by Mike DiGiacomo | May 31, 2021 | NAM Cooking
A flavorful dish prepared by Djamil Bah-Traore from Togo, who came to America to become an accountant but passion made him a Chef. Yaji or Yazi seasoning is a staple of west African cuisine, and it is used to prepare the shito sauce in this particular recipe. Yaji is...
by Mike DiGiacomo | May 23, 2021 | NAM Cooking
UNO basketball star and honor student Elena Pilakouta scores on “Spice & Recipe” with a recipe from her native Cyprus. Mint is a plant family that has at least 25 species. In fact, there is a quote that says that “if any man can name … all the...
by Mike DiGiacomo | May 16, 2021 | NAM Cooking
The tasty treasures of the Chinese cuisine and the mystery of fortune cookies. Chinese food is the second most preferred food in the world, yet, many ingredients are still unknown or little known to the world. Fermented rice is more than a thousand-year-old ingredient...
by Mike DiGiacomo | May 9, 2021 | NAM Cooking
Mother and daughter of Greek origin share the recipe and offer a few glimpses of the relationship between an immigrant mother and first-generation American daughter. Chicken riganato with potatoes is a typical Greek recipe that uses the most popular herb of the...
by Mike DiGiacomo | May 2, 2021 | NAM Cooking
Chef Nina Sodji shares the recipe and her journey from Togo to Omaha, Nebraska. Calabash nutmeg has a similar taste to that of nutmeg but less aromatic and spicier, used in soups, sauces, goat stews and desserts. Native to 19 countries in tropical Africa, the seed...
