Poulet Moambé and Poulet Nyembwe
Moambé Sauce or Nyembwe Sauce is made from the ripe red fruit which surrounds the seed of the African oil palm. Poulet Moambé or Poulet a la Moambé (Chicken in […]
Read moreTag: cayenne pepper or red pepper
Poulet Yassa
A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the […]
Read moreBeef and Greens in Peanut Sauce
Cassava leaves are used in this dish in Central Africa; if none are available substitute similar greens. If you can get fresh cassava leaves, pick […]
Read moreBeef in Cumin Sauce
Cumin has been used for centuries in the cuisines of Northern Africa, Arabia, and India, where it is usually mixed with other spices. When cumin […]
Read moreBeef with Odika Sauce
Beef with Odika Sauce, or Beef in Wild Mango Kernel Sauce, is called Boeuf aux Mangues Sauvages in French-speaking central Africa. That might make you think of […]
Read moreBrochettes
Kebabs, kabobs, or shish kebabs (from the Turkish, siskebabi, roasted meat) are popular all over the world. What could be more basic than roasting meat on a […]
Read moreCoupé-Coupé
Coupé-Coupé (from the French couper, meaning to cut or to slice) is Central Africa’s version of barbecue, perhaps a distant relation of the famous South Carolina and Texas barbecues. Beef, […]
Read moreLiboké de Viande (Meat in Banana-Leaf)
Throughout Asia, Latin America, and Central Africa food is cooked in packets made from banana leaves or similar leaves. In Central Africa, meat, chicken, or […]
Read more