Boiling – The Congo Cookbook

Mfumbwa

Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa — literally “found” because it grows wild in the forest and […]

Moroko

In Southern Africa the words Morogo or Moroko refer to what Americans call greens: the plants, the leaves, and dishes made from them. This greens and potatoes dish is […]

Red-Red

Red-Red, a popular dish in Ghana made from cowpeas (black-eyed peas), might be named for the combination of red pepper and red palm oil. The […]

Saka-Saka (Cassava Leaves)

Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them. Could “saka” be […]

Umngqusho

Umngqusho (Mngqusho) is a favorite traditional dish of the Xhosa people in South Africa made of samp and cowpeas. Samp (or stampmielies, stamp) is very similar […]

Banku and Kenkey

Banku and Kenkey are two more Fufu-like staples from Western Africa, served with a soup or stew or sauce. They are particularly popular in Ghana. Both are usually made from […]

Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa’s Ugali and […]

Nshima

Nshima (Nsima, Shima, Sima) is Zambia’s Fufu-like staple, very similar to the Sadza of Zimbabwe and the Ugali of Kenya. It is usually made from maize (corn), but can also be prepared from flour […]

Rice

Asian Rice (Oryza sativa) is truly an ancient food crop, known to have been cultivated and consumed over 7,000 years ago. Both Malayo-Polynesian colonizers from […]

Sadza

Sadza is Zimbabwe’s version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia’s Nshima or Eastern […]

Tag: Boiling