“Haricot riz” in French is commonly called “ricebean” or “rice bean” in English. It is the name of both the bean and the rice cooked with bean (usually the red type of ricebean).
Palm oil is important local oil used for cooking and frying. In certain stews, it is the preferred oil for preparing it. Magagi (also Maharage) is the correct word for “black beans” that is one of the most common food in DR Congo prepared in such a way.
A red rice dish containing savory oils and tomato, and sometimes beans and onion, is similar to Jollof rice in West Africa or Rice and Peas in Caribbean countires. It would be also often eaten at home as well as market place. So, one can say this dish is either very common and very popular in Sao Tome and Principe.
Gozo (in Sango language of CAR) is the dish which is generaly considered as Fufu, Ugali, or similar dumplings made of flour of cassava root tubers. Local population have subsisted on Gozo, so that is essentially the national starch of CAR. Gozo is eaten by right hand shaping with the fingers of bite-sized, and dipped in the peanut or okra sauce.
Sombe (a word in Swahili, mainly Eastern part of DRC) is the dish of boiled and pounded cassava leaves, and has been eaten as their staple meal in DRC. It is prepared with green onion and pili pili (hot chili), or somebody put dried fish or meat as well. Since Sombe is widely popular among central or western Africa, also called for Saka-saka (western africa) or Mpondu (in Lingara) depends on tribes.
As cassava is the staple crop for the majority of DRC population, it is often prepared for cassava sticks called ‘Chikwang’. Essentially, after the root has been peeled, shredded and pounded, the pounded flesh is wrapped up in banana leaves and then steamed for several hours to cook and sticky. Chikwang is thicker than boiled cassava root. It is served with soup, stew or any other sauce dish.
Central African Republic would be one of good place for having experience of entomophagy. Ants and their larvae may be eaten as often as other countries such as Thailand, Colombia, etc. They called it ‘Bubu’ in Bangui (captal city) or western part in CAR. It was more than 1cm length and light roasted. Would you like to try it out? It’s very crispy.
Charcoal‐grilled chicken is so common in Congo-Brazzaville that it came to be considered the core of national dish by some. ‘Poulet’ just means ‘Chicken’ (the former is French, the latter is English). Lots of street venders offer it.
“Cous cous et lait” means “smallest pasta and milk”. I ate this one in rural area in Chad. This is grained mill(boiled) and milk. It was sweety. Why sweety? I think the reason why that rural area in Chad has no electlicity, so this milk has not preserved, very fresh!
It is fermentated wheat (or oat). It is a kind of local beer in Chad. I show Binbili in other page, but Cochet has mild fermentation and weak gas.
I found lots of lemon juice stand in southen Chad travel. Nobody doubt there is hot, I felt tooooo hot in Chad. This is my remedy. lemon juice, water and sugar were mixed and cooled. It was make me cool down, nice!
We've visited southern Chad. We saw round fritter “Bangajue” and Sweet tea “Shai” in the morning. Although Chad seems to be “meat eating countrie” (according to other foods), they are nice idea to make nutritic balance. “Bangajue” is Arabic, “Baie” is French language.
When I got out from Western Africa into central Africa, Baton rised up into my eyes. Cassava root meal was knead, shaped, rolled in banana leaf and boiled.
Cameroonian’s typical street-site foods include Chacoal-grilled Mackerel. Often taken with baton (cassava dumpling). ‘Condiment’, a green sauce of estragon powder and oil is common accompaniment. I ate them everyday while stayed in Yaounde (capital city).
It is often sold with baton (cassava root staple), fish & peanuts pudding. It is appeared when you open the leaf. It is definitely tasty. Picante or not? the answer is “depends”.
Ndole, ndole, ndole! It is my real favorite! Bitter leaves “Ndole” is chopped finely and grained seed (may be pumpukin-like cucanber or peanut) put into pan and simmer for making water-less stew. It is often with chicken meet. Much oil is floated, but much leaves killed its oily taste. Plantain(non-sweet banana), Macabo(white potato), Patatto(yellow potato) is served with.
If you love cous cous, be careful in Cameroon. This is knead maiz meal like “Ugali” in Eastern Africa. On the other hand, Ero soup is palm oil stew with potate leaves. a little bit picante.
If you love cous cous, be careful in Cameroon. This is knead maiz meal like “Ugali” in Eastern Africa. On the other hand, “Folele” is my favorite. leaves like green onion, bouillon and milk. It is like an europian white stew.
If you love cous cous, be careful in Cameroon. This is knead maiz meal like “Ugali” in Eastern Africa. On the other hand, kelen kelen is a stew with leaves, beans and animal organ. It is salty and tasty.
Dried shrimp and popato leaves were sauteed very well. I'm glad to eat shrinp dish in cameroon because “Cameroon” means “Shrimp”.