by Y Shomwi Algeria is a country bordered by the Mediterranean Sea, Morocco and Western Sahara and it’s found in the northern Africa. The cuisine Lham Lahlou (meaning sweet meat, Lham-meat and Lahlou-sweet) is a combination of lamb meat stewed in a sweet syrup with fruit and spices. Lham Lahlou is prepared normally in Ramadan […]
Shawerma is a cone-shaped chapati or naan which is filled with some spices and meat and vegetables. It is actually related to LEVANTINE CUISINE, which is a very famous cuisine of Egypt. Egypt uses a special technique of roasting meat on different horizontal spits, which give a very unique taste and appearance to shawarma. OTTOMAN EMPIRES made this dish for the first time in the 19th century.
Groundnut soup is a special soup of its kind. It is a very unique type of food eaten with cooked groundnut as a complementary to the sauce being prepared with. This food is being cooked by the people of the East region found in Cameroon.
Thiof is the Wolof name used by the Dakar Lébou fisherman. White grouper is what we talk about when spot Thiof, that is either eaten with spices and vegetables mostly in Senegal restaurants. In beaches this meal is taken as grilled only, with some additives.
Banana is a fruit eating by humans and animals. This is a very old fruit that bares from a flowering plant of the Genus Musa. It had long existed. This plant bares plantains and banana. Plantains could be used for cooking while banana is eating as a fruit.
Arroz is a dish of white rice, yet it has many varieties of it’s type. This white rice is of specific type, although any of the rice may do the best. In Angola we normally cerebrates with this cuisine in some kinds of preparations.
Originally, the birth of this food took place as a result to compensate the shortage in supply in groundnut oil, so they had to bring in something else and special in the form of groundnut oil so that it will not be heavily felt. Red oil and Groundnut oil is cooked in the locality of Fiango in Kumba in the South West region of Cameroon.
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.
Naangtarre is meal gotten from cocoyam and palm oil. Naangtarre as most people call it is a delicacy to the people of the North West region of Cameroon precisely the inhabitants of the metah and mankon clan.
Fried rice in Nigeria is among the loved dishes and prepared in every home mostly for special home events.
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