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While recipes vary from one community to another, the country's ethnic groups largely use the same ingredients. [1] Soups and stews predominate. Tubers like yuca and yam, traditionally served boiled or fried, serve as the base of the Equatoguinean diet.
Chakery. Thiakry (also spelled thiacry or chakery, from Wolof: cakri), bodé in Fulani or dèguè in Bambara is a sweet millet couscous dish consumed in West Africa. Its first recipe dates from the era of the Fulani people in present day northern Senegal [1] [2] [3] who are traditionally herdsmen, and spread throughout West Africa.
A famine food of Ghana made from dried and pounded manioc root. Kuli-kuli: Nigeria, Cameroon: A Hausa food that is primarily made from peanuts. It is a popular snack in Nigeria. Kushari: Egypt: Made from rice, lentils, chickpeas and macaroni covered with tomato sauce and fried onions. Lablabi: Tunisia
Corn is a staple with preparations and ingredients varying by region: Mid Guinea, Upper Guinea, Coastal Guinea, Forested Guinea, and the area of the capital . [2] It is part of West African cuisine and includes fufu, jollof corn, maafe, and tapalapa bread. Ingredients include boiled cassava leaves.
20 Nostalgic '90s Recipes PHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER The title of “'90s kid” comes with a certain prestige, and for good reason.
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. Laoka are most often served in ...
Food portal "West Africa Recipe - Cooking Kenkey" Archived 2012-03-06 at the Wayback Machine. West Africa Secondary School, Accra, Ghana. PBS Kids. "Questions and Answers > Food products > What is kenkey and how is it made?". Food-info.net. Wageningen University, The Netherlands. Fran Osseo-Asare (March 28, 2007). "Ghana-style Kenkey". Betumi.com.
Chikwangue, also known in Cameroon as bobolo and in the Congo River basin language of Lingala as kwanga, is a starchy, fermented-cassava product that is a staple food across Central Africa: the Democratic Republic of Congo (DRC), the Republic of Congo (RotC), Gabon, Cameroon and Equatorial Guinea. [1]