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THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
EGUSI SAUCE
Instructions. Combine all ingredients except egusi in saucepan. Bring to a boil. Reduce heat and simmer for several minutes. Stir in egusi. Add water to make a smooth sauce. Simmer for several 10 to 20 minutes, until sauce is thoroughly cooked. Combine all ingredients except egusi BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a 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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
WALI WA NAZI (COCONUT RICE) Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa’s Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa.It is a creamy, rich accompaniment to any meat, chicken, fish, or curry. CHICKEN IN PEANUT-TOMATO SAUCE Stir in enough water to make tomato paste and peanut butter into a smooth sauce. Add spices to taste. Stir. Simmer on low heat until chicken is done. Heat a couple spoonfuls of oil in a deep pot. Add the chicken and fry it on both sides until it is browned and nearly done. Remove the chicken and set aside.THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
EGUSI SAUCE
Instructions. Combine all ingredients except egusi in saucepan. Bring to a boil. Reduce heat and simmer for several minutes. Stir in egusi. Add water to make a smooth sauce. Simmer for several 10 to 20 minutes, until sauce is thoroughly cooked. Combine all ingredients except egusi BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a 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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
WALI WA NAZI (COCONUT RICE) Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa’s Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa.It is a creamy, rich accompaniment to any meat, chicken, fish, or curry. CHICKEN IN PEANUT-TOMATO SAUCE Stir in enough water to make tomato paste and peanut butter into a smooth sauce. Add spices to taste. Stir. Simmer on low heat until chicken is done. Heat a couple spoonfuls of oil in a deep pot. Add the chicken and fry it on both sides until it is browned and nearly done. Remove the chicken and set aside.THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa MCHUZI WA SAMAKI (FISH CURRY) Instructions. 1. Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside. 2. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?EGUSI (EGUSI SEED)
Plasas. Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish.JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes). KUKU PAKA – THE CONGO COOKBOOK Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India.MUAMBA NSUSU
Instructions. 1. Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and cook at slow boil it until the meat is done and a broth is obtained. 2. While the chicken is boiling, in a soparate pan gently sauté the onion in several tablespoons of red palm oil until the onion is tender. 3.PALM-OIL CHOP
“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 in West Africa; note that Kingsley uses the word Negro to refer to the peoples of Western Africa; and Bantu to refer to Central African peoples.) Palm-Oil Chop is a traditional dish from Western Africa (one of many African 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 African cuisine.The Swahili word for eggplant is Biringani, and Mchuzi wa Biringani (Eggplant Curry) is a favorite of the Swahili people all along the coast of Eastern Africa.THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient? MCHUZI WA SAMAKI (FISH CURRY) Instructions. 1. Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside. 2. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding theEGUSI (EGUSI SEED)
Plasas. Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish.JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes). LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient? MCHUZI WA SAMAKI (FISH CURRY) Instructions. 1. Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside. 2. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding theEGUSI (EGUSI SEED)
Plasas. Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish.JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes). LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice.CHICKEN RECIPES
Chickens were first domesticated in Asia, perhaps as early as 3,200 BC. The historical record indicates chickens were known in ancient Egypt by 1,400 BC, and later in the Greek and Roman empires. W SADZA – THE CONGO COOKBOOK Sadza is Zimbabwe’s version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia’s Nshima or Eastern Africa’s Ugali.Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonymous with lunch or supper; having sadza implies having a FUFU – THE CONGO COOKBOOK Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking.There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa’s Ugali and Southern Africa’sSadza (which are usually made from ground corn (maize), though West Africans use maize to make Banku and Kenkey, and sometimes use maize toPILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
WALI WA NAZI (COCONUT RICE) Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa’s Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa.It is a creamy, rich accompaniment to any meat, chicken, fish, or curry.JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes).EGUSI SAUCE
A sauce (ntee) of oil, salt and pepper is used, to which may be added on occasion fungi, pounded egusi seeds . . . Phyllis M. Kaberry In Women of the Grassfields: A Study of the Economic Position of Women in Bamenda, British Cameroons (London: Her Majesty’s Stationary Office, 1952, Colonial Research Publication No. 14) anthropologist Phyllis M. Kaberry wrote about maize porridge served with KUKU PAKA – THE CONGO COOKBOOK Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India.PALM-OIL CHOP
“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 in West Africa; note that Kingsley uses the word Negro to refer to the peoples of Western Africa; and Bantu to refer to Central African peoples.) Palm-Oil Chop is a traditional dish from Western Africa (one of many AfricanTHE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa 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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
MFUMBWA – THE CONGO COOKBOOK Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa — literally “found” because it grows wild in the forest and is usually not cultivated.It is a natural “forest product” that is gathered by rural people and sold in markets in cities big and small. It is even available in some African grocery stores in Europe. BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?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 Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën.Since Nigeria has the largest population of any African country, it’s safe to say that most of the people who make and eat Jollof Rice are probablyEGUSI (EGUSI SEED)
Plasas. Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish. LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
MCHUZI WA SAMAKI (FISH CURRY) One of many traditional Swahili fish dishes from Zanzibar island. Samaki is the Swahili word for fish and mchuzi means curry (or gravy, sauce, soup).A fish curry from Zanzibar shouldn’t come as a surprise, as Zanzibar is an African island in the Indian Ocean.THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa 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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
MFUMBWA – THE CONGO COOKBOOK Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa — literally “found” because it grows wild in the forest and is usually not cultivated.It is a natural “forest product” that is gathered by rural people and sold in markets in cities big and small. It is even available in some African grocery stores in Europe. BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?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 Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën.Since Nigeria has the largest population of any African country, it’s safe to say that most of the people who make and eat Jollof Rice are probablyEGUSI (EGUSI SEED)
Plasas. Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish. LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
MCHUZI WA SAMAKI (FISH CURRY) One of many traditional Swahili fish dishes from Zanzibar island. Samaki is the Swahili word for fish and mchuzi means curry (or gravy, sauce, soup).A fish curry from Zanzibar shouldn’t come as a surprise, as Zanzibar is an African island in the Indian Ocean.CHICKEN RECIPES
Chickens were first domesticated in Asia, perhaps as early as 3,200 BC. The historical record indicates chickens were known in ancient Egypt by 1,400 BC, and later in the Greek and Roman empires. W DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the FUFU – THE CONGO COOKBOOK Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking.There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa’s Ugali and Southern Africa’sSadza (which are usually made from ground corn (maize), though West Africans use maize to make Banku and Kenkey, and sometimes use maize to SADZA – THE CONGO COOKBOOK Sadza is Zimbabwe’s version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia’s Nshima or Eastern Africa’s Ugali.Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonymous with lunch or supper; having sadza implies having a WALI WA NAZI (COCONUT RICE) Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa’s Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa.It is a creamy, rich accompaniment to any meat, chicken, fish, or curry.PILI-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 refer to hot red peppers, sauces made from them, and foods cooked with these peppers or sauces. KUKU PAKA – THE CONGO COOKBOOK Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India.EGUSI SAUCE
A sauce (ntee) of oil, salt and pepper is used, to which may be added on occasion fungi, pounded egusi seeds . . . Phyllis M. Kaberry In Women of the Grassfields: A Study of the Economic Position of Women in Bamenda, British Cameroons (London: Her Majesty’s Stationary Office, 1952, Colonial Research Publication No. 14) anthropologist Phyllis M. Kaberry wrote about maize porridge served withPALM-OIL CHOP
“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 in West Africa; note that Kingsley uses the word Negro to refer to the peoples of Western Africa; and Bantu to refer to Central African peoples.) Palm-Oil Chop is a traditional dish from Western Africa (one of many AfricanTHE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is foundEGUSI SAUCE
Instructions. Combine all ingredients except egusi in saucepan. Bring to a boil. Reduce heat and simmer for several minutes. Stir in egusi. Add water to make a smooth sauce. Simmer for several 10 to 20 minutes, until sauce is thoroughly cooked. Combine all ingredients except egusi MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
WALI WA NAZI (COCONUT RICE) Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa’s Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa.It is a creamy, rich accompaniment to any meat, chicken, fish, or curry. KUKU PAKA – THE CONGO COOKBOOK Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India.THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is foundEGUSI SAUCE
Instructions. Combine all ingredients except egusi in saucepan. Bring to a boil. Reduce heat and simmer for several minutes. Stir in egusi. Add water to make a smooth sauce. Simmer for several 10 to 20 minutes, until sauce is thoroughly cooked. Combine all ingredients except egusi MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the LIBOKÉ DE POISSON (FISH IN BANANA-LEAF) In Central Africa, both whole fish and fish fillets are cooked in leaf packets on grills over charcoal fires. Throughout the Congo River area, the Lingala word, Liboké (plural, Maboké) is often used to refer to this method of preparation; Ajomba (or Jomba) is the name nearer the Atlantic coast. Poisson en Paquet is French for Fish inPacket.
PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
WALI WA NAZI (COCONUT RICE) Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa’s Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa.It is a creamy, rich accompaniment to any meat, chicken, fish, or curry. KUKU PAKA – THE CONGO COOKBOOK Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India.MEAT RECIPES
Meat is any food derived from animal flesh (except, herein, fish and fowl). In Africa, meat is mostly beef from cattle or wild game, i.e., Bushmeat. Goats and sheep are also kept and eaten. Certain African peoples have kept cattle since ancient times. Keeping cattle may have begun in the Rift Valley of Kenya and Tanzania in the 1st millenniumBC.
MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice.MUAMBA NSUSU
Instructions. 1. Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and cook at slow boil it until the meat is done and a broth is obtained. 2. While the chicken is boiling, in a soparate pan gently sauté the onion in several tablespoons of red palm oil until the onion is tender. 3. SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?EGUSI (EGUSI SEED)
Plasas. Plasas is a “sauce” always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish.JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes).PALM-OIL CHOP
“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 in West Africa; note that Kingsley uses the word Negro to refer to the peoples of Western Africa; and Bantu to refer to Central African peoples.) Palm-Oil Chop is a traditional dish from Western Africa (one of many African MCHUZI WA SAMAKI (FISH CURRY) One of many traditional Swahili fish dishes from Zanzibar island. Samaki is the Swahili word for fish and mchuzi means curry (or gravy, sauce, soup).A fish curry from Zanzibar shouldn’t come as a surprise, as Zanzibar is an African island in the Indian Ocean.THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a MCHUZI WA SAMAKI (FISH CURRY) Instructions. 1. Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside. 2. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes).THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found MFUMBWA – THE CONGO COOKBOOK 1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a MCHUZI WA SAMAKI (FISH CURRY) Instructions. 1. Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside. 2. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes). DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. SADZA – THE CONGO COOKBOOK Sadza is Zimbabwe’s version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia’s Nshima or Eastern Africa’s Ugali.Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonymous with lunch or supper; having sadza implies having a SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?CHICKEN RECIPES
Chickens were first domesticated in Asia, perhaps as early as 3,200 BC. The historical record indicates chickens were known in ancient Egypt by 1,400 BC, and later in the Greek and Roman empires. WEGUSI SAUCE
A sauce (ntee) of oil, salt and pepper is used, to which may be added on occasion fungi, pounded egusi seeds . . . Phyllis M. Kaberry In Women of the Grassfields: A Study of the Economic Position of Women in Bamenda, British Cameroons (London: Her Majesty’s Stationary Office, 1952, Colonial Research Publication No. 14) anthropologist Phyllis M. Kaberry wrote about maize porridge served with NSHIMA – THE CONGO COOKBOOK Instructions. 1. Pour cold water (2 and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil. 2. After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (andstirring) until
KUKU PAKA – THE CONGO COOKBOOK Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India.PALM BUTTER SOUPS
Cover and cook the palm nuts for a few minutes, until the skins begin to come off. 2. Drain the water from the pan. Use a potato masher (or a mortar and pestle) to crush the palm nuts into a pulp. 3. Combine the palm nut pulp with one to two quarts (or liters) of cold water.Stir.
PALM-OIL CHOP
“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 in West Africa; note that Kingsley uses the word Negro to refer to the peoples of Western Africa; and Bantu to refer to Central African peoples.) Palm-Oil Chop is a traditional dish from Western Africa (one of many AfricanSQUASH WITH PEANUTS
Squash can be mashed if desired. Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender and flavors have mingled, about five minutes. Serve hot. Heat a spoonful of oil in a large skillet. Cook squash until it begins to become tender, stirring often; about five to ten minutes. (Or cook squash in one cup of boiling water.THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found MFUMBWA – THE CONGO COOKBOOKPOPULAR FOOD IN CONGORECIPES FROM CONGOAFRICA
1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a MCHUZI WA SAMAKI (FISH CURRY) Instructions. 1. Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside. 2. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes).THE CONGO COOKBOOK
Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa, plus information About African Cooking and Women’s Work, cuisine, culture, food, gastronomy, and history.Featuring African Proverbs, Quotations from historic texts, and Rare Recipes.Hints on How to have an African Dinner Party at home, for school projects, for a club dinner, and for Kwanzaa DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. BENACHIN – THE CONGO COOKBOOK 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., rice and whatever else is available that strikes the cook’s fancy. The most common method of preparing Benachin is to cook the ingredients in a large pot, starting with whatever needs the longest cooking time, then adding the SUPERKANJA – THE CONGO COOKBOOK Superkanja may be Gambia’s super soup, but the name is probably a combination of Portuguese and West African words.Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra.Superkanja is also called supa kanja, supakanjaand kanjadaa.
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 believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew’s mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found MFUMBWA – THE CONGO COOKBOOKPOPULAR FOOD IN CONGORECIPES FROM CONGOAFRICA
1. Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry. 2. Grind, chop, or pound peanuts into a MCHUZI WA SAMAKI (FISH CURRY) Instructions. 1. Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside. 2. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?PILI-PILI SAUCE
1. Mix all ingredients by hand or with a blender or food processor. Cook in a hot skillet for a few minutes. Store in a clean glass jar in the refrigerator. Serve with everything. Pili-Pili Sauce. Ingredients Directions. Instant pili-pili: Mix cayenne pepper or red pepper powder, garlic powder, and onion powder with a few spoonfuls of tomatosauce.
JOLLOF RICE
Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently. 5. Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe 30 minutes). DOMODA – THE CONGO COOKBOOK Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa‘s ubiquitous Groundnut Stew.In its simplest versions, made without meat, it is basically a Peanut Sauce.It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.Whatever form it takes, it is usually a peanut sauce, served over rice. SADZA – THE CONGO COOKBOOK Sadza is Zimbabwe’s version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia’s Nshima or Eastern Africa’s Ugali.Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonymous with lunch or supper; having sadza implies having a SAKA-SAKA (CASSAVA LEAVES) Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them.Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?CHICKEN RECIPES
Chickens were first domesticated in Asia, perhaps as early as 3,200 BC. The historical record indicates chickens were known in ancient Egypt by 1,400 BC, and later in the Greek and Roman empires. WEGUSI SAUCE
A sauce (ntee) of oil, salt and pepper is used, to which may be added on occasion fungi, pounded egusi seeds . . . Phyllis M. Kaberry In Women of the Grassfields: A Study of the Economic Position of Women in Bamenda, British Cameroons (London: Her Majesty’s Stationary Office, 1952, Colonial Research Publication No. 14) anthropologist Phyllis M. Kaberry wrote about maize porridge served with NSHIMA – THE CONGO COOKBOOK Instructions. 1. Pour cold water (2 and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil. 2. After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (andstirring) until
KUKU PAKA – THE CONGO COOKBOOK Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.It is also sometimes called an Ismaili dish, and it shows up on some Indian menus — which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India.PALM BUTTER SOUPS
Cover and cook the palm nuts for a few minutes, until the skins begin to come off. 2. Drain the water from the pan. Use a potato masher (or a mortar and pestle) to crush the palm nuts into a pulp. 3. Combine the palm nut pulp with one to two quarts (or liters) of cold water.Stir.
PALM-OIL CHOP
“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 in West Africa; note that Kingsley uses the word Negro to refer to the peoples of Western Africa; and Bantu to refer to Central African peoples.) Palm-Oil Chop is a traditional dish from Western Africa (one of many AfricanSQUASH WITH PEANUTS
Squash can be mashed if desired. Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender and flavors have mingled, about five minutes. Serve hot. Heat a spoonful of oil in a large skillet. Cook squash until it begins to become tender, stirring often; about five to ten minutes. (Or cook squash in one cup of boiling water.THE CONGO COOKBOOK
a collection of African recipes from all over Africa*
* Menu
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* Chicken
* Fish & Seafood
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* Soup & Stew
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WELCOME TO THE CONGO COOKBOOK Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All overAfrica
,
plus information About African Cookingand Women’s
Work
, cuisine,
culture, food, gastronomy, and history. Featuring African Proverbs,
Quotations
from
historic texts, and Rare Recipes. Hints on How
to have an African Dinner Partyat
home, for school projects, for a club dinner, and for Kwanzaa celebrations. The FAQdescribes
and tells how to obtain a printed book or PDF file that has all of the recipes published on the Congo Cookbook website. Please enjoy! ⇐ Fish and Seafood Recipes ⇐⇒
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curry powder
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eggplant
fish
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Frying garlic
ginger
ginger root
greens
lemon juice
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oil
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okra
onion
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peanut butter
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