I was looking for a recipe to round out my A to Z cookbook and this sounded good. From a website for missionaries to Africa. This was pretty good. It would also be good with some beans added, or served over some brown rice.
This is a popular dish among Zimbabweans. It’s very basic and is served often. You can use canned pumpkin, but you may need to adjust water to get the right texture. Prep time does not include cooking pumpkin. Posted for ZWT.
They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.
This is a vegetarian joloffe rice – the fresh vegetables added to the sauce can vary or be substituted with frozen mixed vegetables. This Cameroonian-style joloffe rice is made with coconut milk and in the Cameroons it is usually cooked with meat. Basmati rice, although not traditionally used, makes delicious joloffe and requires less liquid when cooking. From cdkitchen.
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
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