Tag Archives: african food

How To Make Kenkey – Ghana’s Maize Food

Kenkey is a stable food in Ghana made from fermented maize or cassava and served with peppered stew.


The maize flour first has to be fermented. It’s mixed with just enough warm water to wet it before being allowed to ferment (covered with a clean cloth) for two to three days to form maize dough.

The fermented dough is kneaded with the hands until it is thoroughly mixed and slightly stiffened, after which it is divided into two equal parts. One part of the fermented dough is partially cooked in a large pot of water for about 10 minutes, stirring constantly and after which it is combined with the remaining uncooked dough and mixed well.

The cooked half of the dough at this stage is called “aflata”. The aflata-dough mixture is divided into serving-sized pieces and wrapped tightly in banana leaves, cornhusks (Outer covering of a maize). 

The wrapped dough is then placed on a wire rack above a pot of boiling water and are steamed for between 1 and 3 hours depending on their size and thickness.

The final product, kenkey is served with a hot sauce or any fish or meat dish.

Culled from: celnet.org.uk

Photo credit:  ashoreghana & amazon.com


7 Ways To Use Honey Beyond The Kitchen

As a healing and nutrient-dense food, many of us are familiar with the benefits of raw honey. But did you know that honey can be used in a variety of ways outside the kitchen?

Raw honey offers a wealth of nutritional perks, including minerals like iron, calcium, potassium and magnesium — not to mention easily digestible simple sugars, which can give you a healthy boost when energy lags. Nevertheless, honey is much more than just a delicious food. Have a look at the following seven alternative uses for this “liquid gold.”


1. Sanitize scrapes and cuts, soothe burns — Honey acts like an antibiotic cream. In fact, research found honey to possess superior antiseptic and healing properties, which  knocks out antibiotic-resistant bacteria.

2. Quiet a cough, ease sore throats — As shown by clinical studies, honey has equal effectiveness in calming coughs as over-the-counter cough medicines. Mix 1 tablespoon or so of raw honey with warm water to tame a sore or dry throat and soothe nagging coughs.

3. Banish parasites — Known as a backpacker’s remedy for parasitic disease, a blend of honey, purified water and apple cider vinegar will help destroy the intruders. Mix 1 tablespoon each of honey and unpasteurized apple cider vinegar with 2 cups warm water. Drink several times a day for two months.

4. Relieve the agony of a hangover — If you find that you have overindulged, try a teaspoon of honey dissolved in a glass of water to help speed up the metabolism of alcohol.

5.Beauty Moisturize — Did you know that honey could do wonders to your skin? honey naturally draws moisture to the skin, making it an ideal addition to any anti-aging regimen. They help protect your skin from harmful UV rays and facilitate the skin’s ability to rejuvenate. Honey also has the ability in keeping the skin well hydrated, fresh and supple. thus, making yo look younger than your age.

6. Shine — For beautiful hair, mix 1 teaspoon of honey with 1 quart of warm water — use as a final rinse on just shampooed hair. The result? Those frizzy, parched locks are a thing of the past, and unruly hair is given a glossy finish.

7. Conquer insomnia — If stress hormones are keeping you from getting decent shut-eye, take a teaspoon of lightly salted honey before bedtime. A small amount of honey in the evening ensures that glycogen stores are adequate in the liver which reduces the release of sleep disrupting hormones.

Photo credit: aroundtheplate.org

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Palm Kernel Nut


The palm kernel is the edible seed of the oil palm tree. Oil Palm products include Palm Oil, Palm Kernel Oil, and Palm Kernel. 

The oil that is derived from palm kernel are used for cosmetic product making and other vital industrial purposes. But most importantly the oil is used for cooking all kinds of African soup.

An example is Banga soup, an African delicacy mostly enjoyed by the South Eastern parts of Nigeria.

Edikang Ikong Soup


 Well famous Nigerian soup, Edikang Ikong particularly indigenous to the Efiks and thoroughly enjoyed and appreciated in many homes.  It is that nutritious Nigerian vegetable Soup recipe that everybody loves but few know how to cook. it is only a simple vegetable soup if you follow the recipe.


1kg Pumpkin leaves

500g Water leaves

600g Beef, Kanda, shaki , goat meat and Dry fish

Pepper, Salt and ground Crayfish: to taste

200ml Palm oil

Periwinkle – 1 cup

2 medium bulbs onions

2-3 Stock cubes


  • Wash and cut the pumpkin, and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
  • Cut the Kanda or goat meat into small pieces. Cook the beef, kanda,goat meat and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.
  • Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insect and loosen any sand or girt.
  • Top and tail the periwinkles and wash thoroughly.
  • Add the stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
  • Finally add the shredded ugwu / pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
  • Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
  • Remove from heat and serve hot with Fufu or pounded yam. Enjoy!

Egusi soup


Egusi soup is a Nigerian dish made primarily from ground melon and it is an appetizing soup to behold. . Mostly eaten with semolina, Eba or fufu or Amala by the Igbo’s, Yoruba’s and few Hausa. It is a spiced thick soup cooked with vegetables like pumpkin, fish or meat. It is highly nutritious and very satisfying, easy and quick to cook.

Prepared basically the same way all over West Africa, but with some cultural and regional variations as in most dishes.  But so appealing to the stomach.

Cooking time: 60 – 90 minutes


  • 1-2 cups Egusi seeds (Grounded)
  •  cup palm oil
  • Bitter leaf – freshly squeezed, or pumpkin(ugwu)/or any other fresh vegetable
  • ¼ cup of crayfish (grounded)
  • 2table spoonful of dried pepper
  • 1-2 knorr cubes
  • 1-2 bulb of chopped onions
  • Cooking salt
  • Fresh or smoke fish or stock fish
  • Goat meat (chopped to size)
  • Assorted meat –beef or cow tails or sharki, kpomo


Grind four cups of egusi with dry blender or hand grinding machine

Wash all the ingredients properly 

Season and boil the meat to make your stock

When the meat is almost soft, add the stockfish and kpomo

Add about 3 cups of water and allow to boil for about 20mins

Pour in the ground melon seeds (egusi) and boil

Add the crayfish and the palm oil

Cook for about 5minutes

Add the Maggi Cubes and Pepper

Add the pumpkin leaves or bitterleaf and cook for about 5minutes

Add salt to taste

Bring down your pot of soup and serve with with any of the above like semolina. oh, you can also have it with white rice as this is also tasteful.