Drink

33 Export

Side, Snack, Appetizer

Abacha

Shredded cassava salad

Side, Snack, Appetizer

Abari

Savory steamed corn pudding made with vegetables, fish, crayfish, chili peppers, greens

Main

Achu soup

Cocoyam stew with palm oil, spices, lime stone, serve with, for example, beef, fish

Main

African eggplant

Solanum macrocarpon otherwise known as the african eggplant (yoruba: igba) (igbo language/ igbo): añara) , surinamese eggplant (sranang tongo: antroewa) or vietnamese eggplant (vietnamese: cà pháo) is a plant of the family solanaceae. s. macrocarpon is a tropical perennial plant that is closely related to the eggplant. s. macrocarpon originated from west africa, but is now widely distributed in central and east africa. the plant also grows in the caribbean, south america, and some parts of southeast asia. s. macrocarpon is widely cultivated for its use as a food, its medicinal purposes, and as an ornamental plant.

Side, Snack, Appetizer

Akara

Àkàrà (yoruba)(hausa: kosai, portuguese: acarajé (portuguese pronunciation: [akaɾaˈʒɛ] (listen)) is a type of fritter made from cowpeas or beans (black eye peas). it is found throughout west african, caribbean, and brazilian cuisines. the dish is traditionally encountered in brazil's northeastern state of bahia, especially in the city of salvador. acarajé serves as both a religious offering to the gods in the candomblé religion and as street food. the dish was brought by enslaved peoples from west africa, and can still be found in various forms in nigeria, ghana, togo, benin, mali, gambia, burkina faso and sierra leone.akara is made from peeled beans (black eye peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep fried in small balls.brazilian acarajé is made from cooked and mashed cowpeas that are seasoned with salt and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. it is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. a vegetarian version is typically served with hot peppers and green tomatoes. acarajé can also come in a second form called abara, where the ingredients are boiled instead of deep-fried.

Side, Snack, Appetizer

Alloco

Fried plantains, serve with chilies and onions

Side, Snack, Appetizer

Arachides

Arachis is a genus of about 70 species of annual and perennial flowering plants in the family (fabaceae), native to south america, and was recently assigned to the informal monophyletic pterocarpus clade of the dalbergieae. at least one species, the peanut (arachis hypogaea), is a major food crop species of global importance; some of the other species are cultivated for food to a small extent in south america. other species such as a. pintoi are cultivated worldwide as forage and soil conditioner plants, with the leaves providing high-protein feed for grazing livestock and a nitrogen source in agroforestry and permaculture systems. arachis species, including the peanut, are used as food plants by some lepidoptera species, including the flame shoulder, nutmeg, and turnip moth.

Side, Snack, Appetizer

Attieke

Fermented cassava couscous, serve with fried or smoked fish, onions, tomatoes and chili peppers

Side, Snack, Appetizer

Banana bread

Banana bread is a type of bread made from mashed bananas. it is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are yeast raised breads.

Main

Beans and plantains

Bean and plantain pottage

Drink

Beaufort

La beaufort est une bière blonde brassée dans les brasseries du cameroun depuis 1952.

Dessert, Sweet

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Breakfast

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Drink

Bil-bil

Homemade beer made from corn, millet or sorghum

Breakfast

Bouillie

Red millet porridge

Main

Bouillon

Broth, also known as bouillon (french pronunciation: ​[bu.jɔ̃]), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. it can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. broths have been used as a nutrition source for the sick in great britain since at least the early 1700s, such as for dysentery patients.

Main

Boulette

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Side, Snack, Appetizer

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Main

Brochette

Skewered and grilled meat, chicken, pork, goat, beef, fish, scallops, prawns, venison, vegetables

Main

Capitaine

The nile perch (lates niloticus), also known as the african snook, goliath perch, african barramundi , goliath barramundi, giant lates or the victoria perch, is a species of freshwater fish in family latidae of order perciformes. it is widespread throughout much of the afrotropical realm, being native to the congo, nile, senegal, niger and lake chad, volta, lake turkana, and other river basins. it also occurs in the brackish waters of lake maryut in egypt. the nile perch is a fish of substantial economic and food-security importance in east africa. originally described as labrus niloticus, among the marine wrasses, the species has also been referred to as centropomus niloticus. common names include african snook, victoria perch (a misleading trade name, as the species is not native to lake victoria, though they have been introduced there), and many local names in various african languages, such as the luo name mbuta or mputa. in tanzania, it is called sangara, sankara, or chenku. in francophone african countries, it is known as capitaine. its name in the hausa language is giwan ruwa, meaning "water elephant".

Side, Snack, Appetizer

Cassava

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, euphorbiaceae, native to south america. although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. though it is often called yuca in parts of spanish america and in the united states, it is not related to yucca, a shrub in the family asparagaceae. cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. the brazilian farinha, and the related garri of west africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. it is one of the most drought-tolerant crops, capable of growing on marginal soils. nigeria is the world's largest producer of cassava, while thailand is the largest exporter of cassava starch. cassava is classified as either sweet or bitter. like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. it must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. the more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Side, Snack, Appetizer

Cassava fritters

Drink

Castel

Castel group (french groupe castel) is a french beverage company. it was established in 1949 by pierre castel, who continues to run the company as a family-owned concern.castel is the largest french wine producer and owns the biggest french and foreign wine brands distributed in france. castel group is also the french leader for table wines and the number four for beers and soft drinks in africa (after sabmiller and heineken and guinness), and – after constellation brands and gallo – number four for wine worldwide. castel claims to have a 25 percent share of profits from the african beer market.

Side, Snack, Appetizer

Chả giò

Chả giò (vietnamese: [ca᷉ː jɔ̂]), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in vietnamese cuisine and usually served as an appetizer in europe and north america, where there are large vietnamese diaspora. it is ground meat, usually pork, wrapped in rice paper and deep-fried.

Main

Chawarma

Shawarma (; arabic: شاورما) is a popular levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal. thin slices are shaved off the cooked surface as it continuously rotates. shawarma is one of the world's most popular street foods, especially in egypt, iraq, the countries of the levant, the caucasus, the arabian peninsula and the rest of the middle east.

Main

Chicken gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, dinosaurs, birds), earthworms, some gastropods, some fish, and some crustaceans. this specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. in certain insects and molluscs, the gizzard features chitinous plates or teeth.

Dessert, Sweet

Chin chin

Chin chin is a fried snack in west africa. it is similar to the scandinavian snack klenat, a crunchy, donut-like baked or fried dough of wheat flour, and other customary baking items. chin chin may contain cowpeas. many people bake it with ground nutmeg for flavor. the dough is usually kneaded and cut into small one-inch (or so) squares, about a quarter of an inch thick, before frying.

Side, Snack, Appetizer

Cocoyam

Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the arum family (also known as aroids and by the family name araceae) and may refer to: taro (colocasia esculenta) - old cocoyam malanga (xanthosoma spp.) - new cocoyamcocoyams are herbaceous perennial plants belonging to the family araceae and are grown primarily for their edible roots, although all parts of the plant are edible. cocoyams that are cultivated as food crops belong to either the genus colocasia or the genus xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. the petioles of the leaves (leaf stems) stand erect and can reach lengths in excess of 1 m (3.3 ft). the leaf blades are large and heart-shaped and can reach 50 cm (15.8 in) in length. the corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the species and variety. cocoyams commonly reach in excess of 1 m (3.3 ft) in height and although they are perennials, they are often grown as annuals, harvested after one season. colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of southeast asia. xanthosoma species may be referred to as tannia, yautia, new cocoyam or chinese taro and originate from central and south america.

Main

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Main

Cornchaff

Stewed corn and beans with meat and vegetables

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Side, Snack, Appetizer

Croquette

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Side, Snack, Appetizer

Dombolo

Dombolo, (also known as umbhako, ujeqe, dipapata in setswana and rostile in xhosa), is a traditional south african steamed bread. it is a popular staple food in many homes within south africa. the bread is prepared in a container in a pot of boiling water. it differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. there are different variations of the dish around south africa. in the zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. that variation of the steamed bread is known amongst the zulus as ujeqe. dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.dombolo can be made using cake flour and placed on top of a stew to soak in the stew's flavours.

Main

Egusi

Egusi soup is a soup prepared with egusi seeds as a primary ingredient. egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. egusi soup is common and prevalent across central africa, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken, beef, or fish. it may also be served atop fufu, omelettes, amala, and eba, among other foods. egusi soup is also consumed in west africa, sometimes with chicken.

Side, Snack, Appetizer

Ekomba

A type of cornbread, made with corn (fresh or cornmeal), peanuts, sugar, water, cooked inside banana leaves

Main

Ekwang

Ekwang (also known as "ekpang nkukwo" in “efik”, "ekpang" in “ibibio/annang” and "ekwang coco") is a cameroonian and nigerian dish native to the, bakweri, bafaw oroko, cross river state and akwa ibom state people. it is made with freshly grated cocoyams that are wrapped in cocoyam leaves. other ingredients inculde fresh or smoked fish, meat, palm oil, crayfish and seasoning.

Main

Eru soup

Stewed eru (okazi, mfumbwa, ukase, gnetum africanum) with spinach, meat, beef, crayfish, cow skin, turkey

Side, Snack, Appetizer

Fish roll

Rolled meat pie with a savory fish and vegetable filling

Main

Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

Side, Snack, Appetizer

Fruit

Bananas, coconut, limes, mangoes, oranges, papaya, pineapple

Drink

Fruit juice

Cassimango, foléré (hibiscus flower), lemonade, guava, papaya, pineapple, soursop

Main

Fufu

Fufu (or fufuo, foofoo, foufou) is a dough-like food found in west african cuisine. in addition to ghana, it is also found in sierra leone, guinea, liberia, cote d'ivoire, benin, togo, nigeria, cameroon, the democratic republic of congo, the central african republic, the republic of congo, angola and gabon. it is often made in the traditional ghanaian, ivorian, liberian, and cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. the viscosity is then adjusted based on personal preference and eaten with broth-like soups. some countries, particularly nigeria, have a version of fufu made from fermented cassava dough (called akpu by nigerians) that is eaten with thick textured stews. other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

Breakfast

Fufu

Fufu (or fufuo, foofoo, foufou) is a dough-like food found in west african cuisine. in addition to ghana, it is also found in sierra leone, guinea, liberia, cote d'ivoire, benin, togo, nigeria, cameroon, the democratic republic of congo, the central african republic, the republic of congo, angola and gabon. it is often made in the traditional ghanaian, ivorian, liberian, and cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. the viscosity is then adjusted based on personal preference and eaten with broth-like soups. some countries, particularly nigeria, have a version of fufu made from fermented cassava dough (called akpu by nigerians) that is eaten with thick textured stews. other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

Main

Fumbwa

Stewed wild spinach greens with onions, garlic, tomatoes, chicken stock, palm oil, ground peanuts, serve with, for example, fish

Main

Garri

In west africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava. in the hausa language, the term ‘garri’ can also refer to the powdery granules obtained from processing other crops such as guinea corn, maize, rice, yam, plantain and millet. for example: garin dawa is obtained by processing guinea corn, and likewise, garin masara and garin alkama are derived from processing maize and wheat respectively. garin magani is a powdery medicine. flour foodstuffs mixed with cold or boiled water are a major part of the diet amongst the various ethnicities of nigeria, benin republic, togo, ghana, guinea, cameroon and liberia.

Dessert, Sweet

Gateau au yaourt

Yogurt cake

Side, Snack, Appetizer

Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Main

Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Side, Snack, Appetizer

Groundnut

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

Side, Snack, Appetizer

Groundnut sweet

Candied peanuts

Drink

Guinness

Guinness () is an irish dry stout that originated in the brewery of arthur guinness at st. james's gate, dublin, ireland, in 1759. it is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. sales in 2011 amounted to 850 million litres (190,000,000 imp gal). in spite of declining consumption since 2001, it is the best-selling alcoholic drink in ireland where guinness & co. brewery makes almost €2 billion worth of beer annually. the guinness storehouse is a tourist attraction at st. james's gate brewery in dublin, ireland. since opening in 2000, it has received over 20 million visitors. guinness's flavour derives from malted barley and roasted unmalted barley, a relatively modern development, not becoming part of the grist until the mid-20th century. for many years, a portion of aged brew was blended with freshly brewed beer to give a sharp lactic acid flavour. although guinness's palate still features a characteristic "tang", the company has refused to confirm whether this type of blending still occurs. the draught beer's thick, creamy head comes from mixing the beer with nitrogen and carbon dioxide.the company moved its headquarters to london at the beginning of the anglo-irish trade war in 1932. in 1997, guinness plc merged with grand metropolitan to form the multinational alcoholic-drinks producer diageo plc, based in london.

Side, Snack, Appetizer

Igname

Yam is the common name for some plant species in the genus dioscorea (family dioscoreaceae) that form edible tubers. yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical regions, especially in west africa, south america and the caribbean, asia, and oceania. the tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species.yams were independently domesticated on three different continents: africa (dioscorea rotundata), asia (dioscorea alata), and the americas (dioscorea trifida).

Main

Jollof rice

Jollof (), or jollof rice, is a rice dish from west africa. the dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.

Side, Snack, Appetizer

Kampot peppercorn sauce

Kampot pepper (khmer: ម្រេចកំពត; french: poivre de kampot) is a cultivar of black pepper (piper nigrum) grown and produced in cambodia. it was also known as poivre d'indochine ('indochina pepper') during the early 20th century under the french protectorate. the modern name is derived from the area where it is grown, the province of kampot, which previously also included the later separated province of kep. kampot pepper is a certified geographical indication (gi) product in cambodia (since 2010) and in european union (since 2016). there are two varieties, the kamchay (កំចាយ) and the lampong (or belantoeung), locally known respectively as "small leaves" and "big leaves".

Main

Kati kati

Grilled chicken, serve with njama njama, fufu

Side, Snack, Appetizer

Koki

Black-eyed peas steamed in banana leaves (koki beans), also made with corn (koki corn)

Main

Kondre

Stewed plantains with meat and vegetables, made with beef, pork, oxtail, goat, chicken, fish

Main

Kwacoco

Cocoyam dumplings, made with mashed cocoyam steamed inside banana leaves, serve with mbanga soup

Main

Kwacoco bible

Mashed cocoyam cooked with palm oil, spinach and red fish inside banana leaves

Main

Kwem

Stewed cassava leaves with vegetables, meat, smoked fish

Main

Liboke ya mbika

Mbika cakes, made with ground pumpkin seeds, vegetables, fish, shrimp, herbs, spices, cooked inside banana leaves (banana parcels)

Side, Snack, Appetizer

Marmite

Marmite ( mar-myte) is a brand of savoury food spread from the united kingdom, based on yeast extract invented by german scientist justus von liebig. it is made from by-products of beer brewing (see lees (fermentation)) and is currently produced by british company unilever. the product is notable as a vegan source of b vitamins, including supplemental vitamin b12. a traditional use is to spread it very thinly on buttered toast. marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour and matching heady aroma. this distinctive taste is represented in the marketing slogan: "love it or hate it." such is its prominence in british popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinion. marmite is commonly used as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100g).the image on the jar shows a marmite (french: [maʁmit]), a french term for a large, covered earthenware or metal cooking pot. marmite was originally supplied in earthenware pots but since the 1920s has been sold in glass jars. marmite's distinctive bulbous jars are supplied to unilever by the german glass manufacturer gerresheimer.similar products include the australian vegemite (whose name is derived from that of marmite), the swiss cenovis, the brazilian cenovit, the long-extinct argentinian condibé, and the german vitam-r. marmite in new zealand has been manufactured since 1919 under licence, but with a different recipe; that product is the only one sold as marmite in australasia and the pacific islands, whereas elsewhere in the world the british version predominates.

Main

Mbongo tchobi

Stewed meat and vegetables with hiomi from the mbongo tree, serve with boiled plantains

Side, Snack, Appetizer

Meat pie

A meat pie is a pie with a filling of meat and often other savory ingredients. they are found in cuisines worldwide. meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the maillard reaction. many varieties have a flaky crust.

Main

Meat pie

A meat pie is a pie with a filling of meat and often other savory ingredients. they are found in cuisines worldwide. meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the maillard reaction. many varieties have a flaky crust.

Main

Met de pistache

Seeds from the pistache melon (not pistachio nuts) made into a paste and steamed inside banana leaves

Side, Snack, Appetizer

Moringa

Leaves, pods, seeds, bark, flowers and fruit from the drumstick tree, used in curry, stewed, chutney, stir fry, tea, cake, bread, smoothies

Drink

Mützig

Mützig is a beer brand owned by heineken and its subsidiaries, and was originally brewed in 1810 by brasserie mutzig of alsace, france. it is now a 5.5% abv lager available in 65cl and 33cl bottles. it has a full-bodied taste and distinctive packaging, and is the most successful premium, locally brewed beer in central africa. mützig is considered a flagship african brand.mützig's slogan is "mützig, the taste of success" in english and "mützig, le goût de la réussite" in french.

Main

Ndole

Ndolé is a cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to west africa), and fish or beef.the dish may also contain shrimp. it is traditionally eaten with plantains, bobolo (a cameroonian dish made of fermented ground manioc or cassava and wrapped in leaves), etc.

Main

Ndomba

Cooking meat, pork, chicken, fish, vegetables in banana or other leaves

Main

Njama njama

Solanum scabrum, also known as garden huckleberry, is an annual or perennial plant in the nightshade family. the geographic origin of the species is uncertain; linnaeus attributed it to africa, but it also occurs in north america, and it is naturalized in many countries. in africa it is cultivated as a leaf vegetable and for dye from the berries.

Main

Nnam olis

Rice and peanut paste steamed in banana leaves

Main

Nnam owondo

Peanut paste steamed in banana leaves

Side, Snack, Appetizer

Okongobong

Pumpkin leaves, commonly stewed

Main

Oxtails

Oxtail soup is a soup made with beef tails. the use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. it is believed by some that oxtail soup was invented in spitalfields in london in the seventeenth century by french huguenot and flemish immigrants, from the tails of animals. different versions of oxtail soup exist: korean; chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in indonesia where it is called as sop buntut; an ethnic dish of the american south which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup popular in the united kingdom since the 18th century. creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices.

Main

Palm nut soup

Palm nut soup is a soup made from palm fruit and it is common in the african community. it originated from the urhobo tribe in delta state, nigeria. palm nut soup has become a continental soup.

Side, Snack, Appetizer

Peanut burger

Peanuts with a seasoned coating

Main

Peanut sauce

Peanut stew or groundnut stew, also called as maafe (wolof, mafé, maffé, maffe), sauce d'arachide (french), tigadèguèna or domoda, is a stew that is a staple food in western africa. it originates from the mandinka and bambara people of mali.the proper name for it in the mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in bamanankan.domodah is also used by gambians, having been borrowed from the mandinka language. in senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafe that uses peanut paste. it is a favorite dish among several senegal and gambia ethnic groups. with the huge expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across west africa, even outside west africa such as in cameroon and france. variants of the dish appear in the cuisine of nations throughout west africa and central africa. it is very similar to groundnut soup. it may have a thicker consistency. made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. in ghana, groundnut stew is often accompanied with fufu.

Main

Peppersoup

Peppersoup is a soup from parts of west africa, notably nigeria that is prepared using various meats, chili peppers and calabash nutmeg as primary ingredients. it is a spicy soup that has a light, watery texture. it is considered to be a delicacy by some people in western africa, and some west africans believe that the soup has medicinal qualities.

Side, Snack, Appetizer

Plantain

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Main

Poisson braisé

Grilled fish, serve with tomatoes and onions

Main

Ponmo

Cow skin, commonly stewed, peppered, with rice, in salads

Main

Poulet à la noix de coco et aux arachides

Chicken in coconut and peanut sauce

Main

Poulet DG

Chicken, plantains and vegetables in a tomato sauce

Side, Snack, Appetizer

Puff-puff

Puff-puff, as it is called in nigeria, is a traditional african snack made of fried dough. other names for the food include buffloaf (or boflot) in ghana,"botokoin" in togo, ‘gato’ in guinea,bofloto in the ivory coast, mikate in congo, micate or bolinho in angola, anglophone in cameroon, legemat in sudan, kala in liberia, vetkoek / amagwinya/magwinya in south africa and zimbabwe. the prominence of this delicacy stretches even to the southern and eastern edges of africa, where it is mostly known as mandazi.puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep fried in vegetable oil to a golden brown color. baking powder can be used in place of yeast, but yeast is more common. after frying, puff puffs can be rolled in sugar. like the french beignet and the italian zeppole, puff-puffs can be rolled in any spice or flavoring such as cinnamon, vanilla and nutmeg. this form a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry. puff puff can be eaten plain, or with any other addition. for instance, cameroonians enjoy puff puffs with beans, coffee, and other beverages for breakfast.

Main

Ragout d'igname

Stewed yams and vegetables, may contain meat, beef

Side, Snack, Appetizer

Rice pilaf

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

Side, Snack, Appetizer

Riz

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Drink

Robusta

Coffea canephora (syn. coffea robusta, commonly known as robusta coffee) is a species of coffee that has its origins in central and western sub-saharan africa. it is a species of flowering plant in the family rubiaceae. though widely known as coffea robusta, the plant is scientifically identified as coffea canephora, which has two main varieties, robusta and nganda.coffea robusta represents 43% of global coffee production, with coffea arabica constituting most of the remainder. there are several differences between the composition of coffee beans from c. arabica and c. robusta. beans from c. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to c. arabica beans.

Side, Snack, Appetizer

Safou

Side, Snack, Appetizer

Samoussa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Main

Sanga

Sangah is a food made with maize, cassava leaf, and palm nut juice in cameroonian cuisine. the leaves are mashed and the cooked mixture becomes a thick stew. it is often accompanied by rice or boiled plantain. it is a traditional food.

Main

Sauce feuille

Stewed greens, made with cassava leaves, potato leaves, baobab leaves, may also include vegetables, meat, seafood, serve with rice

Main

Sauce gombo

Stewed meat, seafood, okra

Main

Sese plantains

Plantain porridge with meat, vegetables, greens

Main

Soufflé

A soufflé is a baked egg-based dish originating in france in the early eighteenth century. combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. the word soufflé is the past participle of the french verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".

Dessert, Sweet

Soufflé

A soufflé is a baked egg-based dish originating in france in the early eighteenth century. combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. the word soufflé is the past participle of the french verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".