Frying – Page 4 – The Congo Cookbook

Doro Wat

One of the best-known of all African recipes, Doro Wat (Doro Watt, Doro Wot, Doro Wet, Doro We’t, Dorowat) is a spicy Ethiopian chicken dish made with Berberé (a spice mixture or spice paste) […]

Tagine of Chicken, Preserved Lemon, and Olives

This Tagine — the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it — is one of dozens of […]

Beef and Greens in Peanut Sauce

Cassava leaves are used in this dish in Central Africa; if none are available substitute similar greens. If you can get fresh cassava leaves, pick […]

Matoke

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. […]

Capitaine and Pili-Pili in Red Palm Oil

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, […]

Dahomey Fish Stew

Dahomey was an African kingdom (part of the region called the “Slave Coast”) that flourished in the 18th and 19th centuries in what is now […]

Fish and Greens

The most traditional Central African cooking method: a boiling pot over a fire. Select a fish that won’t fall apart when cooked in a stew. […]

Ngege (Tilapia) with Groundnut Sauce

Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa’s great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced […]

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