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Botswana, Namibia and South Africa: A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from "sate" ("skewered meat") and "saus" ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa ...
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, chicken, seafood, fish, fresh fruits, vegetables and spices and is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers.
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 ...
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.
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 ...
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
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]
Yam, maize and beans are also staple foods across Ghana. Sweet potatoes and cocoyam are also important in Ghanaian cuisine. With the advent of globalization, cereals such as rice and wheat have been increasingly incorporated into Ghanaian cuisine notably in the form of bread. [3] The foods below represent Ghanaian dishes made out of these ...