Nigeria – Garri
In Nigeria, Garri will sound every on the cereals market. It is a very potential, loved and valued flour, due to the products it gives. It originates from Yoruba people of Ijebu origin in the country.
Nigeria – Cauliflower Fried Rice
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardRice as the often say in Africa, is a meal for all. Cualiflower fried rice is common to the Nigerians. It is delicious and could be prepared and eating anywhere and everywhere.
Cameroon – White Cabbage Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyWhite cabbage soup is a soup being prepared for curative reasons like the cleansing of the stomach for both adults and children especially for children who have complications in the stomach. White cabbage soup is a meal originating from the North West region of Cameroon, precisely the Mankon locality.
Uganda – Chicken Luwombo
/0 Comments/in World Cuisine, African Cuisine, Uganda Cuisine/by Winyi IvanUganda is a small country located in East Africa with over 53 tribes which explains the diversity in culture and its cuisine. Our dish today comes from the dominant tribe called Baganda where this country derives its name.
Somalia – Maraq Digaag
/0 Comments/in World Cuisine, African Cuisine, Somali Cuisine/by Tanomba ThatiMaraq Digaag is a cuisine of chicken soup from Somalia. This cuisine prepares chicken to a longer boiling time with spices, that mixes well with the meat and soup, resulting into a great and sweet taste.
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 – Red Sauce With Fresh Fish
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyRed sauce is sauce that is entirely red in color as it is said in the name, due to some special species that is being used that gives this red color and very succulent at the same time. Red sauce with fresh fish is a particular sauce cooked in the South West region of Cameroon, precisely Buea, the capital of Cameroon.
Cameroon – Bakweri Seasoned Chicken Chips
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyBakweri Seasoned chicken chips is local cuisine ressembling a barbecue in the United States of America or in the Central part of London. This local cuisine originating from Cameroon has the taste of a saucisse. Bakweri is a village locality in the South Wset region.
Zimbabwe – Mabhonzo emombe
/0 Comments/in World Cuisine, African Cuisine, Zimbabwe Cuisine/by Bob HuyuHave you ever though that a “bone” can actually make a taste and save a day wondefully?, now this cuisine from Zimbabwe will leave you amazed, it is called Mabhonzo emombe. We all know about meats as one of the everyone favor when it comes about eating at the best, but yet there is something more to know about it, beef bones.
Uganda – Meat Roast
/0 Comments/in World Cuisine, African Cuisine, Uganda Cuisine/by finmailA taste from Uganda, is always delicious. In Uganda cow meat, goat meat are the most sold meat, due to the fact that they are the most cattles kept.