Mchuzi wa Biringani (Eggplant Curry)
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 […]
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Njamma-jamma
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, […]
Read moreSquash with Peanuts
This recipe, also known as Courgettes with Peanuts, comes from Chad. Adding greens and garlic makes this into Chad’s national dish, Peanut and Squash Stew. […]
Read moreSweet Potato Greens with Fish and Shrimp
This is another recipe for an African greens “sauce”, flavored with fish and dried shrimp. This is called Sauce aux Feuilles de Patates Douces in French-speaking Western […]
Read morePlantains (Plantain Bananas)
Plantains, “potatoes of the air” or “cooking bananas” are the fruit of the Musa Paradisiaca, a type of banana plant. Plantains are more starchy than sweet […]
Read morePeanut Sauce
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, […]
Read morePeri-Peri Marinade
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 […]
Read morePili-Pili Sauce
An easy-to-make hot sauce. Pronounced “pee-lee pee-lee”, also spelled pilipili. From the Atlantic to the Indian Ocean, this word is used throughout tropical Africa to […]
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