Palm-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 moreTag: Simmering and Stewing
Peanut Soup
Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or […]
Read morePepper Soup
Pepper Soup or Peppersoup — which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria — doesn’t have any more pepper […]
Read moreSouth African Malay Curry
This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As […]
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 moreJollof Rice
One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish; indeed it is often made by Nigerians. However, it has its origins among the […]
Read moreRiz Senegalais (Senegalese Rice)
Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish […]
Read moreZanzibar Pilau
The word pilau comes from the Persian word pilav or pilaw, which is also the origin of pilaf, as in “rice pilaf”. The pilav rice cooking technique is found throughout the Middle East […]
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