With this recipe, you don’t have to worry about lacking key nutrients. Cranberry beans stew rightfully earned it’s nickname “you will kill me beans.” It is naturally flavorful.
“Pondu” or “saka saka” is a mainstay ingredient in traditional African recipes. This also explains why Africans prefer hot cooked meals instead of raw foods.
Liberian Lorma people of Lofa are associated with this traditional African dish. West Africans utilize this popular pea eggplant in various delicious kittely okra stew recipe.
Liberian cuisine rightly wrestles for the crown of Africa’s best foods. Torborsoay should be top on your list if you want to experience authentic West African cuisine.
Senegal’s degue thiakry, a top creamy sweet dessert for breakfast recipes in vegetarian African food. Taste the benefits of ancient grains.
Flavor see flavor, flavor hide. Kukujumu? These sayings tell you which African country this enticing meal is from. Find your nearest African grocery store and stock up on palm nut paste and get kablai leaves too.
Liberians are simple people who prefer a no hassle way of living. Such mannerisms carry over in our food too. Spicy, crunchy, sweet, dish made with affordable ingredients.
You will taste crunchy texture from the collard greens along with savory salty spiciness. Sautéed collard greens stew soaks up the rice making each bite a juicy hearty crunchiness.
I remember old people would talk about black wild rice benefits, they would lament about black rice nutrition and why it is good for us. I didn’t listen at the time. Now I know better.