All of NKOSI on one page: the market aisles, groceries by country, ingredient guides, recipes, articles and practical information.
The market aisles
Selections
Spices, sauces and seasonings
- Spices and seasonings
- Chillies and hot sauces
- Sauces and pastes
- Peanut paste and mafé
- Palm oil and palm nut sauce
- Okra, ogbono and sauce thickeners
- Okra powder
- Dried leaves and greens
- Smoked, dried or tinned fish
Flours, grains and vegetables
Drinks, teas and treats
- Drinks
- Bissap and hibiscus flowers
- Teas and infusions
- Baobab, moringa and kinkeliba
- Snacks and treats
- Kola nuts and bitter kola
Groceries by country
- Cameroonian groceries
- Caribbean groceries
- Central African groceries
- Congolese groceries
- Creole groceries
- Ghanaian and Nigerian groceries
- Ivorian groceries
- Maghrebi groceries
- Malagasy groceries
- Malian groceries
- Réunion groceries
- Senegalese groceries
- West African groceries
Ingredient guides
- All ingredient guides
- Plantain, Aloko and Chips
- Baobab
- Bissap
- African drinks
- Moroccan and Maghrebi cuisine
- Fonio
- Yam
- Moringa
- African food
- Tamarind
Recipes (190)
West Africa
- Ablo, abolo: the Togolese and Beninese recipe for steamed corn bread
- African-Style Grilled Tilapia, Marinated in Garlic and Lime
- Akara: crispy black-eyed pea fritters from Nigeria and Benin
- Attiéké with Fish: the Ivorian Cassava Semolina Recipe
- Babenda, the Burkinabe stew with green leaves and rice
- Baobab juice (bouye) recipe, a Senegalese drink
- Beef mafé: traditional Senegalese and Malian recipe
- Bissap: the hibiscus drink from West Africa, red or white
- Café Touba: The Recipe for Senegalese Spiced Coffee with Guinea Pepper
- Cape Verdean Cachupa, Corn and Dried Bean Stew
- Cassava Foufou: The Traditional African Recipe
- Chicken kedjenou: the Ivorian recipe cooked in a sealed pot
- Chicken mafé: traditional Senegalese and Malian recipe
- Chin chin: Nigeria's crunchy fried biscuits
- Dambou: the Nigerien recipe with millet couscous and moringa leaves
- Dibi, Senegalese grilled mutton with mustard sauce
- Domoda: the Gambian peanut paste stew
- Edikang ikong: the Nigerian leaf soup with ugu and waterleaf
- Fish mafé: traditional Senegalese recipe
- Fonio in Sauce with Chicken and Vegetables
- Foutou Green Plantain, Pounded Ivorian Recipe
- Ghanaian bofrot, the nutmeg fried doughnut
- Ghanaian red red, the black-eyed pea stew in palm oil
- Ghanaian Waakye: Rice and Black-Eyed Peas from Northern Ghana
- Gnamakoudji recipe, African ginger juice
- Homemade Bissap: Origin and Traditional Recipe
- Homemade oat porridge: creamy recipe with cinnamon and vanilla
- Homemade tamarind juice: tangy and sweet African drink
- Ivorian alloco: the fried plantain recipe
- Ivorian Garba: Fried Tuna and Attiéké, Abidjan Street Food
- Jollof spaghetti: the modern version of jollof rice
- Kelewele: Fried and Spiced Ripe Plantain Cubes
- Kenkey, Ghana's Fermented Corn Dumpling
- Kunu, the Hausa drink of fermented millet and spices
- Malian Djouka: The Fonio and Peanut Paste Recipe
- Moin moin: the recipe for Nigeria's cowpea pudding
- Nigerian banga soup: palm nut pulp soup from the delta
- Nigerian egusi soup with ground pumpkin seeds
- Nigerian ogbono soup with ground ogbono seeds
- Nigerian pepper soup, the spicy fish broth recipe
- Placali: the fermented cassava paste of Ivory Coast
- Plantain fritters: recipe from West Africa and the Caribbean
- Pounded Yam: The Traditional West African Recipe
- Puff puff: Nigeria's sweet, yeast-risen doughnuts
- Riz gras from West Africa: origin and Ivorian recipe
- Sauce Graine: Origin and Traditional Ivorian Recipe
- Senegalese chicken yassa: origin and traditional recipe
- Senegalese Kandia Soup: Okra and Smoked Fish Sauce
- Senegalese Lakh: Sweet Millet Couscous with Yoghurt
- Senegalese Lalo Sauce Recipe with Baobab Leaves
- Senegalese Millet Porridge: The Lakh and Fondé Recipe
- Senegalese pastel: fried, fish-stuffed pastry
- Suya: spicy Nigerian beef skewers
- Sweet potato fritters: a soft, fragrant recipe
- Thiakry (dégué): recipe for the Senegalese millet dessert
- Thiéboudienne: the recipe for Senegalese fish and rice
- Tô from Burkina Faso: millet paste with okra sauce
- Traditional peanut sauce: the Cameroonian recipe with smoked fish
- West African jollof rice: spicy tomato rice
- Yam Foutou, the Pounded Recipe from Ivory Coast
- Zobo: Iced Hibiscus Infusion Recipe from Nigeria
Central Africa
- Beignet, Beans and Porridge: The Cameroonian BHB Recipe
- Bobolo: fermented cassava stick from Cameroon
- Cameroonian Avocado Salad, Sweet and Savory
- Cameroonian djoumblé sauce: the dried okra recipe
- Cameroonian koki, the niébé pâté cooked in banana leaf
- Cameroonian mbongo tchobi recipe: black stew with mbongo spice
- Cameroonian miondo: fermented cassava sticks
- Chicken moambe: Congolese recipe with palm nut sauce
- Chikwangue: the Congolese recipe for fermented cassava
- Eru: the okok and waterleaf soup from Cameroon
- Fumbwa: recipe for the Congolese wild-leaf stew
- Fumbwa with spinach: the recipe for when you have no dried leaves
- Liboké: Congolese Fish Wrapped in Banana Leaf
- Makayabu: salted cod in Congolese tomato-onion sauce
- Ndolé, the recipe for Cameroon's national dish
- Pondu in the DRC: regional variants of saka-saka
- Pondu (Saka-Saka): The Traditional Congolese Recipe
East Africa
- Doro wat: the Ethiopian chicken stew with berbere and niter kibbeh
- Ethiopian Kitfo: Minced Beef with Niter Kibbeh, Raw or Lightly Cooked
- Ethiopian Tej, the Traditional Honey and Gesho Mead Recipe
- Injera be wot: Ethiopian teff flatbread and its stew
- Kenyan chapati, the recipe for East Africa's flaky flatbread
- Kenyan samosas, the crispy beef sambusa recipe
- Kenyan Ugali: Step-by-Step Recipe for Maize Paste (Sembe)
- Malagasy romazava: beef stewed with greens
- Mandazi: the recipe for East African doughnuts
- Nyama Choma: the Kenyan Recipe for Grilled Goat or Beef
- Ravitoto: Malagasy pork stew with pounded cassava leaves
- Sukuma wiki, the Kenyan sautéed green cabbage recipe
- Swahili pilau, the traditional recipe for spiced beef rice
- Ugali, the White Maize Paste from East Africa
- Zanzibar pizza: the stuffed pancake recipe from Stone Town
Southern Africa
- Galinha à zambeziana: Mozambican chicken grilled in coconut milk
- Koeksisters: South Africa's Plaited, Syrupy Pastry
- Malva pudding: the South African sponge cake with apricot jam
- Mozambican matapa: cassava leaves with coconut milk and peanuts
- Muamba de Galinha: Angolan Chicken Stew with Palm Oil
- Pap and chakalaka, a South African corn and vegetable recipe
- Pap en vleis, pap and grilled meat from the South African braai
- Seswaa, Botswana's Simmered and Pounded Beef
- South African biltong: the homemade dried meat recipe
- South African Bobotie: Spiced Beef Bake with Curry and Eggs
- Zambian kapenta: small dried fish stewed with tomato
North Africa and the Maghreb
- Chicken couscous: the traditional recipe from the Maghreb
- Chicken pastilla: sweet and savoury Moroccan pastry
- Egyptian koshari recipe: rice, lentils, pasta and tomato sauce
- Karkadé: the hot hibiscus tea recipe
- Kefta Tajine: Moroccan Meatballs with Eggs
- Maghrebi Shakshouka: Poached Eggs in Tomato and Pepper Sauce
- Moroccan mint tea: the traditional recipe
- Moroccan Tajine: The Traditional Lamb Recipe
- Tunisian Egg Brick, the Traditional Crispy Recipe
The Caribbean
- Ackee and Saltfish, Jamaica's National Dish
- Antillean accras de morue: the traditional recipe
- Antillean Calalou, Green Leaf and Crab Stew
- Antillean coconut flan: the creamy coconut dessert
- Antillean Creole boudin, the traditional recipe from Martinique
- Antillean dombrés recipe with shrimp
- Antillean grilled lambi, the recipe for lime-marinated conch
- Antillean Lamb Colombo: The Traditional Recipe
- Antillean Omelette with Seasoning Peppers and Smoked Lardons
- Antillean savory pastries: the traditional Christmas recipe
- Antillean Turkey Colombo: The Traditional Recipe
- Asopao de pollo, the Puerto Rican chicken and rice recipe
- Awa di lamunchi: the lime lemonade of Aruba and Curaçao
- Bacalao Guisado, the Caribbean Salt Cod and Vegetable Stew
- Bahamian Conch Fritters, the Recipe for Fried Lambi Fritters
- Bébélé: tripe and dombrés stew from Marie-Galante
- Caribbean Beef Bouillon, Traditional Antilles Recipe
- Caribbean Chicken Colombo: The Traditional Recipe
- Caribbean coconut blancmange recipe
- Caribbean Creole Salad Recipe
- Caribbean Green Papaya Salad, a Fresh and Crunchy Starter
- Caribbean Rum Cake, Moist with Vanilla and Cinnamon
- Caribbean rum punch, the cocktail with rum and tropical fruit
- Caribbean-Style Rabbit: The Slow-Cooked Creole Recipe
- Caribbean-Style Salt Cod, the Creole Recipe
- Caribbean-Style Spiny Lobster Recipe, in Creole Coconut Sauce
- Chatrou Fricassee, the Caribbean Simmered Octopus Recipe
- Chayote Salad: The Caribbean Vinaigrette Recipe
- Chiquetaille de morue, the shredded Caribbean cod recipe
- Clam blaff, the Caribbean recipe with lime court-bouillon
- Cochon Marron Barbecue: The Caribbean Recipe
- Cod blaff, the Caribbean recipe for fish poached in lime
- Court-bouillon de poisson, the Caribbean recipe in tomato sauce
- Creole Antillean Brandade: Mashed and Gratinated Salt Cod Recipe
- Creole chicken fricassee, a traditional Caribbean recipe
- Creole Crab Tart, the Caribbean Recipe
- Creole Pineapple Cake: the Caribbean Recipe
- Creole shrimp: the Caribbean tomato recipe
- Cuban sandwich: pressed pork, ham and cheese
- Diri ak djon djon: Haitian black rice, origin and recipe
- Dominican champola, the creamy soursop drink
- Dulce de coco: the Caribbean coconut confection
- Fish Colombo, a Traditional Antillean Recipe
- Flying fish and cou-cou, the recipe for Barbados's national dish
- Fricassée de lambis: the Caribbean recipe
- Ginger tea: the hot Jamaican recipe
- Giraumon Soup: The Traditional Caribbean Recipe
- Grilled sea bream with sauce chien, a Caribbean recipe
- Guadeloupean bokit: the recipe for filled fried bread
- Guava duff, the rolled, steamed Bahamian dessert
- Guyanese pepperpot, the traditional cassareep recipe
- Haitian crémas: the traditional Christmas recipe
- Haitian Griot: Marinated and Fried Pork with Creole Spices
- Haitian Pikliz: The Iconic Spicy Caribbean Condiment
- Jamaican escovitch fish, fried fish marinated in vinegar
- Jamaican jerk chicken, chicken marinated and grilled with spices
- Jamaican Sorrel: The Hibiscus Christmas Drink
- Kassav, the recipe for the Caribbean cassava flatbread
- Martinican féroce d'avocat recipe
- Matété de crabes: the traditional Guadeloupean crab rice
- Matoutou de crabes: the Caribbean Easter recipe
- Mauby, the traditional bitter drink of the Caribbean
- Migan de fruit à pain, the Martinican recipe
- Mofongo, green plantain mash with garlic and chicharrón
- Morir soñando recipe, a Dominican milk and orange drink
- Pikliz: spicy Haitian condiment
- Rice pilaf with okra, the Caribbean recipe
- Rum-Flambéed Bananas: The Caribbean Recipe
- Sancocho: the Dominican stew with root vegetables
- Soup Joumou: The Recipe for Haiti's Independence Soup
- Tablette pistache: Haiti's peanut confection
- The recipe for Creole vegetable achard
- Tostones: the Caribbean recipe for twice-fried plantain
- Tourment d'amour: the Guadeloupean tartlet from the Saintes Islands
- Trinidadian roti: the filled flatbread with chickpea and potato curry
- Veal Colombo: Origin and Traditional Recipe
Other cuisines
Articles (67)
- 3 African dishes made with fonio, cassava and millet
- 5 African Ingredients: Composition and Culinary Uses
- 5 Misconceptions About African and Caribbean Ingredients
- 5 tips for cooking fish the African way
- 5 tips to vary your African and Caribbean cooking every day
- A Menu to Celebrate African Independence Days in August
- Africa Day, May 25: a pan-African menu to cook
- African and Caribbean Cuisine, Region by Region
- African Chili Peppers: Varieties, Strength and Culinary Uses
- Attiéké and Couscous: Five Differences to Know
- Benefits of Baobab: Pulp Composition and Culinary Uses
- Benefits of gombo: composition and uses in African cuisine
- Benefits of moringa: composition and uses in African cuisine
- Benin Cuisine: Ten Traditional Dishes
- Brunch ideas with flavours from Africa and the Caribbean
- Cameroonian Cuisine: 10 Iconic Dishes
- Caribbean chilli: varieties, heat and culinary uses
- Chadian Cuisine: Five Traditional Dishes
- Chili Too Strong? How to Control the Heat When Cooking
- Coconut Milk: Difference from Coconut Cream and Culinary Uses
- Congo-Brazzaville Cuisine for August 15
- Côte d'Ivoire's Independence, August 7: a Festive Menu
- Cuisine of Côte d’Ivoire: The Iconic Dishes
- Djansang (akpi): the seed that binds Cameroonian and Ivorian sauces
- Djouka: fonio with peanut paste, a traditional dish from Mali
- Fakoye: dried jute leaf powder from Mali
- Five African and Caribbean Meal Ideas for the Week
- Fonio: ancestral cereal of West Africa, composition and cooking
- Foufou, fufu, foutou: what is the real difference?
- Futa: everything to know about African red palm oil
- Gabonese cuisine: seven dishes to know
- Gari: roasted cassava semolina, production and uses
- Ghanaian cuisine: ten emblematic dishes
- Gnangnan: the small bitter eggplant of Côte d'Ivoire
- Green or ripe papaya: how to recognise and cook it
- Ground Ginger in African and Caribbean Cuisine
- Haitian cuisine: ten traditional dishes
- How NKOSI selects, describes and ships its products
- How to incorporate okra into your dishes
- How to Read the Label and Store African Grocery Products
- How to store and use dried chilli peppers
- Kinkeliba: the Sahel herbal tea, between Senegal and Mali
- Macandal: Who Was François Mackandal, Haitian Maroon Hero?
- Mafé or Colombo: What Is the Difference Between These Two Dishes?
- Malian Cuisine: Ten Traditional Dishes
- Martinique cuisine: ten emblematic Creole dishes
- Modern African cuisine: the chefs championing it today
- Néré and soumbala: identity, composition and culinary uses
- Néré and soumbala: what is the difference?
- Niger cuisine: Tuareg and Hausa dishes from the Sahel
- Nokoss: Senegal's pounded aromatics paste
- Palm wine: bandji, sodabi and legmi, a traditional African drink
- Petit cola (bitacola): benefits, dangers and precautions, what the sources say
- Plantain and Banana: The Essential Differences
- Plantain: Composition and Uses in Cooking
- Safou (African Plum): Identity, Cooking and Uses
- Sant Yàlla: Senegalese Cuisine for Gratitude Meals
- Senegal cuisine: ten emblematic dishes to know
- Soumbara (Nététou): The Umami of West African Cuisine
- Téranga, ceremonies and attaya: the social meaning of the African meal
- The 10 essential ingredients of West African cooking
- The 8 Most Common Mistakes in African and Caribbean Cooking
- The African and Caribbean Flavors Challenge in Four Weeks
- The African and Caribbean pantry: ingredients to keep in stock
- Top 7 essential African spices in cooking
- Traditional African cuisine: pounding, fermentation and shared meals
- Vegetarian and vegan dishes from Africa and the Caribbean
Delivery
- Delivery: zones, times and shipping costs
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Help and contact
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