日志 Marko Judia

Ghana – Tuo Zaafi

Tuo Zaafi is a loved meal in Ghana, there is a secret with Ghanaian dishes, they contain a variety of mixes, including grains, herbs and vegetables, and meat. This cuisine is mainly compounded with corn, vegetable leaves (Cassava leaves) and meat.

Madagascar – Mofo Gasy

Mofo gasy is the Malagasy pancakes made of rice. They are mostly cooked along the streets and sold at very cheap price. The restaurants ones, they are not that cheap either.

Ghana – Angwa Muu

By Marko Judia Angwa Muu is a Ghanaian traditional dish, simply prepared from rice and oil. It also added with tomato paste to give it a red color for attraction, similar from Jollof rice. The difference is, Angwa Muu is served with either boiled or fried egg(s). This dish is mainly focused in rural areas, […]

Madagascar – Mofo-anana

Mofo anana are two words in Madagascar local language that holds the meaning of bread and leafy greens respectively. These snacks are easily found almost in every part on the island of Madagascar.

Ghana – Akple

The Ewe tribe from Ghana have another cuisine to take a taste from. Akple may seem slightly alike with Banku yet there is a big difference here. Akple is from Ewe tribe in Volta region while Banku is from Ga Tribe of the Greater Accra region.

Ghana – Banku and Tilapia

Welcome to Ghana, deep within coastal areas where you will see with own eyes what is in the top picture, that is Banku and tilapia. This cuisine from Ghana is mostly prepared along the coastal areas where Tilapia are easily found. Banku is none other but a stiff porridge prepared with Corn flour mixed with Cassava flour.

Madagascar – Varenga

Madagascar is an island located on the western part of the African continent. Varenga is a traditional meat dish originating from Madagascar. Varenga is among the easiest cuisines to prepare as it follows few steps along it’s preparation.