Morogo

For morogo, use plant leaves, preferably bean plants. The leaves are blanched and then sun dried. 1 kg (2½ lb) bean leaves 2 onions, chopped 125 ml (½ cup) water 15 ml (1 T) oil Salt to taste Pepper to …

Shorbet Ads (Lentil Soup)

2 cups Ads Magroosh (split red lentils) 2 quarts stock (either chicken or lamb) 2 medium onions 1 medium tomato 1 medium carrot 2 tablespoons finely chopped onions 2 tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Kammun-Cumin Salt …

Seswaa (Pounded meat)

Seswaa is a dish famous and staple of Botswana. It only requires water, beef, goat or sheep meat and salt. 1 kg (2½ lb) brisket Water 1 large onion, chopped Salt to taste Pepper to taste Place the brisket, the …

Vegetarian Gumbo

1 cup fresh black-eyed peas 1 cup loosely packed dark greens (spinach, kale, collards, etc.) 1 pound small fresh okra, stems trimmed 2 ripe tomatoes,peeled, seeded, and chopped (or 1 28-ounce can plum tomatoes) 1 habañero pepper or2 jalapeños or …

Papaya Rings

1 large green (unripe) papaya 1 coconut coriander seeds 2 – 3 tbs. sugar Skin papaya and cut into thin slices width wise to form rings. With a sharp knife, carefully cut each ring into spaghetti-like spirals by starting at …

Lamb Couscous

You might encounter this type of sweet/savoury dish all over North-West Africa, where it is as likely to be made with goat or camel meat as with lamb. The vegetables will be whatever is available. Try it over plain couscous …

Kedjénou

Kedjenou is a way of cooking chicken that comes from the Cote d’Ivoire, or Ivory Coast, on the western coast of Africa. Although it is traditionally cooked in a “canary,” or earthenware jar,on a wood fire, the recipe can be …

Kekefia

Unripe plantain Crayfish Palm oil Salt Peppers Seasoning Smoked fish Water Wash unripe plantain, and put in a pot and boil. When it boils for about 30 minutes, add more water, tomatoes, pepper and dried fish and boil for a …

Nshima

Nshima (Nsima, Shima, Sima) is Zambia’s Fufu-like staple, very similar to the Sadza of Zimbabwe and the Ugali of Kenya. It is usually made from maize (corn), but can also be prepared from flour or meal ground from other grains …

Simple Ifisashi

2 bunches fresh collard greens (or spinach), washed and chopped 250 ml raw peanuts, ground Salt 1 onion, sliced 2 medium tomatoes, sliced Water In a medium-sized saucepan, boil the onion and tomatoes with the ground peanuts, adding salt to …