Central Africa – 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 […]

Okra and Greens

Okra is generally thought to have originated in the wild in Northern or Northeastern Africa. It has been cultivated throughout Africa, the Middle East, and Asia […]

Plantains Fried in Red Palm Oil

This dish, bananes plantains à l’huile de palme, makes use of two of the most common ingredients in Central African cookery: plantains and red palm oil. […]

Baton de Manioc and Chikwangue

The cassava plant (Manihot esculenta, also called manioc, yuca, and yucca) is native to the American tropics and was brought by Europeans to Africa during the sixteenth century. All over […]

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 […]

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 […]

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 […]

Tomato Sauce

In Central Africa, most every small shop, in the city or the village, sells canned tomato paste. This African Tomato Sauce is served with grilled […]

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 […]

Palm 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 […]

Tag: Central Africa