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
Tag: side dish
How I won the battle of Ablo
Name: Ablo Eaten in: West Africa Category: Traditional I decided that I was going to make ablo, and ablo I was going to make. They are traditional corn and rice flour dumplings that are made and sold by women on street corners in Côte d’Ivoire. If you have a good ablo supplier
Kachumbari or Kenya’s wonder salsa
Name: Kachumbari Eaten in: Kenya, East Africa Foodie: Linda Kachumbari (derived from the Gujarati “Kachumbar”) is a tomato and onion salsa served with meat and vegetable dishes in East Africa. It is a fresh, and healthy dish perfect for warm weather.
Klaklo- never too late with plantains!
Name: Klaklo Location: Côte d’Ivoire Foodie: Elodie Plantains are very special in my opinion, because they can be eaten and still be delicious no matter how ripe they are. I am hard pressed to think of another starch that has similar attributes: I cannot remember how many times I went to the grocery store, determined to… Continue reading Klaklo- never too late with plantains!