black pepper – Page 4 – The Congo Cookbook

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 […]

Beef 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 […]

Boko-Boko

In Eastern Africa, Boko-Boko (or Boku-Boku) is the name for a dish more commonly known by its Arabic name, Harees (or Harisah). It is a sort of porridge made from shredded […]

Brochettes

Kebabs, kabobs, or shish kebabs (from the Turkish, siskebabi, roasted meat) are popular all over the world. What could be more basic than roasting meat on a […]

Domoda

Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew. In its simplest versions, made without meat, it is basically a Peanut Sauce. It can be made with […]

Mafé

Mafé (or Mafe, Maffé, Maffe, or Maafe), a traditional dish of the Wolof people of Senegal and Gambia, is one of the many variations of the African Groundnut Stew. It […]

Baked 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 […]

Capitaine and Pili-Pili in Red Palm Oil

The Capitaine (Lates niloticus, or Mbuta, Nile Perch, Lake Victoria Perch) is a prized eating fish throughout Africa. It is native to Lake Chad and the Nile, Congo, […]

Dahomey 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 […]

Fish and Onions in Tomato Sauce

A simple Central African way to prepare any whole fish. Fish, stuffed with onions and/or peppers then pan-fried, seems most popular along the Atlantic coast […]

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