Morocco is blessed to have coastal exposure to both the Atlantic Ocean and the Mediterranean sea. amb meat is highly cooked in the country as low as at home to the restaurants. It has a variety of cooks and mixes like with this cuisine.
Algeria is a country located in northern Africa, is bordered by the Western Sahara to the west, Mauritania to the south as well as Tunisia to the northeast. Algeria is dominated by Muslims, who has a longer religious fasting period called Ramadan. This is where our cuisine spot. Almost in every table at the time of breaking the fast, Chorba frik must be on the table too.
Cassava leaves may provide a taste you won’t believe your own taste buds. It is a relatively taste dish, made from stewed cassava leaves blended with ground peanuts, garlic, and coconut milk.
Back during colonial era, Nyarwanda soldiers under chiefs leadership had a respective meal of stiff porridge with wild meat side dish, this cuisine were known as Warriors meal.
Sidvudvu is the cuisine from Swaziland, made from Pumpkin. It accompanied with mixes from other vegetables and cereals like maize.
Swaziland is a country that observes traditional dishes. Most of it’s dishes are prepared with vegetables and cereals including pumpkins, beans leaves, spinach, cabbages as well as maize, millet and cassava respectively
Retcha consists of thin and flat noodles (traditional pasta dish) and sauce made with chickpeas as well as chicken. Traditionally, the dish prepares in wedding events, at the end of Ramadan fasting and Ashura.
Algerian is a country located in northern Africa, is bordered by the Western Sahara to the west, Mauritania to the south as well as Tunisia to the northeast. Mahjouba is a tomato in bread taste the can be found at home or in the restaurants, it is cooked all over the country as a morning snack.
Msemen is an Moroccan cuisine often taken as breakfast and sometimes for supper. It may be eaten along with meat or vegetable recipes or can be taken on it’s own.
In Mozambique, sweet potatoes are highly eaten. There are varieties of cooking styles for this cereals, yet the most taste ones is by baking them either in open flame of by soaking with smoke.
