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A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva pudding: Southern Africa: A sweet pudding of Afrikaner origin, usually served hot with custard or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African ...
Many African traditional dishes are based on plant- and seed-based diets. [2] Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes often feature rice, millet, and beans complemented by spicy stews made with fish, meat, and leafy ...
Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with the sovereign state of Gabon. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available. [32] In rural areas, food staples such as cassava, rice and yams are commonly used. [31] [33]
It is a traditional cooking ingredient used across West Africa, although the less traditional bouillon cube, specifically the Maggi brand, rivals it in popularity. African potash (potassium carbonate) is a native salt used for flavoring and to expedite the cooking time for some foods by cooks, it is made from wood-fire ashes in an ancient ...
Ugali—maize porridge in South Africa, traditional porridge/polenta and a staple food of the African peoples; Umngqusho—a dish made from white maize and sugar beans, a staple food for the Xhosa people. Umphokoqo—an African salad made of maize meal. [16] Umvubo—sour milk mixed with dry pap, commonly eaten by the Xhosa.
Additional foods include onions, garlic, chiles and peanuts. [3] Meat can be scarce in the Central African Republic, although fish is used in a variety of dishes, and other sources of protein include peanuts and insects such as cicadas, grasshoppers, crickets and termites. [3] Common meats in Central African cuisine include chicken and goat. [2]
Pili pili peppers (ripe and unripe). Moamba, a sauce or a dish prepared with a sauce usually made from peanut butter.; Ngai ngai ya musaka is a sauce or dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis) tree, in western Middle Africa. [5]
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.