Nigeria – Ayamase (Ofada Stew)
Nigeria is a country located on the western coast of Africa. In Nigeria there are kinds of tribes including Yoruba, Igbo and Hausa. Ayamase is popular chill sauces in the Igbo and Yoruba cultures of Nigeria.
Pakistan – Keema Bhare Kareely (Mince Stuffed Bitter Gourd)
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarThe name of the dish came from the word Stuffing, Stuffing is like mince which is spiced up is stuffed into the bitter gourd so the translation of this mince stuffed bitter gourd in urdu is, KEEMA BHARE KARELY.
Cameroon – Yellow Spahgetti With Chicken
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyYellow spaghetti is a type of spaghetti that is very rare from all the existing types of spaghetti. This is because, a yellow ingredient is being added to the spaghetti to make it yellow in colour.
Cameroon – Kwacoco Bible
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelKwacoco Bible is grated cocoyam mixed with spinach, palm oil, spices, smoked fish, crayfish, wrapped in plantain leaves and steamed and is cooked by many families, reasons being that it is economical and it has an ancestral link, that is, it is being perpetuated right from our ancestors to our grandparents till present date. Kwacoco Bible is a delicacy commonly prepared in the south west region of Cameroon.
Cameroon – Chicken Carrots
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Joella EveChicken carrots is a meal that is very simple to cook. The taste of this delicious meal is that of burnt plum. Chicken carrots is a meal prepared in the locality of Zoetele in the centre region of Cameroon.
Pakistan, India – Traditional Tawa Boti Kebab (Beef)
/0 Comments/in Asian Cusine, Indian Cuisine, Pakistani Cuisine, World Cuisine/by Muhammad UsamaYou can’t envision celebrating your upbeat minutes without great nourishment and when it comes to kebabs, there’s nothing way better than savoring this dish within the bona fide way.
Japan – Yoshinoya Beef Rice Bowl (Gyudon)
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanThis dish is a proper bowl of all elements like strips of beef with steamed rice and topped with vegetables with sometimes a fried egg. This is said as Japanese comfort food for at least 150 years. Gyudon is originally originated from the dish Gyunbae. This dish is Beef hot pot at the times of KANTO REGION, in Japan.
Cameroon – Pepper Soup Snails (Nyama or Congo Meat)
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelSnails are a good source of protein with low amount of fat, a good source of iron, calcium, vitamin A and other vital minerals. Snails which is commonly called “nyama Ngoro, Congo meat or boneless meat here in Cameroon is very common in the south west region of Cameroon. Pepper soup snails can be eaten with well boiled unripe plantains or yams.
Nigeria – Ofe Ugba
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardOfe Ugba is a native meal for the people Imo state in Nigeria. Ofe Ugba is made up of so many ingredients. But the main ingredient that make up this dish is okra and garden egg.
Africa – Africa Coconut Rice
/0 Comments/in African Cuisine, Other African Cuisine, World Cuisine/by finmailOne of the most favorable food in Africa is Rice, in countries like Tanzania they usually call it as “Ubwabwa “.