“Foutou” (pronunciation is like “foot”) is a dish popular in Akan countries including Ghana and Côte d’Ivoire. It comes in the form of a ball made from dense cassava, plantain or yam and is eaten with a sauce on the side. Here I post “Foutou yam” (pounded yam) and “Sauce aubergine” (eggplant stew). Eggplant is mashed and broken up in the stew.
“Foutou” (pronunciation is like “foot”) is a dish popular in Akan countries including Ghana and Côte d’Ivoire. It comes in the form of a ball made from dense cassava, plantain or yam and is eaten with a sauce on the side. Here I post “Foutou banani” (pounded yam and plantain) and “Sauce graine” (literally “sauce of seed”) which is made from palmnut.
The word “Kingfisher” is the name of a sort of bird (See label). This is a popular Kenyan alcoholic beverage (like wine) prepared with strawberry.
Kenkeliba (also Kinkeliba or Kinkiliba) is a term for a sort of tree in West Africa, its binomial name is Combretum micranthum. The plant is used to make an herbal tea called Kinkeliba as well, and it is now consumed in many West African countries. The color is black, and added sugar to taste.
What maize beer in referred to in Southern part of Africa is “Maheu” usually. This is a common alcoholic drink which is thick, creamy and slightly gritty with a naturally sour taste. Here I post cassava-based Maheu.
Sheep, goat and Camel grow abundance in Djibouti, and consequently, meat with bone are widely used in their dishes. The good soup, widely called Maraq include Yemen and Somalia, is a broth made of meat and bone, sometimes seasoned with vegetables and spices.
Mauritania has a well-developed tea culture, and Chiniese green tea is by far the most popular tea beverage. The word “Atai” or “Ataya” literally means “The tea” in Arabic, and it is usually made of dried green tea, water, lots amount of mint and sugar. Green tea arrived from China in the 15th century in the holds of the Portuguese sailing ships, and was later adopted by the Moors who drank it with a passion. As a guest you are served three times, don’t hesitate to accept this gesture.
Vin Gris, French for “grey wine”, is a medium-bodied, salmon-hued wine made from red wine grapes (which are called black grapes) but are almost without color. While it is well known in Madagascar, there are well different types of wine.
For a cool relaxing THB (Three Horses Beer), a pilsener, is a good choice in Madagascar. Quite why it has an English name, I have no idea. It comes in four variations at least: fresh (lemon), mint, pomme (apple) and framboise (strawberry).
Muufo is one of most popular Somali flat bread. In traditional way, the corn for Muufo is first ground into flour, then yeast, salt, oil and water are added and baked in their cray oven. Muufo resembles pita bread but is made with cornmeal.
Beef stew or Goat stew – it comes out as ‘soupy’ instead of thickened and gravy one. The meat comes out tender and moist, tomatoes and onions has been melt into a liquid completely. Serve with a Posho (Ugandan cornmeal porridge) or Matooke (Mashed banana). Hope you like it, too.
Posho is a semi-hard cornmeal porridge that is the traditional basic dish in Uganda. and it is served as an accompaniment to meat, fish or vegetable stews. It is similar dish as Ugali in Tanzania, Shima in Mozambique, Pap in South Africa and Namibia. To eat Posho, pull off a small ball of mush with one’s fingers and use it to scoop up stews.
Here I post a classic recipe from Egypt. Char-grilled or roasted Pigeon is called “Hamam Meshwi”. Hamam (حمامة) means pegion, meshwi means grill. Egyptian also love “Hamam mahshi”, a pigeon stuffed with rice or wheat and herbs, then roasted or grilled. mahshi is the term for stuffing.
Sudanese had little access to seafood, and this is still evident in their cuisine. Lahm (لحم) is the term for “meat” in Arabic, and it is very important ingredient as they have been nomads. Because of Islamic population, the food predominantly halal.
As the country has a huge waterways of Niles, fleshwater fish plays a part of the diet of Sudanese, in particular around the coastal areas. Bolti, an Arabic word for Tilapias, is frequently served as fried dish and accompanied by flad bread called Eish.
Boerewors is a South African version of what is generally reffered to as sausage, pronounced “boor-ah-vorse” which in Afrikaans translates as “Farmer Sausage”. The spiced meat mixture is stuffed and formed into long coils.
Skilpaadjie is a local delicacy usually made from sheep’s liver with a fatty skin around it. I really appreciate the recipe with spices that they made.
Foul فول (sometimes spelt ful) is the Arabic word for fava beans or broad beans and Sudanese culinary essentials. Sudanese love their Foul so much! No matter where you are in the country, you’ll find come across someone boiling beans in metal pot. It is usually served with flavourful peanut oil and decorated with grained white cheese and chopped tomatoes.
Sweet potato leaf is chopped and simmerd as well as Cassava leaf. I’ve now realized that almost all people in West and Central African countries cook this sauce/stew.
Igname(sometimes called like “Nyom”) is Yam which is major crop and might be eaten by every tribe in Coastal areas in west Africa include Ivory coast(Côte d’Ivoire). Today fried Igname is one of favorite dish served often in Maquis(local restaurant).