Poulet D.G. (Poulet Directeur Général)
At the risk of generalizing, it seems that Africans possess a talent for finding just the right nickname for a thing. This fricassee of chicken, […]
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Poulet Moambé and Poulet Nyembwe
Moambé Sauce or Nyembwe Sauce is made from the ripe red fruit which surrounds the seed of the African oil palm. Poulet Moambé or Poulet a la Moambé (Chicken in […]
Read moreBrochettes
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 […]
Read moreL.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 […]
Read moreMulet Farci à la Saint-Louisienne
Saint-Louis, Senegal, is famous for this dish: Mulet Farci à la Saint-Louisienne — Saint-Louis Stuffed Mullet (also called Dem à la Saint-Louisienne, Mulet Farci, Dem Farci, or Poisson Farci): Mullet stuffed with onions, […]
Read moreOysters Mombasa
Whether or not the Swahili and other African peoples of the Eastern African coast traditionally ate oysters does not seem to be well documented. There […]
Read morePastels aux Poisson
Pastels aux Poisson (Pastels, Beignets de Poisson, or Fish pies) are fish turnovers, i.e., crusts of pastry with fish stuffing. Pastels are usually fried, but can also be […]
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