Ogbono Soup
This recipe, which is popular in Nigeria and its neighbors, uses ogbono (sometimes spelled agbono, and also called apon) as the soup thickener. Ogbono is the kernels (whole or […]
Read moreTag: oil (red palm oil)
Palaver Sauce
Palaver “Sauce” is a good example of the English word “sauce” used to describe something that is more like a soup or stew. Platto, bologie, and bitterleaf all appear […]
Read morePalm-Oil Chop
“The Negroes cook uniformly very well, and at moments are inspired in the direction of palm-oil chop and fish cooking.” wrote Mary Henrietta Kingsley in 1896 (in Travels […]
Read moreCeebu Jën (Rice and Fish)
Ceebu Jën is one of Senegal’s classic dishes. There are dozens of possible variations; use this recipe as a starting point and put in whatever you […]
Read moreMuamba de Galinha
Angola’s Muamba de Galinha (Chicken Muamba) is a relation of the Poulet Moambé and Moambé Stew of the Congo River region. It is made from chicken and a red palm oil […]
Read moreMuamba Nsusu
This soup version of Sub-Saharan Africa‘s ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with […]
Read morePoulet 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 moreBeef and Greens in Peanut Sauce
Cassava leaves are used in this dish in Central Africa; if none are available substitute similar greens. If you can get fresh cassava leaves, pick […]
Read moreBeef with Odika Sauce
Beef with Odika Sauce, or Beef in Wild Mango Kernel Sauce, is called Boeuf aux Mangues Sauvages in French-speaking central Africa. That might make you think of […]
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