oil (red palm oil) – The Congo Cookbook

Mfumbwa

Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa — literally “found” because it grows wild in the forest and […]

Okra 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 […]

Plantains 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. […]

Red-Red

Red-Red, a popular dish in Ghana made from cowpeas (black-eyed peas), might be named for the combination of red pepper and red palm oil. The […]

Saka-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 […]

Egusi Sauce

Egusi Soup, thickened with flour ground from seeds of a species of Cucurbitaceae (gourds, melons, pumpkins, and squashes) is common in Western Africa. In Central Africa, the […]

Tomato Sauce

In Central Africa, most every small shop, in the city or the village, sells canned tomato paste. This African Tomato Sauce is served with grilled […]

Calalu

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 […]

Egusi Soup

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, […]

Ndolé (Bitterleaf) Soup

Ndolé (or N’Dolé, or Ndole) is a hearty soup from Cameroon. It is made from a variety of ingredients that, for the non-African, might seem to be an […]

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