Blog and Recipes

Cuisine africaine traditionnelle : pâte blanche nappée d'un ragoût de viande aux légumes, avec piments et gingembre

African and Caribbean Cuisine, Region by Region

Placali ivoirien, boule de pâte de manioc fermenté trempée dans une sauce verte à la viande et aux gombos

Placali: the fermented cassava paste of Ivory Coast

Miondo camerounais, bâtonnets de manioc fermenté enveloppés de feuilles, avec crevettes séchées, plantains et piments

Cameroonian miondo: fermented cassava sticks

Bobolo camerounais, bâton de manioc fermenté enveloppé de feuille de bananier, tranché en deux, avec une sauce sombre

Bobolo: fermented cassava stick from Cameroon

Ndolé camerounais, sauce de feuilles vertes aux arachides dans une assiette sombre, avec crevettes séchées et manioc

Ndolé, the recipe for Cameroon's national dish

Pondu congolais, ou saka-saka, feuilles de manioc mijotées dans un bol, avec poisson fumé, piments et plantains verts

Pondu (Saka-Saka): The Traditional Congolese Recipe

Colombo de poulet antillais : poulet, pommes de terre et carottes en sauce jaune dans un bol sombre, poudre de colombo à côté

Caribbean Chicken Colombo: The Traditional Recipe

Lait de coco en sauce crémeuse sur un ragoût aux légumes orangés, avec noix de coco râpée, demi-noix, piments et thym

Coconut Milk: Difference from Coconut Cream and Culinary Uses

Bissap, boisson d'hibiscus sénégalaise rouge sombre dans un bol en terre et un verre, avec cannelle et anis étoilé

Bissap: the hibiscus drink from West Africa, red or white

Cooking from Africa and the Caribbean: recipes and guides

Each recipe gives you the ingredients and the steps, from Sunday mafé to Caribbean colombo, with ice-cold bissap along the way. The guides tell you where the products come from and what they are called from one country to the next. Missing an ingredient? It is on our shelves, delivered to your door.

Blog and Recipes

African and Caribbean Cuisine, Region by Region

Placali: the fermented cassava paste of Ivory Coast

Cameroonian miondo: fermented cassava sticks

Bobolo: fermented cassava stick from Cameroon

Ndolé, the recipe for Cameroon's national dish

Pondu (Saka-Saka): The Traditional Congolese Recipe

Caribbean Chicken Colombo: The Traditional Recipe

Coconut Milk: Difference from Coconut Cream and Culinary Uses

Bissap: the hibiscus drink from West Africa, red or white

Cooking from Africa and the Caribbean: recipes and guides

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Blog and Recipes

African and Caribbean Cuisine, Region by Region

Placali: the fermented cassava paste of Ivory Coast

Cameroonian miondo: fermented cassava sticks

Bobolo: fermented cassava stick from Cameroon

Ndolé, the recipe for Cameroon's national dish

Pondu (Saka-Saka): The Traditional Congolese Recipe

Caribbean Chicken Colombo: The Traditional Recipe

Coconut Milk: Difference from Coconut Cream and Culinary Uses

Bissap: the hibiscus drink from West Africa, red or white

Cooking from Africa and the Caribbean: recipes and guides

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