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Suya is generally made with skewered beef, ram, or chicken. Organ meats such as kidney, liver and tripe are also used. [ 2 ] The thinly sliced meat is marinated in various spices, which include traditional Hausa dehydrated peanut cookie called 'Kuli-Kuli', salt, vegetable oil and other spices and flavorings, and then barbecued.
Foods cooked include beef, lamb, pork, fresh fish, crayfish, shellfish, and vegetables. Sausages are a popular and demanded element of barbecues and, as in Australia, sausage sizzles are one of the most common forms of fundraiser. New Zealand barbecue is similar to a mix of American, British, Australian, South African and Pacific Island styles.
Raw beef marinated in mitmita (a chili powder based spice blend) and niter kibbeh. Koeksister: South Africa, Namibia and Botswana: A South African syrup-coated doughnut in a twisted or braided shape (like a plait). Koki: Cameroon: A dish of steamed black eyed peas with red palm oil and hot peppers. Konkonte: Ghana
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.
Malagasy are mostly of Malayan Polynesian, along with African, Arab, Indian and European descent. [21] 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]
It is an important part of South African, Zimbabwean cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1] According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. [2]
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
Homemade beef biltong sticks. Biltong is a form of air-dried, cured meat which originated in South Africa, and from there spread to other Southern African countries -- (Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu.
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