Capitaine and Pili-Pili in Red Palm Oil
The Capitaine (Lates niloticus, or Mbuta, Nile Perch, Lake Victoria Perch) is a prized eating fish throughout Africa. It is native to Lake Chad and the Nile, Congo, […]
Read moreTag: Central Africa
Dongo-Dongo
Dongo-Dongo is another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, […]
Read moreFish and Greens
The most traditional Central African cooking method: a boiling pot over a fire. Select a fish that won’t fall apart when cooked in a stew. […]
Read moreFish and Onions in Tomato Sauce
A simple Central African way to prepare any whole fish. Fish, stuffed with onions and/or peppers then pan-fried, seems most popular along the Atlantic coast […]
Read moreFish in Peanut Sauce
This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce. Serve fish and […]
Read moreGreens and Sardines Stew
Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any sort of dried, smoked, or salted fish can be used in […]
Read moreGrilled Tilapia
Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. […]
Read moreLiboké de Poisson (Fish in Banana-Leaf)
Leaf cookery (cooking foods that have been wrapped, burrito-style, in large leaves) is common throughout the world’s tropical regions. In Uganda, plantain bananas are often wrapped […]
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