Three years ago, I shared with you this recipe of mbika cakes made with egusi seed flour, a widely popular dish in central African countries. Usually in my family, we have them as appetizers, but you can have them as main dish as well. Back then, I told you how melon seeds were grounded into flour and used in various recipes either as thickener in soups or stews or simply as flour like in the recipe I’m sharing today.
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In the past, we talked about hibiscus flowers were used to make a popular drink called Bissap. Today, I will share with you a popular recipe, from Congo, made with roselle leaves instead of hibiscus flowers.
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While Irish might have Pub food, Congolese have NGanda food. Nganda is the Lingala term for rustic restaurants or taverns that is common to see in popular neighborhoods in Brazzaville. The food that you will usually find there are mostly grilled meat cooked on charcoal. Continue reading
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.
Rita's Notebook 