Tag Archive for: African Cuisine

Cameroon – Pepper Soup Snails (Nyama or Congo Meat)

Snails 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 – Turwo Shinkafa

Turwo shinkafa is a Nigerian cuisine, mostly eating by the Hausa tribe. This is made from non-parboiled rice. This is made from non-parboiled rice because, parboiled rice will give a different look or finishing.

Nigeria – Beef Stew

Beef stew is delicious soup, unlike normal stew, the extra ingredient we will use here is red win. This wine helps to give the stew a rich content and flavor as well.

Angola – Cabidela

Cabidela is an Angolan dish prepared from Pork, Rabbit or Chicken meat and cooked with it’s blood, giving a brownish color to the meal.

Cameroon – Mulu Kpat

Cameroon is blessed with uncountable traditional dishes which comes from the ten regions each with so many villages. One of these traditional meal is mulu kpat which is a traditional meal from lebialem in the south west region precisely typical of the bamumbu tribe. The main ingredient used in preparing this mouthwatering is a leaf called tarot leaf.

Cameroon – Pork Leg Sauce Sauter

Pork leg sauce sauter is a local cuisine cooked for the strengthening of the bones. It is not actually an initiation but there are some beliefs that you must first go a series of process for the first time you are eating the Pork leg sauce sauter. The dish is having its origins in the Western region of Cameroon, precisely Banu in Cameroon.

Cameroon – Roasted Plantains and Palm Oil/Source

This dish is really simple. Looking at it, you may say, what type of a dish is this. Warmed palm oil and plantains or cassava or coco. This dish you see above is what most African parents leaved on for so many years before the discovery of new food types.

Nigeria – Ofe Owerri

Ofe Owerri is another cuisine with an interesting background. Ofe means soup while Owerri is a capital of Imo state in the country, this correspondingly form a meaning of Owerri soup.

Egypt – Knafeh

Knafeh is an traditional Middle Eastern dessert and an delight of Egypt. It is one of the best desserts which you can eat in Egypt and also it is very popular in Levant. In other countries this dish is the same but its name is different. Like in Greece it is called kataifi and in Turkey it is called kadayif. It is said that in Fatimid Egypt the doctors prescribed this dish to Caliphates to satisfy their hunger during Ramadan. It was not until the 13th century something quite like this dish appeared as in the book Kitab al tabikh fi-l-Maghrib a dish like kunafa appeared.

Batibo, Cameroon – Porridge Cocoyams (Turning Coco)

Preparing porridge cocoyams is one of the easiest dish you fine me write about. This is still a traditional dish eating by the Batibo people of Cameroon.