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 […]
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 […]
“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 […]
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 […]
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 […]
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 […]
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 […]