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 […]
A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the […]
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 […]
Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew. In its simplest versions, made without meat, it is basically a Peanut Sauce. It can be made with […]
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 […]
Mafé (or Mafe, Maffé, Maffe, or Maafe), a traditional dish of the Wolof people of Senegal and Gambia, is one of the many variations of the African Groundnut Stew. It […]
In Uganda, where Plantains are a staple crop, the plantain or plantain banana are known as Matoke (or Matooke). This dish, named for its primary ingredient, can be made with or without the meat. […]
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, […]