Congo Cookbook
April 13, 2008 12:38 AM   Subscribe

The Congo Cookbook is a collection of recipes from Africa. (Easiest to view them all here.)
posted by Upton O'Good (17 comments total) 38 users marked this as a favorite
Awesome. Anyone tried any of these recipes out?
posted by Lord_Pall at 2:12 AM on April 13, 2008

Bookmarked! Asante sana!*

*Swahili, for "Thank you very much!"
posted by flapjax at midnite at 3:35 AM on April 13, 2008

The groundnut stew looks un-fucking-believable. That is the first one I will try. I like how everything's really vague, like "use four onions (or six!)". Upton, you have made me and my girlfriend very happy. We love eating chicken. In fact, I think even here in Germany I can find almost everything I need for these recipes, except okra.
posted by creasy boy at 4:38 AM on April 13, 2008

Mmmm, cane rat.

I'm a vegetarian cook, so I can't wait to adapt some of these, thanks!
posted by DenOfSizer at 5:04 AM on April 13, 2008

Thanks -- bookmarked and ready to start cooking. I looked at a few dishes that I am really familiar with, and they looked accurate to me.
posted by Forktine at 5:20 AM on April 13, 2008

Eponypropriate, forktine.

Also: thanks for these delicious-looking recipes, Up to no good.
posted by sy at 6:15 AM on April 13, 2008

the soups & stews look super yum - thank you!

it's bunny chow time!

posted by jammy at 6:18 AM on April 13, 2008

Holy FUCK this is an exciting website. Until this thread closes, I would be really thrilled if my fellow mefites use the thread to review any recipes they try.
posted by Greg Nog at 7:03 AM on April 13, 2008

I paid for the PDF download from here some years ago and promptly forgot all about it. Thanks for the reminder!
posted by nowonmai at 7:38 AM on April 13, 2008

Kudos on a great find.

A friend of mine is making yassa poulet this week (I don't know how different her recipe will be from the one they have listed. If I remember later, I'll review the recipe on here.
posted by fizzix at 7:56 AM on April 13, 2008

yum yum yum! Thanks so much! I'm really looking forward to trying the peanut tomato chicken, because I think I could manage it on a *gasp* student budget!!! definitely bookmarked
posted by Planet F at 9:33 AM on April 13, 2008

Oh, cool. Yeah, I've cooked a few things from this site. Lessee...

Pepper Soup is delicious, if you have an African grocery to source the spices from. I like using a melange of peppers in it -- 1 each of habanero, ancho, poblano, jalapeno, serrano -- to create a broad, fruity, spiciness. I would recommend against getting a bag of frozen goat bits, however, as it tends to be horribly boney. It won't be quite the same flavor, but if you use beef stew meat in 1/2 - 1" chunks, it'll be a hell of a lot easier to actually eat. Oh, and do brown the meat, even if they skip that step in the recipe.

Red Red was pretty damned awesome, too. Gotta have the kelewele (fried plantains) with it, though. Really, I absolutely hate deep frying, but for this dish I do it. Using palm oil is pretty necessary, but any African/island grocery should be able to supply it. It's a core staple.

Personally I don't care for fufu, but if you're already cooking a few other dishes, you might as well try it. A box of instant fufu flour is just a couple of bucks, will be for sale anywhere you can find palm oil or peppersoup spice, and it's worth trying just so that you, too, can have an opinion about fufu.
posted by mumkin at 10:39 AM on April 13, 2008

Awesome! Thanks, Upton! I'm moving to Burkina Faso in a couple months; now I can start practicing my cooking for the area (and introduce my family to what I'll be eating).
posted by solotoro at 1:06 PM on April 13, 2008

Where is the Um Bongo recipe?
posted by asok at 1:58 AM on April 14, 2008

WOW!!! This stuff looks awesome!! I can't wait to try some of the easier dishes. Then, work my way up to the advanced stuff. And by advanced, I mean stuff that I have to go to the store to get the ingredients. :)
posted by Brent Mitchell at 9:47 PM on April 17, 2008

Oh hey, so I made the recipe for "Palaver Sauce"; it's like a nice thick gumbo. Because the recipe was so loose and adaptable, I went a little nuts with the meat, 'cause I wanted a big meaty stew that I could have leftovers of for a long time. Here's how I did it:

- half a cup of peanut oil
- roughly two pounds of beef chunks for stew
- 1 chicken breast, shredded
- 3 cups beef broth (I used beef-bouillon cubes in boiling water for this)
- 1 cup red wine (the bottle was already open, and I was drinking it, and thought, "Well all right")
- 1 package of frozen spinach
- 1 bunch of collard greens, chopped up and boiled for a couple minutes
- half a pound of salt cod, reconstituted by soaking in water
- half a pound of fresh raw shrimp, each shrimp chopped into thirds
- 1 red onion, chopped fine
- 5 ripe tomatoes, chopped and mashed with the peel removed (boil 'em for a minute to get the peel off)
- 1 red fresno chile pepper, chopped up
- 1 Tbsp. garlic-salt
- 1.5 Tbsp. black pepper
- 1 cup roasted and salted pepitas (the green innards of pumpkin seeds), ground roughly with a rolling pin
- 1 Tbsp. fresh ginger root, grated
- half tsp. grated nutmeg
- 1 eggplant, roasted
- eight okra pods, sliced into rounds

1. Put your salt cod in a big bowl of water so it'll reconstitute.
2. Puncture the eggplant all over with a fork, put it on a piece of tin-foil, and let it roast in the oven at 350 for about an hour. When it's soft, you'll take it out of the oven, remove the skin, and chop it into chunklets. I roasted it, but you can cook it some other way instead. Or leave it out entirely.
3. Wash your veggies, and boil a wee pot of water for getting the collard greens soft and getting the skins off the tomatoes.
4. Cut the beef and chicken into bite-sized pieces.
5. Heat the oil in a large dutch oven or covered pot. Fry the beef and chicken until the beef is good and brown.
6. Add the broth and wine to the pot. Reduce heat. Simmer.
7. Add the spinach and collard greens to the pot. Stir and simmer for several minutes more.
8. Chop up the fish into chunks, then add it and the shrimp to the pot.
9. Add the chopped onion, the tomatoes, the chile pepper, and the salt and pepper. Cover the pot and continue to cook over low heat.
10. When the greens seem tender, add the remaining ingredients: the eggplant, the okra, the ginger, the nutmeg.
11. Cook over low heat, stirring often (do not add any more liquid) until it is a thick sauce-like consistency.
posted by Greg Nog at 6:45 AM on April 18, 2008

I cooked the Jollof Rice yesterday, more or less following the recipe but with some ad libbing to get the flavors I remember. Good stuff.
posted by Forktine at 7:37 AM on April 18, 2008

« Older Cartoon Monkeys go BOOM   |   The final Cellodown Newer »

This thread has been archived and is closed to new comments