CategoriesStarters & Snacks
Fresh and crunchy Chinese salad
Ingredients Instructions
CategoriesCondiments & Seasonings
Homemade tomato concentrate (Lokhati)
Ingredients Instructions
CategoriesDesserts & Sweets
Cookies from Feemu Fii ak Feneen
Ingredients Instructions
CategoriesStarters & Snacks
Complete pizza recipe: dough and tomato sauce
. Pizza Dough Ingredients: Instructions: 2. Fresh Tomato Sauce Ingredients: Instructions: 3. Assembly and Cooking
CategoriesSavory Recipes & Main Courses
Etodied my way
Ingredients Main Proteins: Vegetables: Herbs and Seasoning: Base: Preparation Steps 1. Preparing the stew base 2. Adding flavors and texture
CategoriesStarters & Snacks
Akara from here and elsewhere, Sala cuisine, Senegalese cuisine
Ingredients For the Akara (Fritters): For the Red Sauce (Kaani): Instructions 1. Prepare the beans Soak the cowpea in water for at least 2 hours (or for
CategoriesSavory Recipes & Main Courses
Fried bread
Ingredients For the dough: Instructions 1. Mix the liquid base In a bowl, mix the lukewarm milk and lukewarm water. Add the sugar and yeast. Stir gently and
CategoriesDesserts & Sweets
Coco Mint
Ingredients Instructions 1. Prepare the coconut Start by cracking the coconuts. Remove the brown skin and cut the white flesh of the coconut into
CategoriesSavory Recipes & Main Courses
Quick recipe
Ingredients Instructions 1. Cook the pasta Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and
CategoriesSavory Recipes & Main Courses
Saf Guinar
Ingredients For the chicken: The “Nokoss” (Spice Paste): For the onion topping (Salsa): Instructions 1. Preparation of the chicken Clean the chicken pieces thoroughly with water,
CategoriesSavory Recipes & Main Courses
Tufted
Ingredients For the meat: For the sauce and marinade: Instructions 1. Prepare and sear the meat Clean the beef with water and a splash of vinegar.
CategoriesCondiments & Seasonings
Pickled lemon
Ingredients Instructions 1. Prepare the lemons Wash the lemons thoroughly and dry them. Cut them into quarters, but don't cut them entirely — leave them attached to the base so they open