If you’re in the mood for a meal that’s equal parts comforting, flavorful, and culturally rich, Roasted Red Snapper with Epis Seasoning and Potatoes delivers on every front. This recipe celebrates the heart of Afro-Caribbean cooking—especially Haitian cuisine—by spotlighting epis, a deeply aromatic seasoning blend that infuses food with unmistakable warmth and depth.
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How to Cook Congolese Cassava Leaves (Pondu) – A Taste of Authentic African Comfort Food(revised)
If you’ve ever wondered how to cook Congolese cassava (pondu) the right way, you’re in the right place! Pondu, also known as cassava leaves stew, is one of Congo’s most beloved dishes—rich, earthy, and full of heart. Growing up, this was more than just a meal; it was a weekend ritual, a way to bring the family together around something deeply comforting and flavorful.
Cassava leaves are slow-cooked until tender and infused with fragrant spices, onions, and palm oil, creating a dish that’s both nutritious and satisfying. Whether you’re Congolese living abroad and craving a taste of home or you’re new to African cuisine and ready to explore bold new flavors, this recipe will show you how easy and rewarding it is to make pondu from scratch.
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This year I am on a mission to convince you to make your own stock at home. So let’s dive right in!
Homemade fish stock is a revelation to my palate this year. I have learned that the secret to an excellent dish is the harmonious layering of flavors that makes a dish go from okay to great. You’ll be astonished by how it brings your dishes to life!
[Read more…] about Homemade Fish Stock RecipePoached fish with okra recipe
I have been wanting to share with you this poached fish with okra recipe for months now, and I am so glad that the day is finally here! Months ago, I ate a delicious okra soup at a friend’s house. I was definitely inspired by it to make this recipe.
This recipe is so light, healthy and well balanced that your palette is delighted at each spoon.
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Liboké with boiled plantains is a popular recipe in the Congo-Kinshasa (DRC) where I am from. Liboké is usually steamed fish or meat that is cooked in banana leaves in a homemade steamer of any sort. Nowadays it is done on a grill, stove top or in a regular oven. What makes the liboké so delicious is how the aromas of all the spices in the banana leaf get infused in the fish or meat with the steam. You don’t need too many spices, but you want to make sure that those you use are effective.
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