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Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu: Southern Africa, Botswana, Zimbabwe A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva ...
Algerian breakfast foods. Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam ...
In the Horn of Africa, the main traditional dishes in Eritrean cuisine and Ethiopian cuisine are tsebhis (stews) served with injera [6] [26] (flatbread made from teff, [26] wheat, or sorghum) and hilbet (paste made from legumes, mainly lentils and fava beans). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar ...
Injera bread and several kinds of wat (stew) are typical of Ethiopian and Eritrean cuisine. East African cuisine: East Africa is the eastern region of the African continent, variably defined by geography or geopolitics. In the UN scheme of geographic regions, 19 territories constitute Eastern Africa: [13] This is a vast region with many diverse ...
Kwanzaa (December 26 to January 1, every year) is a non-secular (i.e., not a replacement for Christmas) holiday celebrated by Black Americans, as well as Afro-Caribbeans and others of African ...
Eko also known as agidi, is a popular breakfast meal in Nigeria. It is served in combination with other foods such as Akara (fried bean cake), beans, pepper soup, and other soups. [59] Ogi or akamu is corn pudding common in Nigeria, called ogi by the Yoruba and akamu by the Igbo. [60] Eaten with bread, akara or beans; Egbo is a food made from corn.
They are now mostly used in a few traditional homes, for soap making, and by commercial (street food) food vendors as a cheaper substitute to refined cooking oils. Common Ghanaian soups are groundnut soup, [ 12 ] light (tomato) soup , [ 12 ] kontomire ( taro leaves) soup, palm nut soup , [ 13 ] ayoyo soup and okra soup.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.