Mozambique – Grilled Butter Prawns
Mozambique’s prawns are usually roasted with butter mix on top of their backs. This prawn’s meal have save a thousands in the country as they are easy to get when in Mozambique due to their presence as sea food.
Tag Archive for: African Cuisine
Nigeria – Nkwobi
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardNkwobi is a typical Nigerian Cuisine. It is an expensive dish with cow foot as its main visible components. It is often termed as food for the rich. This is because the dish is expensive and for an individual to prepare this dish at home, maybe for a party or for home consumption, that person should be rich.
Ghana – Rainbow Rice
/0 Comments/in World Cuisine, African Cuisine, Ghana Cuisine/by Alkased MamimGhana is kind of colorful city, hence rainbow rice style, it is prepared with food colors together with natural rice.
Nigeria – Ekuru and Ata Dindin
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Bob HuyuNigeria is a country located in western Africa, it is bordered by Niger in the north, Cameroon to the east, Benin in the west and Gulf of Guinea in the Atlantic ocean to the southern part. Ekuru is originate from Yoruba tribe, people living in the southern part of the country, among three ethnic groups in tribes in Nigeria.
Cameroon – Boiled Tubers With Bitter Leaves
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyBoiled tubers is a form of tubers that is hard in form and very sweat in the mouth despite the hardness that it is made up of. Boiled tubers with bitter leaves is a local cuisine being prepared in the village of Mamfe by the elder ones and the younger ones for the elder ones and also for themselves.
Cameroon – Kombassa Soup
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Wirba Brice Divine RansinyuyKombassa soup is a soup of raw plantains and chicken. Kombassa here stands for unity. So the use of kombassa in describing this meal has its great significance which means the food that unites. The way the plantains is being cooked is different from the traditional cooking style of plantains. Kombassa soup comes from Kom in the North West region of Cameroon.
Cameroon – Akra and Beans/Breakfast Cuisine
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Haman KingahIn Cameroon, along the road, you could see an aged lady that has been frying Akra for a very long time. It is like a profession for most people and a sauce of income. This helps the poor and at times the rich too. Akra is very important breakfast cuisine in Cameroon, made from white beans seeds.
Cameroon – Achu
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Haman KingahAchu was considered as a river surrounded with many obstacles. This is a complete heavy dish. Serve and eating in Cameroon by nearly everyone, though not all. This is a delicacy that was introduced by the Mankon people, in Cameroon, precisely from the NW region of Cameroon. According to the Mankon tradition, this meal is eating with the hands or rather fingers and with no cutleries.
Cameroon – Fufu and Vegetable (Native Name Jamajama)
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Haman KingahVegetable and corn fufu are one of the most eaten dishes in Cameroon. It is said to be the traditional meal of the Nso people, a tribe in Cameroon and the Kom people as well. This dish has several means of arriving at a delicious end result.
Cameroon – Foumbot Vegetables With Sliced Plantains
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyThe Foumbot vegetables is renowned typeof vegetables known by all Cameroonians from all the regions, though it is highly appreciated by Anglophones and the Bameleke due to the fact that there is a belief surrounding the cooking of the Foumbot vegetables on particular occassions.