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 […]
In Southern Africa the words Morogo or Moroko refer to what Americans call greens: the plants, the leaves, and dishes made from them. This greens and potatoes dish is […]
Various Biriani rice dishes are common in the cuisine of India and neighboring countries. Swahili cuisine has both Biriani and Pilau, showing influences from both Arabia and India. Biriani rice […]
Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish […]
The word pilau comes from the Persian word pilav or pilaw, which is also the origin of pilaf, as in “rice pilaf”. The pilav rice cooking technique is found throughout the Middle East […]
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 […]