Yaounde, Cameroon – Noix de coco dans le riz saute
The name given to this local cuisine is interesting, it has its origin fron french. Noix de coc dans le riz saute tells you the story of the french speaking side of Cameroon.
Cameroon – Local Cuisine of Beans and Miondo
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyHaricot is the french word for beans and beignet in English means puff balls. Though Cameroon is made up of the francophones and the anglophones, if there is one thing that brings them together and they say in common is beans.
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.
Nigeria – Ewa Agoying
/0 Comments/in African Cuisine, Nigerian Cuisine, World Cuisine/by Verdzekov BernardEwa Agoying is a Nigerian meal commonly eating in Nigeria. In one of my articles on local cuisine, I wrote on Tukuni. With Tukuni, it is spiced pounded potatoes with beans.
Nigeria – Obe Ishapa
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardObe Ishapa is a Nigerian cuisine eating by those of western Nigeria. The cuisine is not so common but it eating so well by those who know of it and who can prepare it.
Angola – Feijoada Recipe
/0 Comments/in World Cuisine, African Cuisine, Angola Cuisine/by Breila JackThis cuisine is the mix of beans and vegetables as well as chicken meat. It is the favour of most, as its found cheap to prepare and cook. Let us prepare it.
Uganda – Vegetable Potatoes Roast (Vegetable Mix)
/0 Comments/in African Cuisine, Uganda Cuisine, World Cuisine/by finmailVegetable mixing is a style used by most of people in Africa, especially places with vegetable cultivation favourable environment and climate.
Bafoussam, Western region Cameroon – Pounded Beans and Irish Potatoes
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyPounded beans is known in french as pomme pile. The original name is the French appellation which is pomme pile. The origin of this name is due to the fact that it tells the story of the bafoussam locality which is known for its fertile soils and lands.
Cameroon – How to cook fry beans
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Kouemo Patricia Djougwaby Kouemo Partricia Beans is a major crop in many parts of africa and especially in the western highland of cameroon , an important food to all peolpe of all categories. There are about five types of beans in cameroon , each of this beans play it diffrerent role , some can play the same […]
Mozambique – Grilled Butter Prawns
/0 Comments/in World Cuisine, African Cuisine, Mozambican Cuisine/by Y ShomwiMozambique’s prawns are usually roasted with butter mix on top of their backs. This prawn’s meal have save a thousands in the country as they are easy to get when in Mozambique due to their presence as sea food.