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Country/region. Description. Achu/Achou. Cameroon. A dish consisting of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed eggplant. Afang. Nigeria. A vegetable soup which has its origin from the Efik people in the southeast of Nigeria. Ahriche.
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 what they could find ...
The African Diaspora includes cultures descended from Africa all over the world. These recipes from the African Diaspora include traditional African American recipes, also known as "soul food," as ...
Cuisine. In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread [7] and couscous [8] ), [9] fish, seafood, goat, [10] lamb, [10] beef, [10] dates, almonds, olives and various vegetables and fruits . Because the region is predominantly Muslim, halal meats are usually eaten. Most dishes are spiced.
Congo's farmland is the source of a wide variety of crops. These include maize, rice, cassava (manioc), sweet potatoes, yam, taro, plantain, tomatoes, pumpkin and varieties of peas and nuts. [2] These foods are eaten throughout the country, but there are also regional dishes. The most important crops for export are coffee and palm oil .
Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lychee are grown on the island. [21] Meats include chicken, beef and fish, and curry dishes are common. [21] A common food is laoka, a mixture of cooked foods served with rice.
Rwandan staples include bananas, plantains, pulses, sweet potatoes, beans, and cassava (manioc). Historically this is particularly true of the Twa and the Hutus who hunted and farmed. Their diet was high in vegetables and lacked in animal protein due to the small amount of animal products consumed. The Tutsis were traditionally pastoralists and ...
The cuisine of Senegal is a West African cuisine that derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first embraced the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to ...