Central African Recipes (Mwamba Recipe)

Today I'm going to spotlight another region of my website. This is the Central African Recipes. A summary is presented, as well as recipes from every country in Central Africa, as follows:

• Central African Recipes




• Angola Recipes


• Cameroon Recipes


• Central African Republic Recipes


• Democratic Republic of the Congo Recipes


• Republic of the Congo Recipes


• Equatorial Guinea Recipes


• Gabon Recipes


• São Tomé and Príncipe Recipess

To whet your appetite, here's a classic Central African (Congolese) recipe for Mwamba:

Mwamba Recipe

1 chicken, cut into bite-sized pieces, 300g beef or lamb, diced (you can aloso use fish)
2 large onions, chopped
3 chilli peppers, mashed to a paste
8 tomatoes, blanched, peeled and mashed
salt and black pepper to taste
oil for frying



Season the meat with salt and black pepper and allow to stand for about 20 minutes. Add a little oil to a large pan and fry the meat with the onions until well browned. Add the chillies and tomatoes and fry for a few minutes then add just enough water to cover the ingredients. Bring to a boil, cover and reduce to a simmer. Cook for about 50 minutes, or until the meat is very tender. Serve on a bed of rice (chicken and mixed meat Mwamba is traditionally served with rice. Beef, lamb or fish Mwamba is usually accompanied by fried palantains.


For more African Recipes, see the Celtnet Recipes Blog African Recipes page.

This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.

If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.

This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.

Don't delay, get yourself a copy of the Recipes of Africa eBook today!

West African Recipes

Today I'm going to spotlight another region of my website. This is the West African Recipes. A summary is presented, as well as recipes from every country in West Africa, as follows:

• West African Recipes




• Benin Recipes


• Burkina Faso Recipes


• Côte d'Ivoire Recipes


• Gambia Recipes


• Ghana Recipes


• Guinea Recipes


• Liberia Recipes


• Mali Recipes


• Mauritania Recipes


• Niger Recipes


• Nigeria Recipes


• Senegal Recipes


• Sierra Leone Recipes


• Togo Recipes


• Cape Verde Recipes

To whet your appetite, here's a classic West African recipe for Jollof Rice:

Jollof Rice

1 chicken, cut into bite-sized pieces
450g meat cut into bite-sized pieces
2 onions, finely chopped
1 chilli and 1 garlic clove, pounded to a paste
500ml chicken stock
3 ripe tomatoes, chopped
1 green bell pepper, chopped
1 butternut squash, cubed
800g rice
1 small tin tomato paste
oil for frying
salt, black pepper and cayenne pepper, to taste


Heat 2 tbsp oil in a large pan and stir-fry the meat, in batches, until browned on all sides. Remove the meat from the pan and set aside. Now add the oions and season with salt, black pepper and cayenne pepper along with the chilli and garic paste. Contniue frying until the oinons become tender and translucent. Remove the mixture from the pan and set aside.

Add the stock and 500ml water to a large casserole dish and bring to a boil. Add-in the meat and onion mixture, cover and simmer. Add the tomatoes to the pan used to cook the onions and fry for a minute before adding the squash and bel pepper. Continue cooking until the vegetables are partly cooked (about 15 minutes) then add them to the casserole dish.

Add the rice and tomato paste to the frying pan and cook over very low heat until the rice grains are completely coated in the tomato then add the rice to the casserole and stir into the meat mixture. Cover the casserole and cook on very low heat until the rice is cooked and the meat is tender (about 40 minutes) add more water as required to prevent the dish from becoming too dry. Serve on a bed of rice, garnished with parsley.



For more African Recipes, see the Celtnet Recipes Blog African Recipes page.

This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.

If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.

This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.

Don't delay, get yourself a copy of the Recipes of Africa eBook today!

North African Recipes

Today I'm going to spotlight another region of my website. This is the North African Recipes. A summary is presented, as well as recipes from every country in North Africa, as follows:

• North African Recipes




• Algeria Recipes


• Egypt Recipes


• Libya Recipes


• Morocco Recipes


• Sudan Recipes


• Tunisia Recipes


• Western Sahara Recipes

To whet your appetite, here's a classic Moroccan recipe for you:

Fried Fish with Moroccan Herbs

40g freshly-chopped coriander
40g freshly-chopped parsley
1 garlic clove, minced
2 tbsp freshly-squeezed lemon juice
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp cayenne pepper (or to taste)
5 tbsp vegetable oil
500g skinless firm-fleshed fish, filleted and quartered
plain flour seasoned with salt and black pepper


Add 3 tbsp oil, the leaves and all the spices to a food processor and blend to a paste. Heat the remaining oil in a frying pan, dredge the fish in the seasoned flour and fry in the oil. Cook for about three minutes a side, turning once. Transfer the fish to plates and drizzle the green sauce over the top.


For more African Recipes, see the Celtnet Recipes Blog African Recipes page.

This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.

If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.

This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.

Don't delay, get yourself a copy of the Recipes of Africa eBook today!

Celtnet Recipes Blog

Welcome to the Celtnet Recipes Blog. This is the companion blog to the Celtnet Recipes website which has been undergoing quite significant changes of late.

The original recipe site grew out of my main Nemeton website almost two years ago now. The Nemeton site is all about the Celtic Gods and ancient Welsh texts and their translations. The texts and aspects of this site covered everything from the late stone age to the late Elizabethan age when the last of the Welsh texts I'm concerned with were written.

Part of knowning and understanding any culture is to understand their cuisines and the kinds of food they ate. As a result I started the Celtnet Recipes to look at the cuisines of the past.

This grew into the following areas of the site:

• Ancient Recipes


• Brewing Recipes


• Roman Recipes


• Medieval Recipes


• Elizabethan Recipea


• Miscellaneous Modern Recipes


• Welsh Recipes

This covered all the major historical periods and cultures I was interested in, but all the code for the website was hard-coded and even adding a single recipe meant making changes across several hundred pages which severely limited the rate at which new content could be added. All this meant that eventually I had to bite the bullet and go for a complete overhaul and re-design of the entire recipes website. I eventually settled on MySQL as the database and PHP as the programming language of choice and I designed a new database for the entire recipes site. What this meant was that I only had to populate the database with a single recipe and it would be distributed throughout the entire site. Now I could properly devote myself to this site, which was becoming a bit of an obsession for me.

As well as the recipe sections above I now added recipe-associated information:

• History of the Spice Trade


• Guide to Spices and their Usea


• Guide to Herbs and their Uses


• Glossary of Food Terms


• Guide to Wild Foods


• Recipe Articles Pages


• Cletnet Recipes Forum


• Celtnet Reviews Recipe Articles

The growth of the recipe site (it's now over 2000 recipes in total) also meant the the site could cover far more of the world than it could previously. It also meant that the recipes in the Miscellaneous Modern Recipes section was growing more rapidly than any other region of the site which meant that the site had to be sub-diveided even further. This led to the breaking-up of the site into the following regions of the world:

• African Recipes


• Recipes from the Americas


• Arabian Recipes


• Asian Recipes


• European Recipes


• Fusion Recipes


• Indian Recipes


• Oceanain Recipes

The recipes in the site now cover the entire globe. But I have a very specific focus on Africa an I'll talk to you about that in the next post.