salt – Page 2 – The Congo Cookbook

Berberé

Berberé (or Berbere) is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient inDabo Kolo, Doro Wat, and many other dishes. Berberé […]

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 […]

Peanut Sauce

Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan Africa. This sauce can be served with any grilled chicken, meat, or fish, or with boiled Plantains, Yam, […]

Peri-Peri Marinade

The words Pili-Pili, Piri-Piri, and Peri-Peri all refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot […]

Pili-Pili Sauce

An easy-to-make hot sauce. Pronounced “pee-lee pee-lee”, also spelled pilipili. From the Atlantic to the Indian Ocean, this word is used throughout tropical Africa to […]

Sauce aux Crevettes

Dried shrimp or prawns are used to add flavor to many stews and soups in Western Africa and the western part of Central Africa. Sauce aux […]

Shitor Din

Shitor Din (or Sheto, Shito, Shito, Shitto; pronounced SHEE-toe) — from the word for pepper in the Ga language — is a spicy hot chile pepper condiment that, like ketchup in the United States […]

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, […]

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