Ceebu 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 […]
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Jollof 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 moreMuamba Nsusu
This soup version of Sub-Saharan Africa‘s ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with […]
Read moreBeef in Cumin Sauce
Cumin has been used for centuries in the cuisines of Northern Africa, Arabia, and India, where it is usually mixed with other spices. When cumin […]
Read moreDongo-Dongo
Dongo-Dongo is another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, […]
Read moreFish with Sorrel
Mboto à l’oseille (in French) or Mboto with sorrel, is a common dish in Central Africa. Mboto is the Lingala name for a freshwater fish (evidently a species of Distichodus) […]
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 morePastels aux Poisson
Pastels aux Poisson (Pastels, Beignets de Poisson, or Fish pies) are fish turnovers, i.e., crusts of pastry with fish stuffing. Pastels are usually fried, but can also be […]
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