Congo Cookbook
April 13, 2008 12:38 AM Subscribe
Bookmarked! Asante sana!*
*Swahili, for "Thank you very much!"
posted by flapjax at midnite at 3:35 AM on April 13, 2008
*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
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
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
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
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
it's bunny chow time!
posted by jammy at 6:18 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
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
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
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
posted by solotoro at 1:06 PM on April 13, 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
posted by Brent Mitchell at 9:47 PM on April 17, 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
posted by Forktine at 7:37 AM on April 18, 2008
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posted by Lord_Pall at 2:12 AM on April 13, 2008