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Traditional foufou made from green plantains, easy to prepare, without added fats. Ideal as a side for spicy sauces or African soups.
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A hearty West African‑inspired eggplant sauce cooked with salted fish, sardines, mackerel, onions, tomatoes, and eggs. Served hot with boiled plantains, potatoes or igname, this flavorful sauce captures the traditional taste of Ghanaian cuisine.

Sauce piment noir (Shito) très épicée, typique de l'Afrique de l'Ouest, préparée avec oignons, gingembre, ail, piments, poudre de poisson, poudre de crevettes, concentré de tomate et beaucoup d'huile végétale. Optionnellement on ajoute des morceaux de bœuf et du bouillon de crevettes ou de bœuf. Se conserve plusieurs mois en bocaux.

Moist Ghanaian sweet bread, scented with cinnamon and nutmeg, made with a two-stage leavened dough. Square or round shapes, ideal for breakfast, snack or as a side. The recipe includes all the chef's tips from LA CUISINE D’AMA to achieve a very tender crumb and a golden crust.

A spicy Ghanaian-style okra sauce enriched with a mix of meats (beef, tripe, foot), mushrooms, spinach and palm oil. Perfect to serve with rice, fufu or bread.

Homemade fried chicken, crispy on the outside and juicy inside, marinated with lemon, ginger, garlic, green onions and African spices. Ideal for a convivial Ghanaian‑style meal.

An ultra‑simple African dessert made with only two ingredients: plain yogurt and sweetened condensed milk. The mixture is poured into small plastic bags, tied and frozen overnight to obtain a creamy ice cream without an ice cream maker. Ideal for children and hot summer days.