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 (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 […]
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 […]
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, […]
Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan […]
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” 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 […]
“The Negroes cook uniformly very well, and at moments are inspired in the direction of palm-oil chop and fish cooking.” wrote Mary Henrietta Kingsley in 1896 (in Travels […]