In African villages, a successful hunt means a share of fresh meat for everyone. After traveling in equatorial Africa one observer wrote, “…the gorge they […]
Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan […]
Chickpeas, day-old bread, lemon juice, and olive oil (and harissa, Tunisia’s famous hot sauce) are the basic ingredients needed to make Lablabi — a soup from Tunisia. Chickpeas […]
Made from the fruit of the African oil palm, Mbanga soup is Cameroon’s version of West Africa’s palm nut (or palm butter) soup. In Africa, use fresh […]
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 […]
Ndolé (or N’Dolé, or Ndole) is a hearty soup from Cameroon. It is made from a variety of ingredients that, for the non-African, might seem to be an […]
This recipe, which is popular in Nigeria and its neighbors, uses ogbono (sometimes spelled agbono, and also called apon) as the soup thickener. Ogbono is the kernels (whole or […]
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 […]
“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 peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or […]