Anybody experiment with African stews?

[Chasdev]

I've been on a flavor trip and this time landed in Africa.
Three things I've been making are Jollof rice, Doro Wot and Sega Wot.
Very spicy tomato rice, very spicy beef stew and very spicy chicken stew.
They are also pretty hot if you include tha scotch bonnets but heat aside there are tons of spices in each.
The recipies I used are from Nigeria and Ethopia but like Mexican food there are multiple variations country by country and region by region.
Most interesting taste trip, if you like spice and hot (pepper hot) food.

 

[zwiller]

Never had any or heard of it but sounds fantastic. Thanks for posting. Not sure if I would go for 100% authentic but some smoked chicken with a berbere rub or a lazy doro wat.

 

[chef k-dude]

The only thing "African" I have in my recipes I think is my Moroccan lamb stew. Thanks for the thought process though, it might inspire me to seek more. We also love the spicy here.

 

[normanaj]

The only thing "African" I have in my recipes I think is my Moroccan lamb stew.

Not to hijack chasdev's thread but if you care to share in a separate thread I'd be a happy camper.Anything lamb I like.

 

[Fueling Around]

I have not been very culinary creative this summer
I’ll check into those recipes this winter
My wife likes a peanut squash shop soup that comes from there someplace

Was on the phone earlier and it gets creative with auto correct

 

[jcam222]

These go on my winter list too. Thanks for the ideas

 

[bigfurmn]

Sounds very delicious to me. I'd love to try them.

 

[Redicans]

I can handle some heat but not crazy, Hahaha!! These all sound really good though!

 

[JLinza]

Never tried any, but it sure sounds good

 

[Fueling Around]

Decided to look into the dishes before we go south for the winter. I have a larger spice cabinet up north.
The rice dish comes from Nigeria or west Africa. The wots come from Ethiopia & Eritrea or east Africa.
That's similar to comparing BBQ from Texas to Kansas to Tennessee to the Carolinas.

 

[Chasdev]

I completely forgot to add Suya!
It's a favorite, beef cut into 1/4 inch strips and marinated/rubbed with a very spicy peanut based marinade (paste really) then grilled at high temp on skewers.
I just made some using tri tip cut across the grain and soaked in baking soda/water mix for 20 minutes to tenderize.
It's also a required side trip on the journey to Africa.

 

[Torch&Tone]

Nigeria, Ghana, and Senegal, in particular, have a major rivalry based around jollof rice (jokingly referred to as the "Jollof Wars"). Nigerian tends to be spicier/smokier and has crispy bits, Ghanaian uses perfumed rice, while Senegal (believed to be the birthplace of jollof) is known for its use of vegetables. Bonus fact, Jamie Oliver once had to issue an apology over publicizing a jollof recipe that leaned too heavily on non-traditional ingredients.

Meanwhile, on the other side of the continent, Eritrean/Ethiopian competition features a lot of wots (stews) and tibs (sauteed, like fajitas), usually served with injera, a spongy sourdough bread that you tear pieces off of and use to pick up the other ingredients. Injera is kinda like an inside-out pancake, and wonderful.