tomato – Page 2 – The Congo Cookbook

Palaver Sauce

Palaver “Sauce” is a good example of the English word “sauce” used to describe something that is more like a soup or stew. Platto, bologie, and bitterleaf all appear […]

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 […]

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 […]

Benachin

Benachin is a “one-pot” dish — the word literally means “one-pot” — related to Jollof Rice and Ceebu Jën. They are all “rice and . . . ” dishes, i.e., […]

Biriani

Various Biriani rice dishes are common in the cuisine of India and neighboring countries. Swahili cuisine has both Biriani and Pilau, showing influences from both Arabia and India. Biriani rice […]

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 […]

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 […]

Riz 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 […]

Zanzibar 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 […]

Akoho sy Voanio (Chicken in Coconut Milk)

The island nation of Madagascar is famous for its amazing animals and beautiful flowers. It should also be well-known for this delicious chicken dish, Akoho sy […]

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