lemon juice – Page 2 – The Congo Cookbook

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 […]

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 […]

Liboké de Viande (Meat in Banana-Leaf)

Throughout Asia, Latin America, and Central Africa food is cooked in packets made from banana leaves or similar leaves. In Central Africa, meat, chicken, or […]

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. […]

Liboké de Poisson (Fish in Banana-Leaf)

Leaf cookery (cooking foods that have been wrapped, burrito-style, in large leaves) is common throughout the world’s tropical regions. In Uganda, plantain bananas are often wrapped […]

L.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 […]

Poisson 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 […]

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