Tag Archive for: African Cuisine

Cameroon – Black Sauce With Plantains and White Sauce

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Black sauce with plantains and white sauce is a meal of two extremes, white and black. The black sauce represents the black soil on which the inhabitants plant in order to have what to eat and the white sauce represents the white products they get after a hard and difficult time of planting. Black sauce with plantains and white sauce is prepared in the West region of Cameroon.

Cameroon – Gum Gum With Brown Fish Sauce

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Gum Gum with brown fish sauce is cooked for various reasons like traditional reasons and domestic reasons for various purposes. Traditional reasons like the celebration of the intronisation of a new head of village or when the head of family is welcoming the delegation from the head of village into his house. Gum Gum with brown fish sauce is a traditional meal that is being prepared in the West part of Cameroon.

Cameroon – Burning Planti and Red Oil

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Burning planti and red oil is a native snack enjoyed mostly in the village and arranged by our lovely grand mothers and fathers. Since such dishes take long to get ready, it is better that plantains be roasted round the fire side and eaten with red oil to have some energy while waiting for the main meal.

Cameroon – Agege Soup With Boiled Rice

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Agege soup is a local cuisine of tomatoes used that is on the point of rottening, making it to have a sweat taste and at the same time a sour taste. Agege soup with boiled rice is originating from Cameroon, precisely the Littoral part of Cameroon.

Nigeria – Tuwo Masara

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Tuwo masara is another dish from Nigeria, specifically from northern Nigeria. The Hausa–Fulani are the ethnic groups in the northern part of the country, are the most consumers of the cuisine.

Ghana – Shoko Beef Stew

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Shoko is a west African beef stew. This beef stew is prepared with a leaf called Alefu found in west Africa and tomatoes. Shoko is a borrowed Yoruba name. it did not originate from Ghana.

Malawi – Fried Cassava Palm (Kondowole)

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Kondowole is a kind of food that mixes people in case of differentiating it with Nsima (stiff porridge) because both are from the like flour where by Nsima is made from Maize flour while Kondowole is made from Cassava flour.

Africa – Chicken Mishkaki (Stew)

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Originates from south-Africa, this cusine is mainly made with chicken pieces being sticked and skewed.

Cameroon – Jollof Rice

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Cameroon has varieties of dishes they prepare and that the local community values. Jollof rice is a meal eating in so many places as well as countries like Nigeria and Ghana. Even in the western world. There are several ways or styles that could be used to come up with this delicious meal. I will let you know some easy way in which you can prepare jollof. My style. You may love it or practice.

Morocco – Pastilla

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Hi, my name is Oussama from Morocco. In Morocco there are several local dishes, such as couscous, tagine and pastilla, with all kinds of "chicken-fish".