Mchuzi wa Biringani (Eggplant Curry)
Eggplant — called Aubergine in Europe, Garden Egg or Guinea Squash in Western Africa, and Brinjal in India — is native to Asia, and has long been used in Asian, Middle Eastern, Mediterranean, and […]
Read moreTag: onion
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, […]
Read moreOkra 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 […]
Read morePlantains Fried in Red Palm Oil
This dish, bananes plantains à l’huile de palme, makes use of two of the most common ingredients in Central African cookery: plantains and red palm oil. […]
Read moreSaka-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 […]
Read moreSweet Potato Greens with Fish and Shrimp
This is another recipe for an African greens “sauce”, flavored with fish and dried shrimp. This is called Sauce aux Feuilles de Patates Douces in French-speaking Western […]
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