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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 ...
There are diverse traditional dishes. Foods also vary according to the season, time of the day and occasion. 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 ...
Central Africa expands from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River, the highlands of Kivu and the savannah of Katanga.. This region has received the culinary influence of the Swahilis (culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the trans-Saharan slave trade.
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.
Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional African dish [5] [6] of small [a] steamed granules of rolled semolina [7] that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes ...
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 ...
Some spice mixes are also traditional to the North African region, such as ras el hanout, which can be made of up to 27 spices. Hror is a spice mix typical of Algerian cuisine mainly made from galangal, cubeb, nutmeg and cinnamon, but recipes may vary and include more spices and herbs such as liquorice or pellitory. [12] [13]
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]