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Top 10 African Dishes That You Must Tryfood is the main reason us as humans are,able to live and mov

The African Script

Updated on Jan 18,2023

Top 10 African Dishes That You Must Try

food is the main reason us as humans are,able to live and move i must say it acts,as fuel to the human body and when it,comes to africa we have an assorted,range of foods that i enjoyed across the,continent,there are quite a number of factors that,determine the types of foods that i,enjoyed in different locations across,the continent and among these,days culture,the locality the weather patterns that,hugely determine the types of soils in,that particular location and also,preference in terms of tests in this,video we share the top 10 most commonly,enjoyed foods across the african,continent remember that these are not in,any form of chronological order maybe,you've tested some of these and others,you've never tested but if you're new to,the channel welcome be sure to like,subscribe and also share this video with,someone that would like to learn about,the african continent,hey did you know that swahili is one of,the most spoken languages on the african,continent with close to 200 million,speakers,on the continent and other parts of the,world,if you're interested in learning swahili,we've created an easy to learn speak,swahili for beginners course and we,believe this is the best course on the,market so if you wanna enroll for the,course head over to the description box,and click on the link to enroll,ugali this is a very common mill in east,africa,widely enjoyed in countries such as,kenya uganda tanzania rwanda the,democratic republic of congo and some,other communities around the region,the milk comprises of maize flour that,is mixed into hard boiling water and,then,mingling starts so as the mingling is,done this creates a solidified food that,is later served as the ugali type of,meal or you could call it porsche,in common times you could call this,cornbread and this is usually served,with sukumawichi or veggies with beef,stew or else chicken stew or beans,injera this is some type of food that is,commonly enjoyed in ethiopia,and eritrean communities,it is a raised flat bread that is made,of tef which is a tiny round grain that,grows in the ethiopian highlands,on making it yeast is also added to the,teff to enable,this mixture expand when it's added onto,the pan,trust me when you visit an ethiopian or,eritrean home,you will be served with this and this is,one of the signs to show,hospitality,in an ethiopian or eritrean home,fufu this is widely enjoyed in west,africa in countries such as ghana,sierra leone the central african,republic,guinea,liberia ivory coast benin togo nigeria,the two congos cameroon,angola and gabon,this is basically a dome mixture which,is either made from fresh or fermented,cassava,the cassava is pounded together with,plantains to have a final product as the,fufu meal and this is usually served,with beef stew or any other type of,sauce that is readily available,matauke or you could call it the banana,mill,this is widely enjoyed in east africa in,countries like uganda,kenya tanzania rwanda and the democratic,republic of congo,the meal is prepared using a special,type of bananas that are first peeled,and then let to boil in a pan for some,minutes and later these bananas are,served with a sauce such as beef,chicken or ground nuts or peanuts,gary this is enjoyed in west africa,and commonly in nigeria,this type of meal is prepared using,granulated cassava wherever you have to,first peel it and then cook it,after the cooking is done then this,cassava is left to ferment for some days,and it's from this that it either turns,yellow or remains white depending on the,number of days it has been left to,ferment,after all this is done then you can go,ahead and prepare your meal and i must,say this,compares to your normal cereal that you,probably have,for breakfast on a daily,couscous is a north african dish that is,widely enjoyed in northern africa in,countries such as morocco tunisia libya,egypt,and some west african countries such as,mali nija and mauritania,it's a traditional babel dish that,contains granules of dharam wheat which,is prepared by steaming,i must say this is a very healthy meal,and like rice,koskos can take up any kinds of flavors,added to it for the liking of the person,that is trying to prepare the meal,mili pop this is a type of dish that is,widely enjoyed in the southern part of,the african continent in countries such,as south africa,botswana and namibia,it is a porridge-like meal that is,prepared for breakfast but one can even,have it with meat and veggies for lunch,or any other type of occasion such as,dinner,jello fries now this is one of the most,common dishes on the african continent,and it's widely enjoyed in west africa,i'm sure you've had some of these,battles between maybe ghana and nigeria,on who makes the best jewel of fries,jollof rice is enjoyed in countries such,as ghana,nigeria sierra leone liberia cameroon,senegal the gambia togo,and ivory coast,as you move from country to country,you'll notice a slight variation in,terms of taste of this jewel of rice,meal but i m

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Tasty matoke recipe | Kenyan cuisine | African Dishes

Tasty matoke recipe | Kenyan cuisine | African Dishes

hello guys welcome back to my youtube,channel today I'm going to show you to,prepare my talk I'm a Kenyan way I'll,take you through my ingredients for,today green bananas potatoes cooking oil,crushed garlic fresh coriander onions,chili beef cube boiled beef curry powder,and tomatoes I'm going to chop my onions,fresh coriander and tomatoes and then I,will be peeling my green bananas and,potatoes and I will be putting them on,separate bowls,now before you peel your green bananas,you have to apply oil on your hand so,that the green bananas won't mess up,your hands,now I am going to add cooking oil on my,saucepan,then I will add onions,now I will let my onions cook for a,while then add my crushed garlic,I am now going to add garlic now do you,in good enough I am going to add my,tomatoes,now I am going to sweat my tomatoes,I am NOT going toward two chili beef,cubes and curry powder and let it cook,for me,I am NOT going to add just a little bit,of coriander,I'll add my boiled beef and let it cook,for five minutes and then I will be,adding my potatoes,this is good enough now I will add my,potatoes,I will simmer them for five minutes,before I add hot stock that is boiled,water now I am going to add hot water,I'm going to let it cook for 10 minutes,and then I add my green bananas,I am NOT going to add my green bananas,you,they're my stalkers are doing good as,you can see I am NOT going to ride out I,really have to be gentle because I don't,want my mother gets to break,we are almost they know about limits,they're my chakras we'll be ready,you know they motoki's already as you,can see and as you can also see they,metalheads already here is our might,okay if you like our recipe don't forget,to comment share like and subscribe to,our YouTube channel,thank you for watching

3 African Inspired Recipes • African Chicken • Jollof Rice • Beef Tibs

3 African Inspired Recipes • African Chicken • Jollof Rice • Beef Tibs

hi guys so today i want to share three,african inspired dishes i made some,african chicken,i made some jolof rice and i made some,african inspired beef tips now you heard,me say inspired,i think i didn't said it about three or,four times by now,uh these recipes are inspired you guys,i've never made african food before,coming to america part two came out and,that is a family favorite here,so um we had a little get together with,the fam,and that was a good excuse for me to,make some or attempt to make some,african,inspired dishes so i found a few online,and i'll make sure i leave the links to,the recipes that i,used in the description box coming to,america part two came out,um it was okay to me,i enjoyed the family and the food more,than the movie,i rated about a six maybe about a six,y'all,but um if you watch the movie tell me,what you think about it in the comments,i think the first one was better of,course,but anyways you guys so you're gonna,need a lot of produce you're going to,need a lot of prep you're going to need,a lot of,chopping in in in dyson and mincing,now i'm going to tell you the exact,measurements as we cook it,but here i'm just showing you a lot of,things you're going to need you're going,to need some garlic,ginger onion thyme,red bell pepper green bell pepper some,green,onions some carrots you're also going to,need some basil,fresh parsley now for the chicken the,seasonings that i'm going to use i'm,going to use some smoked paprika,curry powder some maggie chicken,bouillon powder,salt and pepper now for the recipe i'm,going to use about,four to five pounds of chicken drums,i've already got them nice and clean,now i'm gonna brown my chicken drums,first this is a different step from the,recipe,like i said i was inspired by these,recipes that i use,so they're not exactly how they were,made,but i'm gonna brown my chicken first so,i'm going to go ahead and add a little,bit of seasoning to it i didn't measure,it,you can just add salt and pepper if you,want but i just thought,why not and then you're going to go,ahead and mix all your seasoning and,your chicken together,you're going to cover it up and you're,going to stick it in the fridge and let,it chill out,until you're ready to cook it if you can,do it the day before,girl it's going to taste even better so,what we're going to do is we're going to,go ahead and make this,paste we're going to take our onions and,our bell pepper our red bell pepper,and we're going to throw it in this food,processor and it's going to make a paste,now i accidentally added in my tomato i,was not paying attention,but the tomato goes in the dish anyway,so it wasn't a big issue,i did not use the habanero because i,didn't want my booty to burn,but you can use a hot pepper a scotch,bonnet pepper habanero,you can use any hot pepper your heat,level but this is going to make a lot,more than you need,for the dish so you can just store it in,the refrigerator and use it in other,dishes it's really good it adds a lot of,flavor,so now that we're done with all the prep,work for the chicken,we're going to go ahead and get our beef,seasoned so we can,let that marinate also i'm going to go,ahead and add in some coriander,some smoked paprika i'm also going to,add in some ground ginger,a little bit of cayenne pepper for some,heat i'm going to throw in some cumin,a little bit of allspice some onion,powder,and garlic powder you guys know i add,that to everything,some black pepper i'm going to add in,some chicken bouillon powder,and salt and then i had a bunch of lime,so i just went ahead and squeezed some,lime over it,that was not in the recipe that was,something that i just did y'all,so i'm going to go ahead and mix that,together i'm going to cover it up and,i'm going to stick it in the fridge so,it can,marinate so now that we have our beef,and our chicken marinating,we're going to go ahead and make our,jollof rice,jollof rice now the first thing you're,going to do is you're going to take some,oil and you're going to add it to a big,pot heat that up you're going to add in,some diced onions,let those cook until they get nice and,soft and then we're going to throw in,some,tomato paste we're going to let this,tomato paste fry in this oil,for about five minutes just to get all,that,candy taste out and it's going to really,add a depth of flavor,next we're going to add in some ginger,garlic,and a bay leaf i'm going to let that,continue to cook for about two minutes,next i took three roma tomatoes and one,small red bell pepper,and i put them in the food processor and,i'm gonna go ahead and add that in so,now we're going to let this reduce,until it gets nice and thick you want,all that liquid to absorb you're going,to kind of see the oil float to the top,so now we're going to go ahead and add,some spices we have some,curry powder some fresh thyme some,chicken bouillon some salt,smoked paprika onion powder and garlic,powder,next we're going to add in our washed,rice,long grain rice,and then we're

AFRICAN CHICKEN STEW // The Best Chicken Tomato Stew // Cameroonian Chicken Stew

AFRICAN CHICKEN STEW // The Best Chicken Tomato Stew // Cameroonian Chicken Stew

hi my name is precious and you are,welcome to my kitchen,today i'm so excited because i'm showing,you guys how i make my african chicken,stew,tomato stews are so common in west,africa i grew up eating,so many kinds of tomatoes used and i'm,showing you what is probably,the most special version because we make,this version,for christmas for new year for special,occasions,is this version with chicken and i'm,going to show you guys how to make it,really flavorful,to die for okay let me show you guys the,ingredients we made and then we'll start,cooking,you need chicken for african chicken,stew i love to use,hot chicken this is organic hot chicken,which i got from,an asian store you need tomatoes last,roma tomatoes i have,six of them here if your tomatoes are,smaller use about eight,you need some white pepper of course you,guys know i love my white pepper you,need some,tomato paste six ounces of tomato paste,in grams that's grams you need a,teaspoon,of salt you also need a bunch of herbs,right here i have,basil and this is basil i get a lot of,questions about,basil a lot of people want to know what,it is called in,their local languages i'm from cameroon,and we call this kot manjo,if you're from nigeria or another,country do you recognize this herb and,how do you call it in your country,please leave a comment below and let us,know because a lot of people ask me,you know what the local name is and i,don't really have an answer for them,okay that's basil,if you can find it use it it's really,going to add flavor to the stew,then i also have one big stem of celery,yes celery,also adds a lot of flavor and i have a,lot of parsley,i have about six freaks of parsley this,is italian parsley but curly parsley is,fine as well,over here i have one lash onion that i,have chopped,right here i have one cup yes one cup of,vegetable oil but,any neutral tasting oil you have on hand,would work as well,right here i have about two inches of,ginger that i peeled and i chopped up,and then you need a whole bunch of,garlic about 10,garlic cloves you guys right here i have,my maggie sizzling cubes also known as,stock cubes,if you don't have muggy seasoning cubes,you could totally use,any bouillon powder you have on hand for,each cube of maggi,use one teaspoon of bouillon powder,right here i have a teaspoon of curry,powder,this is an optional ingredient for me,because the stew is going to taste,so great with the garlic ginger and the,herbs,but i love adding a little curry powder,at the end you could add it as well or,you could leave it out,okay friends let's make some delicious,african chicken stew,start with the chicken okay i'm going to,start by cutting my chicken,and my chicken came with the head and,everything you guys,like that i'm going to cut off the head,but i'm going to leave this,neck boning so i'll just cut this,okay friends now that our chicken is all,cut up i'm going to go ahead and prepare,a seasoning blend this is what is going,to make this chicken stew,extra tasty extra special so into the,blender goes my,garlic and ginger then i'm going to add,all the herbs into the blender,so the celery i'm just breaking back,with my hair,you could chop them on a blender if you,want to,on a chopping board if you want to knot,on the blender,i'm going to add the basil then i'll,i'm going to add a little bit of water,to help my blender,cover that,all done and it looks,smells so good and that color i leave,for this green seasoning,so i'm going to add one third of the,onions,to the chicken the one teaspoon of salt,two seasoning cubes or maggi,or 2 teaspoons of chicken bouillon,powder,i'm going to add in about half of the,green,seasoning then i'll add in about a,quarter teaspoon of,freshly ground white pepper because,white pepper and chicken,they are just a match made in heaven so,if you can have,if you can get white pepper go for it,but if not you could just add a little,bit of,black pepper now i'll stir,everything together so they can get to,know each other you know,it smells so good already and we've not,even started cooking,so you want the water to be about the,same level as the chicken you can see,how much water i've added it's about the,same level as a chicken,and i've also made sure to stir,everything so that,you know they are evenly distributed i'm,just going to cover the pot,turn on the heat put it on high heat and,let that cook until the chicken is,completely done,so i'm just going to pour my remaining,grain seasoning into,this bowl right here i'm going to use,the same blender to blend my tomatoes no,need to clean the blender because it's,getting to the same pot of food in a way,so,to the tomatoes i'm going to add another,one third of the chopped onions,so i'm going to blend them together,i have my pot here on high heat so i'm,just going to pour in all of the oil,and heat that up just for a few minutes,to saute the,onions now i'm going to add the,remaining chopped onions,now i'm going to add in the blended,tomatoes,and we're going to l

How to make FUFU and EGUSI SOUP/STEW for your viral TikTok African food challenge

How to make FUFU and EGUSI SOUP/STEW for your viral TikTok African food challenge

hello,there welcome to nanava's kitchen,my name is nanaba aka,sister madame your favorite auntie your,favorite sister who likes to spoil you,with good food,this time i am intentionally back to,make,a good sea soup yes and fufu,so you may be asking yourself sister,madam why a goosey soup,my daughters just came to me and told me,something is,trending out there apparently,some people just discovered a good,soup and fufu they are challenging each,other,to try this soup and fufu for their very,first time in fact,some of them are traveling miles and,kilometers away,just to get your hands on a and,fufu to try it for the first time can,you believe this,so you have been challenged where you,live there is not an african restaurant,close by,but you want to also try this egusi you,want to get your hands on it and try for,the first time as well,here is your video let's wash our hands,and begin,so we're going to begin by preparing the,egusi soup,and the protein of choice today is some,chicken thighs with the bone in and skin,on,as well as some chicken drums we're,trying to keep it simple,and yet very flavorful,onto the chicken i'm going to pour the,following spices,and seasonings this is garlic powder or,granulated,garlic,cayenne pepper,salt and crushed black pepper,paprika,granulated onion,chicken bouillon cube,a drizzle of olive oil because these are,going into the oven,to brown,now let's show this chicken some love,a little oil onto the sheet pan because,we want nothing sticking on here,we want all of our flavors in the pot,eventually,so our chicken is in the oven broiling,for 15 minutes to get,a really good brown caramelization on it,it's gonna be so,tasty in the meantime write that down,sister madame pro tip number one you,have to clean as you go especially when,you're working with chicken,and then when we're done cooking all we,have to do is sit down,and enjoy the footage of our labor we,don't have to worry about dirty dishes,and then we'll move on to the next step,so let me clean up real quick,and as it turns out it took only 12,minutes to,broil these chicken pieces so that,golden,brown color is going for now i'm,transferring them all into the,pot i will be cooking the egusi soup in,do not forget to add the broth or the,stock,from broiling the chicken into the pot,as well,add your onions that are chopped garlic,paste,and you also need your ginger paste you,must not make chicken without ginger and,garlic,that's how we were taught to cook our,chicken,also add some smoked dried herrings,for that authentic goosey flavor and if,you like the heat,open one of your habanero chilies up i,left one hole with the head on to keep,the heat,inside of it i'm also going to blend,some bell peppers as well as some,tomatoes that are seeded,and the tomatoes did not fit into the,small blender i chose,to make this recipe with don't know why,because i have a bigger blender,but i blended it until i made some space,in the small blender and added the rest,of the tomatoes,and then blend you want sort of a chunky,texture it does not have to be silky,smooth,done now add your tomatoes to the pot,rinse the blender with some water and,add that too,don't want any waste that's also going,to help to create,a really lovely tasty broth around the,chicken,cook on medium heat stir everything in,to combine,place the lid on and cook,for 10 minutes undisturbed,10 minutes later it should be boiling,like nobody's business,give it a gentle stare make sure it's,not,catching on the bottom also,at this point the chicken should be,cooked completely through so,you can taste for salt and if you need,more,adjust accordingly stir again to combine,the salt,with the rest of the ingredients in the,pot,so our chicken is cooking beautifully in,that,lovely sauce the aroma in this home,is very captivating friends next step,is to prep our egusi,now a little light shed on this,ingredient may be very helpful for you,so a goosey is essentially pumpkin seeds,this one looks green because it is not,polished,at the african stores you will find the,polished,egusi which has a creamy color to it,now this here what i just added is some,vegetable broth i had on hand,i am now adding some water to it before,i blend it up into,a silky smooth texture now i,used the vegetable broth just because i,have recently been,on a broth making spree,and had a whole lot of broth on hand so,why not it's more flavor anyway,but you don't have to use broth you can,just blend it with,water now pour it into,the pot and stir it in gently to combine,also make sure that you rinse your,blender with some water,and incorporate that no waste,never ever wasting anything in a novice,kitchen that's a huge no-no,also now cover the pot and now turn your,heat down to very low heat setting,and cook a further 15 minutes,and then go back and give it a stir,the egusi should be about 80 percent,cooked at this point,you want to make sure that your egusi is,100,cooked and now you want to cook with the,lid off for about 10 to 12

THE BEST NIGERIAN EGUSI SOUP RECIPE | EGUSI SOUP RECIPE : SISI JEMIMAH

THE BEST NIGERIAN EGUSI SOUP RECIPE | EGUSI SOUP RECIPE : SISI JEMIMAH

Egusi soup is one of my favorite Nigerian soups  and today I will be showing you how i made this  ,beautiful pot of goodness this recipe is all  that and so much more i know i keep saying  ,this for all of my recipes but this one you  don't want to miss out on at all and before  ,then please subscribe to my channel please press  that red button down there plix thanks so to begin  ,we're going to boil some meat and here i've got  some goat meat and beef i've also got some shaki  ,and ese eran bokoto and that's tripe and cow  foot for those wondering and to season i will  ,be using some blended onions as well as stock  cubes and salt i won't be using curry or thyme  ,or any other spices for this and that's because  i will be cooking with the meat broth for most  ,Nigerian recipes of for most traditional recipes  you really can't use those spices so i'm going to  ,be skipping those and i will also be using some  scotch bonnet peppers and that's just for heat  ,so i won't be adding water at this time i'm just  going to cover and simmer for about 20 minutes and  ,this helps to intensify the flavor of the meat and  after 20 minutes i will check back and as you can  ,see there is more moisture in the pan than before  and to this i will be adding just enough water to  ,cook the meats please be careful when you add them  to it when you're adding water so you don't end up  ,adding too much you need your stock to be very  flavorful and very concentrated and then i will  ,cover and leave this to cook until the meats  soften since the meats have got um different  ,textures what i'm going to do is i'm just going  to cook them together and then i will take out  ,the goat meat and beef when they're soft and then  continue to cook the cow foot and tripe until soft  ,after boiling the meat you've got three options  you can either use the meats as they are that's  ,boiled or you can fry and the third alternative  is to grill i will be grilling mine i really don't  ,like fried meats when it comes to soups because  we will be using quite a lot of oil so i'm just  ,trying to avoid that anyway and i will be throwing  this in my grill and i will grill for about  ,20 minutes to about at 160 degrees Celsius that's  because i don't want it too dry i still want it a  ,bit juicy and after grilling this is what it  looks like as you can see we have lost some  ,meat along the way i don't know what's happened  to them anyway i'm just going to set this aside,so for my Egusi soup i will be using some  smoked fish as well as some locust beans  ,for the smoked fish i have already cooked  them and i did cook them a while ago but  ,then i put them back in my freezer so i'm just  going to pour some hot water over it and then  ,also pour some as well on the locust beans and  soak for just about a minute and then wash off,now onto my pepper mix and for this i will be  using some onions scotch bonnet peppers bell  ,peppers and chili that's the smaller shombo  and also some paprika peppers that's the long  ,bell peppers so um and there's something that i  learned recently that i thought i'd share with you  ,if i'm making soups now i prefer to use um  peppers that aren't exactly fresh i don't know  ,how to really say you know but the ones with like  wrinkles on the side you know sort of dehydrated  ,they taste so much better for soups because you  know they are more ripe and they don't have as  ,much water content as the fresh ones so it's  something that i think you should try because  ,i try the end honestly i haven't looked back  since then so i will be preparing my peppers  ,now and what i will be doing is to chop them up  and i don't like to use the seeds as well so i  ,will be taking them out and then throwing them  in my food processor and this will be blended  ,roughly i know some people like to do a full blend  i really don't like it and that's because i feel  ,like it makes my soup a bit watery and i'm trying  to avoid that and also it takes a while to fry  ,so after doing that i'm just going to cover and  then blend and after blending this is the ideal  ,texture well for me anyway so i'm just going  to set this aside now it's time to prepare my  ,egusi and i'm just going to throw that in  my blender cover and blend until very fine,onto the vegetable leaves you can use  pretty much anything you want you can use,bitter leaves pretty much anything spinach as well  but i will be using Ugu and can you believe i got  ,this about four days ago and it's still fresh well  let me tell you something i learned so i took a  ,rack and i placed it over a tray and then put  the the leaves on top so every day i would just  ,sprinkle with water like twice a day and this has  helped it to retain its color and it's still fresh  ,so it's something that i learned at the market and  i thought that i would share this with you as well  ,anyway so i will proceed to begin to pluck this i  will just be using the scissors because it's just  ,much much better that way

Okro Soup/Stew | Authentic West African Recipe | Nigerian Gumbo | Okra

Okro Soup/Stew | Authentic West African Recipe | Nigerian Gumbo | Okra

hey guys,welcome back to my channel so today as,you can see from my beautiful african,outfit,that i am in the mood for some african,food,so today i'm going to be sharing with,you guys how i make my extra delicious,okra and spinach soup,guys it is amazing and it's from west,africa i am from nigeria actually so,it's a nigerian soup okay so it's from,the southeastern part of nigeria,so different parts of the country have,they have like different ways of making,it but this is how i love to make it and,it's so delicious,i'm telling you everybody loves it and i,know you're gonna love it okay so if you,want to learn how to do it and just keep,watching and of course guys give a,thumbs up to this video leave comments,down below,and subscribe to my channel,i love you guys bye,so the first step would be to cook our,meat so guys i'm using goat's meat,because,it gives that real authentic african or,nigerian flavor okay,so that's what i'm using today but you,can totally use beef if you want but,good meat is perfect for this recipe,so i have some onions habanero pepper,and my stock cube,and of course i'm adding some salt so,then i'm gonna stir this up,and um just cover it and let it cook for,about four to five minutes because,this goat meat is really tough and you,want it to really be tender,and succulent so guys you don't need to,add water when you're cooking your goat,meat because that kind of like dilutes,the flavor,but when you cook it without water the,juices are gonna,come out of the meat and cook the meat,does that make sense,well yeah well so while that is cooking,i'll show you the rest of the,ingredients so i have some frozen okra i,could not find a fresh one so i'm using,the frozen one,and i have some spinach some sliced,mushrooms,some shrimp chicken boobs that haven't,cut up,i have onions i have my crayfish,i have my stock fish that i had soaked,overnight,and i have my dried fish so guys this is,what you need to get the authentic oh,crystal,so guys you can totally substitute this,for whatever but,this is how i make it and this is gonna,give you the real,flavor yes so just keep watching guys,and you'll see how i put this all,together,into one amazing dish,so after about four to five minutes this,is what my meat,looks like guys it smells,amazing i'm telling you my whole house,smells so delicious my neighbors,must be wondering what is that smell,so now i'm adding my chicken into the,pot guys you,should not start cooking your chicken,and your goat meat at the same time,because the chicken cooks,really fast so start with the goat meat,first before you add the chicken,so now i'm adding my pre-soaked stock,fish and,my dry fish into the pot so guys,you have to soak your stock fish,overnight because it is so,dry okay stuck it overnight and that's,going to make life so easy for you okay,so now i've added my onions and i'm,gonna add my crayfish into the pot,where i think i need some more water in,there,so that's the liquid from the stock fish,that i soaked overnight,so guys do not throw away the liquid,that is the flavor,okay you don't want to waste all that,flavor okay so instead of using plain,water i use the liquid from soaking the,stock fish,so that's it guys i'm just gonna cover,this up and let it cook for,about 20 minutes,so after 20 minutes it's time for me to,add my mushrooms into the pot,so i'm adding my mushrooms in there and,some palm oil so guys i totally forgot,to tell you guys earlier that you need,palm oil,you can totally skip this step if you,want but the palm oil is what's going to,give it that,deep flavor and that deep color,but if you don't like palm oil or you,cannot find it then skip it but,you can always find it in pretty much,any store right you can find pump oil in,that in store and it gives it that real,authentic african flavor okay so don't,skip the step but if you don't want it,it's fine you can skip it so i'm gonna,cover this and let it cook for,about 10 minutes then after 10 minutes,i'll move on to adding,the rest of the ingredients yes so this,is 10 minutes later,and i'm gonna add my shrimp so guys i,did not add my shrimp earlier in the,process because i'm using,already cooked shrimp and you do not,want to have shrimp that is so,rubbery and overcooked okay so i've,added my shrimp my okra,and some extra seasoning and i'm gonna,stir this up,really good and then i'll cover it and,let it cook for,just 10 minutes before i add my spinach,so guys,the soup is pretty much done like it's,almost done,i just need to get the shrimp cooked up,a little bit and get the okra,steamed up and the soup thickened and,gooey and,tasty it's delicious i promise you,okay so just make sure you stir it,properly and just cover it and let it go,for 10 minutes,and we'll come back and see what it,looks like,so after about 10 minutes guys this is,what it looks like,it's pretty much done so i'm gonna add,some cameroon pepper,guys i'm gonna tell you if you do not,like it then please,don't add it this pepper is not like a,regula

Cook with me| Seven Colours| Sunday Kos easy recipes| South African YouTuber

Cook with me| Seven Colours| Sunday Kos easy recipes| South African YouTuber

me,hi my loves emma lives welcome back to,my youtube channel welcome back to yet,another video with me if you're new here,my name is danielle mall and to my,retaining subscribers thank you so much,for the continuous support and welcome,to yet another video with me so as per,usual don't forget to like comment and,subscribe if you're new so i hope you're,live now for you to stay and subscribe,so,today we're going to be making a sunday,course together i'm going to be sharing,easy recipes that you can use to make a,sandwich it doesn't really take a lot,just basic things but it tastes so good,it tastes so good so i've got my,ingredients here at the back as you can,see here,i've got my things,ready for me so i'm going to start,chopping them i'm going to start dicing,them you know start doing the things and,i'm going to start cooking and i'm going,to take you guys along with me so i hope,you're going to enjoy this video i hope,you're also going to try it out so next,time i don't want to hear somebody say,hey i can't do a sunday cause when i,gave you this,easy peasy recipes,right,oh,oh,so,this is gonna take some serious,multitasking like you know to do all of,this but as you can see my ingredients,are ready so i've chopped all of my,ingredients you would have seen already,so,here i have my,carrot grated and then i have this uh,freshly cut,spinach for me i bought it from checkers,so i like convenience you know that so,here it is it's ready,and then here's my spinach as well it's,ready to cook and then here i've got my,mushrooms as well,cut and ready to cook and then my,peppers and the onion is underneath the,peppers in there,and then there is my butternut,so there's my butternut and then it's,also,pre-cut for me so i bought it ready,to cook so you know how your goal is you,know how your goal is i like convenience,so,we're gonna start cooking now and i'm,just gonna take you through the whole,process so yeah now let's start cooking,so the first thing um,i'm going to cut my margarine so i can,put it inside my,butternut as well in the,mushrooms that's for the cream spinach,that i'm about to make so yeah let's go,ahead and do that,so remember i told you guys that i,measure with my sisters so,this is that part so i think this will,be enough for the mushrooms and i think,this will be enough for the butternut,throw it in there,and then,oops,so i'm just gonna close until it starts,melting and then i'm gonna check on it,later so now i'm just gonna wait for the,stove to get hot so you can start,cooking so now i'm also gonna put,cooking oil in here uh for my,chaka laga so i'm gonna take some of,those carrots as well and put it in here,for the cha kalaka so as you can see i,just mixed um different peppers the red,the green and the yellow as well as,onions and then i'm gonna put in some,cooking oil in here,and then i'm gonna put my carrots as,well and then i'm gonna put some spices,as well along the process you will see,all of that but so far so good,we are ready to go so,let me put my cooking oil,so i guess we do this differently,differently some people prefer to,heat up the oil first and then put,the stuff inside so,i'm just gonna put the oil first with,the ingredients and let it start cooking,so we all have different techniques of,cooking so yeah i'm gonna do that,so,i'll give you like an update as,things start spoiling and frying you,know so for now,i'm gonna put my rice in here so i'm,gonna take out my rice and put it into,here i use brown rice because it goes,trying to eat healthy,so here's my rice so i'm just gonna pour,some in there,again,no exact measurements but here we go i'm,cooking for myself so,i'm gonna pour enough just for me,so that's enough because i'm considering,the fact that i have,all this other stuff going on that will,be on my plate so i'm just gonna put,just a small potion because i'll have,all this other,salads and,meat going on on my plate so yeah let's,go,since we're still waiting for,my stuff to start boiling and cooking,i'm going to start with my coleslaw,salad so i'm making a christmas salad so,i'm going to use,cabbage and,carrots,so just gonna pour half of it into the,container,and then the remaining one i'm gonna use,like um,during the week to cook to cook it with,something else because i leave alone and,obviously this is a lot,uh for one person so it is a lot for one,person,so,yeah,i think that's good,save the rest for the rest of the week,and then i'm just going to take a,portion of this carrot and put it in,here,i'm going to take out my mayo and then,i'm going to mix this got my mayo now,so,i'm just gonna put it into the coleslaw,and after that guess what we'll be done,one salad down and ready to go,so i'm just gonna pour enough and mix it,and then check if it's mixed properly,and then,if there's need for more carrots or more,cabbage then i'll just see but for now,i'm just going to mix it,to see if it's enough,so guess what,as i'm busy mixing and thinking like,shouldn't this thing be cooking al