Search results
Results from the WOW.Com Content Network
While recipes vary from one community to another, the country's ethnic groups largely use the same ingredients. [1] Soups and stews predominate. Tubers like yuca and yam, traditionally served boiled or fried, serve as the base of the Equatoguinean diet.
Guinea fowl eggs also popular. In some inland areas, beef, pork and mutton are preferred, with goat meat being the dominant red meat. Suya, a popular grilled spicy meat kebab flavored with peanuts and other spices, is sold by street vendors as a snack or evening meal and is typically made with beef or chicken.
In Mali, tiep is known as tieb, a dish consisting of chicken, rice and vegetables such as a tomato and onion base. Jollof rice which derived from tiep is a popular dish especially in Nigeria and Ghana. In Cameroon, Guinea and Ivory Coast the dish is called riz gras. The components are similar to the original recipe's ingredients with the ...
Traditional Guinean dishes include: Fou fou, also known as tôreuy, is a savory pastry with okra sauce [2] Bwayry [1] Cooked mango [1] Fried plantain is a sweet like banana [1] Patates, fried sweet potatoes [1] Fouti, okra with rice; Gateau farine, [1] a variety of round cake; Tamarind drink [1] Thiacri, a sweet Senegalese couscous and milk ...
This spaghetti with lemon-garlic Parmesan sauce is a bright and richly creamy dish, thanks to sour cream that adds a tanginess that blends seamlessly with lemon zest and juice.
In Latin America, dishes may be claimed or designated as a plato nacional, [351] although in many cases, recipes transcend national borders with only minor variations. [citation needed] Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. [352]
The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the East, West and Southern Africa regions because of their close proximity, e.g. babuté or bobotie is shared with the south, nyama choma with the east and sauce gombo with West Africa.
The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the regions East, West and Southern Africa because of their close proximity, e.g. babuté/bobotie is shared with the south, nyama choma with the east and gombos with West Africa.