Menu: Comoros, Congo, and Democratic Republic of Congo

What are you in the mood for? Because, this week, we probably have it on the menu.  Choose between lobster or goat, mushrooms or plantains, a vegetarian sandwich or fish. While Keith gets nervous seeing all these options, I smile from ear to ear with gratitude. After all, dinner was so boring this time last year.


COMOROS

Lobster [Recipe] with Vanilla-Shallot Dipping Butter [Recipe]
Fresh lobster boiled and served with warm butter seasoned with shallot and fresh vanilla bean.

Comorian Sandwich [Recipe]
Baguette spread with a little mayonnaise and piled high with sliced cucumber, ripe tomato, and hard-boiled egg.

DEMOCRATIC REPUBLIC OF CONGO

Fish in Banana Leaves with Tomato & Onion (Liboké de Poisson) [Recipe]
Tilapia steamed inside a banana leaf packet with sliced tomato and onion. A little lemon juice brightens the flavor.

Congolese Mushrooms with Fresh Lemon Juice [Recipe]
A blend of shiitake, baby bella, and white button mushrooms cooked with oil and lemon juice.

REPUBLIC OF CONGO

Grilled Goat meat in Banana Leaves (Liboké de Chèvre) [Recipe]
Cubed goat meat marinated with peanut butter and cayenne pepper, then layered with poblano peppers and onion in a banana leaf packet.

Mashed Plantains [Recipe]
Steamed plantains mashed with butter.

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Comments

  1. Where are you going to find Goat?

  2. All, please! It looks so good. And I love goat.

  3. Jessica Bennett says:

    The lobster sounds amazing! I never would have thought to pair it with vanilla. I’ll have to try that sometime when I’m visiting my parents in Maine.

  4. I used to raise goats (milk goats and angora goats) for many years and never bought any beef (except for a steak here and there) during that time.
    I’m looking forward to the recipe.

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