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West African cuisine. 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 ...
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. [1] Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when ...
Pastilla (Arabic: بسطيلة, romanized: basṭīla, also called North African pie) is a meat or seafood pie in Maghrebi cuisine made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco, Algeria, [1][a][3][4] and Tunisia, where its variation is known as malsouka. [5]: 1190 [6] It has more recently been spread ...
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
A variety of akple, known as dzekple, is cooked with oil and meat, crab or fish. '"BA MI KU" (BANKU) is a mixture of cassava dough, corn dough, water and salt mashed in a cooking pot, steered on fire for 30 to 40 minutes depending on the heat level. One of the all-time best meals of the Dangme (Ada) clan of the Ga-Adangbe in Ghana, West Africa.
Beef is the most popular meat, followed by goat meat. River fish are also part of Botswana cuisine. [3] Sorghum and maize are the main crops grown in Botswana. Wheat and rice and other kinds of cereals not grown locally are imported. Many different kinds of beans are grown, including cowpeas, ditloo, and letlhodi .
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.
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.