As the holidays approach, I can’t think of a better dish to bring to the table than this sweet potato and cranberry stuffing recipe — a cozy blend of fall flavors that perfectly fits any Thanksgiving or Christmas feast. This recipe is my go-to when I want something hearty yet light, filled with seasonal ingredients like carrots, apples, cranberries, and butternut squash. What I love most about this stuffing is how easy it is to make and how beautifully it complements turkey, chicken, or even a plant-based roast. If you’ve been wondering how to cook the perfect sweet potato and cranberry stuffing for the holidays, you’re in for a treat — this one comes together in under an hour and tastes even better the next day!
[Read more…] about Sweet Potatoes and Cranberries Stuffing Recipe (Perfect for Thanksgiving & Christmas)(Updated)Side dish
Plantain patties with cornflakes
Savory plantain patties seasoned with cilantro, parsley, and leek, coated in cornflakes. They are so delicious that you’ll keep asking for more.
You know how, after watching many episodes of Chopped, you wonder about unconventional food combinations from your pantry that might work? This plantain patties with cornflakes recipe was inspired by that idea. I wondered about plantains but crunchies but seasoned that I can eat with a dressing on the side. There’s something truly delightful about plantains that I can’t resist!
[Read more…] about Plantain patties with cornflakesWinter salad with beets and carrots
Delight in Deliciousness with this simple winter salad with beets and carrots.
When the temperature drops to freezing level, I find myself roasting more than usual. Roasting beets is my favorite way to eat them and they are so delicious in a salad. For this winter salad, beets and carrots are the keys ingredients. I wanted this salad to have different textures; sweet, savory but light and creamy at the same time. I have incorporated different ingredients in order to accomplish this. Let’s dive into it. Shall we?
[Read more…] about Winter salad with beets and carrotsCroquettes with sweet potatoes and cassava
Have you ever heard of croquettes? They are small balls that are soft on the inside and crunchy on the outside. You can make them using any type of starch like potatoes, yams, cassava, sweet potatoes, etc. What I particularly like about them is that they have an element of surprise when you take that first bite to determine whether you want to keep eating or not, because nothing from the outside suggests what is in it.
[Read more…] about Croquettes with sweet potatoes and cassavaHow to Cook Congolese Cassava Leaves (Pondu) – A Taste of Authentic African Comfort Food(revised)
If you’ve ever wondered how to cook Congolese cassava (pondu) the right way, you’re in the right place! Pondu, also known as cassava leaves stew, is one of Congo’s most beloved dishes—rich, earthy, and full of heart. Growing up, this was more than just a meal; it was a weekend ritual, a way to bring the family together around something deeply comforting and flavorful.
Cassava leaves are slow-cooked until tender and infused with fragrant spices, onions, and palm oil, creating a dish that’s both nutritious and satisfying. Whether you’re Congolese living abroad and craving a taste of home or you’re new to African cuisine and ready to explore bold new flavors, this recipe will show you how easy and rewarding it is to make pondu from scratch.
[Read more…] about How to Cook Congolese Cassava Leaves (Pondu) – A Taste of Authentic African Comfort Food(revised)How to make lituma
Today, we will learn how to make Lituma. It is a side dish that is vegan, delicious and so versatile originally from Congo. It does not only taste great but it also is healthy for you.
Lituma is a mashed plantains pounded in a mortar traditionally after being boiled for awhile. It is made with unripe and ripe plantains. It has the consistency of a dough with a very blend taste. It is meant to go with meat or fish. It plays the same role as fufu would in a meal.