Baham, Cameroon – Sauce de Pistache With Ripe Plantains
Sauce de pistache is a normal meal eaten at Afternoon times or evening depending on each and everyone, but not in the morning. More importantly, it must be eaten when it is hot and not cold.
Tag Archive for: African Cuisine
Egypt – Mahshi
/0 Comments/in World Cuisine, African Cuisine, Egyptian Cuisine/by anaa rajpootMahishi is a vegetable dish cooked with tomatoes and cumin, a soup filled with roasted meat and rice. Mahshi is an Egyptian holiday center where friends and family gather for Iftar on Sundays, especially during Ramadan. The Maheshi was one of the many ships of the Ottoman Empire that stretched from the Balkans to Lamont in Egypt during the ancient Empire. The dish was found in rice and/or meat or cabbage leaves in the Ottoman Empire.
Cameroon – Nsanka Corn Soup With Sugar
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Joella EveCorn soup with sugar is a local cuisine that is made up of fresh corn, ngweng leaves, also known as cassava leaves and sugar. Nsanka corn soup with sugar is a local cuisine prepared by the people of the centre region, precisely the Ewondos in Cameroon.
Cameroon – Pomme Haricot
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyPomme haricot is a meal that deals in the combination of pomme and haricot in order to have this delicious meal. Pomme haricot comes from the grassfield areas of Cameroon, the Santa locality.
Cameroon – Ayostos Fufu With Canda Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyAyostos fufu with canda soup is a meal having the taste of groundnut paste that has been grinded. This food is not quite a popular food due to the appearance it has, whereas the taste is different from what many people think about it. Ayostos fufu with canda soup is a meal from the Boroso in East of Cameroon.
Egypt – Hawawshi
/0 Comments/in World Cuisine, African Cuisine, Egyptian Cuisine/by anaa rajpootThis dish, actually a street food, depends upon the filling of meat which is filled in a pita. This is called “PITA POCKET”. Its filling is just like qeema or kofta which is stuffed in pita pockets. It is one of the most popular Egyptian dishes because it is simple, tasty, and frozen. This dish is made by the butcher who named as Ahmed al-Hawawshi.
Cameroon – Bahana Burnt Plum With Boiled Native Cocoyams
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyBahana burnt plum is a local cuisine known for the fact that it is being eaten at the sunset when the whole family is being gathered around a burning fire telling themselves stories of different kind from epic stories to comic stories with the whole family laughing cheerfully enjoying themselves. Bahana burnt plum with boiled native cocoyams is a tradition coming from the Bahana, a village locality found in the Western part of Cameroon.
Ghana – Sweet Potatoes Fatoor (Futari)
/0 Comments/in World Cuisine, African Cuisine, Ghana Cuisine/by Marko JudiaFatoor (Futari) is a loved meal and the most prepared ones during Ramadan. Ghana is a country with most of it’s inhabitants being Islams therefore the preparation of fatoor is essential to work with.
Kenya – Githeri
/0 Comments/in World Cuisine, African Cuisine, Kenyan Cuisine/by Verdzekov BernardThe preparation of this meal is same as the preparation of a pot of beans. This is a very population dish in Kenya and other countries of Africa like Cameroon. Another name for Githeri is muthere. This meal originated from the Kikuyu tribe of Kenya.
Benin – Ago Glain
/0 Comments/in World Cuisine, African Cuisine, Benin Cuisine/by Bob HuyuBenin is blessed with nature, yam, maize, beans are some of the readily available blessings to the country. Sea food is available at much compared to meat. Ago Glain is another taste no never miss while you visit Benin.