salt – The Congo Cookbook

Mchuzi wa Biringani (Eggplant Curry)

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 […]

Njamma-jamma

In Cameroon, Njamma-jamma (Jamma-Jamma, Jama-Jama) refers to both the Solanum scabrum plant, which is cultivated as an edible leaf crop, and the dish made from its leaves. Outside of Africa, […]

Plantains in Coconut Milk

Zanzibar, off Africa’s eastern coast, is called “the spice island”, famous for its cloves and vanilla. Zanzibar is the center of the Swahili civilization. The […]

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 […]

Sweet Potato Greens with Fish and Shrimp

This is another recipe for an African greens “sauce”, flavored with fish and dried shrimp. This is called Sauce aux Feuilles de Patates Douces in French-speaking Western […]

Chapatis or Chappatis (singular Chapati or Chappati) are round, flat, unleavened bread common in West Asia, particularly India. They are also popular in Eastern Africa, especially among the Swahili people and […]

Plantains (Plantain Bananas)

Plantains, “potatoes of the air” or “cooking bananas” are the fruit of the Musa Paradisiaca, a type of banana plant. Plantains are more starchy than sweet […]

African Hot Sauce

An all-purpose hot sauce. Serve with everything.

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