chile pepper – Page 3 – The Congo Cookbook

Plasas

Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish. An […]

South African Malay Curry

This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As […]

Benachin

Benachin is a “one-pot” dish — the word literally means “one-pot” — related to Jollof Rice and Ceebu Jën. They are all “rice and . . . ” dishes, i.e., […]

Ceebu Jën (Rice and Fish)

Ceebu Jën is one of Senegal’s classic dishes. There are dozens of possible variations; use this recipe as a starting point and put in whatever you […]

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 […]

Riz Senegalais (Senegalese Rice)

Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish […]

Kedjenou

This slow-cooked chicken stew is a popular dish in the Cote d’Ivoire (Ivory Coast), where the less-than-tender poultry benefits from the long cooking time. It […]

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 […]

Muamba 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 […]

Piri-Piri Chicken, Peri-Peri Chicken, Frango Piri-Piri, and Galinha à Piri-Piri are all basically the same dish: chicken, marinated in a hot chile pepper marinade, then grilled. The dish’s African […]

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