onion – Page 6 – The Congo Cookbook

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 […]

Mafé

Mafé (or Mafe, Maffé, Maffe, or Maafe), a traditional dish of the Wolof people of Senegal and Gambia, is one of the many variations of the African Groundnut Stew. It […]

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. […]

Baked Fish and Eggplant

Eggplants in Africa are usually the smaller, more bitter kind. It is these small egg-sized eggplants, especially the lighter-colored varieties, that give the fruit its common […]

Capitaine and Pili-Pili in Red Palm Oil

The Capitaine (Lates niloticus, or Mbuta, Nile Perch, Lake Victoria Perch) is a prized eating fish throughout Africa. It is native to Lake Chad and the Nile, Congo, […]

Dahomey Fish Stew

Dahomey was an African kingdom (part of the region called the “Slave Coast”) that flourished in the 18th and 19th centuries in what is now […]

Dongo-Dongo

Dongo-Dongo is another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, […]

Fish and Greens

The most traditional Central African cooking method: a boiling pot over a fire. Select a fish that won’t fall apart when cooked in a stew. […]

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