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South Sudanese cuisine is based on grains (maize, sorghum). It uses yams, potatoes, vegetables, legumes (beans, lentil, peanuts), meat (goat, mutton, chicken and fish near the rivers and lakes), okra and fruit as well. Meat is boiled, grilled or dried. [1] South Sudanese cuisine was influenced by Arab cuisine. [2]
A type of fermented locust beans used as a condiment in cooking, similar to ogiri and douchi, and is very popular among the Yoruba people of Nigeria. It is used in cooking traditional soups like egusi soup, okro soup and ogbono soup. Isi ewu: Nigeria: A traditional Eastern Nigeria dish that is made with a goat's head. [7] Isidudu: Southern Africa
It is served in combination with other foods such as Akara (fried bean cake), beans, pepper soup, and other soups. [59] Ogi or akamu is corn pudding common in Nigeria, called ogi by the Yoruba and akamu by the Igbo. [60] Eaten with bread, akara or beans; Egbo is a food made from corn. Mosa is a Yoruba food made from very ripe plantains, eggs ...
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 ...
In traditional Hausa culture, a side serving of Hausa Masa (soaked rice/grain/corn cakes) is common. Suya can also be eaten with rice, Kosai, Garri or Ogi. Chicken suya with jollof rice and plantains. Originating from Nigeria but popular across West Africa and it's diaspora, Suya is a large part of Hausa culture and food. While suya is the more ...
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 on farming and hunting.
Vietnam: Pho. Though it was probably only created in its current form around 1900, pho is considered Vietnam's national dish. It's often sold as a street food, especially for breakfast and dinner.
Egyptian cuisine has greatly influenced Sudanese cuisine. Both share dishes such as falafel (tamiya), which is made with chickpeas in Sudan instead of fava beans as in Egypt; ful medames, the national dish of both Sudan and Egypt; molokhia, a thick soup made from boiled leaves; kamounia, a meat liver stew eaten in Sudan, Egypt and Tunisia; and desserts such as umm ali and basbousa.