Recipes | I've Been Cooking

Daraba

Daraba is a hearty Central African okra and peanut stew with beef and dried fish, simmered with tomatoes, onions, garlic, and spinach, then served over rice. Rich, silky, and mildly spicy, it balances savory depth with the trademark okra-thickened texture.

🇹🇩 Chad$$

Dambou

Dambou is a vibrant Nigerien millet couscous dish tossed with steamed greens and aromatics, enriched with peanut powder and savory dried fish. It’s hearty, fragrant, and lemon-bright, offering a balanced, satisfying main with West African flavors.

🇳🇪 Niger$

Torborgee

Torborgee is a rich, spicy Liberian palm-oil stew built around bitter balls (African eggplant), aromatic onions and garlic, and a hearty mix of beef, smoked fish, and dried shrimp, served over rice. It’s deeply savory with a pleasant bitterness balanced by heat from habanero.

🇱🇷 Liberia$$

Capitaine braisé

A West African-style braised/grilled Nile perch marinated with lemon, mustard, garlic, ginger, chili, and warm spices, finished with a bright tomato-pepper-onion relish and served alongside grilled plantain.

🇬🇳 Guinea$$

Caldo de Mancarra

Caldo de Mancarra is a rich, comforting West African peanut stew from Guinea-Bissau made with tender chicken simmered in a savory peanut-tomato base, aromatics, and spinach. Served over rice with a squeeze of lime, it’s hearty, aromatic, and deeply satisfying.

🇬🇼 Guinea-Bissau$$

Bourek

Crispy, golden North African bourek filled with spiced ground beef, onion, and herbs, served with a bright harissa-lemon kick. A crowd-pleasing appetizer that’s crunchy on the outside and juicy inside. Great for sharing at iftar, parties, or as a savory snack.

🇩🇿 Algeria$$

Bouscoutou

Bouscoutou is a tender, aromatic Cameroonian sponge cake enriched with eggs, butter, and warm spices, lightly perfumed with vanilla and lemon zest. It’s perfect with tea or coffee and enjoyed as a snack or dessert.

🇹🇳 Tunisia$

Beignets de Djibouti

Beignets de Djibouti are airy, cardamom-scented, yeast-raised fritters—crisp on the outside and tender within—finished with vanilla, powdered sugar, and bright lemon zest. A beloved East African coffee-time treat.

🇩🇯 Djibouti$

Tapalapa

Tapalapa is a traditional West African mixed-grain bread from The Gambia and Senegal, known for its hearty, slightly nutty flavor and crusty exterior. Made with millet, sorghum, rice, corn, and wheat flours, it’s perfect for breakfast sandwiches or dipping into stews.

🇬🇲 Gambia$

Beignets de Mil du Tchad

Crisp, airy Chadian millet beignets scented with cardamom, vanilla, and nutmeg, fried in peanut oil, then dusted with powdered sugar and finished with a drizzle of honey.

🇹🇩 Chad$

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