Homemade smoked Chicken

Hi guys! I know it has been awhile since my last post, but a lot of things was going on with my life, so I didn’t have a lot of time in hands to come up with new contents for my blog. In fact, I had to focus on work, on family and most importantly on my health. As a matter of fact, I underwent a jaw surgery just few months ago, so I wasn’t really in the best condition to write or do anything demanding energy or concentration.

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Liboké Ya MBika or MBika cakes with shrimp and smoked fish (cakes with squash flour)

We are already in August and I decided for this month to introduce you to some of my favorite dishes, especially the African ones. And today, I’m making MBika cakes with Shrimp and smoked fish. MBika (the word used in Lingala) is commonly called Egusi in West Africa and Pistache in Cameroon. In West and Central Africa, Egusi seeds, protein-rich seeds of certain cucurbitaceous plants, like squash, melons or gourds, are ground into flour whose texture is similar to almond meal.

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Mikaté (Vegan African Donuts)

The Lingala word for donut is Mokaté (in plural the right word is Mikaté). Mikaté are commonly served for breakfast and for snack time. In Brazzaville (Congo), Mikaté are a street food favorite that you can find on the stand of almost every street vendor in popular neighbourhoods. It’s also the case in Brazzaville’s twin city across the Congo River, Kinshasa (Democratic Republic of Congo). In fact, Mikaté are without a doubt among the most liked and eaten dishes in both Congos.

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Vegan African red beans stew or Madesu stew

Madesu is the Lingala word for beans. Beans are one of the staple ingredients in the African cuisine and they are cooked in every part of Africa in different ways. That’s why as part of my Vegan week, I decided to make a vegan version of the African red beans stew I used to have when I was growing up. Usually in Congo, Madesu or beans are served with beef, pork, salt cod or tripe sheep, however since I’m fully vegan this week; I decided to make this stew without adding any type of meat or fish.

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Rita’s Nyama Choma

As part of a long standing family tradition, Easter always means eating Lamb so this year I decided to cook a very typical East African dish using a boneless butterflied lamb’s leg. In Swahili, Nyama means meat and Choma stands for roasted. It’s a very popular dish in East Africa especially in Kenya and Tanzania. Typically, Nyama Choma is slowly roasted on a grill over a bed of charcoal giving to the meat a particular taste.

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