butter – The Congo Cookbook

Plantains in Coconut Milk

Zanzibar, off Africa’s eastern coast, is called “the spice island”, famous for its cloves and vanilla. Zanzibar is the center of the Swahili civilization. The […]

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 […]

Niter Kibbeh

Take unsalted butter and melt it slowly, cook it so that the moisture in the butter evaporates — the milk solids will sink to the […]

Sauce aux Champignons et Citron

In the Congo region, this sauce is made with wild mushrooms and green lemon. Since African mushrooms may not be available outside of Africa, substitute […]

Elephant 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 […]

Molokhia (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 […]

Kuku Paka

Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa. It is also sometimes called an Ismaili dish, and it […]

Piri-Piri Chicken

Piri-Piri Chicken, Peri-Peri Chicken, Frango Piri-Piri, and Galinha à Piri-Piri are all basically the same dish: chicken, marinated in a hot chile pepper marinade, then grilled. The dish’s African […]

Boko-Boko

In Eastern Africa, Boko-Boko (or Boku-Boku) is the name for a dish more commonly known by its Arabic name, Harees (or Harisah). It is a sort of porridge made from shredded […]

Oysters Mombasa

Whether or not the Swahili and other African peoples of the Eastern African coast traditionally ate oysters does not seem to be well documented. There […]

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