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African sauces, soups, & stews characterized by their base ingredient and thickener
Stews, soups, and sauces simmering in a pot over a wood fire is the most traditional and typical mode of cooking in Sub-Saharan Africa. In the European-American tradition, stews are usually thickened with wheat flour or cornstarch. In Africa, three commonly used stew thickeners are: Egusi, Groundnuts, and Palm Nut fruit and oil.
type of dish |
|||
| Egusi | Groundnut | Palm Nut | |
|---|---|---|---|
| Sauce | - Palm Butter Soup |
||
| Fowl | - Groundnut Stew - Muamba Nsusu |
- Palm-Oil Chop - Palm Butter Soup |
|
| Fish / Seafood | - Ndolé Soup |
- Palm Butter Soup |
|
| Meat | - Egusi Soup - Palaver 'Sauce' | - Palm Butter Soup |
|
| Vegetable | - Saka-Saka |
||
Note that many dishes can be made with chicken, fish, or meat, or a combination of these, and that dried fish or shrimp is used as a flavoring in many dishes.
More African recipes (not indexed here) can be found on the Rare Recipes pages.
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Congo Cookbook recipes using Palm Oil
Also see: Recipes by Ingredient
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2009, Ed Gibbon, The Congo Cookbook (© copyright notice)
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