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Sigwaqani —boiled beans mixed with mealie-meal. Mqhavunyeko —wet corn mixed with beans. Trotters and beans —from the Cape, made from boiled pig's or sheep's trotters and onions and beans. Ugali —maize porridge in South Africa, traditional porridge/polenta and a staple food of the African peoples.
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 ...
In South Africa, a potjiekos / ˈ p ɔɪ k iː k ɒ s /, literally translated "small-pot food", is a dish prepared outdoors.It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. [1]
Achu/Achou. Cameroon. 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.
Boerewors. Boerewors (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Zambian, Botswanan, and Namibian cuisine, and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1]
Koeksister. A koeksister / ˈkʊksɪstər / [1] is a traditional Afrikaner confectionery made of fried dough infused in syrup or honey. There is also a Cape Malay version of the dish, [2] which is a fried ball of dough that is rolled in desiccated coconut called a koesister. [3] The name derives from the Dutch word "koek", which generally means ...
Mielie meal, also known as mealie meal or maize meal, is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize [1] or mealies in Southern Africa. It was originally brought to Africa from the Americas by the Portuguese. [2] Its etymology is uncertain, and may be from the Portuguese milho, or the Afrikaans mielie ...
Phuthu or Uphuthu (/ ˈpʊtuː /), also incorrectly spelled as putu or phutu, is a traditional preparation method of maize meal in South African cuisine. It is a crumbly or grainy type of pap or porridge, eaten by most cultural groups in South Africa. Phuthu is often eaten with meat, beans, gravy and sour milk.