Mchuzi wa Biringani (Eggplant Curry)
Eggplant — called Aubergine in Europe, Garden Egg or Guinea Squash in Western Africa, and Brinjal in India — is native to Asia, and has long been used in Asian, Middle Eastern, Mediterranean, and […]
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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 […]
Read morePlantains 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. […]
Read moreSweet Potato Greens with Fish and Shrimp
This is another recipe for an African greens “sauce”, flavored with fish and dried shrimp. This is called Sauce aux Feuilles de Patates Douces in French-speaking Western […]
Read moreEgusi 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 […]
Read morePeanut 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, […]
Read morePeri-Peri Marinade
The words Pili-Pili, Piri-Piri, and Peri-Peri all refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot […]
Read morePili-Pili Sauce
An easy-to-make hot sauce. Pronounced “pee-lee pee-lee”, also spelled pilipili. From the Atlantic to the Indian Ocean, this word is used throughout tropical Africa to […]
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