A souper stew: Tomato-peanut butter based, with collards and crustaceans, found at foodbycountry.

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Camaroonian peanut soup

IMG_1462  This is a very easy stew to make:  Put ingredients in pot – and cook!  There aren’t many dishes much easier than that – especially so for such an absolutely outstanding stew:  Very rich and satisfying, creamy with a nice balance of sweet and savory and spice — indulgent, really, like slurping down a bowl of slightly less concentrated and veggie diluted Thai peanut sauce.

Green pepper was omitted, a butternut and ginger were added.  Many recipes call for the addition of shredded greens which would give the otherwise very smooth soup a little texture and greens deliciousness.  Sometimes also served with rice or fufu — not manioc:  Never, never use cassava/manioc.

This was largely pulled from diningforwomen.org, and the coconut rice and skewers were tried, too.  The rice was interesting, but didn’t quite cook through even after an hour – probably not a re-doer, but maybe under the right circumstances…  The marinade on the skewers was very tasty and would also go nicely on grilled fruit or as the backbone of a sauce.  DFW_June2013_RecipesCuisine


Thar be seitan — the boys had steak and seemed unimpressed

Tofu Benin


The second half of dinner with Benin, a very easy and delicious dish, prevailed principally by the sauce and onions — in fact, known as the red sauce of Benin, and used in Ingame pilé.  As strong a flavor as the green olives have, they offer just a hint of brine, but complement well the slightly sweet, very slightly peanutty and creamy sauce.

Beyond marination, the fu was dehydrated to give it preferred texture, but also helping to concentrate the flavors which — too — were barely discernible.

A very delicious dish, adapted by Vegetarian Times — very much less spicy than typically Beninese, but consequently happily embraced by the crew.

Muamba de fervida cérebros seitan y Feijoa com Dendem

Angola’s complicated history leaves it curiously twinned with Brazil in cultural and food inclinations; both previously possessing long term Portuguese presence – the food and cultures twined between, significantly through slave trade.

Much of the favored fare flavor, there, thus is very familiar – dende prominently featured, possibly with the addition of an m — with some twists to stretch the palate from simply alimental confirmation bias.

Muamba de galinha, along with Pirao, is reported to be the “national” dish. This was modified to Muamba de fervida cérebros seitan, and served with pirao and Feijao com oleo de palma.

I am not a player - But a hunter  - penetrating your soul like an American vampire - sucking your blood, am no Adolph Hitler

The muamba is a typical African style stew, made with onions, tomato, squash and whatever protein might be on hand – made delicious with abundent dende oil, or, dendem oil, evidently, in Angola.

Feijao com oleo de palma is a simple but outstanding bean dish, just black eyed peas, salt, pepper and oil – fantastic!

destroying a civilization - creating the Aryan nation. - I’m not like the bomb in Hiroshima - but my words are nuclear - destroying your devilish philosophy, - I don’t eat no spaghetti - ‘cause me no Benito Mussolini;

Both were excellent but not particularly off the trail of a typical dinner course, ‘round here.

A purportedly favored accompaniment to meals is Kitaba – raved as much beloved and addictive. However, unless something was lost in translation from Portuguese, it is essentially zippy peanut butter – literally, roasted peanuts ground into a paste with a little salt and grains of paradise.

I am -  animal  -  cannibal -  just like Idyanimal Dada - using my words to trap you. - Call me whatever! - Cause you don’t know me

Rays of sunshine piercing through the clouded sky with heavenly harmonics singing was expected based upon the (few) descriptions that were seen, and though peanut butter is handsomely admired, it does not evoke that experience. It was, peppery peanut butter.

Leaving the grains largely intact gives it a nice crunch and burst of flavor – and yet, it remains peanut butter. Just fine…

More consternating were the starch porridges of funge and pirao. Numerous tapioca pearls indubitably accuse a poor preparatory proficiency, but there – also – surely must have been an error in the proportions of flour to water, the result akin to dried rubber cement, but stiffer – chewy. Someone at the Times may have accidently mixed up the recipe with one for flubber. Or something related, nasally…

But - I know you – cause - me no the poet - but - the poem made by the sound of hand grenades - creating painful melodies - chanting - Uhuru Africa!

One or the other of the Angolan “Polentas” are supposedly eaten by many with every meal, conceivable, perhaps, with a gentler application of the manioc – the bond was so strong, that the pan it was made in could be firmly bounced by the enmired whisk, with no risk of it breaking loose.

Obrigado, Folito Gaspar