West African recipes: Spicy dishes for real connoisseurs

Spicy, hearty and with an exotic touch: African cuisine has a lot to offer. The great continent is divided into several culinary areas, each of which has its own peculiarities. The local cuisine in every region is therefore an eclectic variety of traditional African dishes that have been updated during the colonial period. Perhaps that is why the ingredients for most recipes can be easily found in Europe. Today we take you on a trip to West Africa and explain how you can prepare delicacies such as peanut soup, bobotie, braai or biltong. You can find these and other West African recipes in the article.

West African recipes: Bobotie, a spicy mince

West African recipes for bobotie prepare spicy food

Bobotie is the delicious secret of South African and West African cuisine. The tasty dish is now one of the national dishes in Namibia. We offer you a casserole recipe that combines mildly spiced minced meat with egg cream. Traditionally, saffron rice or chutney is served as an accompaniment to the delicacy. Here are the necessary ingredients for 6 servings:

  • 35 g breadcrumbs or 1 slice of dry bread
  • 250 ml milk
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves of garlic, pressed
  • 5 cm piece of ginger, grated
  • 1 kg ground beef
  • 2 tbsp curry powder, mild
  • 6 fresh curry leaves
  • 85 g raisins
  • 2 tablespoons of sliced ​​almonds, toasted
  • 2 tsp seasoned chutney made from tomatoes or chutney made from fruit
  • 250 ml beef broth
  • Juice from a lemon
  • 2 medium sized eggs
  • 1/2 tsp turmeric, ground

West African recipes Bobotie make your own recipe

You can also serve it with an apple salad. Here are the necessary ingredients:

  • 1 teabag of rooibos tea
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 150 g spinach
  • 1 apple, sliced

West African recipes Bobotie itself make a quick spicy dish

Soak the bread or breadcrumbs in the milk first. Set the oven to 180 ° Celsius with circulating air. Preheat oil in a deep pan and fry the onion and the carrot in it. When the vegetables soften, add the cloves of garlic and ginger and stir. To do this, add the minced meat and saute until browned. Add the curry powder, curry leaves, raisins and almonds and stir again. Let the dish roast over medium-high heat for 2 minutes, then add the chutney, the beef broth, the lemon juice and the expressed bread or breadcrumbs. Taste the dish, bring to a boil, then spread the mass in a baking dish, cover with aluminum foil and bake in the oven for 30 minutes. Whisk the eggs with the rest of the milk, remove the aluminum foil and pour the egg-milk mass over them. Bake the dish for another 20-25 minutes until golden brown. Then take it out of the oven.

For the salad, first pour 60 ml of hot water over the rooibos tea bag and let the tea steep for 10 minutes. Then add honey and lemon juice and let the tea cool down. Cut the spinach into strips, mix it with the apple in a bowl and mix it well with the tea dressing.

West African recipes: Harira, a Moroccan soup

Recipe for Moroccan Harira soup with tomatoes

Moroccan Harira soup is prepared for Ramadan. The most important ingredient in this delicious delicacy is chickpeas, but the Moroccans sometimes add dried lentils and refine the soup with a colorful mix of herbs. Here are the ingredients for 6 servings:

  • 100 g chickpeas, dried
  • 50 g yellow split peas, dried
  • 50 g canned lentils, filling quantity
  • 2 boned legs of lamb
  • 2 cans X 395 g tomatoes, chopped and skinned
  • 1 carrot, diced
  • 1 onion, chopped
  • Pinch of saffron
  • 2 tsp virgin olive oil
  • 1 pinch of coriander, ground
  • 1 tsp ground turmeric
  • Pinch of coriander, finely ground
  • Coriander leaves
  • 1 tsp lemon juice
  • 1 L vegetable broth
  • olive oil

Soak the chickpeas and yellow split peas in separate bowls soaking in water overnight. Put the pinch of saffron in a bowl and pour hot water over it. Leave the spice there for 5 minutes. In the meantime, heat olive oil in a deep pan over medium heat and sauté the onion for 3 minutes, season the onions with the spice mix (except the coriander leaves) and the saffron (with the water). Let it simmer for 3-4 minutes and then add tomatoes, carrots, the vegetable broth and 2 cups of water. Bring the soup to a boil, then reduce the heat, put the lid on and let the Harira simmer for 3 hours over low heat. Then add the lentils and let the soup simmer for another 25 minutes without a lid. Now add the lemon juice and the coriander leaves. Salt the soup and serve warm.

West African recipes: Jollof rice with tomatoes and marinated chicken legs

Preparing jollof rice with chicken and tomatoes Recipe for West African food

Jollof rice is a delicious dish that is traditionally prepared with tomatoes and chicken legs. Today, tomato rice is one of the most popular West African dishes and is served all over the region, with each country having a specific recipe. Ready in less than 30 minutes, the rice is not only suitable for film evenings, but also for parties.

Ingredients for 4 servings:

  • 300 g basmati rice, washed
  • 1 tsp olive oil
  • 8 chicken drumsticks, boned and skinned
  • 1 onion, diced
  • 3 cloves of garlic, grated
  • 5 cm long and finger-thick piece of ginger, grated
  • 1 red chilli, finely chopped
  • 700 ml and another 2 tsp tomato puree separately
  • 300 ml chicken broth
  • 2 red peppers, cut into large pieces
  • 2 tsp coriander, chopped
  • Freshly ground black pepper

Prepare Jollof Reis recipe from Ghana with marinated chicken legs

First cook the chicken drumsticks covered in 300 ml of water for 25 minutes. Then take them out of the pot and put them in a deep pan. Sauté them for 1-2 minutes until they turn golden brown. Then add the onions and fry for 3-4 minutes until they become glassy. Then add the cloves of garlic, the red chilli and the peppers and stir the whole thing. Season the dish with the spices.

Prepare West African recipes for jollof rice with tomatoes and marinated chicken legs

Put the tomato puree and 100 ml of the chicken broth in a large saucepan and add the chicken drumsticks and the vegetables. Let the dish simmer for 15 minutes until the sauce thickens. Meanwhile, cook the rice in the remaining chicken broth. When the rice is done, stir it in spoons with the sauce and let the jollof rice simmer for another 5 minutes. Serve the hot dish with red wine

West African dishes: filling peanut soup

Prepare West African food Recipe for homemade peanut soup

The West African dishes are very filling. We will soon offer you a recipe for peanut soup, which is also perfect as a main course. It can also satisfy the rising hunger at family celebrations or parties with friends. Sweet potatoes, tomatoes, peanut butter and the right spices such as coriander, turmeric and ginger give the West African soup the necessary spice and compete with the European winter soups.

Prepare peanut soup and other ideas for West African food

Ingredients for 4 servings:

  • 1/2 onion, large
  • 390 g sweet potatoes
  • 1 tsp olive oil
  • 3 cloves of garlic, grated
  • 4 cm piece of ginger, grated
  • 1 tsp ground turmeric
  • 240 ml peeled tomatoes, diced
  • 4 tsp peanut butter
  • 480 ml vegetable broth
  • 4 pinches of coriander, chopped

First, dice the onion and sweet potatoes. Put the olive oil in a deep pan and fry the onion in it until it softens. Then add the sweet potatoes, stir the whole thing and season it with the garlic, ginger and turmeric. Reduce the heat and braise the sweet potatoes for several minutes. Then pour vegetable broth on top and let the soup simmer under the lid for 15 minutes. Then remove them from the stove and puree the ingredients. Serve with peanuts and coriander.

West African dishes: Suya skewers with chakalaka sauce

West African grill recipes suya with chakalaka sauce

Grilling has not only become a national sport in Germany, people in Africa also like to spend the evening grilling. The popular South African variant is called Braai, and traditionally Suya skewers are served in West Africa. For the little hunger you can buy the shish kebab on the streets. Suya can be prepared from beef, goat or lamb. Traditionally, the grilled food is served with the chakalaka sauce.

Ingredients for 4 servings:

  • 100 g Kuli Kuli, ground (ground peanuts, a handful are suitable as a substitute)
  • 2 tsp paprika powder
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 handful of finely chopped onion
  • 4 cloves of garlic, grated
  • 4 tsp olive oil
  • 500 g beef steak

West African variant for Bobotie is Suya skewers with Chakalaka sauce

For the chakalaka sauce:

  • 6 tomatoes, medium size, chopped
  • 4 cloves of garlic, grated
  • 2 chillies
  • 2 carrots, finely grated
  • 1 medium onion
  • 125 ml of olive oil
  • 400 g can of white beans, baked
  • Spice mix of curry and ginger

First, mix all the ingredients for the marinade in a bowl. Then cut the meat into thin strips and thread them zigzag on the skewers. Place the beef skewers on a flat plate and brush them with the olive oil marinade and spice mix. Leave the food to be grilled in the refrigerator for half an hour. Then you can grill the suya skewers.

For the sauce, grill the carrots, onion, and chilies, then dice the vegetables and put them in a saucepan with the chopped tomatoes and white beans. Let the sauce simmer for 6-7 minutes, then season to taste with the cloves of garlic and the spice mix.

Refreshing Zobo drink with a fruity taste

Prepare West African recipes for cocktails with citrus and sorrel Zobo

No barbecue and party evening is complete without the right drink. You can of course serve red wine or beer with the West African food, but you can also surprise your guests with a typical West African drink. Zobo is made from sorrel and seasoned with citrus, honey and ginger. If you want, you can add alcohol.

Ingredients for 4 zobo drinks:

  • A handful of dried red sorrel leaves
  • Ten 250 ml cups of water
  • A 150 ml cup of honey or 180 g of sugar
  • A 150 ml cup of lime juice
  • 2cm long, finger-thick piece of ginger, grated
  • 1 pineapple, large, diced
  • 500 ml of orange juice
  • Alcohol of your choice

West African recipes for fruity cocktails Zobo drink

First put the sorrel leaves in a saucepan, add 750 ml of water and bring the water to a boil over medium heat. Then let the sorrel leaves simmer for 25 minutes, then take the saucepan off the heat and let it cool down at room temperature, strain the liquid and then cool the zobo. In the meantime, dissolve the honey in warm water and keep it cool. Puree the pineapple pulp. Mix the honey water with the pineapple, add the orange juice and the cold sorrel water. Mix the zobo drink well and if necessary, dilute it with ice-cold water. Then you can also add alcohol.

Delicious, filling and slightly spicy: West African food has a lot to offer. No wonder that other West African recipes have also gained in popularity. In the photo gallery below, we offer you some ideas for hearty dishes that you can prepare quickly and that are guaranteed to receive compliments. Whether for the family celebration, for a themed party or simply for a romantic dinner for two: these winter recipes are an absolute culinary highlight on the table!

West African recipes: Cachupa, a stew with sweet potatoes, corn and fish or meat, is prepared in Cape Verde

West African dishes recipe for Waakye soup

West African recipes: The Egusi soup / also prepared as a stew / is prepared from green leafy vegetables, meat and melon seeds

Prepare West African recipes Egusi soup

The main ingredient in the Eddoe soup is the tropical vegetable of the same name, which tastes like sweet potatoes. In West Africa, the soup is refined with seafood and fish

West African soups Edoe with seafood and fish meat

Waakye is a breakfast for real connoisseurs and a popular snack for the small hunger.

West African food recipe for Waakye in banana leaves

Ndole is an aromatic dish with nuts, fish or beef and an exotic mix of spices.

Prepare West African Food Recipe for Ndole

Thieboudienne is the name of the food that pampers tourists on the West African coast. Cabbage and tomatoes go with the fish. Served onion and carrot. As a side dish you often choose rice, less often potatoes

West African dish with Thieboudienne fish

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