Africa in my kitchen

In our season finale, we return to the Horn of Africa to try Doro wat, Ethiopia’s national celebratory dish. With its specialized ingredients and distinct flavour, you won’t forget this one in a hurry – and for all the right reasons.

#Ethiopia #Ethiopianfood

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

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What’s better than one dish? Two! We solemnly declare that the fact that we messed the first dish up had nothing to do with making a second dish *face palm*. In eSwatini, formerly called Swaziland, we serve up two corn-based dishes. The first is what we thought was Sishwala. The second is called Samp.

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

#eSwatini #swazicuisine

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If you think legumes are boring, this savory Eritrean lentil stew called Tsebhi birsen will change your mind. Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

#Eritrea #EritreanFood

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We love desserts that can be eaten for breakfast!

Akwadu is a sweet coconut and plantain / banana breakfast bake from Equatorial Guinea. We are plantain lovers, but we will try not to judge if you use bananas 😊.

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

#Akwadu #EquatorialGuinea #EquatoGuinean

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We head north of the Sahara to Egypt. Here, we try Koshari (or Koshary), an interesting hodgepodge of carbs that comes together quite nicely.

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

#Egypt #Egyptianfood

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If the smell of the colourful spices cooking doesn’t make you smile, the taste of this dish certainly will. In Djibouti, we try a rice and lamb dish called Skoudehkaris.

#Djibouti #Djiboutianfood

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

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Out of the DRC (also called Congo-Kinshasa) is Poulet Moambe (Poulet Mwamba). This creamy orange stew is made with palm fruit / palm butter and pairs beautifully with a variety of things. Listen in to learn why this is a must-keep…and also why Poulet Moambe might actually be a completely different dish from what we made.

#Congolesefood #Pouletmoambe

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

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Many years ago, a princess broke away from a Ghanaian empire and founded a new people in present-day Cote d’Ivoire. This people gave us the dish featured on today’s episode. Our feature dish, Chicken Kedjenou, is so easy to make that even the meaning of its name asks you to do the bare minimum.

We tried it with Attiéke also called fermented cassava or cassava couscous.

#IvorianFood #CoteDIvoire

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

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This episode takes us to the Republic of Congo (Congo-Brazzaville). Pondu is a Congolese dish made with cassava leaves and other green vegetables. Get your greens in with this one and tell us what you think.

#Congolesefood #Pondu

Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

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On our very first Special, we take a trip around the continent to try out doughnuts from each major region. Grab a cup, pull up a chair, and join us! Visit the blog (https://taplink.cc/tunukamedia) for pictures and references.

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