Side, Snack, Appetizer

Atanga

Dacryodes edulis is a fruit tree native to africa, sometimes called safou (republic of the congo, democratic republic of the congo and angola), prune (cameroon), atanga (equatorial guinea and gabon), ube (nigeria), african pear, bush pear, african plum, nsafu, bush butter tree, or butterfruit.

Breakfast

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

Dessert, Sweet

Banane au four

Baked bananas or plantains

Main

Barracuda

A barracuda, or cuda for short, is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. the barracuda is a saltwater fish of the genus sphyraena, the only genus in the family sphyraenidae, which was named by constantine samuel rafinesque in 1815. it is found in tropical and subtropical oceans worldwide ranging from the eastern border of the atlantic ocean to the red sea, on its western border the caribbean sea, and in tropical areas of the pacific ocean. barracudas reside near the top of the water and near coral reefs and sea grasses. barracudas are targeted by sport-fishing enthusiasts.

Main

Bass

Bass () is a name shared by many species of fish. the term encompasses both freshwater and marine species, all belonging to the large order perciformes, or perch-like fishes. the word bass comes from middle english bars, meaning 'perch'.

Side, Snack, Appetizer

Bâton de manioc

Cassava mash steamed inside banana leaves, commonly served with stew, a sauce, smoked meat, fish, goat, beef, chicken, bush meat

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.

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Breakfast

Bouillie

Red millet porridge

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.

Main

Brochette

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

Main

Bushpig

"bush pig" may also refer to the red river hog. the bushpig (potamochoerus larvatus) is a member of the pig family that inhabits forests, woodland, riverine vegetation and cultivated areas in east and southern africa. probably introduced populations are also present in madagascar. there have also been unverified reports of their presence on the comoro island of mayotte. bushpigs are mainly nocturnal. there are several subspecies. the vernacular name 'bushpig' may be used for either potamochoerus species.

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.

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.

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

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Coupé coupé

Grilled, roasted or smoked meats, often put into baguette to make a sandwich (coupé coupé au pain)

Breakfast

Coupé coupé

Grilled, roasted or smoked meats, often put into baguette to make a sandwich (coupé coupé au pain)

Main

Coupé coupé

Grilled, roasted or smoked meats, often put into baguette to make a sandwich (coupé coupé au pain)

Main

Coupé coupé au pain

Baguette sandwich filled with grilled, roasted or smoked meat

Breakfast

Coupé coupé au pain

Baguette sandwich filled with grilled, roasted or smoked meat

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Main

Crabes farcis

Crab meat mixture stuffed in a crab shell and topped with breadcrumbs

Side, Snack, Appetizer

Creole sauce

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in new orleans, is a creole cuisine, haitian cuisine, and new orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. it is used in the american south. it is made with tomatoes, the cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

Main

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.

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.

Breakfast

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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

Crustacean

Crustaceans (crustacea ) form a large, diverse arthropod taxon which includes such animals as decapods, seed shrimp, branchiopods, fish lice, krill, remipedes, isopods, barnacles, copepods, amphipods and mantis shrimp. the crustacean group can be treated as a subphylum under the clade mandibulata. it is now well accepted that the hexapods emerged deep in the crustacean group, with the completed group referred to as pancrustaceans. some crustaceans (remipedia, cephalocarida, branchiopoda) are more closely related to insects and the other hexapods than they are to certain other crustaceans.the 67,000 described species range in size from stygotantulus stocki at 0.1 mm (0.004 in), to the japanese spider crab with a leg span of up to 3.8 m (12.5 ft) and a mass of 20 kg (44 lb). like other arthropods, crustaceans have an exoskeleton, which they moult to grow. they are distinguished from other groups of arthropods, such as insects, myriapods and chelicerates, by the possession of biramous (two-parted) limbs, and by their larval forms, such as the nauplius stage of branchiopods and copepods. most crustaceans are free-living aquatic animals, but some are terrestrial (e.g. woodlice, sandhoppers), some are parasitic (e.g. rhizocephala, fish lice, tongue worms) and some are sessile (e.g. barnacles). the group has an extensive fossil record, reaching back to the cambrian. more than 7.9 million tons of crustaceans per year are produced by fishery or farming for human consumption, most of it being shrimp and prawns. krill and copepods are not as widely fished, but may be the animals with the greatest biomass on the planet, and form a vital part of the food chain. the scientific study of crustaceans is known as carcinology (alternatively, malacostracology, crustaceology or crustalogy), and a scientist who works in carcinology is a carcinologist.

Side, Snack, Appetizer

Cucumber salad

Drink

D'Jino fruit juice

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Main

Fish

Braised, grilled, smoked

Side, Snack, Appetizer

Foie gras

Foie gras (english: (listen), french: [fwa ɡʁɑ]; french for 'fat liver') is a specialty food product made of the liver of a duck or goose. according to french law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). foie gras is a popular and well-known delicacy in french cuisine. its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. french law states that "foie gras belongs to the protected cultural and gastronomical heritage of france."the technique of gavage dates as far back as 2500 bc, when the ancient egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. today, france is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other european nations, the united states, and china.gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. a number of countries and jurisdictions have laws against force-feeding, as well as the production, import, or sale of foie gras.

Side, Snack, Appetizer

Fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Fruit

Avocado, banana, coconut, guava, mango, papaya, pineapple, plantain, starfruit, sugarcane

Drink

Fruit juice

Grapefruit, lemon, pineapple

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.

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.

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.

Breakfast

Hot chocolate

Hot chocolate, also known as hot cocoa or drinking chocolate, is heated chocolate milk. hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.the first chocolate drink is believed to have been created by the maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of aztec culture by 1400 ad, by which they referred to as xocōlātl. the drink became popular in europe after being introduced from mexico in the new world and has undergone multiple changes since then. until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of latin america, the very thick cioccolata calda served in italy and chocolate a la taza served in spain, and the thinner hot cocoa consumed in the united states. prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.

Side, Snack, Appetizer

Insects

Insects as food or edible insects are insect species used for human consumption, e.g., whole or as an ingredient in processed food products such as burger patties, pasta, or snacks.

Breakfast

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Main

Langouste

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (palinuridae) of about 60 species of achelate crustaceans, in the decapoda reptantia. spiny lobsters are also, especially in australia, new zealand, ireland, south africa, and the bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in south africa), terms which elsewhere are reserved for freshwater crayfish.

Main

Moin moin

Moin-moin or moimoi is a nigeria steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground red peppers (usually a combination of bell peppers and chili or scotch bonnet). it is a protein-rich food that is a staple in nigeria. in ghana and sierra leone, it is commonly known as "alele" or "olele". it is usually taken with hausa koko. tubaani (also spelled tubani) is a similar dish found in northern ghana.

Main

Mollusk

Mollusca is the second-largest phylum of invertebrate animals after the arthropoda, the members of which are known as molluscs or mollusks (). around 85,000 extant species of molluscs are recognized. the number of fossil species is estimated between 60,000 and 100,000 additional species. the proportion of undescribed species is very high. many taxa remain poorly studied.molluscs are the largest marine phylum, comprising about 23% of all the named marine organisms. numerous molluscs also live in freshwater and terrestrial habitats. they are highly diverse, not just in size and anatomical structure, but also in behaviour and habitat. the phylum is typically divided into 7 or 8 taxonomic classes, of which two are entirely extinct. cephalopod molluscs, such as squid, cuttlefish, and octopuses, are among the most neurologically advanced of all invertebrates—and either the giant squid or the colossal squid is the largest known invertebrate species. the gastropods (snails and slugs) are by far the most numerous molluscs and account for 80% of the total classified species. the three most universal features defining modern molluscs are a mantle with a significant cavity used for breathing and excretion, the presence of a radula (except for bivalves), and the structure of the nervous system. other than these common elements, molluscs express great morphological diversity, so many textbooks base their descriptions on a "hypothetical ancestral mollusc" (see image below). this has a single, "limpet-like" shell on top, which is made of proteins and chitin reinforced with calcium carbonate, and is secreted by a mantle covering the whole upper surface. the underside of the animal consists of a single muscular "foot". although molluscs are coelomates, the coelom tends to be small. the main body cavity is a hemocoel through which blood circulates; as such, their circulatory systems are mainly open. the "generalized" mollusc's feeding system consists of a rasping "tongue", the radula, and a complex digestive system in which exuded mucus and microscopic, muscle-powered "hairs" called cilia play various important roles. the generalized mollusc has two paired nerve cords, or three in bivalves. the brain, in species that have one, encircles the esophagus. most molluscs have eyes, and all have sensors to detect chemicals, vibrations, and touch. the simplest type of molluscan reproductive system relies on external fertilization, but more complex variations occur. nearly all produce eggs, from which may emerge trochophore larvae, more complex veliger larvae, or miniature adults. the coelomic cavity is reduced. they have an open circulatory system and kidney-like organs for excretion. good evidence exists for the appearance of gastropods, cephalopods, and bivalves in the cambrian period, 541–485.4 million years ago. however, the evolutionary history both of molluscs' emergence from the ancestral lophotrochozoa and of their diversification into the well-known living and fossil forms are still subjects of vigorous debate among scientists. molluscs have been and still are an important food source for anatomically modern humans. a risk of food poisoning exists from toxins that can accumulate in certain molluscs under specific conditions, however, and because of this, many countries have regulations to reduce this risk. molluscs have, for centuries, also been the source of important luxury goods, notably pearls, mother of pearl, tyrian purple dye, and sea silk. their shells have also been used as money in some preindustrial societies. a handful of mollusc species are sometimes considered hazards or pests for human activities. the bite of the blue-ringed octopus is often fatal, and that of octopus apollyon causes inflammation that can last over a month. stings from a few species of large tropical cone shells can also kill, but their sophisticated, though easily produced, venoms have become important tools in neurological research. schistosomiasis (also known as bilharzia, bilharziosis, or snail fever) is transmitted to humans by water snail hosts, and affects about 200 million people. snails and slugs can also be serious agricultural pests, and accidental or deliberate introduction of some snail species into new environments has seriously damaged some ecosystems.

Main

Monkey

Monkey is a common name that may refer to most mammals of the infraorder simiiformes, also known as the simians. traditionally, all animals in the group now known as simians are counted as monkeys except the apes, a grouping known as paraphyletic; however, in the broader sense based on cladistics, apes (hominoidea) are also included, making the terms monkeys and simians synonyms in regards to their scope.in 1812, geoffroy grouped the apes and the cercopithecidae group of monkeys together and established the name catarrhini, "old world monkeys", ("singes de l'ancien monde" in french). the extant sister of the catarrhini in the monkey ("singes") group is the platyrrhini (new world monkeys). some nine million years before the bifurcation between the cercopithecidae and the apes, the platyrrhini emerged within "monkeys" by migration to south america from afro-arabia (the old world), likely by ocean. the apes are thus deep in the tree of extant and extinct monkeys, and any of the apes is distinctly closer related to the cercopithecidae than the platyrrhini are. many monkey species are tree-dwelling (arboreal), although there are species that live primarily on the ground, such as baboons. most species are mainly active during the day (diurnal). monkeys are generally considered to be intelligent, especially the old world monkeys. within suborder haplorhini, the simians are a sister group to the tarsiers – the two members bifurcated some 60 million years ago. new world monkeys and catarrhine monkeys emerged within the simians roughly 35 million years ago. old world monkeys and apes emerged within the catarrhine monkeys about 25 million years ago. extinct basal simians such as aegyptopithecus or parapithecus (35–32 million years ago) are also considered monkeys by primatologists.lemurs, lorises, and galagos are not monkeys; instead they are strepsirrhine primates (suborder strepsirrhini). the simians' sister group, the tarsiers, are also haplorhine primates; however, they are also not monkeys. apes emerged within "monkeys" as sister of the cercopithecidae in the catarrhini, so cladistically they are monkeys as well. there has been resistance to directly designate apes (and thus humans) as monkeys, so "old world monkey" may be taken to mean either the cercopithecoidea (not including apes) or the catarrhini (including apes). that apes are monkeys was already realized by georges-louis leclerc, comte de buffon in the 18th century. linnaeus placed this group in 1758 together with the tarsiers, in a single genus "simia" (sans homo), an ensemble now recognised as the haplorhini.monkeys, including apes, can be distinguished from other primates by having only two pectoral nipples, a pendulous penis, and a lack of sensory whiskers.

Side, Snack, Appetizer

Nkumu

Leaves from gnetum africanum, a climbing plant found in the rainforest, cooked with fish and vegetables in a salted broth

Main

Nyama

Meat, many ways to prepare, for example, stewed, grilled, stir fried

Main

Odika

Sauce made from the nuts of the wild mango fruit (irvingia gabonesis) tastes like cocoa, use with fish, shellfish, meat, yams, rice

Side, Snack, Appetizer

Omelette

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Breakfast

Pain

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.

Side, Snack, Appetizer

Pain

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.

Breakfast

Pain au chocolat

Pain au chocolat (french pronunciation: [pɛ̃ o ʃɔkɔla] (listen), literally "chocolate bread"), also known as chocolatine (pronounced [ʃɔkɔlatin] (listen)) in the south-west part of france and in canada, or couque au chocolat in belgium, is a type of viennoiserie sweet pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. pain au chocolat is made of the same layered doughs as a croissant. often sold still hot or warm from the oven, they are commonly sold alongside croissants in french bakeries and supermarkets.

Breakfast

Pain aux raisins

Pain aux raisins (french pronunciation: [pɛ̃ o ʁɛzɛ̃] (listen)), also called escargot (pronounced [ɛskaʁɡo] (listen)) or pain russe, is a spiral pastry often eaten for breakfast in france. its names translate as "raisin bread", "snail" and "russian bread" respectively. it is a member of the pâtisserie viennoise family of baked foods. in france, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. however, in many areas of northern europe and north america, it is generally made with sweetened bread dough or brioche dough, rather than pastry. it is often consumed for breakfast as part of a continental breakfast. in paris, the name pain aux raisins is also used for a type of raisin bread – a loaf of bread made from wheat or rye and stuffed with raisins.

Drink

Palm wine

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. it is known by various names in different regions and is common in various parts of africa, the caribbean, south america, south asia, southeast asia and micronesia. palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.

Main

Pangolin

Pangolins, sometimes known as scaly anteaters, are mammals of the order pholidota (, from ancient greek ϕολιδωτός – "clad in scales"). the one extant family, the manidae, has three genera: manis, phataginus, and smutsia. manis comprises the four species found in asia, while phataginus and smutsia include two species each, all found in sub-saharan africa. these species range in size from 30 to 100 cm (12 to 39 in). a number of extinct pangolin species are also known. pangolins have large, protective keratin scales, similar in material to fingernails and toenails, covering their skin; they are the only known mammals with this feature. they live in hollow trees or burrows, depending on the species. pangolins are nocturnal, and their diet consists of mainly ants and termites, which they capture using their long tongues. they tend to be solitary animals, meeting only to mate and produce a litter of one to three offspring, which they raise for about two years. pangolins are threatened by poaching (for their meat and scales, which are used in traditional medicine) and heavy deforestation of their natural habitats, and they are the most trafficked mammals in the world. as of january 2020, there are eight species of pangolin whose conservation status is listed in the threatened tier. three (manis culionensis, m. pentadactyla and m. javanica) are critically endangered, three (phataginus tricuspis, manis crassicaudata and smutsia gigantea) are endangered and two (phataginus tetradactyla and smutsia temminckii) are vulnerable on the red list of threatened species of the international union for conservation of nature.

Breakfast

Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Side, Snack, Appetizer

Pâté

Pâté (uk: pat-ay, us: pa(h)-tay, french: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat. common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). it is often served on or with bread or crackers.pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

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

Poulet à la noix de coco et aux arachides

Chicken in coconut and peanut sauce

Main

Poulet au tomate

Chicken in tomato sauce, commonly served with pasta

Main

Poulet moutarde

Chicken in dijon mustard sauce

Main

Poulet nyembwe

Moambe chicken (french: poulet à la moambe or simply poulet moambe, portuguese: moamba de galinha) is a savory chicken dish popular in central africa and considered the national dish of angola. the dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency. a number of local or regional variations exist across the congo and central africa; the dish is also known outside the continent.

Main

Rabbit

Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family leporidae (which also contains the hares) of the order lagomorpha (which also contains the pikas). oryctolagus cuniculus includes the european rabbit species and its descendants, the world's 305 breeds of domestic rabbit. sylvilagus includes 13 wild rabbit species, among them the seven types of cottontail. the european rabbit, which has been introduced on every continent except antarctica, is familiar throughout the world as a wild prey animal and as a domesticated form of livestock and pet. with its widespread effect on ecologies and cultures, the rabbit is, in many areas of the world, a part of daily life—as food, clothing, a companion, and a source of artistic inspiration. although once considered rodents, lagomorphs like rabbits have been discovered to have diverged separately and earlier than their rodent cousins and have a number of traits rodents lack, like two extra incisors.

Drink

Régab

Side, Snack, Appetizer

Rice

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.

Main

Sardine

"sardine" and "pilchard" are common names for various small, oily forage fish in the herring family clupeidae. the term "sardine" was first used in english during the early 15th century, it comes from the italian island of sardinia, around which sardines were once abundant.the terms "sardine" and "pilchard” are not precise, and what is meant depends on the region. the united kingdom's sea fish industry authority, for example, classifies sardines as young pilchards. one criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards.the fao/who codex standard for canned sardines cites 21 species that may be classed as sardines. fishbase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

Main

Smoked fish and iporo

Main

Snapper

Drink

Soft drinks

A soft drink (see § terminology for other names) is a drink that usually contains water (often carbonated), a sweetener, and a natural and/or artificial flavoring. the sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet drinks), or some combination of these. soft drinks may also contain caffeine, colorings, preservatives, and/or other ingredients. soft drinks are called "soft" in contrast with "hard" alcoholic drinks. small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, ginger ale, and root beer. soft drinks may be served cold, over ice cubes, or at room temperature. they are available in many container formats, including cans, glass bottles, and plastic bottles. containers come in a variety of sizes, ranging from small bottles to large multi-liter containers. soft drinks are widely available at fast food restaurants, movie theaters, convenience stores, casual-dining restaurants, dedicated soda stores, vending machines, and bars from soda fountain machines. within a decade of the invention of carbonated water by joseph priestley in 1767 inventors in britain and in europe had used his concept to produce the drink in greater quantities, with one such inventor, j. j. schweppe, forming schweppes in 1783 and selling the world's first bottled soft drink. soft drink brands founded in the 19th century include r. white's lemonade in 1845, dr pepper in 1885 and coca-cola in 1886. subsequent brands include pepsi, irn-bru, sprite, fanta and 7 up.

Main

Soupe poisson

Fish and/or seafood soup or stew

Main

Stewed fish

Side, Snack, Appetizer

Stewed greens

Stewed cassava leaves, kale, malakwang, blackjack, goosefoot, marogo, pigweed, purslane, thistle, sweet potato leaves, malanga, pumpkin leaves, njama njama, spinach

Main

Stewed meat

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Dessert, Sweet

Thiakry

Thiakry (also spelled thiacry or chakery) or degue is a sweet millet couscous dish originating in senegal. the wheat or millet granules are mixed with milk, sweetened condensed milk, or yogurt, as well as dried fruit such as raisins, desiccated coconut, and spices such as nutmeg.

Breakfast

Thiakry

Thiakry (also spelled thiacry or chakery) or degue is a sweet millet couscous dish originating in senegal. the wheat or millet granules are mixed with milk, sweetened condensed milk, or yogurt, as well as dried fruit such as raisins, desiccated coconut, and spices such as nutmeg.

Main

Tuna

A tuna is a saltwater fish that belongs to the tribe thunnini, a subgrouping of the scombridae (mackerel) family. the thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which averages 2 m (6.6 ft) and is believed to live up to 50 years. tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. an active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. as a result of overfishing, some tuna species, such as the southern bluefin tuna, are threatened with extinction.

Side, Snack, Appetizer

Vegetables

Eggplant, corn, mushrooms, tomatoes, yams/sweet potatoes

Main

Yassa

Yassa is a spicy dish prepared with onions and either marinated poultry or marinated fish. originally from senegal, yassa has become popular throughout west africa. chicken yassa (known as yassa au poulet), prepared with onions, lemon or mustard, is a specialty from the casamance region in the south of senegal. other meats used for yassa are lamb and fish.

Breakfast

Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.