Zanzibar, off Africa’s eastern coast, is called “the spice island”, famous for its cloves and vanilla. Zanzibar is the center of the Swahili civilization. The […]
Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa’s Ugali and […]
In the Congo region, this sauce is made with wild mushrooms and green lemon. Since African mushrooms may not be available outside of Africa, substitute […]
In African villages, a successful hunt means a share of fresh meat for everyone. After traveling in equatorial Africa one observer wrote, “…the gorge they […]
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan — some people believe it originated among Egyptians during the time of the Pharaohs. Others […]
Piri-Piri Chicken, Peri-Peri Chicken, Frango Piri-Piri, and Galinha à Piri-Piri are all basically the same dish: chicken, marinated in a hot chile pepper marinade, then grilled. The dish’s African […]
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 […]
Whether or not the Swahili and other African peoples of the Eastern African coast traditionally ate oysters does not seem to be well documented. There […]