Passing around streets in Mozambique, you will wonder some tastes called Galinha Asada. It is a chicken fried and sold together with chips from potatoes or cassava, but today we will look only on the roasted chicken, start with it’s preparation methods to the final steps.
Ncima is a home made cuisine from Mozambique, rarely found in big restaurants or hotels. It is a cornmeal with meat soup on top, that is made almost in every home in the late mornings.
Tagine cuisines in Morocco refers to the undisturbed recipe, meaning a recipe is cooked until ready undisturbed. It is mostly used while preparing vegetable Tagine. These cuisines are normally prepared on Fridays where all the family, friends or relative are home and it’s normally a day for week off.
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.
Sishwala is the most consumed food in Swaziland (e-Swatini), cooked to give a thick porridge of beans (mostly sugar beans) and maize meal mix. This is the loved cuisine because it comprises of the main ingredients in most of the meals in Swaziland.
Tanzania is a country located in the eastern Africa, a famous country with Tanzanite minerals. Pawpaw are another fruits grown in the country mostly at home level.
Long time back, Tutsi soldiers (tribe in Rwanda) were given pearice dish on their long journeys, because they were traveling to very far places. Traditionally this cuisine will be prepared without any spices or meat mix, but nowadays people like to mix it with meat or potatoes, for improving taste.
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.
Sidvudvu is the cuisine from Swaziland, made from Pumpkin. It accompanied with mixes from other vegetables and cereals like maize.
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.