Dodo is a Nigerian dish of fried ripe plantain. It is often served with jollof rice, rice and beans, and beans porridge. Ingredients 4 ripe plantains ¼ teaspoon salt ½ cup puréed chile pepper mixed with tomatoes ½ cup vegetable…
Nigerian cocoyam chips, popularly called kokoro in Yoruba, are a type of chips made with cocoyam (taro root). Ingredients Cocoyam Salt Vegetable oil Equipment Frying pan Knife Stove Procedure Wash cocoyam with water, and peel the tuber. Rinse twice to…
Nigerian cauliflower fufu is swallow made with cauliflower, which is rich in fibre. Cauliflower fufu is similar to pounded yam, just like eggplant fufu is similar to amala. Ingredients 6 florets cauliflower 3 tablespoons palm oil (optional) ½ teaspoon psyllium husk…
Fufu is a staple cuisine in Africa, especially in Nigeria, where it is widely consumed and considered a variety of swallow. Potato, yam, plantain, and cassava are just a few of the starchy foods that can be made into fufu.…
Niçoise salad (pronounced ni-swaz) sometimes referred to as salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in France and is composed of raw vegetables, hard boiled…
This party food, or just anytime snack recipe originated in Rocky Mount, North Carolina. Ingredients Dry ingredients 2 boxes (16 cups/1 kg lb) rice Chex cereal 1 box (8 cups/500 g lb) wheat Chex cereal ⅔ box (5 cups/320 g/11 oz) Cheerios…
Ngoundja is a popular dish of fried plantains enjoyed in many African countries. This simple yet delicious treat features ripe plantains that are sliced, fried to perfection, and served as a side dish or snack. With a crispy exterior and…
This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor. Ingredients 3 pounds California long white potatoes 3 hard boiled eggs, chopped 1 medium onion, minced…
New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions. Ingredients 1 pound canned…
Nettle pesto is a sauce made from stinging nettles instead of the basil used in traditional pesto. When properly processed in hot water, stinging nettles are safe to eat. Be sure to forage for the nettles at a location free…
This is a tasty and easy-to-make soup recipe. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients ¼ pound (115 g)…
Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.…