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Categorie: <span>Centraal-Afrika</span>

Jambalaya

Jambalaya is a popular dish of West African, French, Spanish and Native American influence, consisting mainly of meat and vegetables mixed with rice. It is a distant cousin of the Jollof rice popular in West Africa. Traditionally, the meat includes …

Fish Calulu

1 kg of grouper 500 g of peeled prawns 2 tomatoes 40g of flour 4 okra fruits 1 dl of palm oil 3 aubergines 2 onions 1 small sprig of marjoram 1 laurel leaf Water Pepper grains Ossame Salt Malaguetta …

Chicken Moambe

Chicken Moambe has been called the “National Dish of the Congo.” There are many different variations of the dish. This recipe is easy to double or triple as needed. If you use chicken drummettes instead of a whole chicken, this …

Moambe

Deze schotel staat hoog aangeschreven. Als je één keer Congolees hebt gegeten, zal het wel een moambe-schotel zijn met maniokbladeren, gebakken bananen semoule. 1 blik moambe van 800 gr 1 blik gepelde tomaten 2 dikke uien 1 pili pili 1 …

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 …

Okrasoep

In allerlei gerechten, van de bamia uit Egypte tot de tchingombo uit de Bantoe-gebieden, worden okra’s gebruikt en gewaardeerd vanwege de bindkracht. Veel mensen die okra’s nog niet kennen, houden niet van de glibberige consistentie van deze groene peulvrucht, maar …

Saka-Saka

Saka-Saka (also called Saca-Saca, Sakasaka and Pondu) is a Congolese dish made from cassava leaves. Central Africa people seem to be unique in their consumption of cassava leaves, which are cooked as greens. Elsewhere in the world, the cassava (or …