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African chicken (traditional Chinese: 非洲雞; simplified Chinese: 非洲鸡), also known as galinha à africana (Portuguese: [ɡɐˈlĩɲaafɾiˈkɐ̃nɐ], is a Macanese chicken dish. African chicken. African chicken consists of a grilled or roasted chicken coated with spicy piri piri sauce, which sometimes includes Asian ingredients. [1]
Moambe chicken: Central Africa: Chicken in a palm butter and spice stew. Moin moin: Nigeria: A Yoruba steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet). Mrouzia: Morocco: Sweet and salty tajine with honey, cinnamon ...
Moambe chicken (French: poulet à la moambe or simply poulet moambe, Portuguese: moamba de galinha) is a savory chicken dish popular in Central Africa and considered the national dish of Angola, the Republic of the Congo, and the Democratic Republic of the Congo.
Yassa is a spicy dish prepared with onions, lemon or mustard and marinated poultry, fish, or lamb. [1] [2] Originally from the Casamance region of Southern Senegal, [3] [4] it has become popular throughout West Africa. Other names for chicken yassa include yassa au poulet (in French) and yassa ganaar (in Wolof).
African Americans use Native American and West African techniques of barbecue. [41] [42] [43] Poultry: Giblets, such as chicken liver and gizzards. [27] [28] Pictured is a chicken gizzard dish. Shit on a Shingle: Chipped beef with a bechamel sauce, served on toast. Additional toppings, gravy, or beef stock may also be added. Shrimp and grits
Karaage, a Japanese dish Chicken noodle soup Buldak is a Korean dish made from heavily spiced chicken. [3] Marinated barbecue chicken Cooking of chicken tabaka , a traditional Georgian dish Coq au vin is a French dish of chicken braised with wine , lardons , mushrooms , and optionally garlic .
Many African traditional dishes are based on plant- and seed-based diets. [2] Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes often feature rice, millet, and beans complemented by spicy stews made with fish, meat, and leafy ...
In North African cuisine, the most common staple foods are meat, seafood, goat, lamb, beef, dates, kebab, shawarma, falafel, almonds, olives, various vegetables and fruit. Because the region is predominantly Muslim, halal meats are usually eaten. The best-known North African/Berber dishes abroad are surely couscous and tajine. [19]