chicken broth or chicken stock – The Congo Cookbook

Moroko

In Southern Africa the words Morogo or Moroko refer to what Americans call greens: the plants, the leaves, and dishes made from them. This greens and potatoes dish is […]

Njamma-jamma

In Cameroon, Njamma-jamma (Jamma-Jamma, Jama-Jama) refers to both the Solanum scabrum plant, which is cultivated as an edible leaf crop, and the dish made from its leaves. Outside of Africa, […]

Couscous

Couscous (Cous-cous or Cous cous) is a traditional staple food in North Africa; it is also common in Western Africa whence it has spread into Central Africa. Couscous […]

Peanut Sauce

Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan Africa. This sauce can be served with any grilled chicken, meat, or fish, or with boiled Plantains, Yam, […]

Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan […]

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 […]

Ndolé (Bitterleaf) Soup

Ndolé (or N’Dolé, or Ndole) is a hearty soup from Cameroon. It is made from a variety of ingredients that, for the non-African, might seem to be an […]

Peanut Soup

Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or […]

Jollof Rice

One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish; indeed it is often made by Nigerians. However, it has its origins among the […]

Chicken with Egusi

This chicken soup is thickened with flour ground from seeds of a melon or gourd (species of cucurbitaceae) called egusi. Look for egusi (also called agusi, agushi, egushi) in African […]

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