garlic – Page 4 – The Congo Cookbook

Poulet D.G. (Poulet Directeur Général)

At the risk of generalizing, it seems that Africans possess a talent for finding just the right nickname for a thing. This fricassee of chicken, […]

Poulet Moambé and Poulet Nyembwe

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 […]

Poulet Yassa

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 […]

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 in Cumin Sauce

Cumin has been used for centuries in the cuisines of Northern Africa, Arabia, and India, where it is usually mixed with other spices. When cumin […]

Brochettes

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

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 […]

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. […]

Dongo-Dongo

Dongo-Dongo is another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, […]

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. […]

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