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Africa
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Gabonese Poulet Nyembwe — Chicken in Palm-Nut Sauce
Gabonese poulet nyembwe: tender chicken simmered in a rich palm-nut sauce with aromatics.
Cameroonian Ndolé — Bitter Leaves with Groundnuts
Cameroonian ndolé: carefully prepared bitter leaves in a rich groundnut sauce with beef and prawns.
Central African Republic Kanda ti Nyma — Meatballs in Groundnut and Okra Sauce
Central African Republic kanda ti nyma: tender beef meatballs simmered in groundnut and okra sauce and served with cassava gozo.
Mozambican Matapa — Cassava Leaves with Groundnuts and Coconut
Mozambican matapa: tender cassava leaves cooked with groundnuts, coconut milk and prawns.
Malawian Chambo with Nsima — Lake Fish with Tomato Relish
Malawian chambo served with firm nsima and a fresh tomato-onion relish.
Zambian Ifisashi with Nshima — Greens in Groundnut Sauce
Zambian ifisashi: leafy vegetables simmered in a rich groundnut sauce and served with nshima.
Eswatini Sishwala — Maize and Sugar-Bean Porridge
Traditional Eswatini sishwala with sugar beans cooked directly into thick white-maize porridge, served with leafy greens.
Lesotho Papa le Moroho — Maize Porridge with Greens
Lesotho-style papa le moroho: firm maize porridge served with simply cooked leafy greens.
Namibian Kapana — Open-Fire Grilled Beef
Namibian kapana: hot open-fire grilled beef served simply with spice, chilli and a fresh tomato-onion accompaniment.
Botswana Seswaa — Slow-Cooked Pounded Beef with Bogobe
Traditional Botswana seswaa with slow-cooked pounded beef and bogobe.