Surviving 24 Hours on African Food!!

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Basically Jollof rice is a African Biryani

Ghana has better Jolof the Nigeria but Senegalese is the best and wait till you try white Jolof

I think at least part of the reason Africa has no Michelin stars is the selection process is very Euro-centric. It's mostly Western restaurants and Western tourist destinations like major cities in Eastern Asia that get Michelin stars. That said, I would have expected there to be at least a few stars in North Africa – especially Morocco, Tunisia, Algeria, and Libya – with all the French, Spanish, and Italian influence on top of the inherent similarities from sharing a Mediterranean coastline. (Egypt has a little bit less European influence than the other Mediterranean African countries, which is not a bad thing, just makes it a little less likely to have a food culture conducive to acquiring Michelin stars.)

That said, I think both chefs are doing the right thing to get some Michelin stars in Africa: bringing international attention to the Ghanaian food scene with social media and establishing the sort of fine dining experience Western food critics are more familiar with, but based in local Ghanaian cuisine are the sort of moves that could eventually bring Michelin inspectors to the region.

There are different styles of cooking jolof there is no ownership by country if there was it would be inconclusive .

Please come to Uganda 🇺🇬 we also have nice food

I have never eaten panky dough Roro tatale before, though I'm Ghanaian

So kenkey is basically the African tamale. Tatale and aboboi looks really yummy.

Malaysia : Nasi Tomato ( Tomato Rice)

Good food

Now I’m craving nane flor 🐷

Wait is no one going to talk about the similarities between kenkey and tamales? As a black person who probably has West African blood and loves tamales, I wonder if my affection for some types of foods is genetic. Could it be I was reaching for kenkey subconsciously?

Sonny I love your channel because we get recipes I’m going to try to make this JOLLOF myself

We make those pancakes in Jamaica

Can someone please tell me what the white purée Chef Maame added to the Guinea fowl before putting it in the oven is?