oil – Page 2 – The Congo Cookbook

Sauce aux Champignons et Citron

In the Congo region, this sauce is made with wild mushrooms and green lemon. Since African mushrooms may not be available outside of Africa, substitute […]

Sauce aux Crevettes

Dried shrimp or prawns are used to add flavor to many stews and soups in Western Africa and the western part of Central Africa. Sauce aux […]

Molokhia (Greens Soup)

Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan — some people believe it originated among Egyptians during the time of the Pharaohs. Others […]

South African Malay Curry

This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As […]

Benachin

Benachin is a “one-pot” dish — the word literally means “one-pot” — related to Jollof Rice and Ceebu Jën. They are all “rice and . . . ” dishes, i.e., […]

Biriani

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 […]

Jollof 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 […]

Riz Senegalais (Senegalese Rice)

Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish […]

Zanzibar Pilau

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 […]

Akoho sy Voanio (Chicken in Coconut Milk)

The island nation of Madagascar is famous for its amazing animals and beautiful flowers. It should also be well-known for this delicious chicken dish, Akoho sy […]

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