Muttabaq Samak is a well-known dish in Kuwait. The interesting part of this dish is the rice is cooked in fish stock so the rice has the fish aroma and flavor in it. Muttabaq Samak is very similar to Kuwait’s national dish which is MACHBOOS but Machboos has lamb and rice in it. It is also very popular in other countries like Iraq, Qatar, UAE, Saudi Arabia, etc.
Traditionally, rice is known to be fried or better still stewed. It will sound very strange to listen to that rice is being baked. Yes, it gives a strange feeling to know that you will eat baked rice. Baked rice with fried chicken is cooked in the South region of Cameroon, precisely Sangmelima.
Egusi soup is made from melon seeds. The melon is harvested when it is matures, it cracked open and the seeds removed and dried. The seeds are collected and dried well using just sun light. (the African way).
This is a Korean Soup that can be made up from Scratch. The spicy Korean Tofu soup is very popular in Korea. Sundubu-jjigae or Soondubu Jjigae are two names of the same dish, tofu stew. The main component besides seafood is TOFU. There are varieties of JJIAGE, stew dishes of Korean cuisine.
This dish is very popular Japanese dish having rice and beef thick sauce or stew/ gravy. In Japanese cuisine, YOSOKU is the term used in dishes of Japan which is mixed with Western style induced cooking. Although this is a dish of western style but flavours are from purely Japanese kitchen.
Pounding pillee potatoes is a meal that is being prepared for new babies who do not yet have the possibility of eating on their own without the help of their parents or mother. It is the first food that brings the child to the universe of food.
Fiyifiyi leaves are flat green leafy vegetables that grow mostly in gardens where cabbage, lettuce and sometimes carrots have been planted. This vegetable in common in the North West region of Cameroon especially in santa, bambili, ndop and banso. Fiyifiyi leaves and macabo is thus a delicacy to the people in these areas.
OSSO BUCCO is an Lombardy cuisine which is an region of Italy. It is basically a cut of veal shank which is cooked inside of a Mirepoix (a type of sauce). The meaning of “Osso Bucco” is “Bone With A Hole” which refers to the center of the veal shank which has a “Marrow Hole”. OSSO BUCCO came into existence in the region of Lombardy in the 19th century.
This dish is the special invention of the people known to be as ”SHINWARI”. This dish is made up of lamb with 3 4 ingredients and when cooked on slow heat it gives a mouth watering effect.
The meat is used for making the special shinwari cuisine is DUMBA known to be as RAM or TUP. This meat has unique taste and giving the dish full kick of flavors.
Katogo is the best food in Uganda, especially in Kampala. The city has different tribes in different parts of the country, but when it comes to breakfast, everyone agrees on two things, Katogo or Kikomandu. The English meaning of “KATGO” is “MIX”, they just mix cassava and beans and make their dish ready. The ORIGINATION of KATOGO is from two countries Western Uganda and Buganda.
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