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Méchoui Thieboudienne in Mauritania. Traditional Mauritanian dishes include: Thieboudienne (cheb-u-jin), a coastal dish of fish and rice, is considered the national dish of Mauritania, served in a white and red sauce, usually made from tomatoes [3] Méchoui, whole roasted lamb; Samak mutabal (spiced fish) 'araz Bialkhadrawat (rice with ...
Tiep (or thieb or benechin or benachin) is a traditional dish from Senegal and an intangible cultural heritage of humanity [1] that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. [2]
A dish of curry with rice and a salad. The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. [1] Mauritian cuisine is a blend of African, Chinese, European (mainly French) and Indian (mainly Bhojpuri) influences in the history of Mauritius.
A national dish of Cameroon. [21] The dish consists of a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef. [21] Nkwobi: Nigeria: An Igbo dish made with cow foot, Ehu (Calabash Nutmeg), Potash, Utazi and palm oil. Nshima: East Africa
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer , served along the west coast of France .
West African cuisine; Y. Yassa (food) This page was last edited on 11 March 2024, at 22:18 (UTC). Text is available under the Creative Commons ...
Mauritanian cuisine (1 C, 14 P) E. Entertainment in Mauritania (5 C) ... National symbols of Mauritania (1 C, 5 P) O. Cultural organisations based in Mauritania (4 C) R.
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