I poured my heart in this book, and I can’t wait for you guys to dive in and enjoy all the recipes. The recipes in here are bold, full of color, life, & spices and each ones tells a story. #FlavorsofAfrica is a collection of recipes that I’ve gathered through family and friends and shows my love for African food and my culture! I don’t always see African food represented in the food space, and I wanted to highlight it and take you guys on a culinary journey though the continent. I guess you could call that my love language. I have such a special relationship with food because it allows me to express myself in ways that I cant always do with words. MORE ABOUT FLAVORS OF AFRICA: I’m so excited to be announcing the release of my very FIRST cookbook Flavors of Africa! It’s always been a dream of mine to write my very own cookbook. Cover the top of the pot with plastic wrap before putting the lid on to help keep all the steam in the pot.Also, it gives the rice that beautiful red color we all know and love. Reserve 1/4th of the tomato mixture and add it at the end to help prevent the rice from burning.It will be a deep red color and the bitter taste of the tomatoes has been cooked out. When cooking the tomato stew, you can tell when it is done because the oil will rise to the top. It is key to use parboiled rice so that you don’t end up with mushy rice in the end.I prefer Nigerian Jollof because I personally think that the basmati/jasmine rice is too sweet and soft of a grain to be used in the dish, but it does give the jollof a nice flavor! Tips on cooking the BEST Jollof Rice There has been quite the debate on social media on whose Jollof is better (Nigeria vs Ghana), and I will have to say that honestly it just comes down to preference.
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