Efo-Riro – Nigerian Vegetable StewBy Aramide PearceEfo-riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. I have made mine with eba, which is a stiff dough made from garri (cassava grains). The eba is soaked in hot water and then kneaded with a flat wooden spoon to form a mashed potato-like consistency. This dish transports me back home because I always have it when I am back in the holidays, and it tastes better every time. If you want to go all out and eat this the traditional way, you can use your hand to scoop the eba into little ball shapes and dip into the stew.
Goat Meat Peanut Butter SoupBy Maria BradfordGoat meat peanut butter soup is one of Sierra Leone’s signature dishes. This dish is an economical alternative to the famous Peanut butter stew. My husband, who is of European descent, refers to converts to Peanut Butter Soup as a ‘White Belt’ in Sierra Leonan cuisine. Ultimately, he started as a ‘white belt’ with Peanut Butter Soup, progressed to Potato leaf stew, Cassava leaf stew, Okra and foo foo and then on to Tola, which another famous Sierra Leone’s dishes. He now considers himself a ‘black belt’ and fully enjoys all the culinary delights Sierra Leone offers. Below you’ll find my recipe for the dish that introduced my husband to the delectable cuisine of Sweet Salone!
Chef Bashir’s Pan-African Fusion FeastBy Elle Asiedu

For Black History Month 2021, Chef Bashir Munye hosted an interactive cooking class for Interac Corp. employees teaching them how to make a vibrant dish inspired by North and East Africa.

A culinary adventurer with a decidedly nomadic approach to food, Chef Bashir is one of Canada's top chefs. Born in Somalia and raised in Italy, his knowledge of international flavours and techniques knows no bounds and every opportunity to interact with him when he cooks is a pleasure.

For this Interac event, Chef Bashir created a vibrant pan-African dish featuring savoury Chicken/Oyster mushroom tagine, zesty roasted okra salad, and fluffy seasoned couscous.

If you missed the event, don't worry; you can make this delicious meal right at home!

Mahshi – Sudanese Style Stuffed VegetablesBy Rania El MugammarMahshi is a well-loved traditional Sudanese dish, often employing the help of a group of women and girls to core the many vegetables used in the dish. Mahshi does not require extensive skills but it does take a bit of time to execute, the flavours are savoury, slightly sweet and rich punctuated by the herbal flavour of fresh dill.
Kuindiong – Sweet Semolina PuddingBy BF AdminIn her takeover, Sudanese and Sydney-based foodie Mariia shared with us her recipe for Kuindiong, a traditional dessert prepared by the Dinka people of South Sudan. Served with a few spoonsful of miok, a crumble-like topping made from butter and sugar, this dish is a sweet introduction to Sudanese cuisine.
Teff Breakfast BowlBy Eden HagosTired of cereal? Want to switch up your oatmeal? Try this Teff bowl instead. Teff is a nutrient packed grain from East Africa, that can be used in baked goods, injera, and more. This Teff grain bowl is versatile and you can add whatever fresh fruits you like on top. The grain has a nutty flavour that pairs perfectly with warm spices, and my personal favourite, pecans.
Afia’s Sobolo RecipeBy afia the canadian africanThis drink is a staple at most Ghanaian picnics and parties. Feel free to customize the spice blend to your liking and enjoy it in the heat of the summer time!
Nigerian Goat MeatBy Melody WillisThis popular one-pot soup is a light broth with any meat of choice, most commonly goat, catfish or chicken (native chicken) flavoured with African spices and herbs such as ehuru (calabash nutmeg, African nutmeg), negro pepper (Ethiopian pepper, Senegal pepper), lemongrass, habanero pepper, uziza leaves, scent leaves or wild basil. Some people eat this soup with boiled white rice or put yam, agidi (balls of corn flour), plantains or potatoes as I did in this recipe. Growing up in Nigeria, I remember my aunts craving this soup after giving birth as well as my mother giving my siblings and me this soup when we were recovering from malaria. This soup is very simple to make and even if you can’t get your hands on the traditional ingredients there are some pretty close substitutes that I listed next to the traditional ingredients.
Mandazi – East African Sweet BreadBy Aisha SilimMandazi is a sweet East African bread that puts donuts to shame, and it’s a dish that you can find in Uganda, Kenya, and Tanzania (it also goes by the name mahamri). Mandazi dough is traditionally leavened with yeast, kneaded with cardamom, and flavoured with coconut powder. Once the dough has risen, it’s rolled out and cut into triangle shapes, and then deep-fried in boiling oil until each piece is golden brown and crisp. There are so many ways to eat mandazi. You can eat it freshly fried, and rip it open to let out the steam in the hollow middle. Or you can save it for a snack, and dunk it into some afternoon chai tea (an East African favourite). It’s also popular for breakfast, and it’s an ideal vessel for anything that’s cooked in sauce – like vyazi ya kanga (potatoes simmered in tomato sauce) or mbazi (pigeon peas in coconut). My own family brought their mandazi from a recipe from Uganda to Toronto, and we make it religiously every week. Back in the day, it was a time-consuming effort. Modern technology has made it much simpler, and now bread mixers do most of the work. We make it ahead of time, keep the dough in the fridge, and bring it out to roll and freshly fry it. Here’s the recipe, enjoy!
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