Central Africa

After trying to come up with a menu for this week, I noticed a lot of ingredients and flavors overlap from last, so this week is sort of going to be a zigzagging around the continent, with a few of last weeks’ choices bleeding over into this.  That’s just how it goes. The most common ingredients in central African cuisine are cassava and plantains, along with grains such as millet, corn and rice and a little bit of peanuts and peanut butter thrown in.  Therefore I’m doing my best to use them all.

Isombe (Rwandan vegetable soup)

Corn and Rice Bread

Gabon Mustard Chicken

Cucumber Salad

Papaya Jam

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