Tag: Boiling
Egusi Sauce
Egusi Soup, thickened with flour ground from seeds of a species of Cucurbitaceae (gourds, melons, pumpkins, and squashes) is common in Western Africa. In Central Africa, the […]
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 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 moreOgbono Soup
This recipe, which is popular in Nigeria and its neighbors, uses ogbono (sometimes spelled agbono, and also called apon) as the soup thickener. Ogbono is the kernels (whole or […]
Read morePalaver Sauce
Palaver “Sauce” is a good example of the English word “sauce” used to describe something that is more like a soup or stew. Platto, bologie, and bitterleaf all appear […]
Read morePalm Butter Soups
Many African recipes call for the fruit and oil of the African oil palm (Elaesis guineensis). Palm-butter is made from the fruit, which can be further refined […]
Read morePepper Soup
Pepper Soup or Peppersoup — which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria — doesn’t have any more pepper […]
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