nutmeg – The Congo Cookbook

Berberé

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 […]

Niter Kibbeh

Take unsalted butter and melt it slowly, cook it so that the moisture in the butter evaporates — the milk solids will sink to the […]

Tomato Sauce

In Central Africa, most every small shop, in the city or the village, sells canned tomato paste. This African Tomato Sauce is served with grilled […]

Palaver Sauce

Palaver “Sauce” is a good example of the English word “sauce” used to describe something that is more like a soup or stew. Platto, bologie, and bitterleaf all appear […]

Doro Wat

One of the best-known of all African recipes, Doro Wat (Doro Watt, Doro Wot, Doro Wet, Doro We’t, Dorowat) is a spicy Ethiopian chicken dish made with Berberé (a spice mixture or spice paste) […]

Fish with Sorrel

Mboto à l’oseille (in French) or Mboto with sorrel, is a common dish in Central Africa. Mboto is the Lingala name for a freshwater fish (evidently a species of Distichodus) […]

Fish in Peanut Sauce

This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce. Serve fish and […]

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