: "Africa - African Beans Roast"
+date: "2020-04-10"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_…..mhhh, so taste!_
+
+_By Mabimbi Don_
+
+![](images/africa_beans_roast_1.jpg)
+
+Beans are known for their widely uses all over the globe. In Africa, beans are mostly taken in children diet flour, maize and beans mix (Makande), beans-rice hybrid food and so much to list.
+
+I bet that you will certainly give a thumb up for the best taste ever, once we reach our target of preparing African beans roast cuisine.
+
+Process actually takes about 5 hours of soaking beans and boiling, 25-30 minutes of preparing the roast. This roast Let us roll in.
+
+## Prepare the followings
+
+- One kg of beans.
+- One coconut.
+- One big carrot.
+- Green pepper
+- One bulb onion.
+- Garlic.
+- Cardamon.
+- Two full salt tea spoon.
+- Four full oil tea spoon.
+- Pepper.
+
+## Cooking steps
+
+- Wash and soak your beans for 3 hours, filter water and use fresh water to boil for about 2 hours.
+- Break and prepare your coconut.
+- Wash and cut onion, carrot, green pepper into small cubed pieces, using cooking pan start to fry them for 4-5 minutes.
+- Filter beans from boiled water (don't waste water used during beans boiling process).
+- Add beans into the cooking pan mix, fry them altogether for 5 minutes more.
+- Add some amount of water used during beans boiling process, to keep the mix with heavy soup, let it boil for 2-3 minutes.
+- Add your favorable amount of soup using remained soup from beans boiling process, leave it to boil for 5 minutes.
+- Add coconut juice into the mix while stirring, let it boil for 6-7 minutes.
+- Our sweet taste is ready for table lunch or dinner.
+- Enjoy African beans roast cuisine.

african-cuisine/africa-african-cabbage-stew/index.md

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+---
+title: "Africa - African Cabbage Stew"
+date: "2020-04-11"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Community Member_
+
+![](images/african_cabbage_stew_1.jpg)
+
+Cabbage is among the green vegetable cultivated in South Africa. It is known for its significance to clear cancer cells in most of the body parts.
+
+This cabbage stew is almost prepared in Africa continent, since it is easy to make and the resources are easy to find.
+
+Cabbage stew is delicious with rice, ried rice, potatoes, porridge, meat roast and any of ones favour. Duration of preparation is almost 15 minutes depending on the situation of a person who prepares it.
+
+Prepare one Cabbege, 2 Carrots, Green pepper, Bulb onion, oil, salt and vegetable Masala.
+
+![](images/african_cabbage_stew_2.jpg)
+
+## Cooking steps
+
+- Clean carrot and cut into small boxes, put in a plate.
+- Take onion and wash it then cut it into small pieces.
+- Clean green pepper and cut into small long pieces.
+- Wash cabbage, clean it and cut into small cubed shaped pieces, make sure you maintain the shape ratio as this will make it look attractive.
+- Take frying pan and put on cooker, turn on heat with moderate heat level.
+- Add oil in it, approximately to three to four tea spoons, and wait for it to get warm. (30-40 seconds)
+- Add cabbage in it and start to fry it, keep stir so that it won't burn. (2-3 minutes)
+- Add masala one tea spoon.
+- Add salt, onions, carrots and green pepper all together, keep fry. (5-6 minutes)
+- Let the soup it makes by itself boil it for more few minutes. (2-3 minutes)
+- Our cusine is ready for lunch or dinner, enjoy.

african-cuisine/africa-african-spinach-roast/index.md

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+---
+title: "Africa - African Spinach Roast"
+date: "2020-04-02"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Mabimbi Don_
+
+![](images/spinach_1.jpg)
+
+Spinach in Africa may grow naturally or artificially. Most people find it easy to afford and cheap as it uses less time in preparing it.
+
+In Urban areas Spinach is taken as a part to complete balance diet while in rural areas may be used as the main vegetable for both lunch and dinner as well.
+
+In the picture below is the final look of our African Spinach roast prepared in about 15 minutes and it can be places at the table with rice, stiff porridge, cassava mix, potatoes mix, e.t.c.
+
+![](images/spinach_2.jpg)
+
+## Things to prepare
+
+- Two hand bunches of African Spinach.
+- One big carrot.
+- Two tomatoes.
+- One red pepper.
+- Garlic.
+- One bulb onion.
+- Three full spoon of grinded grand nuts.
+- One full spoon of salt.
+
+## Cooking steps
+
+- Wash and cut into pieces Spinach, do the same for Carrot, pepper and onion.
+- Start to fry onions, carrots and pepper together, add grinded garlic, mix it. Add tomato and keep mix.
+- Put in Spinach pieces, add salt ontop and cover the pan, wait for 3 minutes.
+- Open pan and mix them together, add grindes nuts, cover pan and let the mix boil for3-4 minutes
+- Open pan and mix the nuts with the Spinach mix, let it boil for 2 minutes.
+- African Spinach roast is ready, Enjoy.

african-cuisine/africa-chicken-mishkaki-stew/index.md

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+---
+title: "Africa - Chicken Mishkaki (Stew)"
+date: "2020-04-11"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Breila Jack_
+
+![](images/mishkak_1.jpg)
+
+Originates from south-Africa, this cusine is mainly made with chicken pieces being sticked and skewed.
+
+Since chickens are found almost all over the globe (except Antartica) it is easy to make and prepare this cuisine anywhere you are.  
+Preparation of this cuisine consist of one chicken, one or two carrots, green pepper, apple fruit, onions(ones favour), salt and oil.  
+Boil water to remove chicken feathers, after that cut it into pieces so that it makes easy to remove it's stek.
+
+## Preparation
+
+- Prepare chicken and take off stek meat.
+- Mix meat stek with salt, little oil and garlic
+- Take green pepper, tomatoes, apple fruit, carrots and stick them as seen in the picture below.
+- Dip the mix into oil and put it on heat (charcoal stove or oven)
+- Keep rolling them if you use charcoal stove so that they won't burn up.
+- Notice colour change to whitish, this means the skew is ready to eat.
+- Enjoy this skew.

african-cuisine/africa-fish-soup/index.md

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+---
+title: "Africa - Fish Soup"
+date: "2020-04-02"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Mabimbi Don_
+
+Fish soup is finely prepared for breakfast in many parts of Africa countries. It is a simple and easy to prepare as it consist with few steps.
+
+It normally taken with Chappati or Maandazi in the morning.
+
+## Ingredients
+
+- One fish.
+- Two bulb onions.
+- One Carrot.
+- Cardamon.
+- Some peppers.
+- salt
+- Garlic.
+- 1 ltr of water.
+
+## Cooking steps
+
+- Make ready your fish, cut it into three parts.
+- Paste garlic over the pieces give it some minutes to mix well.(5 minutes)
+- Cut into pieces bulb onions and carrot, put into cooking pan with water.
+- Put altogether with fish pieces.
+- Boil for 20-30 minutes.
+- Your fish soup is ready, enjoy.

african-cuisine/africa-how-to-cook-groundnuts-soup/index.md

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+---
+title: "Africa - How to cook groundnuts soup"
+date: "2020-03-30"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Djougwa kouemo Patricia_
+
+![](images/how_to_cook_groundnuts_soup.jpg)
+
+First of all I am going to tell you on the nutrient of groundnut to the body for we have to know all the nutrients food contents so that we can know how to consume it and when to consume it.
+
+Groundnut have very strong nutritional profile. They contain protein fibers, and many other key vitamin and minerals.
+
+Groundnut comes in different forms either roasted, salted, chocolate coated and as peanut butter. They are very good source of nutritional fat or healthy fat , they also contain potassium, phosphorous, magnesium, and vitamin B even though they are high in calories, groundnuts are rich in nutrient and low in carbohydrate. Groundnuts are excellent as protein is consent and the recommended daily intake of protein in adult is 46g for women and 56g for men protein is very essentially in the body for it build the and repair the body cell so the amount of protein taken it varies on the persons activity and age.
+
+I have given you too much of my secret let’s move on in cooking.
+
+This meal can be cooked using variety of meat or fish like mushrooms, chicken etc.  
+
+Prep time 15 minutes
+
+Cook time 35minutes
+
+Total time 50 minutes  
+
+Course: soup
+
+Servings: 5 people
+
+Cuisine: African  
+
+## Ingredients
+
+- I cups of roasted groundnut
+- 1/2killo cooked beef and stock
+- 1 small leeks
+- I onion
+- 2 gloves Garlics
+- Small Ginger
+- 1 smoke fish clean
+- 2 small tomatoes
+- 1 cup of groundnut oil
+
+## Cooking method
+
+Clean up garlic, ½ onions, leeks, ginger and tomatoes wash them and blend them for 5 minutes then put it aside then chop the remaining ½ onions.
+
+In to the blender put in the roasted groundnuts and grain it for about 7 minutes let it be well grain.
+
+Then put your pot on fire, add in your groundnut oil then fry the chop onion for 2 minutes then add the grounded tomatoes spices and allow it on fire for about 1O minutes while stirring to prevent it from burning.
+
+Later add your stock beef water in to the pot, allow it to boil , when it start boiling add your grounded groundnut in to the pot and cover your pot half way to prevent it from poring, after 5 minutes add in your beef and smoke fish. Allow it for about 15 minutes while stirring to prevent it from burning.
+
+Serve it warm over rice, boil plantains or with yams or fufu of your choice.

african-cuisine/africa-how-to-cook-okongobong-with-grandnut/index.md

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+---
+title: "Africa - How to cook Okongobong with grandnut"
+date: "2020-03-30"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Djougwa kouemo Patricia_
+
+![](images/how_to_cook_okongobong_with_grandnut.jpg)
+
+_Okongobong stew can be served with boil plantains, yams and coco._
+
+In Africa we have so many combinations as vegetables are concern all this because we want to have a delicious result at the end. In Africa people love combining ndole and grandnut paste, okongobong and egusi stew, keya with egusi. All this combination is because of the yummy taste we want to bring out.
+
+The combination of okongobong and grandnut paste is unforgetful after eating it, it can be love by everyone who ever taste it. The grandnut paste is spiced with onions, leeks, garlics, and a little ginger then the boil okongobong.
+
+Prep time : 45mins
+
+Cook time:35mins
+
+Total time : 1hour 20mins
+
+## Ingredients
+
+- 2 bundles of fresh or cold okongobong leaves
+- 2 cups of grandnut without skin
+- A glove of garlic
+- ½ tea spoon fresh ginger
+- 1 ½ small onions
+- 1 pepper optional
+- 3 seasoning cubes
+- 1/2kg boil beef and its stock
+- 1 small leeks
+
+## Cooking method
+
+- Wash okongobong greens and slice it in to small species on a chopping board. Put water in to the pot and add limes stone , salt and the green live it to boil, make sure before putting the greens that the limestone have dissolve . the limestone is to make the green to remain green in color. Cover the pot and it for about 5 to 7 minutes. When the green gets ready remove from the pot and put into a shifter and pour in cold water , then wash the greens and squeeze water from it then keep it aside.
+- After this put in to blender grandnut, garlics, ½ onion , ginger, leeks and grain all together for 5 minutes. After put your grounded grandnut mixture in to the pot and stir continuously to prevent it from burning lets it cook for 10 minutes , then add in your beef with the stock and seasoning. You can use any meat or fish of your choice, be I prefer beef. Continue stirring the grandnut sauce for about 15 minutes continually.
+- Add it your okongobong green stir well so that can simmer together for about 10 minutes.
+- Now we can start serving the table as food is ready to enjoyed, siliver is running in to my mouth.

african-cuisine/africa-how-to-cook-okro-soup-with-egusi/index.md

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+---
+title: "Africa - How to cook okro soup with egusi"
+date: "2020-03-30"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Djougwa kouemo Patricia_
+
+Okro soup is very good for the body and it helps in digestion so easily. This food is easy to eat and swallow especially as it is eaten with Fufu. Many people in the African zone love this food as it is yummy and so tasty. I am especially in love with the food and love to eat it when is semi hot and, when I eat it , I use my hands since it is more enjoyable to eat the meal with hands. I can remember when I was in the village with my sisters, my grandmother use to serve us hot Fufu on a big plate and serve the Okro and Egusi soups to each person. I can enjoy the moments still today.
+
+Yessssoooo!!! let’s move on cooking
+
+## Ingredients
+
+- 1/2 kg cook meat and stock
+- 1 onion
+- half cup of egusi okro
+- 2 tomatoes
+- 1 small leeks
+- one cooking spoon
+- oil
+- maggi
+- crevette and salt to taste
+- one gloves of garlics little bit of kanwa pepper(optional)
+
+## Method of cooking
+
+- Wash and clean tomatoes, 1/2 onions, leeks, garlics. put them in to the blender and blend it well for about 3minutes.  
+    Wash and clean the okro then cut them in to small pieces and blend.  
+    In the dry blending blender blend the egusi still 6 minutes let it well blended.
+- Then heat your oil with fire, chop the remaining half onion, then put them into oil and fry. Then add the blended tomatoes and fry the tomatoes for 5 minutes.
+- After that add water to your pot. Let the water boil, then make sure you don’t turn it if you want the egusi to come out. Boil for 15 minutes then add your meats, maggic crevette and the salt to taste. Then allow the pot boil for about 5 minutes.
+- Put okro into a bowl then put a little bit of kanwa and, turn it well. Kanwa will enable the okro to be more delicious. Then put into the pot and, this time allow the pot open while cooking in order to prevent okro from pouring out. Allow it for 5 minutes while stirring to prevent from getting burn.
+- Now your okro egusi soup is ready. you can eat that with Fufu Corn, water fufu , garry and fufu.
+
+_I wish you all good appetite._

african-cuisine/africa-makande/index.md

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+---
+title: "Africa - Makande"
+date: "2020-03-31"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Robert Christopher_
+
+Makande is type of food found in almost every part of Africa. This is due to availability of it's resources, maize and beans.
+
+Makande have been known for it's significance play role of providing energy and heat into our bodies, due to the combination of carbohydrates (food essential element) they hold.
+
+## Ingredients
+
+\- 1/2 kg of pierced maize.
+
+![](images/makande_african_local_cuisine_3.jpg)
+
+\- 1/4 kg of beans.
+
+![](images/makande_african_local_cuisine_4.jpg)
+
+\- 2 pieces of pumpkins.
+
+![](images/makande_african_local_cuisine_2.jpg)
+
+\- One coconut.
+
+![](images/makande_african_local_cuisine_1.jpg)
+
+\- One teaspoon of salt.
+
+\- 2 liters of clean water.
+
+\- 1 garlic.
+
+\- 1 bulb onion.
+
+\- 1 big carrot.
+
+\- 1 red pepper/capsicum.
+
+![](images/makande_african_local_cuisine_5.jpg)
+
+## Preparation
+
+\- Wash and cut into pieces; carrot, red pepper and onion, put them in a plate. Wash beans and maize to make them ready.
+
+\- Prepare your coconut and extract coconut juice. (1 packet of coconut may be used in absence of coconut fruit)
+
+\- Cut up and peel those two pieces of pumpkin.
+
+\- Wash your beans and maize to be sure from any dirtiness or sand powder.
+
+\- Boil your water with heater or any other pan, besides the cooking pan.
+
+\- Put your cooking pan in a cooker, add along with maize and beans at the same time altogether, add boiled water and salt. (Start boiling beans if you notice hardness compare to maize)
+
+\- After some time (20-25 minutes), put two pieces of pumpkin into the boiling mix of beans and maize and let them boil altogether for more 15 minutes.
+
+\- After the mix is ready, use another cooking pan, add onions and let them heat up to brownish color, add carrots and red pepper pieces together with garlic and let them mix up well (3 minutes).
+
+\- Put the Makande mix (beans, maize and pumpkin pieces) into the mix of onion, carrot, red pepper and garlic, mix them through for about 3 more minutes, and then add coconut juice while stirring the mix. Let the boiling process of about 10 minutes take place.
+
+\- Makande food is ready for lunch or dinner.
+
+## Notes
+
+\- Makande has many preparing methods.
+
+\- Some places in Africa, prefer Makande with sugar rather than salt.  
+
+Makande tastes better with juices, as few are here below:
+
+![](images/makande_african_local_cuisine_6.jpg)
+
+CARROT JUICE
+
+![](images/makande_african_local_cuisine_7.jpg)
+
+SUGAR CANE JUICE
+
+![](images/makande_african_local_cuisine_8.jpg)
+
+BANANA JUICE
+
+![](images/makande_african_local_cuisine_9.jpg)
+
+DATES JUICE

african-cuisine/africa-pilau-meat-mix/index.md

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+---
+title: "Africa - Pilau Meat Mix"
+date: "2020-04-02"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Robert Christopher_
+
+![](images/pilau_rice_meat_mix_3.jpg)
+
+Now when it comes to top rated African favourite rice mix style is where we turn our eyes, noses and mouth toward what is called Pilau. Pilau is a term to describe rice being prepared with various vegetable and meat mix, this (Pilau) is famous almost to all African countries.
+
+Let's jump into the process of preparing this cuisine, you better believe ''it's more than just amaizing''.
+
+![](images/pilau_rice_meat_mix_1.jpg)
+
+## Prepare the following
+
+- 1/2kg of rice.
+- 1/4kg of any meat.(I choose cow meat)
+- 5 Potatoes.
+- Pilau masala one packet.
+- Cardamon.
+- Corriander seeds.
+- 2 Carrots.
+- 2 Bulb onions.
+- Garlic.
+- Currry powder.
+- 1 Green pepper.
+- Oil.
+
+![](images/pilau_rice_meat_mix_2-1030x458.jpg)
+
+## Cooking procedures
+
+- Wash and cut meat into small cube like shapes.
+- Boil it for 10-15 minutes. (just to warm it up)
+- Wash rice and put into a plate.
+- Wash Potatoes and cut them in only four pieces from each.
+- Wash and cut carrots, green pepper and onions into small rectangular shape.
+- Take Cooking pan, put in oil and heat it up. Add onions, cardamon, Pilau Masala at a same time, stir it.
+- Add in Potatoes and keep fry the mix, add in meat (without soup) stir the mix, add salt and let the mix boil for 3-5 minutes. (keep checking the mix in every 1 minute interval)
+- Add in rice, mix them up, keep stirring for 2-3 minutes. (make sure they have mix well)
+- Add water, corriander seeds, carrots and green pepper pieces into the mix and let it boil for 7-10 minutes. When water is about to dry, lower heat level, check for any protruding potato piece and immerse it.
+- Wait for all water to dry out. Your Pilau must be ready, enjoy the taste of Pilau cuisine.
+
+_This delicious dish can be taken for lunch or dinner as it is or with_
+
+![](images/pilau_rice_meat_mix_4.jpg)
+
+Vegetable mix
+
+![](images/pilau_rice_meat_mix_5.jpg)
+
+Juices
+
+![](images/pilau_rice_meat_mix_6.jpg)
+
+Juices

african-cuisine/africa-preparation-of-rice-and-tomato-source-stew/index.md

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+---
+title: "Africa - Preparation of Rice and Tomato Source (Stew)"
+date: "2020-03-31"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Verdzekov Bernard_
+
+![](images/rice_and_stew.jpg)
+
+The preparation of rice and stew is an easy meal to get by but still has its own tricks like other meals. The meal entails a little care and instructions for you to be able to come up with a delicious meal. This meal rice and stew is eating everywhere and nearly recognized by the whole world. This is because the meal is so delicious. It is eating by families on occasional days in Africa or periods and on normal weekly days. The ingredients of this meals are moderately expensive. The price may fluctuate seasonally. The main ingredient is tomatoes and it gets scares at time because of seasonal factors which causes the price to rise. This stew mentioned is eating with rice or with ripe plantains or with white yams. Varieties of accompaniment. I love to call this cuisine world cuisine, though eating by many locals of west Africa in particular, I term it world cuisine still because, it is eating by many people around the world. It is a common dish that is known by so many people around the world.
+
+Going forward to write on how the dish is prepared, I will like every reader to pay attention and to follow the procedure and guide carefully so as to come up with a successful stew.
+
+## Ingredients needed
+
+§ 1/5 cup of Vegetable oil
+
+§ 1 bulb of onion
+
+§ Fresh meat (red meat)
+
+§ Ginger
+
+§ Fresh tomatoes
+
+§ Green spices
+
+§ 5 peeled garlics cloves
+
+§ 2 canned tomatoes paste
+
+§ 1-2 curry powder for flavor and taste
+
+§ 1 teaspoon white pepper
+
+§ 4-5 maggi
+
+§ Salt to taste
+
+## Procedure
+
+§ Chop your meat into small presentable, eatable slices.
+
+§ Boil meet with salt, pepper and with sliced onions about half a bulb of onions in a pot until is ready. This boiling process will take approximately 25-30min. After this is set, put aside while prepare the other ingredient for the stew.
+
+§ Boil your fresh tomatoes, making sure the water you put in the pot should be more than the tomatoes in the pot, drain well, then slice into small pieces and put in a blender and blend. Put in a boll. Then put the other ingredients like slice onions, chopped green spices, garlics, pepper, ginger and blend all together. In one pot, put all the blended ingredients into the pot you will use for the preparation of the stew.
+
+§ Turn on the heat and allow to boil for about 10min. steer the pot frequently to prevent the paste from sticking to the pot.
+
+§ Into the pot, add your meat stock with canned tomatoes and allow it to cook for about 5min or more. This can process tomatoes is needed just to increase the color of the stew to me. So, it could even be optional to some people. Make sure you use some of the stock not all so as to add to the source during the preparation. Because, in case of water shortage, you will use the stock water
+
+§ Add about 1 or 1-1/2 glass of groundnut oil into the pot and steer well leaving it to cook for about 5min. Add water if you see the source is getting dry but not ready. The water most likely to be used should be the stock from the boiled meat.
+
+§ Add curry powder, with your maggi and salt to taste. This should be about 2 sachets of curry powder. This curry powder is good as it helps increase the flavor of the stew you preparing. After adding the curry powder to the pot, you may finish the remaining stock water into the pot and then leave for about 5-10min steering it after 2 or 3min each so as to prevent the source from sticking to the pot.
+
+§ Serve with accompaniment.
+
+Some will ask why I boiled the tomatoes before blending. During preparation of stew, most people go straight forward to blend their tomatoes. They don’t bother boiling it first. But today, after reading this, you will know why boiling is necessary. Those who don’t boil their tomatoes are likely to experience sour taste in the source after preparation or after the source stays overnight. This is because the tomatoes are prepared together with that water in the tomatoes. The water in the tomatoes is not good to be used for the preparation of tomatoes source. But when you boil, the water in the tomatoes evaporates then you drain well using a strainer making the tomatoes good for preparation after that.
+
+Also, if using chicken, use same methods for which you use for the meat. Kill your chicken, cut into parts, boil or roast it. If boiling be ready to keep the stock, if roasting, you will need to make some ginger spice with maggi, salt to taste, before you roast. keeping the chicken aside after which, you will add into the stew after the stew is half done letting it to cook together with the stew so that the source gets into the chicken making it good for consumption and flavor enriching.
+
+Like I said, stew could serve with white boiled rice, boiled white yams, or with boiled ripe plantains. But the one I will talk about below is how you could boil your rice to eat with stew or tomatoes source. Errors made here could cost you to throw the rice. But following my guide, be sure to succeed.
+
+§ Measure rice first. It could be 5-6-7 or 8 cups of rice.
+
+§ Wash rice first using your two hands rubbing them with each other, after which you drain well using a strainer.
+
+§ **NOTE:** When you want to boil rice measure first. Making sure the measurement rims with the size of your pot and those who will eat as well. This is because boiling more than what the pot can contain is wastage. Boiling about 6-7 or 8 cups of rice, needs about 2-3 bowls of water. Put the water first in the pot and turn on the heat. Allow the water to boil for about 20min. When it is boiled, don’t turn of the heat, pour in your drained rice into the pot and cover the pot.
+
+§ Allow for about 20-25min after which you check to make sure the water hasn’t dried off, or if it is ready. If not ready but needing water, add about 2-4 cups depending on how much time is left for it to get ready. This is usually determined after the rice has been tasted. If still strong or partially soft, you will be able to estimate what quantity of water to add and time left for you to check if it is ready.
+
+§ After the rice is ready, and the water dried off completely, serve with stew as seen on the photo above or in a manner you like.
+
+YOU COULD EMAIL ME at [criziwest@gmail.com](mailto:criziwest@gmail.com) FOR MORE AFRICAN DISHES YOU FIND DIFFICULT TO PREPARE.
+
+ENJOY YOUR MEAL.

african-cuisine/africa-split-peas-soup/index.md

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+---
+title: "Africa - Split Peas Soup"
+date: "2020-04-10"
+categories: 
+  - "african-cuisine"
+  - "other-african-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "world-cuisine"
+---
+
+_By Mabimbi Don_
+
+![](images/split_peas_soup_1.jpg)
+
+Being one of the high value cereal, it's profitable both in India and lake's zones in Africa. This again accounts for it's nutritional ratio as it's rich with proteins.
+
+It takes longer than 2 hours in preparation of this soup, and it can be taken with bread, rice, chappati, mandazi, potatoes or banana depending on ones favour.
+
+With a reference from Africa, we are going to make a taste cuisine ever of yellow split peas, welcome.
+
+## Prepare
+
+- 1/4kg of split peas.
+- One carrot.
+- One green pepper.
+- One bulb onion.
+- Soup Masala.
+- One coconut packet.
+- One tomato.
+- Salt.
+- Oil.
+
+![](images/split_peas_soup_2.jpg)
+
+## Cooking steps
+
+- Wash and soak for a whole night split peas.  
+    (this reduce hardness)
+- Cut tomato, carrot, green pepper both in samll cubed shape.  
+    Put cooking pan, heat up and add oil in it, add both carrot  
+    pieces and stir, add green pepper pieces, stir.
+- After 3 minutes add tomato pieces, add salt and stir, leave  
+    the mix to boil for 4-5 minutes.
+- Add peas into the mix and stir it, add some soup and leave it  
+    to boil for 5 minutes more.
+- Add coconut and soup Masala into the mix, leave it to boil.  
+    After 5-7 minutes check to be sure of the soup amount you  
+    will need to have.
+- Yellow spit peas soup is ready for table breakfast, lunch or  
+    dinner, enjoy.

african-cuisine/algeria-chorba-frik/index.md

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+---
+title: "Algeria - Chorba Frik"
+date: "2020-09-24"
+categories: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+---
+
+_by Y Shomwi_
+
+![](images/Chorba-frik-photo-2.jpg)
+
+Algeria is a country located in northern Africa, is bordered by the Western Sahara to the west, Mauritania to the south as well as Tunisia to the northeast. Algeria is dominated by Muslims, who has a longer religious fasting period called Ramadan. This is where our cuisine spot.
+
+![](images/Chorba-frik-848x453-1.jpg)
+
+Almost in every table at the time of breaking the fast, Chorba frik must be on the table too.
+
+It is loved by millions all over the world, mostly being Muslims. The Algerian cuisine for Chorba frik is kind a different from other ones. It is prepared under effective care to hold the unique taste it gives that differentiate it from the other Chorba frik cuisines.
+
+The cuisine is largely cooked with frik, an ancient cereal with green color that is found at most in the Arabic and the Mediterranean countries. Tomato soup being mixed with meat and frik, is then added with mint or coriander, to give the dish an oriental flavor.
+
+We will prepare Chorba frik cuisine as follows below, give a good attention to the recipe.
+
+## Prepare these ingredients
+
+- 1 kg of beef in bone
+- 1 cup of chickpeas
+- 1/4 tbsp coriander powder
+- 1 tomato
+- 1 tbsp ghee
+- 1 tbsp tomato paste
+- 1/2 cup orzo pasta
+- Cinnamon
+- 1 onion
+- 1 zucchini
+- 1 carrot
+- Garlic
+- 1/2 tsp ginger powder
+- Olive oil
+- 1 tsp paprika
+- 1/4 bunch of Parsley
+- 2 celery stalks with leaves
+- Salt
+
+## Cooking
+
+- Prepare the chickpeas, soak for a whole night, wash and clean, set aside on plate.
+- Chop the onions and carrots, mince the garlic (2 pieces).
+- Boil water of about six cups and set aside.
+- Prepare meat.
+- Put into a saucepan together with the olive oil and ghee for boiling process a over medium heat.
+- Add in the saucepan the followings;
+    
+    - chickpeas
+    - chopped onion
+    
+    - minced garlic
+    - zucchini
+    - salt
+    - ginger powder
+    - tomato
+    - parsley
+    - carrot
+    - paprika
+    - coriander
+    - celery stalks
+- Let them it cook for 8-11 minutes.
+- Prepare tomato by soak it into warm water and peel it. Blend or purée it. Add in the saucepan.
+- Add 5 cups of water into the mix, increase heat to high, lower it to medium once the mix starts to boil.
+- Boil for 30 minutes. After the time remove parsley and celery stalk.
+- Take out carrot and zucchini, blend them, pour back into the mix.
+- Add orzo pasta, check for taste, add salt if needed. You may add pepper if you prefer at this stage. Boil for 10 minutes again.
+- After time, our cuisine is ready, enjoy it with friends and family.
+
+Chorba frik may be served with bread, however many likes to take it as it is.
+
+![](images/Chorba-Frik-algerienne-1-680.jpg)
+
+Chorba frik

african-cuisine/algeria-lham-lahlou-sweet-lamb-cooked-with-sous-vide/index.md

@@ -0,0 +1,71 @@
+---
+title: "Algeria - Lham Lahlou (Sweet Lamb cooked with Sous-Vide)"
+date: "2020-08-25"
+categories: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+---
+
+_by Y Shomwi_
+
+![](images/dsc09739-1030x619.jpg)
+
+Algeria is a country bordered by the Mediterranean Sea, Morocco and Western Sahara and it's found in the northern Africa. The cuisine Lham Lahlou (meaning sweet meat, Lham-meat and Lahlou-sweet) is a combination of lamb meat stewed in a sweet syrup with fruit and spices.
+
+Lham Lahlou is prepared normally in Ramadan period, as Algerians are Arabs (most of her inhabitants) this cuisine serves the best. I recommend to try it by yourself and enjoy the epic.
+
+![](images/chbah-essafra-ou-tajine-hlou-aux-beignets-de-pate-d-amandes.640x480.jpg)
+
+There are many styles, kinds and procedures of preparing this cuisine.
+
+Some do prefer direct cooking for frying the recipes, boiling meat a half ready and serve it over while others prepare the full recipe for meat and add fruits at the end of all procedures.
+
+Sugar is added along the process to enhance sweetness of the cuisine.
+
+![](images/6713b49747a51540469b866af9d06801-1030x625.jpg)
+
+Good thing about Lham Lahlou, is that each of these different preparation methods must meet the exact taste of sweetness as the remarkable point for the cuisine identification.
+
+During Ramadan, all Muslims are required to fast, therefore Lham Lahlou takes a big role to keep glucose and protein level at optimal as sugar provide energy in the body while fasting uses body energy at large.
+
+Welcome to this preparation of Lham Lahlou cuisine by Sous-Vide method.
+
+## Things to prepare
+
+- 1/2 kg of lamb meat
+- 1 apple
+- 2 pears
+- 2 teaspoons of clarified butter
+- Cinnamon stick
+- Star anise
+- 1 teaspoon slivered almonds
+- 1 bulb onion
+- salt
+- 1/4 cup of sugar
+- 2 teaspoons of golden raisins
+- 1/4 cup of dried plums
+- 1/4 cup of dried apricots
+- 1 teaspoon of alcohol-based orange blossom.
+- 4 teaspoons of water-based orange blossom.
+
+## Cooking steps
+
+- Wash and peel pears and apple, cut into four-six equal parts.
+- Cooking using sous-vide, put in the bag using vacuum chamber sealer, pears and apple pieces, sugar, anise, both alcohol-based orange blossom water and water-based orange blossom, at 85°C for 30 minutes less.
+- Prepare lamb meat and cut into small pieces (with one favor), marinate with salt. Heat up butter into a pan and mix over with meat until brown.
+- Remove meat from the pan into a clean plate, using butter remains, lower heat and chop onions into the butter remains. Add 1/4 cup of water and stir well.
+- Boil for about 25 minutes until all water dried, keep stir so that onions wont burn. Observe brownish color from onions.
+- Take the sous-vide from heat and allow to cool. (cold water may be used)
+- Take the fruits, meat, silvered almonds, plums and apricots, raisins and cinnamon stick and pack both into a bag sous-vide using water displacement method, cook for about 24 hours less at 58°C. This is with better results as considering a whole day fast for Ramadan.
+- Once done, filter the soup and boil it to the heavy soup. Pour the soup on top of the serve plate.
+
+This is among the best nutritional and delicious cuisines in Algeria
+
+![](images/Lham-Lahlou-recipe-1030x687.jpg)
+
+Lham Lahlou

african-cuisine/algeria-mahjouba/index.md

@@ -0,0 +1,61 @@
+---
+title: "Algeria - Mahjouba"
+date: "2020-10-13"
+categories: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+---
+
+_by Y Shomwi_
+
+![](images/mhadjeb-mhajeb-recette-2_2.jpg)
+
+Algerian is a country located in northern Africa, is bordered by the Western Sahara to the west, Mauritania to the south as well as Tunisia to the northeast. Mahjouba is a tomato in bread taste the can be found at home or in the restaurants, it is cooked all over the country as a morning snack.
+
+![](images/DQ1riVQvWbwCMqiz-sHKmPauvJ0.jpg)
+
+Mahjouba cuisine is a love to many people. Pepper taste is cooked along with the staple of veggies, including tomato.
+
+The cooked sauce is them enclosed in the flat bread dough and fried.
+
+You may find various types and Mahjouba with different colors due to the ingredients cooked along with it, it may be be added milk powder, eggs or food colors.
+
+In most cases, taste varies from Mahjouba of peppers and plain ones, but serve with milk coffee will leave you mouth open for the taste it gives.
+
+Preparation is quite simple, anyone can do it including you. Feel the taste and let us get to work on it, welcome.
+
+## Prepare the followings
+
+- 5 yellow onions
+- 3 tbsp tomato paste
+- 2 tomato
+- 2 red Holland chilies
+- 1 cup packed cilantro leaves
+- 2 carrots
+- 2 tbsp kosher salt
+- black pepper
+- 4 cups fine semolina
+- olive oil
+
+## Cooking methods
+
+- Wash and clean onions, carrots and chilies. Blend altogether.
+- Under medium heat, start to fry the blended mix. After 5 minutes add tomato paste for 2 minutes cook it.
+- Add tomatoes (peeled and crushed by hands), peppers and salt, cook it for about 20 minutes until tomato cooked well to thick sauce.
+- Put off heat and cool it aside.
+- Take bowl, add about 4 cups of semolina and salt, using water stir until soft dough forms.
+- Knead it over surface until well, divide into 8 equal pieces, round them to ball shape and leave it for 30 minutes.
+- Place a dough on a kneading surface and press it down with your hand, knead it until 2 palms long both sides, take some cooked mix and place at the center, spread it apart, enclose all the edges of the flat bread to meet at the center as like you seal it at the center, do the same second time to the other edges, place aside.
+- Do the same to the other balls.
+- Heat up oil in a nonstick skillet over medium heat, start to fry each bread , make sure it heat well both sides, the process may take 10 minutes less, be aware of burns.
+- Repeat the same steps to others until over.
+- Enjoy Mahjouba cuisine with family and friends.
+
+![](images/66a23dbec68fce741d250709255c10db-1030x687.jpg)
+
+Mahjouba

african-cuisine/algeria-rechta/index.md

@@ -0,0 +1,71 @@
+---
+title: "Algeria - Rechta"
+date: "2020-10-05"
+categories: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+---
+
+_by Y Shomwi_
+
+![](images/87610595_o.jpg)
+
+Algeria is located in the northern part of African continent, being bordered by the Western Sahara to the west, Mauritania to the south as well as Tunisia to the northeast. Retcha consists of thin and flat noodles (traditional pasta dish) and sauce made with chickpeas as well as chicken.
+
+Traditionally, the dish prepares in wedding events, at the end of Ramadan fasting and Ashura.
+
+![](images/unnamed-14.jpg)
+
+Chicken sauce is normally topped at the big plate over pasta noddles on serving.
+
+Preparation of this cuisine consist of two steps, one is to cook pasta and the second is to cook the sauce. Sauce may be of chicken or lamb depending on a cook favor.
+
+Every cuisine may has several preparation methods but the product will always reflect the cooking style.
+
+You will always come back to this series to find about Retcha cuisine as it accompanied with very easy cooking steps, but taste buds breaking feeling.
+
+Some prefer meat mix like chicken with lamb, as long as you like the idea, just do it. Enjoy the recipe from Algeria.
+
+## Prepare the followings
+
+- 1 kg of chicken
+- 1 bowl of chickpeas
+- 4 eggs
+- cinnamon stick
+- cinnamon powder
+- 2 onions
+- oil (butter)
+- salt
+- pepper
+
+## Cooking methods
+
+As I spotted before, there will be two cooking works, we start with the chicken sauce, to save time welcome to the cuisine.
+
+- Soak the chickpeas for one night.
+- Take a cooking pot add in the chicken, chop in the onions, cinnamon stick and other spices.
+- Brown chicken meat both sides with little oil.
+- Add 1.5 litres of water and the chickpeas when the soup settles at the bottom.
+- Once chicken cooks well, remove it from pot, boil the chickpeas for 10 minutes until they become tender. Add your flavor seasonings, check for soup and boil for 5 minutes more.
+
+After finishing chicken sauce, we prepare the retcha dough. Welcome;
+
+- Take retcha on the couscoussier and cook, once steam escapes cook for about 10 minutes.
+- Drizzle three rimes as follows;
+    - the first time mix with half glass of water and some oil like 2 tbsp.
+    - the second time mix with half glass of water.
+    - thirdly drizzle with white sauce and mix with butter sprinkles.
+- You must be careful when lifting so that it mixes well, each drizzle counts about 10 minutes of steam pass.
+
+In a large plate arrange the pasta, top up with chicken soup, veggies and any prepared side dishes. Some don't prefer decorating with boiled eggs cut in half, but I found it so useful.
+
+Enjoy this meal, once tasted it will remark itself as the best taste ever.
+
+![](images/unnamed-15.jpg)
+
+Retcha

african-cuisine/algeria-shakshouka/index.md

@@ -0,0 +1,72 @@
+---
+title: "Algeria - Shakshouka"
+date: "2020-09-01"
+categories: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+---
+
+_by Y Shomwi_
+
+So here we come again with the Shakshouka cuisine from Algeria. It's a word that means "to shake" or to "mix up" in Arabic, that's why you will agree with it once you allow the buds to taste it.
+
+![](images/Shakshouka_JF16_EAT_FTR1_EGGS_RECIPE_03_SHAKSHUKA_63_800x800.jpg)
+
+This cuisine originates from the northern African countries, suspected to be Israel. It has a combination of vegetables and top up with eggs that are partially cooked. It is often served with bread. There many creatives to call Shakshouka, I have explain the best two down here;
+
+![](images/webp-net-compress-image-24-1030x687.jpg)
+
+Shakshouka from green leaves recipe.
+
+The prepared taste from green leaves is topped with eggs and allowed to cook for at least 4 minutes for the eggs to dry well, taken off heat for meal.
+
+The vegetable tastes well when mixed with eggs and served along with bread. Although this is a Shakshouka easy recipe, there is a need for juice or coffee to extra the taste.
+
+![](images/20171012-2048-AishTanoor6.jpg-resize_then_crop-_frame_bg_color_FFF-h_1365-gravity_center-q_70-preserve_ratio_true-w_2048_-1030x686.jpg)
+
+Shakshouka from bread.
+
+Most of the Shakshouka cuisines are prepared separately with bread, but surprisingly there is the others that can be cooked along inside the bread and taste fine.
+
+Rise the dough twice before oven and place the Shakshouka mix inside, bake it.
+
+The taste here is unbelievable, because baking cooks all sides.
+
+Join me along this preparation session to enjoy the taste of Shakshouka cuisine from Algeria.
+
+## Preparation
+
+- 2 onions chopped
+- 8 eggs
+- Paprika 1 tea spoon
+- Cumin 1 teaspoon
+- Tomatoes 3 blended
+- Parsley 2 tablespoon
+- Salt
+- Oil
+- Vegetable Masala
+- Anaheim peppers 2, chopped
+- Pepper powder 1/2 teaspoon
+- Cheese 1/4 cup
+
+## Cooking
+
+- Heat up oil into a frying pan/skillet.
+- Put onions and peppers, fry for 5 minutes or less, observe onion's color change to brownish.
+- Add tomatoes, 1 teaspoon of Masala, cumin, tomatoes, paprika and 1/2 teaspoon of salt.
+- Cook for 20 -25 minutes until the mix thickens.
+- Break eggs on top and cover top, cook for 10 minutes less.
+- Serve on table with parsley sprinkled on top.
+
+![](images/s12-1030x684.jpeg)
+
+Shakshouka (thickened)
+
+![](images/shakshouka-4.jpg)
+
+Shakshouka (soft)

african-cuisine/algeria-tajine-zitoune/index.md

@@ -0,0 +1,67 @@
+---
+title: "Algeria - Tajine Zitoune"
+date: "2020-09-16"
+categories: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+tags: 
+  - "african-cuisine"
+  - "algerian-cuisine"
+  - "world-cuisine"
+---
+
+_by Y Shomwi_
+
+![](images/ed6760d89a792d860f1b7ff4e649ab4c.png)
+
+Algerian cuisines are another African taste to talk about. This country located in northern Africa, is bordered by the Western Sahara to the west, Mauritania to the south as well as Tunisia to the northeast.
+
+Tajine zitoune is a chicken mix vegetables ad spices cuisine, that is prepared under natural additives to leave your taste buds wondering the sweetest taste it gives.
+
+![](images/tajine-boulettes-de-viande-hachee-olive-et-champignons1-1.jpg)
+
+Tajine are of many kinds, yet they hold it's core meaning, the earthen pot cooks, that is to say it's a meal cooked on the earthenware pot.
+
+This dishes are mainly cooked of the mixed vegetables, spices, fruits, meats and nuts.
+
+The Tajine (on the left side photo) is mainly contains olives, onions, carrots, mushrooms, thyme, bay leaves and so more, with an exclusion of chicken meat.
+
+Tajine zitoune we are going to prepare will have chicken mix with other ingredients, cooked over a medium heat and mixed to ensure well cooked meal. Welcome to Tajine zitoune cuisine preparation.
+
+## Prepare the followings
+
+- 2 chicken thighs
+- 1/4 kg of pitted olives
+- 1 lemon
+- ginger 1 tbsp
+- garlic 1 tbsp
+- ground cumin 1 tbsp
+- paprika 1 tbsp
+- cinnamon 1 tbsp
+- 1 onion
+- olive oil
+- salt
+- low-salt chicken broth 1 cup
+- pepper for taste
+- chopped parsley 2 tbsp
+
+## Cooking steps
+
+- Chop the onion, heat up olive oil under medium heat and start frying onions until color change to brownish.
+- Add chicken thighs, sprinkle with salt and pepper, fry them on both sides to brownish golden.
+- Add all other ingredients with the exception of lemon, parsley, chicken broth and pitted olives, keep cook while stirring for 2 minutes more.
+- Add in chicken broth, stir and cook for 20 minutes while cover the top.
+- Add lemon and pitted olives during the last 10 minutes.
+- Taste for salt and moderate it. Once done, remove from heat and serve in plate with chopped parsley garnished on top.
+- Tajine zitoune cuisine can be eaten with bread or rice.
+
+_Enjoy_.
+
+![](images/tajine-zitoune-1030x823.jpg)
+
+Tajine zitoune with bread
+
+![](images/tajine-zitoune-a-la-viande-de-boeuf.jpg)
+
+Tajine zitoune with rice