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(mostly) meat-free, fish-free, fowl-free, dairy-free African Recipes
African cooking is often meat-, fish-, fowl-, and dairy-free more of necessity than choice. For most Africans, the ideal meal would have meat, if meat can be had.  Even when it can not be obtained in quantity, a small amount of meat (fish, fowl, etc.) is often used as a flavoring in many African soups or stews.
The meaning of vegetarian differs from person to person: some avoid red meat but do eat fish and seafood or even chicken (off the bone, of course); others abstain from all these and even dairy products -- so the recipes on this list either call for no meat, fish or fowl, or they list these as optional ingredients. Beef or chicken broth or stock is sometimes used, but vegetable stock could be substituted.
This list includes sauces that are usually used on meats, but they can also be served with staples.
It omits beverages; they are mostly vegetarian, but are included in a separate index. We didn't know whether to include insects or not, so they are not listed.
Wali wa Nazi
African Hot Sauce & Pili-Pili Sauce
Moambé Sauce / Nyembwe Sauce
Peri Peri Marinade
Sauce aux Champignons et Citron
Banku & Kenkey
Baton de Manioc & Chikwangue
Beans and Rice
Boiled and Mashed Vegetables
Feuilles de Manioc
Greens in Peanut Sauce
Greens with Green Pepper
Mbaazi wa Nazi
Mchuzi wa Biringani
Okra & Greens
Plantains in Coconut Milk
Plantains in Palm Oil
Squash with Peanuts
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Congo Cookbook recipes using Greens