Chicken in Cumin Sauce
An easy-to-make chicken stew. Cumin is a popular spice in Africa. Serve with Baton de Manioc (also called Chikwangue), or Fufu, or Rice.
Read moreTag: Central Africa
Muamba de Galinha
Angola’s Muamba de Galinha (Chicken Muamba) is a relation of the Poulet Moambé and Moambé Stew of the Congo River region. It is made from chicken and a red palm oil […]
Read moreMuamba Nsusu
This soup version of Sub-Saharan Africa‘s ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with […]
Read morePoulet D.G. (Poulet Directeur Général)
At the risk of generalizing, it seems that Africans possess a talent for finding just the right nickname for a thing. This fricassee of chicken, […]
Read morePoulet 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 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 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 […]
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