Nigeria – Edikang Ikong Soup
Cameroon is a neighbouring country to Nigeria. This is a Nigerian meal, but due to the friendship Cameroon has with Nigeria, most of the dishes prepared in Nigeria are prepared in Cameroon and vis.
Cameroon – Countri Green Leaves Vegetables.
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Kouemo Patricia DjougwaCountri green leaves vegetables is a meal prepared in Cameroon by the Nso people, who are better known as Banso. Originally, it was a meal prepared for their Fon and he was the only one who had the right to eat countri green leaves.
Nigeria – Jollof Rice
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardI am still writing on jollof rice, but this times, jollof rice prepared by the Nigerians. Sometimes, there is this competition on social media that, Nigerian Jollof rice is better than Cameroon Jollof rice. All I know is, all are delicious meals.
Nigeria – Okpa
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardRare cuisines prepared mostly in Africa. Okpa is rare dish. You will mostly see this dish in Nigeria or if prepare elsewhere, you may find out and see the chef or person that prepared the dish is from Nigeria. This doesn’t mean that you can’t prepare the dish. That is why am writing about it.
Italy – Ribollita
/0 Comments/in World Cuisine, European Cuisine, Italian Cuisine/by UmerBRibollita is an another remarkable cuisine of the Tuscan region in Italy. It originated in Tuscany where this soup was so common because it was made from leftover items. Ribollita is an Italian word which when translated into English means “Reboiled”. Meanwhile, Ribollita was also named the dish of the poor because of its history and also one of the major factor was that it was cheap.
Pakistan – Kata Kat (Lamb Organ Mixed Curry)
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarThis dish is actually worth buying dish and cooked in the home kitchen, made up from the different organs of Lamb or cow. This is actually a curry or some gravy dish, having small chunks of organs like heart, kidney, liver, and mixed in the spices.
Cameroon – Dry Meat With Red Pepper and Yellow Pepper
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Kouemo Patricia DjougwaDry meat with red pepper and yellow pepper is a local cuisine that deals in giving much appetite to people that consume it as it is highly associated with the drinking of alcohol. The taste of this food Dry meat with red pepper and yellow pepper is that of hot steak meat due to the burning inside of the red pepper and yellow pepper. This food is mostly consumed in the region of Yaounde, Cameroon in the hot area of Bastos.
Pakistan, India – Traditional Mughali Tikkah Gravy with Rice
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by reshaeel nisarMughali tikkah is the local cuisine of Pakistan, India and many countries of the world. This is a delicious as well as healthy dish because it contains chicken in it.
Pakistan, India – Special Traditional Kadhi Pakora
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by Muhammad UsamaKadhi might be a common Punjabi dish, furthermore one that falls into the comfort sustenance classification for most Indians. It might be a dish which includes significant carmelized besan (gram flour) wastes which are known as pakoras stewed in a tart, harsh and spiced yogurt-gram flour sauce.
Malawi – Zitumbuwa
/0 Comments/in World Cuisine, African Cuisine, Malawi Cuisine/by finmailZitumbuwa is generally prepared from banana and maize flour, it is among the best dishes found in Malawi country, and it is prepared traditionally, but we will use our modern tools to make it, Welcome as we prepare our Cuisine.