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The cuisine of Equatorial Guinea is a blend of the cuisines of the native peoples of this African country, including the Annobonese, the Bubi, the Fang, and the Kombe. It is also influenced by the cuisines of Spain (which colonized the country until 1968); other African nations such as Nigeria and Cameroon ; Islamic states such as Morocco ; and ...
Equatorial Guinean cuisine; Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with the sovereign state of Gabon. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available. [32] In rural areas, food staples such as cassava, rice and yams are commonly used ...
Recipes for the stew vary widely, but groundnut stew at its core is cooked with a sauce based on groundnuts , [7] the West African trinity of tomatoes, onion and chillies, and protein components such as mutton, beef or chicken. In the coastal regions of Senegal, maafe is frequently made with fish.
Kwanzaa (December 26 to January 1, every year) is a non-secular (i.e., not a replacement for Christmas) holiday celebrated by Black Americans, as well as Afro-Caribbeans and others of African ...
Celebrating Kwanzaa matches my “more is more” holiday mindset: more opportunities to connect with family and friends, more chances to discover diaspora dishes, and more reasons to innovate ...
Roasted plantain sellers in Ouagadougou, Burkina Faso. Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular.
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.
Fufu (or fufuo, foofoo, foufou / ˈ f u ˌ f u / foo-foo listen ⓘ) is a pounded meal found in West African cuisine. [1] [2] It is a Twi word that originates from the Akans in Ghana.The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the ...