[{"data":1,"prerenderedAt":89},["ShallowReactive",2],{"category-african-cuisine":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},209,"African Cuisine","african-cuisine","🌍","#c0392b",true,[12,25,33,41,49,57,65,73,81],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":19,"contentType":20,"channel":21},1007068,"446mp4","37_KSkOpigQ","Gambian Chicken Yassa Over Vermicelli: The Mustard-Marinated West African Classic","A debut cooking video from Dada's FoodCrave Kitchen featuring Chicken Yassa — a beloved West African dish popular in Gambia and Senegal — served over vermicelli noodles. The recipe highlights a mustard-rubbed, spice-seasoned chicken with a rich onion-pepper sauce, paired with noodles and mixed vegetables. A great introduction to traditional Gambian home cooking.","PT25M15S",false,"RECIPE",{"name":22,"slug":23,"avatar":24},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":26,"code":27,"youtubeVideoId":28,"title":29,"description":30,"youtubeDuration":31,"youtubeIsShort":19,"contentType":20,"channel":32},1007067,"yms2dv","dLm0haxOdQs","Nigerian Suya Kebabs: The Two-Stage Spice Rub Method That Locks In Maximum Flavor","Dada's FoodCrave Kitchen demonstrates how to make Nigerian-style suya kebabs using beef, bell peppers, onions, and suya spice. The video highlights a two-stage cooking technique — grilling for 30 minutes, then brushing with Maggi-infused oil and adding a second coat of suya spice before finishing in the oven. Perfect for parties, dinner gatherings, or anyone wanting to explore West African street food flavors at home.","PT18M27S",{"name":22,"slug":23,"avatar":24},{"id":34,"code":35,"youtubeVideoId":36,"title":37,"description":38,"youtubeDuration":39,"youtubeIsShort":19,"contentType":20,"channel":40},1007062,"wjorik","n80y95tNGmM","Gambian Domoda: Chicken Peanut Butter Soup With No Added Oil — Just Boiling","A step-by-step guide to making Gambian-style chicken peanut butter soup (also known as domoda or groundnut soup), using creamy peanut butter, tomato paste, habanero, and a homemade ginger-garlic paste. The creator explains how to season-cook the chicken first, read the oil float as a doneness cue, and serves the dish over saffron-colored couscous for a full meal.","PT33M31S",{"name":22,"slug":23,"avatar":24},{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":19,"contentType":20,"channel":48},1007007,"4h8ma0","52AYi2NWKcg","Gambian Kren Kren Soup: Jute Leaf & Spinach Stew with Smoked Fish, Cowfoot & Palm Oil","A Gambian home cook shows how to make Kren Kren (Jute\u002FAyoyo\u002FMolokhiya) soup blended with frozen spinach, using a pressure cooker to tenderize beef, cowfoot, and cow belly before simmering everything in palm oil with smoked fish and turkey. The video walks through every step including blending the pepper base with crayfish and ogiri, and explains the many regional names for this leafy green. Serve with fufu, pounded yam, or white rice.","PT14M55S",{"name":22,"slug":23,"avatar":24},{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":19,"contentType":20,"channel":56},1006812,"owyrlp","ZBagPkzJaPE","West African Potato Leaf Stew With Goat Meat, Cowbella & Smoked Catfish — The Frozen Leaf Trick You Need to Know","A step-by-step guide to making a rich, deeply flavored West African potato leaf stew using a mix of goat meat, lamb, beef tripe (cowbella), and smoked catfish cooked in palm oil with blended locust beans, Scotch bonnet, and onion. The video shares a key tip for using frozen potato leaf — rinse and squeeze out excess water — and explains why controlling liquid is essential to getting the stew right. Served with white rice.","PT16M25S",{"name":22,"slug":23,"avatar":24},{"id":58,"code":59,"youtubeVideoId":60,"title":61,"description":62,"youtubeDuration":63,"youtubeIsShort":19,"contentType":20,"channel":64},1006954,"1jo048","uJ_hN-nwx6E","Thiebou Nyebeh: The Gambian Black-Eyed Pea Jollof with Butternut Squash, Eggplant & Salted Fish","Dada's FoodCrave Kitchen walks through the full process of making Thiebou Nyebeh (also known as Benachin Nyebeh or Beans Jollof), a beloved West African one-pot dish from The Gambia. The recipe features black-eyed peas, basmati rice, seasoned beef, salted fish (yeet and geija), and a colorful mix of vegetables including cassava, cabbage, carrots, and butternut squash. A detailed, approachable guide for anyone looking to explore authentic Gambian home cooking.","PT15M36S",{"name":22,"slug":23,"avatar":24},{"id":66,"code":67,"youtubeVideoId":68,"title":69,"description":70,"youtubeDuration":71,"youtubeIsShort":19,"contentType":20,"channel":72},1006866,"ubsuwu","Si-W1nxZUg4","Patipati: The Gambian Rice Porridge You Eat With Sweetened Lemon Yogurt","Dada's FoodCrave Kitchen walks through making patipati, a traditional Gambian rice porridge that's sweet, creamy, and deeply comforting. The recipe involves soaking rice, cooking it down with butter, vanilla, and sugar, then mashing it to a thick porridge consistency — served alongside tangy sweetened Greek yogurt with lemon as a substitute for the traditional 'saul.' Perfect for breakfast, supper, or a satisfying late-night meal.","PT10M21S",{"name":22,"slug":23,"avatar":24},{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":19,"contentType":20,"channel":80},1006939,"67e7l6","V0ImQWIELK0","Strain, Don't Blend: The Trick Behind a Perfectly Light Chicken Pepper Soup","Dada's FoodCrave Kitchen walks through a West African-style chicken light soup (also known as chicken pepper soup) that's warming, brothy, and intentionally light. The key technique involves boiling tomatoes, bell peppers, and onions separately then straining the blended mixture into the chicken for a clear, delicate broth. Finished with potatoes, smoked paprika, and cilantro, it's a satisfying but light meal perfect for cold days.","PT12M55S",{"name":22,"slug":23,"avatar":24},{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":19,"contentType":20,"channel":88},1006930,"3mftrt","-JC9IUioDP4","Gambian Rice Bread With Ripe Banana: Two Ways to Make the Base (Cream of Rice vs. Blended Plain Rice)","A step-by-step recipe for traditional Gambian rice bread, popular at weddings and celebrations, made with cream of rice (or blended plain rice) and six ripe bananas. The video walks through both dry and wet ingredient prep, mixing technique, and a 60-minute bake at 350°F. A great gluten-free alternative to classic banana bread.","PT11M37S",{"name":22,"slug":23,"avatar":24},1778181062753]