Frying – Page 2 – The Congo Cookbook

Sauce aux Crevettes

Dried shrimp or prawns are used to add flavor to many stews and soups in Western Africa and the western part of Central Africa. Sauce aux […]

Shitor Din

Shitor Din (or Sheto, Shito, Shito, Shitto; pronounced SHEE-toe) — from the word for pepper in the Ga language — is a spicy hot chile pepper condiment that, like ketchup in the United States […]

Tomato Sauce

In Central Africa, most every small shop, in the city or the village, sells canned tomato paste. This African Tomato Sauce is served with grilled […]

Calalu

At first glance, Calalu seems like Gumbo: an African-style recipe with an African name, but found only in the Americas. The main difference is that Calalu always includes greens, while […]

Egusi Soup

Various Egusi soups are favorites in Western Africa. The soup is thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, […]

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 […]

Ogbono Soup

This recipe, which is popular in Nigeria and its neighbors, uses ogbono (sometimes spelled agbono, and also called apon) as the soup thickener. Ogbono is the kernels (whole or […]

Palaver Sauce

Palaver “Sauce” is a good example of the English word “sauce” used to describe something that is more like a soup or stew. Platto, bologie, and bitterleaf all appear […]

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