5 Recipes from the Diaspora Kitchen

Written by Koumbah Semega-Janneh & Madinah Farhannah Thompson
2 min read
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Does anybody still take time to cut the okra just so? Do you respect rice!?

For when we don’t have mummies, aunties and grandmas showing us how it’s done, we’ve got you covered with five dishes to master at home.

Here are some of our fave seafood recipes and youtube chefs from the diaspora kitchen. Dig in and wash it down with some hibiscus juice.

Jollof Rice

Now, many countries claim to have the best Jollof but no one can argue that the Senegambians are the originators!

In Senegal it’s called Thieboudienne (che-bu-jen), while in Gambia, Benechin (Beh-ne-chin).  This infamous dish traditionally comes with fish or meat, and veggies like cassava, eggplant/garden eggs (so much better) and carrots.

This recipe from Seasoned Cuisine includes fish, meat and chicken!


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Tostones

Fufu, Mafongo, fried - there is nothing humble about the mighty green plantain! While its ripe form usually gets the praise, green plantain is full of flavour, healthy resistant starch and fiber and is essential in kitchens across the diaspora.

And tostones are a particularly genius culinary invention. Dive in with Dominican chef At Home With Ros Emely’s tostones with shrimp and avocado.


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Ghana Grilled Tilapia

There’s a reason why the ancient Egyptians painted this African freshwater fish on their murals. And once you’ve had Ghana style Tilapia it’s game over. We don’t want to argue, just try it! 

Tilapia is beautiful grilled - and don’t forget to add some meko, shito & fried yam or banku. Bee'sKitchen has got the goods:


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Seafood Boil

Once you’ve had a seafood boil you will have to concur that this is the only way to feast on seafood. Messy in the best way!

Bloveslife is known for her seafood boil mukbangs and even sells her own sauce. Check her out preparing a Seafood Boil from scratch. And don’t forget the sweetcorn, potatoes and buckets of butter… 


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Hibiscus

Sorrel, Wonjo, Karkade, Zobo - this beautiful ruby red drink has travelled! Made with dried or fresh hibiscus flowers and prepared across Africa and the Caribbean especially, you will find this delicious healthy drink at parties, funerals and at the back of many cupboards.

Not only is it healthy and delicious, but it’s also a sensual experience to prepare. It is especially enhanced by whole cinnamon, vanilla and ginger. Drink it on ice and try this Jamaican version from Authentic Plantbased Eats!


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5 Recipes from the Diaspora Kitchen
2 min read