Introduction: These savoury black-eyed pea fritters are a popular starter and snack across Central Africa, made by grinding soaked beans into a light batter that is whipped for airiness before frying, resulting in a crisp shell around a fluffy interior. Cultural Background: These savoury black-eyed pea fritters are a popular starter and snack across Central […]
Introduction: A hearty yellow split pea soup simmered with salt pork or ham, habitant pea soup dates back to New France and remains a Quebecois winter staple, historically fuelling loggers and farmers through cold months with its dense, warming richness. Cultural Background: A hearty yellow split pea soup simmered with salt pork or ham, habitant […]
Introduction: Koki is a savory steamed pudding made from peeled, ground black-eyed peas, palm oil and spices, wrapped in banana leaves and slow-steamed for hours. Cultural Background: Koki is a savory steamed pudding made from peeled, ground black-eyed peas, palm oil and spices, wrapped in banana leaves and slow-steamed for hours. It is a signature […]
Introduction: Accra are small, spiced fritters made from a smooth black-eyed pea batter, fried until golden and served hot as a starter or snack. Cultural Background: Accra are small, spiced fritters made from a smooth black-eyed pea batter, fried until golden and served hot as a starter or snack. Found along Cameroon's coastal towns, they […]
Introduction: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections of bamboo and roasted slowly over an open fire until the rice is fragrant and lightly caramelised against the bamboo's inner wall. Cultural Background: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections […]
Introduction: Pigeon peas (feijão congo) are a resilient, drought-tolerant crop well suited to the archipelago's arid climate, and this simple stewed side dish appears frequently alongside rice, fish and cachupa across the islands. Cultural Background: Pigeon peas (feijão congo) are a resilient, drought-tolerant crop well suited to the archipelago's arid climate, and this simple stewed […]
Introduction: Accara are golden fritters made from a light, whipped black-eyed pea batter, popular as an appetizer or light snack across Burkina Faso and much of West Africa. Cultural Background: Accara are golden fritters made from a light, whipped black-eyed pea batter, popular as an appetizer or light snack across Burkina Faso and much of […]
Introduction: This hearty, protein-rich salad makes good use of black-eyed peas, a crop widely grown across Burkina Faso's savannah regions. Cultural Background: This hearty, protein-rich salad makes good use of black-eyed peas, a crop widely grown across Burkina Faso's savannah regions. It is often served as a refreshing side at family gatherings and celebrations, balancing […]
Introduction: Fonio is one of the oldest cultivated grains in West Africa, prized in Burkina Faso for its quick cooking time and light, fluffy texture. Cultural Background: Fonio is one of the oldest cultivated grains in West Africa, prized in Burkina Faso for its quick cooking time and light, fluffy texture. This vegetable-studded version is […]
Introduction: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, and national celebrations across Burkina Faso, often cooked in enormous pots to feed dozens of guests. Cultural Background: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, […]