Zambia – Kalembula
Kalembula is name that whenever you will be required to list down Zambian cuisines, no wonder it must appear there. It’s a cuisine from Sweet potato leaves, mixed with vegetables to enhance taste and nutritional benefits.
Tag Archive for: African Cuisine
Cameroon – Kwakwalang
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelKwakwalang is a typical bakossi and mbacham delicacy though not a most say main traditional dish. Kwakwalang is a soup made from fresh soft cocoyam leaves mostly red Igbo coco or red macabo coco leaves. Kwakwalang is also known as black soup when a small amount of chobbi powder is added to it.
Tunisian / Moroccan / Israel – Shakshouka
/0 Comments/in World Cuisine, African Cuisine, Asian Cusine, Israeli Cuisine, Moroccan Cuisine, Tunisian Cuisine/by YushraShakshouka is an Arabic word which means “mixture”. It is one of the best dishes of all the African cuisines. This dish consists of eggs which are poached in a tomato sauce underneath it. It is not only served as a breakfast rather it is also served as lunch and dinner. It is said that this dish came into existence in the regions of Tunisia and Yemen. After people living in the North of Africa migrated to Israel, this dish became Israel’s national dish.
Zimbabwe – Mopane Worms
/0 Comments/in World Cuisine, African Cuisine, Zimbabwe Cuisine/by Bob HuyuAll around the world, eating of insects is the hobby to people, and includes ants, beetles, grasshoppers and so many to mention. Today we will focus on worms specifically Mopane worms from Zimbabwe. They are also called mashonja and macimbi in Shona and Ndebele respectively.
Cameroon – Fiyifiyi Leaves and Boiled Macabo
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelFiyifiyi leaves are flat green leafy vegetables that grow mostly in gardens where cabbage, lettuce and sometimes carrots have been planted. This vegetable in common in the North West region of Cameroon especially in santa, bambili, ndop and banso. Fiyifiyi leaves and macabo is thus a delicacy to the people in these areas.
Ghana – Tuo Zaafi
/0 Comments/in World Cuisine, African Cuisine, Ghana Cuisine/by Marko JudiaTuo Zaafi is a loved meal in Ghana, there is a secret with Ghanaian dishes, they contain a variety of mixes, including grains, herbs and vegetables, and meat. This cuisine is mainly compounded with corn, vegetable leaves (Cassava leaves) and meat.
Angola – Stiff Porridge
/1 Comment/in African Cuisine, Angola Cuisine, World Cuisine/by finmailStiff porridge is beating almost every part of African countries dishes, it’s easy to prepare and takes at most only 15 minutes of preparation. (preparation time may vary depending on the number of people).
Center Region Cameroon – Bulu Beignet and Pape
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyBulu beignet and pape is a food eaten by the bulu people. It is a food rich in potassiums and essential minerals. Bulu is a locality located in the French speaking part of Cameroonm, better known as the Center region due to the fact that it comprises of the Political capital of Cameroon.
Cameroon – Chicken Carrots
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Joella EveChicken carrots is a meal that is very simple to cook. The taste of this delicious meal is that of burnt plum. Chicken carrots is a meal prepared in the locality of Zoetele in the centre region of Cameroon.
Cameroon – Bamunka Soup and Fufu Corn
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelBamunka soup is a common soup prepared mostly by the people of bamunka village. It is very delicious, economical and less time consuming so bamunka people in the North West region, ngoketunjia division and the strangers in this area loves bamunka soup accompanied with fufu corn.