Cameroon – Njangsa Sauce and Ripe Plantains
Njangsa source is a delicious soup that is usually eating with ripe plantains in Cameroon. This source is graded amongst the best source in Cameroon like tomatoe source (stew) and Mbongo Tchobi.
South Africa – Potjiekos
/0 Comments/in World Cuisine, African Cuisine, South African Cuisine/by Verdzekov BernardPotjiekos is a South African food. This name means “small pot food”. This meal is usually prepared on a three stone fire side using a small pot that has three legs.
Nigeria – Nkwobi
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardNkwobi is a typical Nigerian Cuisine. It is an expensive dish with cow foot as its main visible components. It is often termed as food for the rich. This is because the dish is expensive and for an individual to prepare this dish at home, maybe for a party or for home consumption, that person should be rich.
Nigeria – Beef Stew
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardBeef stew is delicious soup, unlike normal stew, the extra ingredient we will use here is red win. This wine helps to give the stew a rich content and flavor as well.
Cameroon – Plain Cake
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Verdzekov BernardCakes have often served the test of time. This is food whose process does not need tomatoes, onions, maggi or frying. Rather sugar, flour, oil and other dry ingredients and they are just kept in an air tide heated environment for about 40-45 for them to cook.
Tunisian, Algerian, Moroccan – Tajine
/0 Comments/in World Cuisine, African Cuisine, Algerian Cuisine, Moroccan Cuisine, Tunisian Cuisine/by YushraThis cuisine is at the very top of the entire African cuisines and is loved by everyone. It is basically a pie like dish which consists of chicken which is cooked firstly with spices and then is added to a batter of egg and cheese and baked in the end. Tajines history goes way back to the 9th century as it was written in a folktale collection book called One Thousand and One Nights. It was made on a wooden pot through which it got its name and went on generation to generation. It is considered to be the national dish of Tunisia , Algeria and Morocco and it lives up to the recognition it gets.
Cameroon – Akum Beans
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyAkum is a locality located in the Northwest region of Cameroon, precisely in the Meme division. Today our point of focus is on the Akum beans and its preparation.
Baham, Cameroon – Sauce de Pistache With Ripe Plantains
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuySauce de pistache is a normal meal eaten at Afternoon times or evening depending on each and everyone, but not in the morning. More importantly, it must be eaten when it is hot and not cold.
Cameroon – How to cook Ekusi sauce with bitter leaves
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyThe Ekusi sauce with bitter leaves is rich in minerals that are good for bones, immune system and general body as well. Ekusi sauce with bitter leaves is a meal coming from the highlands of Ndu in the North West region of Cameroon.
Cameroon – Njacatu (Garden Egg) Stew
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelGarden Egg or Njacatu as it is commonly called by the English speaking people of Cameroon is a fruit vegetable. It is a common meal prepared by the people of the kom, metah, nkambe, ndu and wum clan.