Chickpeas, day-old bread, lemon juice, and olive oil (and harissa, Tunisia’s famous hot sauce) are the basic ingredients needed to make Lablabi — a soup from Tunisia. Chickpeas […]
Made from the fruit of the African oil palm, Mbanga soup is Cameroon’s version of West Africa’s palm nut (or palm butter) soup. In Africa, use fresh […]
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 (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 […]
Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or […]
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., […]
Various Biriani rice dishes are common in the cuisine of India and neighboring countries. Swahili cuisine has both Biriani and Pilau, showing influences from both Arabia and India. Biriani 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 […]