Chicken maffé is a staple across Africa, showcasing bold peanut flavors. Brown 4 free-range chicken thighs in a little oil for 10 minutes, then set aside. Sauté 1 chopped onion, stir in 1 tablespoon tomato purée, 1 teaspoon powdered sugar, and a pinch of cayenne pepper. Season with salt and pepper. Add 4 tablespoons peanut butter and the chicken. Pour in water halfway up the ingredients and simmer for 35 minutes. Serve hot with rice or sweet potatoes.
Okra is a cornerstone of African cooking. For a hearty stew, sauté in a little oil: 1 chopped onion, diced red and green peppers, 3 diced tomatoes, 1 minced garlic clove, salt, and pepper. Cook for 20 minutes. Add 400g okra, blanched for 5 minutes in salted boiling water. Warm through for 5 minutes and serve with chicken or fish.
Menenaths are delightful Egyptian cookies stuffed with dates, perfect for dessert. For the dough, mix 1kg flour, 500g butter, 3 tablespoons caster sugar, 3 sachets vanilla sugar, 2 sachets baking powder, and 1 tablespoon sunflower oil. Work into a smooth dough with fingertips, then chill. For the filling, combine 1kg chopped dates, 2 sachets vanilla sugar, and 75g butter. Form dough into small balls, add a date filling ball to each, flatten into pancakes, and bake for 10 minutes.
