by 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 […]
What if you are Pakistani and you have no craze about this dish. This dish is known as heart of Punjab. Punjab is a province of Pakistan, this specific province has the real soul of fresh vegetables because of the farms where the vegetables are grown is basically from Punjab.
This is a one-pot Japanese dish. In this dish, the main elements are used which are different from the individual. Oden is a name given to this dish which is previously named as ”MISODENGAKU”, or simply known as ”Denjaku”. This is a type of ”Nabenomo”, a dish known as things in a pot.
Pumpkin leaves is such a delicious meal which many people fail to understand or neglect this meal. Pumpkin leaves is very nutritive and cheap to get. This meal is good for convalescence, breastfeeding mothers and the aging ones.
Welcome to Burkina faso where the traditional taste is preserved with traditional dishes. Babenda is among the loved and respected dishes in the country. It has been prepared far more than a meal but a medicine and nutritional agent especially for men. You can’t speak about Burkina Faso cuisines without mentioning the Babenda dish.
Soft tofu stew as the name indicates stew having soft tofu as the main ingredient in this dish. This dish is also known by the other name SUNDUBU-JJIGAE. Sundubu is the word for extra soft curdle tofu and Jjigae is the Korean stew category. This is a very delicious stew in Korean cuisine and, it is also known as Spicy tofu stew because Gochujang and chili powder are added to this stew. The origin of soft tofu stew was recorded first time at Joseon Dynasty.
Yellow Fufu garri with Okro and red soup is a food cooked for children below ten years so as to permit them to chew easily and swallow without facing any difficulties. This dish is mostly and highly prepared in the Anglophone regions of Cameroon, The North West and the South West.
Hareesa’ one of the most popular dishes. The history of HAREESA is very much from the United Arab Emirates, middle east. There are many other alternative names for this Arab cuisine such as JAREESH, Harees, and Arizah.
Kondowole is a kind of food that mixes people in case of differentiating it with Nsima (stiff porridge) because both are from the like flour where by Nsima is made from Maize flour while Kondowole is made from Cassava flour.
Cakes 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.
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