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A dish consisting of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed eggplant. Ming'oko. Tanzania. A dish of wild edible yams. Afang. Nigeria. A vegetable soup which has its origin from the Efik people in the southeast of Nigeria. Ahriche. Morocco.
Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lychee are grown on the island. [21] Meats include chicken, beef and fish, and curry dishes are common. [21] A common food is laoka, a mixture of cooked foods served with rice.
African cuisine. African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate ...
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Cuisine. In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread [7] and couscous [8]), [9] fish, seafood, goat, [10] lamb, [10] beef, [10] dates, almonds, olives and various vegetables and fruits. Because the region is predominantly Muslim, halal meats are usually eaten. Most dishes are spiced.
This category has the following 16 subcategories, out of 16 total. African cuisine by country (49 C) Central African cuisine (10 C, 11 P) East African cuisine (17 C, 17 P) North African cuisine (9 C, 37 P) Southern African cuisine (10 C, 6 P) West African cuisine (17 C, 40 P)
West African cuisine. 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 ...
Fat. 0.1 g. Carbohydrate. 84 g. Media: Acheke. (Ebrié:, Bambara: cɛkɛ),[1] also spelled attiéké' (Ivory Coast), is a side dish made from cassava that is popular and traditional in the Ivory Coast. [2] The dish is prepared from fermented cassava pulp that has been grated or granulated. [3][4] Dried acheke is also prepared, which is similar ...