Interesting site, recipes are different and useable:
http://www.congocookbook.com/staple_dish_recipes/banku_and_kenkey.html
http://www.congocookbook.com/recipe_indexes/index.html
http://www.congocookbook.com/rare_recipes/mrs_mary_randolph.html
The Virginia Housewife; or, Methodical Cook
by
Mrs. Mary Randolph
Method is the Soul of Management
Stereotype edition,
with amendments and additions.
Baltimore:
Published by Plaskitt & Cugle.
218 Market Street
OCHRA SOUP
Get two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of water at a very early hour in an earthen pipkin, or very nice iron pot; it must be kept steadily simmering, but not boiling; put in pepper and salt. At 12 o’clock put in a handful of lima beans; at half-past one o’clock, add three young cimlins cleaned and cut in small pieces, a fowl, or a knuckle of veal, a bit of bacon or pork that has been boiled, and six tomatoes, with the skin taken off; when nearly done, thicken with a spoonful of butter, mixed with one of flour. Have rice boiled to eat with it.
OCHRA AND TOMATOES
Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatoes; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.
GUMBO — A WEST INDIA DISH
Gather young pods of ochra, wash them clean, and put them in a pan with a little water, salt and pepper, stew them till tender, and serve them with melted butter. They are very nutritious, and easy of digestion.
http://www.congocookbook.com/vegetable_and_side_dish_recipes/okra_and_greens.html
Okra & Greens
Okra is generally thought to have originated in the wild in Northern or Northeastern Africa. It has been cultivated throughout Africa, the Middle East, and Asia for centuries, where it is used to give a mucilaginous thickening quality to soups and stews. It can be used fresh, or dried for storage. Okra was brought from Africa to the Americas by enslaved Africans. Africans also brought their names for okra. The English word okra comes from the West African Twi (or Tshi) language’s nkruman or nkruma which was shortened in English to okra. In many Bantu languages of Central Africa, okra is called ngumbo, or ngombo, from which the Louisiana Creole-Cajun Gumbo soup-stew made from okra gets its name. See the early Gumbo recipes among the Rare Recipes of Mrs. M. Randolph, Mrs. L. Bryan, and Mrs. A. Fisher.
market women in cameroon
What you need
* one onion, chopped
* two tablespoons of palm oil or any cooking oil, (palm oil gives the most authentic taste)
* one cup water
* one pound greens, cleaned, stems removed, ,and shredded: cassava leaves ( Feuilles de Manioc), kale, collards, or similar)
* twenty okra
* two cups palm butter or nyembwe sauce, or canned palm soup base — peanut butter can be substituted
* two or three chile peppers, chopped (or cayenne pepper)
What you do
* Heat oil in large pot. Saute onions until clear. Add water and bring to boil.
* Add all remaining ingredients. Cook until all is tender, stirring often.
Canned palm soup base is usually available only in large cans; if you have more than needed, make some Poulet Nyembwe.
http://www.congocookbook.com/fish_and_seafood_recipes/dongo_dongo.html
Dongo-Dongo
Dongo-Dongo is another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, but always with okra. Given that gombo or gumbo is the most common central African name for okra, and that Dongo-Dongo is basically an okra soup, it seems likely that this recipe is a distant African relation of the famous Cajun-Creole Gumbo of Louisiana. See the early okra and gumbo recipes in the Rare African Recipes pages.
woman and waterfall in congo
What you need
* oil to sauté
* two onions, cleaned and finely chopped
* two hot chile peppers, cleaned and finely chopped
* twenty or more okra, ends removed, cleaned, and chopped [when using okra, remember that the more it is cut, the slimier it becomes]
* two or three cloves of garlic, minced
* one or two tablespoons Arome Maggi® sauce or two Maggi® cubes
* any amount of dried, salted, or smoked fish, cleaned and rinsed (use a little just as a flavoring, or enough for everyone to have a serving)
* a pich of baking soda — or — one can tomato paste (optional)
What you do
* Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
* Add Maggi® sauce or Maggi® cubes, okra, and peppers. Cook for several minutes.
* Add enough water to cover. Bring to a boil, then reduce heat and add fish.
* If desired, add the baking soda (for a gooey sauce) or the tomato paste (for a red sauce). Simmer until the okra and fish are tender.
* Dongo-Dongo is usually served with a starch, such as Fufu, Baton de Manioc (also called Chikwangue) or Rice.
Many Central African cooks use baking soda, or a piece of rough potash, to give a salty flavor to soups and sauces.
Is Dongo-Dongo a reduplication? See the Coupé-Coupé recipe.
http://www.congocookbook.com/rare_recipes/index.html
http://www.congocookbook.com/staple_dish_recipes/rice.html
Made with cornmeal:
http://www.congocookbook.com/staple_dish_recipes/banku_and_kenkey.html
~~OCHRA AND TOMATOES~~
Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatoes; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.
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This is a familiar okra recipe in the South. We also add a pinch of sugar. Good stuff.