Baku Kitchen! An independent reference of traditional food

palm oil

188 dishes.

MabokéMabokéRiver fish seasoned and steamed in folded leaf parcels over embersMadesuMadesuBeans stewed in palm oil with onions, served over riceMafe de caracolMafe de caracolMangrove snails simmered in peanut sauce with bay leaf and pepperMais braiseMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutMakayabuMakayabuSalted cod fried or stewed with peppers and onionMakembaMakembaPlantains boiled or fried beside every stewMangrove oystersMangrove oysterstidal oysters boiled or grilled, dipped in lime and chiliMassaMassaSmall spongy pancakes of fermented rice or millet batter, fried in dimpled pansMatabalaMatabalaBoiled tannia cocoyam tubers accompanying fishMatembeleMatembeleSweet potato leaves stewed with onion and palm oilMbahalMbahalrice cooked with dried fish, netetou, beans and bitter tomatoMbala pindaMbala pindaCassava paste worked with roasted groundnuts, wrapped and steamed into a chewy barMbinzoMbinzoDried caterpillars fried with chili and onion, protein-rich delicacyMfumbwaMfumbwaShredded wild gnetum leaves stewed with palm oil, peanut paste and smoked fishMikateMikatePuffy fried dough balls sold from morning stallsMintumbaMintumbaSteamed cake of grated cassava and palm oil, sliced from a leaf parcelMiyan tausheMiyan taushepumpkin and peanut stew with spinach, meat and chili, over tuwoMoamba de gingubaMoamba de gingubachicken simmered in thick roasted-peanut sauceMoambe chickenMoambe chickenChicken stewed in palm-cream moambe sauce with rice and ponduMoquecaMoquecaFish simmered with coconut milk, dendê oil and peppers in clay potMoyoMoyoFresh tomato-onion-chili sauce spooned over fried fishMuamba de galinhaMuamba de galinhachicken stewed in red palm oil with okra and garlic; national dishMuamba de peixeMuamba de peixeFish stewed in palm oil with okra, garlic and chilliMufeteMufeteLuanda grill feast of whole fish, palm-oil beans, plantain and cassavaMuzonguêMuzonguêrestorative fish broth with palm oil, sweet potato and cassavaName asadoName asadoYam roasted in the embers, split open and eaten with palm oil and chilliNdagalaNdagalasmall silver Tanganyika fish fried wholeNgai ngaiNgai ngaiSour hibiscus-leaf sauce simmered with smoked fishNgoundjaNgoundjaPounded cassava leaves stewed with palm oil, peanut butter and fishNgunzaNgunzaPounded cassava leaves stewed with palm oil, groundnut and smoked fishNkwobiNkwobiCow foot in a thick spiced palm-oil emulsion, eaten from wooden bowlsNyambeh nyebehNyambeh nyebehBoiled cassava with black-eyed peas, topped with onion and tomato stewNyembwe chickenNyembwe chickenChicken stewed in palm-nut cream, often with smoked flavours; national dishOdika sauceOdika sauceMeat or fish stewed with smoky wild-mango-kernel bush chocolateOfada riceOfada riceLocal unpolished rice with spicy green-pepper ayamase stewOgbono soupOgbono soupDrawy wild-mango-seed soup with slippery texture, eaten with eba

  • Odika sauce

    Meat or fish stewed with smoky wild-mango-kernel bush chocolate. Ready in 25 min prep and 1 hr 40 min cooking.…

  • Achu

    Pounded cocoyam with spicy yellow palm-oil soup, western Grassfields pride. Ready in 45 min prep and 2 hr 30 min…

  • Eru

    Shredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufu. Ready in 35 min prep and 1 hr…

  • Egusi soup

    Melon-seed soup with bitterleaf and assorted meats, eaten with pounded yam. Ready in 35 min prep and 1 hr 45…

  • Muamba de galinha

    Chicken stewed in red palm oil with okra and garlic; national dish. Ready in 25 min prep and 1 hr…

  • Pondu

    Cassava-leaf stew with palm oil and fish or meat; ubiquitous. Ready in 20 min prep and 1 hr 45 min…

  • Aboboe

    Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…

  • Abala

    Steamed pudding of ground beans or rice wrapped and cooked in banana leaves. Ready in 30 min prep and 45…

  • Abacha

    Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…

  • Acarajé

    Bahian black-eyed-pea fritter fried in dendê, stuffed with vatapá, shrimp. Ready in 30 min prep and 25 min cooking. 12…