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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]
Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and center of the continent; added to this is the profound influence of French food, a legacy of the colonial era. Congolese cuisine (Democratic Republic of the Congo) is one of the most diverse cuisines of the continent since ...
The culture of the Democratic Republic of the Congo is extremely varied, reflecting the great diversity and different customs which exist in the country. Congolese culture combines the influence of tradition to the region, but also combines influences from abroad which arrived during the era of colonization and continue to have a strong influence, without destroying the individuality of many ...
Congolese cuisine is a blend of French, Asian and Arabic influences into more starchy, traditional African fare. [citation needed] The Congolese diet features a diverse array of fruits. Among the most favored is the nsafu which is indigenous to Africa and derived from the Dacryodes edulis tree. This fruit can be consumed in various forms ...
Pages in category "Democratic Republic of the Congo cuisine" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes .
Congolese people (disambiguation) Kongo people, a Bantu ethnic group who live along the Atlantic coast of Africa from Pointe-Noire (Republic of Congo) to Luanda, Angola, primarily defined by speaking of the common language Kikongo
More than 150 female prisoners were raped and burned to death during a jailbreak last week when fleeing male inmates set fire to a prison in Goma, in the eastern Democratic Republic of Congo, a ...
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 ...