top of page



Hello Africa! Hello World! Akwaaba! I am Afia Annerbasua All right, so this is me taking the traditional African dishes and putting my on twist on it.  Don't get me wrong!  I love the traditional ways too.   


Before you start saying, this is not the way my mom makes it or this is not the way we make it at home, well this is not the exact way my mom makes it either!  We are all here to learn new things.  So please, if you have your own version to share or recipes from home, I am all ears!!!  I am always open to learning new recipe! 


I will be sharing some recipes on this site.  There will be something for everyone!  I have vegan, vegetarian, seafood, meat, paleo, gluten-free etc. My main goal is to share with you recipes from my beloved continent of AFRICA!  


Please, after you try the recipes, if you don't mind, I will like to know the outcome.  And if you put your own twist on it, I would like to know how it turns out.  I better warn you, watch out for the pepper in my recipes!  I love pepper, so if you don't care for so much for heat, you might want to go easy o the pepper.


Thanks everyone for being here. Me Da De!   Enjoy and stay healthy!

Kuku Paka | Kenyan, Tanzanian, Congolese
Chicken Curry Coconut Milk Dish

This Congolese, Tazanian, Kenyan chicken coconut milk dish is what dreams are made of!   Kenyan cooking has Middle Eastern and Indian influences of cooking.  Unique flavors, fantastic taste, yummy all the way!  Kuku Paka is rich with flavors, dish is definitely a must try, could be served with traditional rice or polenta. For  paleo, try the cassava mashed or sweet potato mashed.   






Prep Time; about 20 Min

Cooking Time; about 38 to 45 min

Serving; about  6 min

All about 58 to an hour

Serving  5




10 chicken drumstick or chicken peaces of your choice

3 garlic cloves, peeled and crushed

1 red onion. peeled and chopped

12 small onions or pearl onions, peeled

4 medium size tomatoes

1 jalapeno pepper, diced

6 whole long carrots

1/2 ginger, peeled and grated

1 cup chopped cilantro

Few spring of thyme, separate into 2

1/2 cup parsley, chopped

1 tbs ground turmeric

1 tbs ground coriander

1 tbs Cayenne pepper powder

11/2  curry powder

1 tsp chili flakes

1 tsp ground cumin

1 tbs  ground fenugreek

1 cup of coconut milk

3 tbs coconut oil

2 lemons, sliced

salt and pepper to taste


Clean the chicken, in a bowl, sprinkle the chicken with turmeric, salt and black pepper.  In a pot over medium heat, add coconut oil, add chicken.  Seared or grill both sides of the chicken for about 2 minutes each.  Add half of the thyme, 1 lemon slices.  Cook the chicken for about 1/2 a minute more.  Put the lemon chicken into the 370 pre heated-oven.  Bake for about 7 minutes.


In a food processor, blend the tomatoes, red onion, ginger and garlic.  Take the chicken out of the oven, and put the pot back on the stove top. Take out the baked lemons.  On medium heat, add the Carrots, small Onion's,  the blended Tomatoes, Coconut Milk, Chili flakes, the rest of the Thyme, all of the spices, about 4 cups of water, and salt and pepper taste. 


Stir the chicken sauce, when it started to boil, cover and lower heat to medium heat.  Cook for about 25 to 28 minutes.  Occasionally stir chicken and sauce.  Add Parsley, Cilantro, Jalapeno, and cut Lemons.  Stir and taste to see if you need more salt.  Cook for about another 4 minutes. Garnish and served with your side dish.


Enjoy and stay healthy!


Moroccan Meatballs
Kofta, Moroccan Meatballs Tagine

I know traditionally, the Italians add bread and eggs to their meatballs.  But this is Moroccan meatballs not Italian.  No bread no eggs no problem.  Not to brag but, these traditional Moroccan meatballs are fantastic!  Also for those of you who are gluten-free and paleo, this is a dish you can also enjoy.



Total Time 1 hour and 16 Mins


Prep Time 16 Mins


Cooking Time 1 hour




Meatballs | Kefta


1 pound ground beef

I jalapeno, diced


1 tsp pine nut


1/2 tsp paprika


A dash of cayenne pepper


1 tsp cumin

1/2 tsp Coriander 


1/2 cup  minced  parsley


4 garlic cloves, diced

1/2 onion, diced


Salt and pepper to taste




2 or more pound medium Roma tomatoes, chopped


4 garlic cloves, diced

1 tsp  cumin

1 cup colorful cherry tomatoes


1/2 cup baby onions, peeled


1/2 tsp coriander


1/2 tsp paprika


1/3 cup olive oil

1 cup Olives


1/2 cup chopped parsley

1/2 cinnamon

1/2 cup cilantro


salt and pepper to taste

In a Tagine over medium heat, Add the Oil, chopped tomatoes, chopped onion, small onions, garlic, paprika, coriander, cumin, cayenne pepper, cinnamon, bay leaf and salt and pepper to taste.  Stir the sauce and cover with Tagine lid.  Cook on medium heat for about 18 to 20 minutes. 


In a bowl, combine together the meat, and all the Kofta ingredients together.  Add salt and pepper to taste.  Roll the meatballs into about 1 inch ball.  Place the meatballs into the sauce, add cherry tomatoes, water, olives, some of the fresh parsley, fresh cilantro and salt and pepper to taste.

Do not stir! Cover and cook on low heat for about 32 to 42 minutes.  Take it from heat, add the remaining parsley and cilantro.  Served with couscous, Millet Polenta, sweet potato mashed and kale or whatever you are in the mood for!  Enjoy and stay healthy! Shukran!


Tomato, tomato, tomato!  I have to admit I eat it all the time.  Probably almost everyday!  For me tomatoes are my top 5 ingredients that I can't live without in my kitchen.  


I can cook and eat it fresh with almost everything.  I know I know! too...... much of a good thing right!  Oh well, when you are feeling something light and fresh why not try a fantastic deliciously marinaded tomato salad.  I am just saying, it could be an option for you!




Serves 4


1 pound heirloom tomatoes


1 or 2 fresh jalapeño, grind


2 green onion — scallion diced


1/2 red onion sliced


4 table spoon olive oil


1/2 cup dill leaves


1 small lemon juice

Cilantro leaves

Basil leaves

I lime juice


salt and pepper to taste


In a bowl toss the tomatoes and all the ingredients together.  Add salt and pepper to taste.  You can go ahead and enjoy it or let it sit for about 15 minutes to an hour in the fridge before serving. You see, it is that easy!  


Enjoy it as a nice salad or serve it with some few strawberries avocado and sweet-potato or anything you like.


 Enjoy and stay healthy!


Heirloom Tomatoes
bottom of page