Afang Soup
Afang Soup — a soup made from afang leaves (a.k.a. ukazi, okazi, Gnetum africanum, a type of greens usually gathered from the forest), with meat, seafood, and palm oil — is […]
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Bunny Chow
It’s not food for rabbits. It’s not made from rabbits. Bunny Chowis the result of an only-in-South-Africa combination of Asian curry, European bread, and South African […]
Read moreEgusi Soup
Various Egusi soups are favorites in Western Africa. The soup is thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, […]
Read moreElephant Soup
In African villages, a successful hunt means a share of fresh meat for everyone. After traveling in equatorial Africa one observer wrote, “…the gorge they […]
Read moreGroundnut Stew
Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan […]
Read moreLablabi (Chickpea Soup)
Chickpeas, day-old bread, lemon juice, and olive oil (and harissa, Tunisia’s famous hot sauce) are the basic ingredients needed to make Lablabi — a soup from Tunisia. Chickpeas […]
Read moreMbanga (Palm Nut) Soup
Made from the fruit of the African oil palm, Mbanga soup is Cameroon’s version of West Africa’s palm nut (or palm butter) soup. In Africa, use fresh […]
Read moreMolokhia (Greens Soup)
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan — some people believe it originated among Egyptians during the time of the Pharaohs. Others […]
Read moreNdolé (Bitterleaf) Soup
Ndolé (or N’Dolé, or Ndole) is a hearty soup from Cameroon. It is made from a variety of ingredients that, for the non-African, might seem to be an […]
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