Algeria – Rechta
Retcha consists of thin and flat noodles (traditional pasta dish) and sauce made with chickpeas as well as chicken. Traditionally, the dish prepares in wedding events, at the end of Ramadan fasting and Ashura.
Cameroon – Fried Fish With Boiled Carrots
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyFried fish is cooked during morning times so as to take it as a form of breakfast due to the fact that is simple to cook. Fried fish with boiled carrots comes from the Littoral, the Cameroonian region mostly known as the River of prawns. The River of prawns is today known as River Wouri.
Pakistan, India – Chinese Fried Rice
/0 Comments/in Asian Cusine, Indian Cuisine, Pakistani Cuisine, World Cuisine/by Muhammad ReshaeelThis dish is prepared by rice and chopped vegetables with Chinese flavorings. It can be prepared with meat as well as vegetables. Many people in Pakistan and china like to eat this dish because it smells good and tastes deliciously.
Cameroon – Plooploo Coco
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelThough prepared almost nationwide now and eaten by almost 90 percent of Cameroon’s population, plooploo coco remains one of the delicacy of the people of North West and the west region of Cameroon.
Pakistan – Mutton Rosh
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarThis dish is the heart of Balochi Cuisine in Pakistan. The meat dish is always loved by every people of Pakistan, whereas consumption of meat is very highly recommended on the festivals like especially on EID, Eid ul Azha, where animals like goat, lamb, cow are scarifies in the morning with the prayer and many of the meat dishes are made and ROSH is among of them.
Pakistan – Degi Pulao / Pilaf
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarThis recipe is the dish of old ages when AFGHAN comes across the border in Indian subcontinent for trading and introduce the dish PILAF to the king of that time of MUGHAL’s Empire
Uganda – Ugandan Matoke
/0 Comments/in African Cuisine, Uganda Cuisine, World Cuisine/by finmailKampala is a capital city of Uganda, it is where most of various food dishes found, yet Matoke holds it’s quality as a lovable and delicious food.
Pakistan, India – Kali Masoor Dal (Black Lentil Gram)
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by Usama TariqLentil is a special type of dish and it is part of many cultural cuisines. Asian people called it “Daal”. The lentil is known by its plant called lens culinaris. This dish is very common the people of Pakistan or India cooked it twice or triple in a week. In Pakistan people called this black lentil gram as “Masar ki Daal” or Kali Masoor ki Daal. Lentils production is the common method of the plantation.
Egypt – Molokhia
/0 Comments/in World Cuisine, African Cuisine, Egyptian Cuisine, Uncategorized/by anaa rajpootMolokai originated in Egypt and later spread to the Middle East, North Africa, and the eastern Mediterranean. It is a traditional Egyptian soup and is often eaten by the ancient Egyptian kingdom, but eventually became a popular dish. Many added that the soup tasted delicious, but not everyone agreed.
Cameroon – Jamsu With Fufu and Steak
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Kouemo Patricia DjougwaJamsu with fufu is the custom and traditional meal of the Jakiri inhabitants. A native of Jakiri sees himself eating Jamsu with fufu and steak from Monday to Sunday without losing an appetite for it. Jamsu with fufu and steak comes from the Jakiri native land.