Blog and Recipes

Red red ghanéen : ragoût de niébé rouge en bol de terre cuite, rondelles de plantain frit, haricots crus et piment

Ghanaian red red, the black-eyed pea stew in palm oil

Waakye, plat ghanéen : riz et haricots rouge sombre sur feuille de bananier, œuf dur, poisson frit et épis de sorgho

Ghanaian Waakye: Rice and Black-Eyed Peas from Northern Ghana

Jollof spaghetti nigérian : spaghettis en sauce tomate rouge, morceaux de poulet, piment habanero, tomates et épices

Jollof spaghetti: the modern version of jollof rice

Babenda burkinabè : ragoût de feuilles vertes au riz dans un bol de terre cuite, feuilles fraîches et poisson fumé

Babenda, the Burkinabe stew with green leaves and rice

Tô burkinabè : boule de pâte de mil sur plateau en bois, sauce gombo verte, gombos frais et grains de mil

Tô from Burkina Faso: millet paste with okra sauce

Ingrédients de la cuisine ouest-africaine : pot d'huile rouge, haricots, farine, piments habanero, arachides et manioc

The 10 essential ingredients of West African cooking

Plats ivoiriens : kedjenou de poulet, poisson braisé, alloco, attiéké et sauce brune sur marbre vert, piments, arachides

Cuisine of Côte d’Ivoire: The Iconic Dishes

Safou, prune africaine : fruits violets entiers et coupés à chair verte, fruits dorés luisants sur planche en bois

Safou (African Plum): Identity, Cooking and Uses

Djouka du Mali : bol de fonio parsemé d'arachides concassées et de persil, arachides en panier, cuillère en bois

Djouka: fonio with peanut paste, a traditional dish from Mali

Cooking from Africa and the Caribbean: recipes and guides

Each recipe gives you the ingredients and the steps, from Sunday mafé to Caribbean colombo, with ice-cold bissap along the way. The guides tell you where the products come from and what they are called from one country to the next. Missing an ingredient? It is on our shelves, delivered to your door.

Blog and Recipes

Ghanaian red red, the black-eyed pea stew in palm oil

Ghanaian Waakye: Rice and Black-Eyed Peas from Northern Ghana

Jollof spaghetti: the modern version of jollof rice

Babenda, the Burkinabe stew with green leaves and rice

Tô from Burkina Faso: millet paste with okra sauce

The 10 essential ingredients of West African cooking

Cuisine of Côte d’Ivoire: The Iconic Dishes

Safou (African Plum): Identity, Cooking and Uses

Djouka: fonio with peanut paste, a traditional dish from Mali

Cooking from Africa and the Caribbean: recipes and guides

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Blog and Recipes

Ghanaian red red, the black-eyed pea stew in palm oil

Ghanaian Waakye: Rice and Black-Eyed Peas from Northern Ghana

Jollof spaghetti: the modern version of jollof rice

Babenda, the Burkinabe stew with green leaves and rice

Tô from Burkina Faso: millet paste with okra sauce

The 10 essential ingredients of West African cooking

Cuisine of Côte d’Ivoire: The Iconic Dishes

Safou (African Plum): Identity, Cooking and Uses

Djouka: fonio with peanut paste, a traditional dish from Mali

Cooking from Africa and the Caribbean: recipes and guides

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