Eggplant — called Aubergine in Europe, Garden Egg or Guinea Squash in Western Africa, and Brinjal in India — is native to Asia, and has long been used in Asian, Middle Eastern, Mediterranean, and […]
In Cameroon, Njamma-jamma (Jamma-Jamma, Jama-Jama) refers to both the Solanum scabrum plant, which is cultivated as an edible leaf crop, and the dish made from its leaves. Outside of Africa, […]
Okra is generally thought to have originated in the wild in Northern or Northeastern Africa. It has been cultivated throughout Africa, the Middle East, and Asia […]
Berberé (or Berbere) is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient inDabo Kolo, Doro Wat, and many other dishes. Berberé […]
Egusi Soup, thickened with flour ground from seeds of a species of Cucurbitaceae (gourds, melons, pumpkins, and squashes) is common in Western Africa. In Central Africa, the […]
Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan Africa. This sauce can be served with any grilled chicken, meat, or fish, or with boiled Plantains, Yam, […]
The words Pili-Pili, Piri-Piri, and Peri-Peri all refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot […]