Poulet Moambé and Poulet Nyembwe
Moambé Sauce or Nyembwe Sauce is made from the ripe red fruit which surrounds the seed of the African oil palm. Poulet Moambé or Poulet a la Moambé (Chicken in […]
Read moreTag: Simmering and Stewing
Tagine of Chicken, Preserved Lemon, and Olives
This Tagine — the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it — is one of dozens of […]
Read moreBeef and Greens in Peanut Sauce
Cassava leaves are used in this dish in Central Africa; if none are available substitute similar greens. If you can get fresh cassava leaves, pick […]
Read moreBaked Fish and Eggplant
Eggplants in Africa are usually the smaller, more bitter kind. It is these small egg-sized eggplants, especially the lighter-colored varieties, that give the fruit its common […]
Read moreDahomey 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 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 […]
Read moreMulet Farci à la Saint-Louisienne
Saint-Louis, Senegal, is famous for this dish: Mulet Farci à la Saint-Louisienne — Saint-Louis Stuffed Mullet (also called Dem à la Saint-Louisienne, Mulet Farci, Dem Farci, or Poisson Farci): Mullet stuffed with onions, […]
Read more