Fish with Sorrel
Mboto à l’oseille (in French) or Mboto with sorrel, is a common dish in Central Africa. Mboto is the Lingala name for a freshwater fish (evidently a species of Distichodus) […]
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Fish in Peanut Sauce
This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce. Serve fish and […]
Read moreGreens and Sardines Stew
Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any sort of dried, smoked, or salted fish can be used in […]
Read moreL.M. Prawns
Look at a map, and you won’t find any city named Lourenço Marques (the Mozambican city is now known as Maputo); but look at a restaurant menu […]
Read moreMchuzi wa Samaki (Fish Curry)
One of many traditional Swahili fish dishes from Zanzibar island. Samaki is the Swahili word for fish and mchuzi means curry (or gravy, sauce, soup). A fish curry from Zanzibar shouldn’t come as a […]
Read moreMulet Farci à la Saint-Louisienne
Saint-Louis, Senegal, is famous for this dish: Mulet Farci à la Saint-Louisienne — Saint-Louis Stuffed Mullet (also called Dem à la Saint-Louisienne, Mulet Farci, Dem Farci, or Poisson Farci): Mullet stuffed with onions, […]
Read moreOysters Mombasa
Whether or not the Swahili and other African peoples of the Eastern African coast traditionally ate oysters does not seem to be well documented. There […]
Read morePastels aux Poisson
Pastels aux Poisson (Pastels, Beignets de Poisson, or Fish pies) are fish turnovers, i.e., crusts of pastry with fish stuffing. Pastels are usually fried, but can also be […]
Read morePoisson Yassa (Fish Yassa)
This traditional Senegalese recipe, basically a lemon-onion-mustard marinade and sauce, is used for Poulet Yassa, mutton, and fish (poisson): Poisson Yassa. It would take an ichthyologist to […]
Read moreSamaki wa Kupaka (Grilled Fish)
This tasty fish recipe is best if it’s done on a charcoal grill, but it’s quite good if done in the oven broiler. Drink Cardamom […]
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