Greens are an longstanding staple food in the American South, slow simmered in a pot, often with a ham hock thrown in for flavor.
Tag: Kwanzaa
Southern Greens
Mtuzi wa Samaki
(East African fish in coconut curry)
The presence of Indian-style curries in Zanzibar’s cuisine is evidence of its history as a crossroads of trade.
Mafé, or Maafe
(West African meat in peanut sauce)
Mafé, known in English as groundnut stew, is an iconic African dish, popular throughout West Africa. This rich meat stew is thickened with ground peanuts.
Hoppin’ John
(American rice and black-eyed peas)
Hoppin' John is an old Southern dish, especially popular in South Carolina. It is traditionally eaten as part of a New Year's Day meal.
Hkatenkwan
(Ghanaian chicken and groundnut stew)
The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking.
Jollof Rice
(West African chicken with rice)
Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana.
Fufu
(West African mashed yams)
Fufu is a mash of yams or other starches that is served in West Africa as an accompaniment to meat or vegetable stews.
Poulet Yassa
(Senegalese chicken with onions and lemon)
In this West African chicken dish, a long marinade in lemon juice tenderizes the chicken and gives it an incomparable flavor.
Akkra
(Senegalese black-eyed pea fritters)
Akkra bean fritters originated in Western Africa, but with the slave trade, they spread to the Caribbean and Brazil.