Historically, jollof rice was a one-pot dish made with protein and carrots, peppers, and leafy vegetables. Today, it’s all about the rice; the vegetables tend to show up as a side, à la Nigerian Salad . A seasoned tomato base spiced with curry powder gives this rice its orange-red color. For great jollof, the tomato mix for the stew base is cooked twice—first to soften and round out the raw, tart flavors, and a second time to fry and season it, concentrating the flavors.
To get grains that are “one-one” (fluffy) and well seasoned to the core of each grain, start with parboiled (not parcooked) or converted rice (husk-on rice that is partly cooked before dehusking). The result is golden grains of raw rice that are sturdy and capable of absorbing stews without turning to mush. Cook the rice over low heat so it absorbs the sauce properly and doesn’t scorch on the bottom. Stirring occasionally ensures evenly cooked rice.
Serve with Dòdò, Mọ́ínmọ́ín Elewe, an assortment of meat or fish, and Nigerian Salad.
For me, this is not just a soup, but also a quick dinner when I add some quinoa or rice to it. This soup is mild, but when I make it for myself, I add hot sauce or green chillies while blending the onions and garlic. You can also add leftover vegetables to it.
To say that something is “a la Mexicana” means it is prepared “Mexican- style,” which typically means that the dish has tomato, serrano pepper, and onion, all core ingredients in Mexican cooking—also, fittingly, representing the red, green, and white colors of the Mexican flag.
When I moved out of my parents’ home at 23 years old, one thing I knew I would miss deeply were mornings with my dad. We both are morning people, so it would often just be us two in the kitchen. We sipped on coffee, and he prepared breakfast as we shared the latest chisme (gossip). One of those typical weekday breakfasts was his huevos a la Mexicana, always prepared with lots of intention and love.
I was never able to fill the void left by losing those mornings with my dad, but I did set out to fill the void of his huevos a la Mexicana. Tofu makes an exceptional substitute for scrambled eggs, and when prepared “a la Mexicana,” it transforms into the most flavorful scramble I’ve ever had. The addition of black salt (also known as kala namak) is optional but highly recommended to add an egglike flavor. Only the slightest bit is needed as it has a powerful taste and smell.
I had this soup in a market in Zanzibar. It was one of those moments that catches you off guard. A seemingly simple potato soup, but it really is much more than the sum of its parts. So understated but it really delivers. This is my memory of the version I had. You can also add fried peanuts or a hard-boiled egg. I don’t remember the soup being spicy, but you could add a chilli or two to the pot to simmer along. The roasted peanuts without salt are worth seeking out as they work really well here but are also great in salads and for general snacking.
Dates add a wonderful sweetness to this simple dinner in which your protein and veggies are cooked in one pan.
In many cultures, the crispy rice that sticks to the bottom of the pot is considered a delicacy. In this recipe, the rice is shaped into patties and fried until the outside is crispy while the inside is still moist, almost gooey. The pickling liquid for the onion is refreshing and aromatic, with mint, spicy chili paste, and the tang of rice wine vinegar. The flavorings in this salad are Asian-inspired, based on some of my favorite rice bowl toppings: fish sauce and soy for umami, spicy ginger, and crunchy peanuts. You can also top the rice fritters with other fresh herbs, garnishes, or sauces for different flavor profiles. If you don’t have Carolina Gold rice (the heirloom grain, not the parboiled rice brand; see p. 156 for more info), substitute any short- or medium-grain rice—their higher starch content will help bind the patties together. Using chilled rice makes it easier to shape the patties.
On Sundays in South Africa, you can smell these curried lamb skewers cooking over live fires throughout every neighborhood as families gather around the braai, an Afrikaans word that describes both the social event and the actual technique of grilling over a live fire. These sweet and savory skewers can be made with pork, beef, or lamb and are displayed in almost every South African butcher’s counter or grocery store, already prepped and marinated for convenience. Stateside, I make my own sosaties with boneless lamb and marinate them overnight when time permits. We love serving these to guests who visit our home for a braai, with a round of Springbokkie (a traditional peppermint liqueur shot)—the best conversation starter!
This is a spectacularly refreshing salad, especially when it is made when cantaloupe melons are at their densely honeyed best. You can roast your own peppers or get them out of a jar if you are in a hurry but do make sure your tomatoes are sumptuously ripe. The bread will soften by soaking up all the fruity juices. This is one to make throughout the summer.
You can make the sauce a few days in advance—the flavor will only get better with time. Keep your pot in the fridge and reheat before serving.
I adore àkàrà. These sumptuous, deep-fried fritters are enjoyed across West Africa and the diaspora. A true triumph for the humble black-eyed pea, they are known as koose in Northern regions and acarajé by custodians of West African culture in Brazil. I remember joyous mornings feasting on the classic duo of steaming hot àkàrà and Nigerian “pap”—a creamy custard made with fermented corn. In my version, ginger and spring onions add a little warmth and bite to the fritters. Àkàrà is wonderful served plain, stuffed in a baguette (as you’ll find them in Dakar, Senegal), or stuffed with chunks of spiced prawns and peppers, as enjoyed in Salvador de Bahia, Brazil.