Name: Attieke huile rouge (palm oil cassava couscous) Eaten in : Côte d’Ivoire (Ghana, other West African countries) Category: Traditional I have grown to appreciate this recipe. It definitely wasn’t a favorite of mine growing up, but as my palate grew more sophisticated, I picked up on the subtlety of the lightly salted palm… Continue reading Fancy cassava couscous, or attieke huile rouge
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Pineapple beignets from Cote d’Ivoire
Pineapple and beignets go so well together. We’ve done one recipe from the Caribbean, and here is one from Côte d’Ivoire, West Africa. I served it for dessert to some friends and it was a huge
Larb salad, or sophistication made easy
Name: Larb pork Eaten in: Thailand Category: Traditional Whenever I had larb anything at at Thai restaurant, I wondered at how complicated it must be to make such a dish. It turns out I was completely wrong. What makes the larb is the combination of lime, mint, fish sauce
Shrimp accras or the perfect tropical appetizer
Name: shrimp accras (accras aux crevettes) Eaten in: Martinique Category: Traditional Airy with a kick. That’s how I would describe these wonderful accras from Martinique. They are typically made with cod, but the shrimp variation is excellent. The accras manage to achieve that perfect crunchy/moist combination