Introduction: Umncushu takes samp — dehulled, broken maize kernels — and simmers it for hours with beans until both collapse into a soft, hearty mash, finished with ground peanuts for richness. Cultural Background: Umncushu takes samp — dehulled, broken maize kernels — and simmers it for hours with beans until both collapse into a soft, […]
Introduction: A peanut soup rooted in Fang cuisine of Rio Muni, where groundnuts grown in forest clearings are ground into a rich paste and simmered with chicken or fish. Cultural Background: A peanut soup rooted in Fang cuisine of Rio Muni, where groundnuts grown in forest clearings are ground into a rich paste and simmered […]
Introduction: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre. Cultural Background: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre. Served here with a creamy peanut sauce (salsa de maní), […]
Introduction: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste. Cultural Background: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste. It’s one of the […]
Introduction: Bouillie de maïs is a warm, comforting cornmeal porridge eaten across the Democratic Republic of Congo at breakfast, particularly in Kinshasa and Kongo Central households. Cultural Background: Bouillie de maïs is a warm, comforting cornmeal porridge eaten across the Democratic Republic of Congo at breakfast, particularly in Kinshasa and Kongo Central households. It is […]
Introduction: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. Cultural Background: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. In the DRC it is often eaten with a side of fufu or plain […]
Introduction: Xalwo, meaning simply ‘sweet,’ is a treasured confection served at weddings, Eid celebrations and other festive occasions across Djibouti. Cultural Background: Xalwo, meaning simply ‘sweet,’ is a treasured confection served at weddings, Eid celebrations and other festive occasions across Djibouti. Its glossy, chewy texture and fragrant cardamom-nutmeg perfume make it a centrepiece of hospitality, […]
Introduction: Bang Bang Chicken takes its name from the traditional method of pounding poached chicken with a small wooden bat (bang bang) to tenderise and shred it before dressing, a Sichuan classic balancing nutty sesame sauce with numbing chilli oil. Cultural Background: Bang Bang Chicken takes its name from the traditional method of pounding poached […]
Introduction: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty official's title (Gong Bao), combining diced chicken, roasted peanuts and dried chillies in a sweet-savoury-spicy sauce that has become one of China's most globally recognised dishes. Cultural Background: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty […]
Introduction: The Borkou region in northern Chad, home to lush oases within the Sahara, is known for producing sweet, high-quality dates. Cultural Background: The Borkou region in northern Chad, home to lush oases within the Sahara, is known for producing sweet, high-quality dates. Stuffed simply with peanut paste, these dates are a treasured treat that […]