African groundnut stew with tofu. Prep: 40 minutes. Cook: 30 minutes. Makes: 6 servings. 14 to 16 ounces extra firm tofu, cut into 1/2-inch slices. 3/4 teaspoon paprika.

Add a can of finely chopped tomatoes, beef stock and garbanzos, and let simmer for 30-45 minutes. Serve stew over couscous with a dollop of yogurt or labneh. Enjoy!

Cut the tomatoes into a small dice. Set aside. Add two tablespoons olive oil to the dutch oven and warm over medium-high heat. Sprinkle the stew meat generously with kosher salt and ground black ...

GIANT AFRICAN LAND SNAIL. ... For nine years, she's offered her country's delicacies -- from egusi stew to pounded yam. But her eyes light up when she hears about giant land snails.

Dishin' on the Dish: For 20 years, the family-owned and operated restaurant has brought food lovers near and far seeking the restaurant's hearty portions of Senegalese favorites.

Ingredients. 2 tbsp coconut oil. 1 small onion, thinly sliced. 2 tbsp minced fresh ginger. 3 cloves garlic. 2 lbs boneless, skinless chicken thighs. 2 tsp sea salt ...