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Various dishes have developed from the range of basic foods consumed. Ugali (or bugali), eaten throughout sub-Saharan Africa, is a paste made from maize and water to form a porridge-like consistency. [4] Isombe is made from mashed cassava leaves and served with meat or fish. [3] Matoke is a dish made from baked or steamed bananas. [4]
Matoke are also used to make a popular breakfast dish called katogo in Uganda. [18] Katogo is commonly cooked as a combination of peeled bananas and peanuts or beef, though offal or goat meat are also common. [19] In Bukoba, Tanzania, matoke (or ebitooke) are cooked with meat or smoked catfish, and beans or groundnuts. This method eliminates ...
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer , served along the west coast of France .
A national dish of Cameroon. [21] The dish consists of a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef. [21] Nkwobi: Nigeria: An Igbo dish made with cow foot, Ehu (Calabash Nutmeg), Potash, Utazi and palm oil. Nshima: East Africa
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Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class ...
Dishes made with the sauce often include peanuts, peanut sauce, or peanut butter. The meat usually used in the dishes is chicken but other meats, such as beef, fish, mutton, or any wild game meat, such as crocodile or venison, are used as well. Moambe chicken is considered a national dish of three African countries.