Simmering and Stewing – 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 […]

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 […]

Moroko

In Southern Africa the words Morogo or Moroko refer to what Americans call greens: the plants, the leaves, and dishes made from them. This greens and potatoes dish is […]

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, […]

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 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 […]

Squash with Peanuts

This recipe, also known as Courgettes with Peanuts, comes from Chad. Adding greens and garlic makes this into Chad’s national dish, Peanut and Squash Stew. […]

Tag: Simmering and Stewing