greens – The Congo Cookbook

Mfumbwa

Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa — literally “found” because it grows wild in the forest and […]

Moroko

In Southern Africa the words Morogo or Moroko refer to what Americans call greens: the plants, the leaves, and dishes made from them. This greens and potatoes dish is […]

Njamma-jamma

In Cameroon, Njamma-jamma (Jamma-Jamma, Jama-Jama) refers to both the Solanum scabrum plant, which is cultivated as an edible leaf crop, and the dish made from its leaves. Outside of Africa, […]

Okra and Greens

Okra is generally thought to have originated in the wild in Northern or Northeastern Africa. It has been cultivated throughout Africa, the Middle East, and Asia […]

Saka-Saka (Cassava Leaves)

Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them. Could “saka” be […]

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, […]

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 […]

Tag: greens