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 […]
A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the […]
Coupé-Coupé (from the French couper, meaning to cut or to slice) is Central Africa’s version of barbecue, perhaps a distant relation of the famous South Carolina and Texas barbecues. Beef, […]
Leaf cookery (cooking foods that have been wrapped, burrito-style, in large leaves) is common throughout the world’s tropical regions. In Uganda, plantain bananas are often wrapped […]
This traditional Senegalese recipe, basically a lemon-onion-mustard marinade and sauce, is used for Poulet Yassa, mutton, and fish (poisson): Poisson Yassa. It would take an ichthyologist to […]