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She wrote: “Dear 2023, you were pregnant on the very first day of Jan unknown to anyone what you would deliver. You dealt with me in the most catastrophic ways…. Too many adversities | misfortunes and the worst of it you stole my own flesh and blood leaving me in the most devastating, miserable and […]

Also known as mbaxal diw tiir this is a traditional Senegalese dish that’s essentially a riff on thiéb bou dieune bou wékh except that less rice is used. This recipe also incorporates dikhatou, sometimes known as African aubergine, a bitter member of the solonaceae family that is a feature of Senegalese cookery. Prep time: 20

This is amongst the ‘poshest’ of the Senegalese ‘thiep bou dieun’ style dishes (its alternate name is: thiep bou dieun bou wekh). It is traditionally made with thiof (a species of grouper) but this fish has become too expensive for the majority to use, so it tends to be prepared these days with capitaine (Nile

thiebou-kethiakhe.pngAlso known as thiebou niébé, this is a classic but simple Senegalese dish of smoked and dried fish (kethiakh), salted and dried fish (guedji), dried beans, vegetables and seafood with mixed vegetables served on a bed of rice. Prep time: 20 minutes/Cook time 90 minutes/Serves: 5-6 Method:250ml (1 cup) oil250g (1/2 lb) kethiakh (smoked and

This must be up there amongst the contenders for the national dish of Côte d’Ivoire. Attiéké, a couscous made from grated, fermented and dried cassava served with fried plantains, fried fish pieces served with a tomato-based sauce. It’s the plantain (aloko) that bulks up the meal with one plantain served per person for a light

This is the Ivorian (from Côte d’Ivoire) version of the jute mallow based sauce that’s prepared (in various ways) all across West Africa. Though it can be served with rice, kpala is most typically served with plakali (see next recipe). Traditionally this recipe is made with fermented adjuevan fish, which is very hard to source

Plakali is an Ivorian accompaniment or ‘swallow’ made from home-fermented cassava. It’s also made in Ghana and Togo where its known as Agbélimakoumè. Prep time 20 minutes/Cook time 30 minutes/Serves 6-10 (+2 days fermenting) Ingredients:1 cassava tuber Method:Cut the ends off the cassava then peel the tuber, slicing down the cassava in a spiral pattern

This is the Ivorian recipe for the pepper (chilli) sauce that’s typically served as an accompaniment to fermented cassava couscous, attiéké. Prep time: 20 minutes/Cook time: 25 minutes/Serves: 8 Ingredients:20 small habanero chillies3 onions1 large, ripe, tomato1 garlic clove2 bay leavessalt and freshly-ground black pepper, to taste60ml (1/4 cup) vegetable oil4 tbsp Dijon mustard Method:Combine

The name of this classic Ivorienne (from Côte d’Ivorie) literally translates as ‘fat rice’ and is also sometimes called ‘riz gras à l’Ivorienne’ and it made with chicken rather than beef or goat meat it can be called riz gras au poulet, just as this meat version is also known as Riz Gras à la

Prep time: 20 minutes/Cook time: 100 minutes/Serves: 5 Ingredients:1 good-quality grain-fed chicken2 chicken bouillon cubes, crumbled1/2 tsp ground black pepper1 tsp garlic powder2 tsp hot chilli powder3 tbsp of olive oil Method:Spatchcock the chicken by cutting along the backbone with kitchen shears or a serrated knife. Prise the two halves of the chicken apart, set

This is a Nigerian twist on a traditional Ivorian recipe that has, surprisingly become the national dish of Côte d’Ivoire… or at least the national street food. Attieke de Poisson (Attieke with fried fish) is really Côte d’Ivoire’s true national dish. But, when Nigerians arrived in Côte d’Ivorie during the 1960s (after independence) they substituted

This is a classic Ivorian light salad that can be served as a quick lunch with bread or can be used as a side salad for a large meal. Ingredients:1 large avocado2 ripe heirloom tomatoes100g peeped prawns (shrimp)2 tbsp olive oil1 tbsp lemon juicesalt and freshly-ground black pepper, to taste Method:Whisk together the olive oil

Gnamakoudji or gnamakou is a ginger drink consumed in several West African countries, particularly in Côte d’Ivoire. It is given aphrodisiac powers but above all it is an invigorating drink that has antioxidant, anti-inflammatory, antiviral and digestive properties. Sometimes it is prepared with chilli, but I don’t like it too much so I didn’t add

This classic Ghanaian recipe is of mixed yam, cocoyam and plantains served with a stew of smoked fish and turkey berries. Known as kwahu nsusua in Ghana, turkey berries are the fruit of Solanum torvum. Turkey berry is native from Florida and southern Alabama through the West Indies and from Mexico through Central America and

These soft and squidgy American-style cookies are a great way of using up your leftover Christmas mincemeat. They make a great way, with a drink, to introduce your guests to your New Year’s Eve party. Prep time: 30 minutes/Cook time: 15 minutes/Makes: 15 (+90 minutes chilling) Ingredients:125g salted butter100g golden caster sugar100g light brown soft

Another vegetarian dish to add to your New Year’s Eve party offerings. The contrast of onion and cheese works really well and this will be a hit with all your guests. Prep time: 15 minutes/Cook time: 105 minutes/Serves: 6 Ingredients:6 medium red onions, halved2 tbsp olive oil85g salted butter, cut into cubes10g oregano sprigs3 garlic

If you like shellfish and want to include a shellfish dish as part of your New Year Spread then this could be the dish for you. Relatively inexpensive and easy to prepare this still packs in the flavour. Prep time: 15 minutes/Cook time: 20 minutes/Makes: 36 Ingredients:115g (3/4 cup) panko breadcrumbs4 tbsp olive oil, divided4

This is great for a New Year’s Eve party: smoked salmon and salmon poached in white wine with peppercorn and shallots served with toast triangles so your guests can serve themselves. Prep time: 20 minutes/Cook time: 15 minutes/Serves: 8 Ingredients:500ml (2 cups) dry white wine1 shallot, finely chopped4 black peppercorns500g (1 lb) boneless, skinless, salmon