1 kg mogodu ( clean in water with vinegar )
3 tablespoon tumeric
2 tablespoon garlic salt
4 tablespoon curry podwer
1 onion sliced
Salt to taste
Garnish with coriander and peperdews
Recipe by Mufarisi Manyuha
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Ingredients: Mutton 1 onion finely chopped 2 tomatoes grated 1 Tbsp garlic and ginger paste 2 Tsp Garam Masala 1/2 Tsp Ground Cinnamon 1 Tsp Coriander Powder 1 Tsp Jeera Powder 1/2 Tsp Whole Jeera 1 Tsp Hot Curry Powder Few curry leaves 1 small butternut squash cut up Salt to taste…
Pour cette première édition, le Chef congolais Mick Elysée propose quelques unes de ses plus belles recettes sublimées par les photos de Giulia Verdinelli, à travers ce livre haut en couleurs qui vous mettra l’eau à la bouche. Il a travaillé avec les plus grands chefs, voyagé aux quatre coins du monde…
Nshima with fried chicken (or fish or sausage), salad (which is the equivalent to Southern American Coleslaw), gravy (thin tomato and onion sauce), and vegetables (usually pumpkin leaves prepared like collards). READ MORE ON AFROTOURISM
INGREDIENTS 250g dried kapenta 1 medium onion Cooking oil Salt to taste PREPARATION Put kapenta in a bowl Pour hot water over kapenta to completely immense it, soak for 15 minutes then drain and pat dry(soaking removes excess salt used for preservation during drying up process of kapenta) Heat oil in pan, add…
Recipe by The Terrace Kitchen
Bunny chow is a popular South African street food dish made up of a hollowed-out loaf of white bread filled with curry gravy. Bonny chow originated from the Indian community in Durban, dating back to the 1940s. The migrant Indian workers then figured out that one easy way to carry their lunch was to carry…
