Baku Kitchen! An independent reference of traditional food

palm oil

188 dishes.

MabokéRiver fish seasoned and steamed in folded leaf parcels over embersMadesuBeans stewed in palm oil with onions, served over riceMafe de caracolMangrove snails simmered in peanut sauce with bay leaf and pepperMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutMakayabuSalted cod fried or stewed with peppers and onionMakembaPlantains boiled or fried beside every stewMangrove oysterstidal oysters boiled or grilled, dipped in lime and chiliMassaSmall spongy pancakes of fermented rice or millet batter, fried in dimpled panssalad & sideMatabalaBoiled tannia cocoyam tubers accompanying fishMatembeleSweet potato leaves stewed with onion and palm oilMbahalrice cooked with dried fish, netetou, beans and bitter tomatosnackMbala pindaCassava paste worked with roasted groundnuts, wrapped and steamed into a chewy barMbinzoDried caterpillars fried with chili and onion, protein-rich delicacysoup & stewMfumbwaShredded wild gnetum leaves stewed with palm oil, peanut paste and smoked fishMikatePuffy fried dough balls sold from morning stallsMintumbaSteamed cake of grated cassava and palm oil, sliced from a leaf parcelsoup & stewMiyan taushepumpkin and peanut stew with spinach, meat and chili, over tuwoMoamba de gingubachicken simmered in thick roasted-peanut sauceMoambe chickenChicken stewed in palm-cream moambe sauce with rice and ponduMoquecaFish simmered with coconut milk, dendê oil and peppers in clay potMoyoFresh tomato-onion-chili sauce spooned over fried fishMuamba de galinhachicken stewed in red palm oil with okra and garlic; national dishMuamba de peixeFish stewed in palm oil with okra, garlic and chilliMufeteLuanda grill feast of whole fish, palm-oil beans, plantain and cassavaMuzonguêrestorative fish broth with palm oil, sweet potato and cassavaName asadoYam roasted in the embers, split open and eaten with palm oil and chilliNdagalasmall silver Tanganyika fish fried wholeNgai ngaiSour hibiscus-leaf sauce simmered with smoked fishNgoundjaPounded cassava leaves stewed with palm oil, peanut butter and fishNgunzaPounded cassava leaves stewed with palm oil, groundnut and smoked fishmainNkwobiCow foot in a thick spiced palm-oil emulsion, eaten from wooden bowlsNyambeh nyebehBoiled cassava with black-eyed peas, topped with onion and tomato stewNyembwe chickenChicken stewed in palm-nut cream, often with smoked flavors; national dishOdika sauceMeat or fish stewed with smoky wild-mango-kernel bush chocolatemainOfada riceLocal unpolished rice with spicy green-pepper ayamase stewsoup & stewOgbono 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…