This is a fusion of Senegalese, Muslim and French cultures. If you like rice, chicken, onions, or mustard, you must try this dish.
Africa
Ojja (Shakshuka) / Tunisia
Have you ever heard of Shakshuka, better known as Israeli food? It is widely believed that Shakshuka was born in Tunisia. In Tunisia, they call it Ojja. I made Ojja using a Tunisian recipe.
Kedjenou (Chicken and Vegetable Stew Without Using Water) / Côte d’Ivoire
This is traditional no-water cooking, which has its roots in the tagine pot. You put the ingredients in the pot, cover it, turn on the heat, and after a while, turn off the heat. That’s all it takes to make a delicious dish.
Daube de poulet (African French-Style Curry) / Mauritius
This is an African curry. It was created by immigrants from all over the world who added various ingredients to the beef stew brought by the French.
Chicken with Coffee Sauce / Sao Tome and Principe
This is a dish made with chicken and coffee. Portugal and Brazil are involved. I was apprehensive before I ate it, but it was surprisingly good. Personally, chilli is a must.
Tajine (Original Anhydrous Cooking) / Morocco
As far as I’ve been able to find out, this is the original waterless cooking. It was influenced by Islam and became widely known due to the French influence. I used a recipe from someone who holds cooking classes in Morocco. It’s easy to make and very tasty. I think if similar cooking methods are practiced by many people unconsciously.
