Rwanda – Milk Stiff Porridge (Warriors Meal)
Back during colonial era, Nyarwanda soldiers under chiefs leadership had a respective meal of stiff porridge with wild meat side dish, this cuisine were known as Warriors meal.
Tag Archive for: African Cuisine
Kenya – Ndizi ya Kisii
/0 Comments/in World Cuisine, African Cuisine, Kenyan Cuisine/by Verdzekov BernardLike I wrote in my past article on Banana cake, here is a meal that it is cooked with plantains. This is a plant that grows banana’s which is eating as fruit and plantains that is cooked or roasted before it is eaten.
Nigeria – Achicha Ede
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardAchicha Ede is a typical Igbo meal. This meal is prepared by the locals and the entire Nigeria. When you look at Achicha Ede, it looks like scrambled eggs because of the nature and appearance after preparing it.
Rwanda – Spinach with Peanut Butter
/0 Comments/in World Cuisine, African Cuisine, Rwandan Cuisine/by Yu TenRwanda is an African country found on the eastern part of the continent, bordering Tanzania to it’s west. Many small farmers do cultivate fruits and vegetable for daily meals and sells. It is easy to work around the markets in Rwanda and found spinach all along each vegetable sales man table.
Cameroon – Yellow Cabbage With Red Beans and Sweat Potatoes
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Kouemo Patricia DjougwaYellow Cabbage with red beans and sweat potatoes is a delicious meal that is being prepared in the afternoon around a family gathering for a family meeting and enjoyment purpose. Wine is very important for the digestion process. This dish comes from the locality of South West region in Cameroon, precisely in the Mbam region.
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.
Morocco – Lamb with Prunes
/0 Comments/in World Cuisine, African Cuisine, Moroccan Cuisine/by Y ShomwiMorocco is blessed to have coastal exposure to both the Atlantic Ocean and the Mediterranean sea. amb meat is highly cooked in the country as low as at home to the restaurants. It has a variety of cooks and mixes like with this cuisine.
Burkina Faso – Riz Gras
/0 Comments/in World Cuisine, African Cuisine, Burkina Faso Cuisine/by Bob HuyuBurkina Faso is a country located western part of African continent. It is boarded by Mali to the north, Niger to the northeast and Togo to the south. It is a Savannah land with large plate and formerly know as “Upper Volta”.
Cameroon – Plantain Malaxé Jaune Avec Poison Frit
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Kouemo Patricia DjougwaPlantain malaxé jaune avec poison frit is the traditional meal of the Bami tribe cultural food. It is mostly cooked during important times like the birth of a newborn baby. Plantain malaxé jaune avec poison frit finds its place from the Bami village in the Western plateau.
Cameroon – Mbanga’a Soup With White Fufu
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Kouemo Patricia DjougwaMbanga’a soup with white fufu is a cuisne made of local items. The taste of this soup is the taste of red oil. Mbanga’a soup comes from the locality of Noni in Cameroon.