Sauces
Ngai Ngai ya Musaka
Ngai ngai
DR Congo
A sauce or dish prepared with a sauce made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis); ngai ngai is a leaf called oseille in French and sorrel in English; listed in Wikipedia's Congolese cuisine; a traditional sauce of western Middle Africa; served with fufu, rice, or chikwangue; the sorrel sauce of the Congo.
Original eatfuls sticker artwork
What it is
A closer look at Ngai Ngai ya Musaka.
A sauce or dish prepared with a sauce made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis); ngai ngai is a leaf called oseille in French and sorrel in English; listed in Wikipedia's Congolese cuisine; a traditional sauce of western Middle Africa; served with fufu, rice, or chikwangue; the sorrel sauce of the Congo.
What to look for
Know it when you find it.
The sauce should be made from palm nut pericarp with sorrel leaves; a traditional sauce of western Middle Africa; served with fufu, rice, or chikwangue; the sorrel sauce of the Congo; found at traditional restaurants; a distinctive regional dish; the palm nut and sorrel combination.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ngai Ngai ya Musaka.
Names around the table
One food, more than one name.
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