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Africa
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Botswana Morogo wa Dinawa — Simmered Cowpea Leaves
Morogo wa dinawa is a traditional Botswana leafy-greens dish made with cowpea leaves. The leaves can be used fresh or cooked and dried for…
Botswana Bogobe — Traditional Sorghum Porridge
Bogobe is a staple porridge of Botswana, traditionally prepared from sorghum meal and eaten soft at breakfast or thick with savory dishes later in…
Beninese Wagasi in Tomato Sauce — Fried Fulani Cheese
Wagasi (also written wagashi) is a traditional cow’s-milk cheese associated with Fulani cheesemakers in Benin and neighboring countries. It can be fried without melting…
Beninese Dja — Slow-Fried Tomato and Onion Sauce
Dja is a concentrated Beninese tomato sauce often eaten with rice, beans, yam or other staples. The tomatoes and onion are cooked down slowly…
Beninese Akassa — Fermented Maize Dough Porridge
Akassa is a soft, pleasantly sour maize preparation associated with Benin and neighboring coastal West African food cultures. Its fermented-maize base distinguishes it from…
Beninese Atassi — Rice and Black-Eyed Peas
Atassi, also called watché in parts of Benin, is a satisfying rice-and-bean preparation served with sauces, fried fish or egg. The exact beans and…
Angolan Feijão com Óleo de Palma — Beans in Red Palm Oil
Beans dressed with aromatic red palm oil are a familiar partner to Angolan staples such as funge and fish.
Angolan Mufete de Peixe — Grilled Fish with Beans and Cassava
Mufete is a coastal Angolan fish platter where grilled fish shares the table with cooked beans, cassava, plantain and a sharp, fresh relish.
Angolan Calulu de Peixe — Fish, Greens and Okra Stew
Calulu is a much-loved Angolan stew built around fish, leafy greens, okra, tomato and palm oil. Some home versions combine fresh and dried fish…
Angolan Funge de Bombó — Cassava Flour Porridge
Funge de bombó is a foundational Angolan accompaniment, made by working cassava flour into hot water until it becomes a smooth, elastic mound.