Cameroon – Ista Meat Pie With Beignet Farine

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Ista meat pie with beignet farine is a meal eaten during an occasion, mostly a short party between organized among close relatives. Ista meat pie is the name given because it has to do with so many combinations of various types of meat. This dish is a meal that is being eaten during ceremonies in the Metropolitan city of Yaounde, Cameroon.

Cameroon – Mbanga’a Soup With White Fufu

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Mbanga’a soup with white fufu is a cuisne made of local items. The taste of this soup is the taste of red oil. Mbanga’a soup comes from the locality of Noni in Cameroon.

Tunisia / Morocco / Algeria / Liberia – Maghrebi Mint Tea

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Maghrebi mint tea or Tunisian mint tea is an green tea which is prepared with spearmint leaves and sugar. The best part of this tea is not its flavor but its essence. There are many stories regarding the origin of this tea but the story which is deemed to be true is the one which took place in the 19th century in Morocco. It is of a merchant who was British and he used to sell at those times a tea called the Gunpowder Tea.

Ghana – Waakye

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This is the dish which is based on BEANS and RICE. This is one of the most famous breakfasts for GHANAIANS. The specialty of this dish is, you can serve its dish in BANANA LEAVES. The meaning of the word "WAAKYE" is BEAN. This word comes from the language of HAUSA. This dish was originated from CARRIBEAN and SOUTH AMERICA.

Cameroon – Mbagogo Fish

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In the case of this fish, the Mbagogo fish that is being breed up locally is very good for the human body. The specificity of this fish is that it is very sweat in the mouth as it has the taste of soft meat due to the thickness of its layers. The Mbagogo fish comes from the Mbungo town in Cameroon.

Cameroon – Salvage Rice With Red Oil

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Normally, rice is being cooked with groundnut oil or olive oil in most cases, but in this case, it is being prepared with red oil. Salvage rice with red oil is cooked in Adamawa region, precisely in the Adamawa plateau in the Northern part of Cameroon.

Tunisian, Algerian – Chicken Chorba

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Chorba or Shorba is an Arabic word which means soup or stew. It is a soup which is made by adding chicken to a base of tomatoes, onions, ginger and many other spices. It is said during the Ottoman Empire period this dish was invented by the people. It is also said that during the winter days a family which was very poor made this soup to keep them warm and also to keep their children warm.

Cameroon – Ajere Meat

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The name Ajere meat comes from the Widikum dialect which means in English language the pink meat. This is due to the ingredients that is being used that gives the meat, the pink color. Ajere meat comes from the locality of Widikum, under the subdivision of Manchum in the North west side of Cameroon.

Cameroon – Djombo Vegetables Sauce

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Djombo vegetables sauce is a local cuisine that has taken the name of a locality being called Djombo. The name Djombo is as result of the djombo vegetable plant that is found in Djombo. Djombo sauce comes from a locality found in the Nkambe region, in the sub division of Ngokentujia in Cameroon.

Egypt – Knafeh

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Knafeh is an traditional Middle Eastern dessert and an delight of Egypt. It is one of the best desserts which you can eat in Egypt and also it is very popular in Levant. In other countries this dish is the same but its name is different. Like in Greece it is called kataifi and in Turkey it is called kadayif. It is said that in Fatimid Egypt the doctors prescribed this dish to Caliphates to satisfy their hunger during Ramadan. It was not until the 13th century something quite like this dish appeared as in the book Kitab al tabikh fi-l-Maghrib a dish like kunafa appeared.