Posted on

Fish Pies

I have to admit when I made these last night that these was the first things to disapear. It was Mr. Riaz that ate most of them and he really enjoyed it. This was a part of my first  batch that came out of the oven. As you can tell that this is very ideal … Continue reading Fish Pies

Posted on

Fish Stew

I wanted a  fish stew and I mean badly.  This is  made for every type of  fish. How do I put a fish in a stew without it breaking apart and scattering.  Simple bake or fry it.  This way it will hold firm an hold its shape and not scatter. I used perch for this … Continue reading Fish Stew

Posted on

Ful

This dish is made like  hummus and it is a different bean entirely.  It is also made similarly to baba ghanouj.   Ful is an Arabic word meaning fava beans.   I took 1 cup of fava beans washed  and soaked them in 1 liter or 1 quart of water  overnight. I  put them in … Continue reading Ful

Posted on

Hummus

This one is similarly made like baba ghanouj  except it is with a bean and not an eggplant. It is just as delicious though and this can be eaten at anytime during the day and great for breaking fast during Iftar during Ramadan. It is a very short ways away and I am really looking … Continue reading Hummus

Posted on

Baba Ghanouj

This is one of my most favorite dishes ever and I found out that when other people would make it from their blog posts that theirs is more bland. Me however I love mine with lots of flavor and everyone has there preference. I used to boil my eggplant before making and I got pretty … Continue reading Baba Ghanouj

Posted on

Sheermal

I wanted to make something a little differnt. Mr. Riaz would bring sheermal and taftan already made and however they are dripping ghee  and too overly sweet. Here I have made it in to a healthier version. I am not in to eating white flour at all, especially the white processed flour. I am in … Continue reading Sheermal

Posted on

Afang Soup

Acually this is the first time I made afang soup.  From what I read that  it uses  achi as a thickener but I can not find them  even at the African stores here in Chicago. So what I did is that I washed off 3 cocoyams  or taro as it is also called.  I cooked … Continue reading Afang Soup