Still hungry? Check out more recipes below!
Torborgee is a rich, spicy Liberian palm-oil stew built around bitter balls (African eggplant), aromatic onions and garlic, and a hearty mix of beef, smoked fish, and dried shrimp, served over rice. It’s deeply savory with a pleasant bitterness balanced by heat from habanero.
A classic Beninese fresh cheese, curdled with lemon juice and lightly salted, then fried in vibrant red palm oil for a delicately springy texture and savory, gently tangy flavor. Often enjoyed as street food or a snack, Wagashi Cotonou shines with a crisp exterior and creamy center.
Muamba de Galinha is a classic Angolan chicken stew simmered in red palm oil with okra, pumpkin, tomatoes, and aromatics, finished with spinach and brightened with lemon and cilantro. Served with rice, it’s rich, gently spicy, and deeply savory.
Dumboy is a traditional Liberian cassava dumpling, pounded until smooth and elastic, then served warm with a drizzle of rich red palm oil. Simple, hearty, and naturally gluten-free.
Moamba de Galinha is a flavorful traditional Angolan dish made with chicken cooked in a rich palm oil sauce with tomatoes, peppers, and okra, served with cassava.
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