Africa in my kitchen
Welcome! Come along with Ijeoma (the cook) and Yemi (the test subject) as we cook and eat our way across the African continent, using ingredients you might find in your local store. Join us for laughs, the hits, and the misses while we also talk about our own experiences and relationships with African food. If you replicate or taste these dishes or have cooking tips about them, please tag us on social media. Lastly, if you learnt something new, consider giving us a high rating or review.**Africa in my kitchen is a Tunuka Media production. For photos and links to the recipe follow Tunuka Media on social media (https://taplink.cc/tunukamedia) and visit the blog. Also, follow Ijeoma (@234pantry) and Yemi (@MyPixelJourney) on Instagram** .
Episodes
41 episodes
Special - A Side of Salad
The holiday season often means lots of food, which we happily endorse. Now if you’re looking for something healthier to add to your lineup of dishes, something tasty, and something a little different, we’ve got you. This episode is our season f...
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Season 3
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Episode 5
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44:10
Namibia - Malva Pudding
Delve into this sweet, spongy dessert with us as we tell you a little about Namibia in south-west Africa.#NamibianFood #NamibiaIntroductory music: Kumangoma - Promise (http...
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Season 3
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Episode 4
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19:21
Mozambique - Peri-Peri Surf & Turf
This south-eastern African country boasts beautiful coastlines and is well known for its peri-peri pepper, giant prawns, and grilled chicken. That titbit was enough to inspire us to grab some shrimp, some chicken, and slather them with a home-m...
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Season 3
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Episode 4
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20:40
Morocco - Zaalouk
Morocco in North Africa is a tourist’s delight for many reasons, one of which is food. On that note, we bring you Zaalouk, a popular Moroccan warm salad made with eggplant and tomatoes.#Morocco #AfricaInMyKitchen #ZaaloukIntroduc...
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Season 3
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Episode 3
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15:50
Mauritius - Rougaille, Faratas & Gros Pois
The island country of Mauritius is a delightful melange of ethnicities, races and cultures that have bubbled their way into the cuisine. With all that deliciousness, we couldn’t bring ourselves to make just one dish. We explore a spicy tomato-b...
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Season 3
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Episode 3
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15:25
Mauritania - Ngomou
This elaborate couscous dish is definitely one to be shared and enjoyed. Gather round and we’ll tell you all about Ngomou from Mauritania.#Mauritania #AfricanFoodIntroductory music: Taha Suliman, Mouna Dendenni & Sal - ...
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Season 3
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Episode 2
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18:41
Mali - Fakoye
Mali was once part of a great African empire with important educational centres and home to one of the wealthiest men in history. From Mali, we bring you Fakoye, a rich, dark and earthy lamb sauce with a distinct taste you won’t forget in a hur...
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Season 3
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Episode 1
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21:56
Special - In the name of Jollof
You may or may not have heard of Jollof rice, but if you haven’t, it’s time you did. We welcome you to the bold, bright and spicy world of Jollof. From Mauritania down to Cameroon, we’ll tell you what it is, how it came about it, and why West A...
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Season 2
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Episode 13
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1:15:55
Malawi - Masamba Otendera
On this episode, our stop is in Malawi in south-east Africa. Here, we try Masamba Otendera. Masamba Otendera is an easy-to-make vegetable and peanut sauce that is high in protein and other nutrients.#Malawi #MalawianFoodIntroduct...
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Season 2
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Episode 12
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13:56
Madagascar -Voanjobory sy henakisoa and Ranavola
We’ve picked up a couple of Malagasy words from the island country of Madagascar and we are very proud to break down this mouthful for you. Voanjobory refers to Bambara nuts or Bambara beans; Henakisoa is pork. Ranovola is a drink made from ric...
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Season 2
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Episode 11
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30:51
Libya - M'battan
Spicy minced meat meets potatoes in this delightful dish from Libya in North Africa. It can also serve as a good appetizer at a gathering. Try M’battan and thank us later.#Libya #LibyanFoodIntroductory music: Nisyan by Ahmed Fakr...
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Season 2
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Episode 10
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23:27
Liberia - Cabbage
Mention “Liberian Cabbage” and many people may think you’re referring to a specific kind of cabbage grown in Liberia. Mention “Liberian Cabbage” to someone from Liberia, and odds are they’ll tell you something different. In Liberia, we try Cabb...
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Season 2
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Episode 9
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19:29
Lesotho - Oxtail Stew
In the southern African Kingdom of Lesotho, we try a rich oxtail stew that is slow-cooked. Now, if you happen to have a multi-function pot, you could fast-cook your way to this pot of deliciousness.Introductory music: Ke Hana Ke H...
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Season 2
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Episode 8
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17:18
Kenya - Beef Pilau
We head east to Kenya for some Beef Pilau. This rice and potato dish owes its distinct taste to a warm, earthy masala mix.#Kenya #kenyanfoodIntroductory music: Suzanna by Sauti Sol (
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Season 2
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Episode 7
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21:30
Guinea Bissau - Cafriela de Frango
In West Africa lies Guinea-Bissau with its mix of Portuguese and indigenous culinary influences. This country puts a unique burst of flavour on a grilled chicken dish called Cafriela de Frango.#Guineabissau #GuineabissaufoodIntrod...
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Season 2
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Episode 6
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19:26
Guinea - Mangoé Rafalari
In Guinea, we try Mango Rafalari, a sweet yet slightly savoury mango sauce. Pair it with some rice, and you’re good to go!#Gambia #GambianfoodIntroductory music: La Patronne by Djelykaba Bintou (
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Season 2
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Episode 5
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17:06
Ghana - Gari Fortor
In Ghana, off the west African coast, we take Garri (processed cassava grains) and toss it with a delightful mix of sauce and vegetables to make Gari Fortor.Introductory music: Sarkodie - Happy Day ft. Kuami Eugene (
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Season 2
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Episode 4
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22:00
The Gambia - Ebbeh
Gambia serves up a hearty seafood and cassava soup called Ebbeh. Whether it’s because it is a chilly day or just another Wednesday, this tasty, slightly tangy soup will leave you licking your spoon and wanting more.#Gambia #Gambianfood
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Season 2
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Episode 3
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19:14
Gabon - Odika
Join us in the Central African country of Gabon where we try Odika, a sauce made from a high-fat seed often called African Mango, wild mango, chocolat indigène, Ogbono, or - in this case - Odika.#Gabon #GabonesefoodIntroductory m...
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Season 2
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Episode 2
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19:55
Special 2_All Plantain Errythang!
From the hills of the east to the shores of west Africa, many will agree that plantain is “bae”. In our season 2 premiere, we tell you why, as we try out different plantain dishes you can make with unripe, ripe, and overripe plantain.#pl...
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Season 2
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Episode 1
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51:49
Ethiopia - Doro Wat
In our season finale, we return to the Horn of Africa to try Doro wat, Ethiopia’s national celebratory dish. With its specialized ingredients and distinct flavour, you won’t forget this one in a hurry – and for all the right reasons.#Eth...
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Season 1
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Episode 22
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35:04
eSwatini - "Sishwala" and Samp
What’s better than one dish? Two! We solemnly declare that the fact that we messed the first dish up had nothing to do with making a second dish *face palm*. In eSwatini, formerly called Swaziland, we serve up two corn-based dishes. The first i...
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Season 1
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Episode 21
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21:07
Eritrea - Tsebhi Birsen
If you think legumes are boring, this savory Eritrean lentil stew called Tsebhi birsen will change your mind. Visit the blog (https://taplink.cc/tunukamedia
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Season 1
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Episode 20
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18:29