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, […]
Read moreTag: oil (red palm oil)
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 […]
Read moreFish 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. […]
Read moreFish in Peanut Sauce
This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce. Serve fish and […]
Read moreGreens and Sardines Stew
Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any sort of dried, smoked, or salted fish can be used in […]
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