57 Dishes

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Ablo

In ghana cuisine, banku ( (listen)) is a cooked slightly fermented mixture of corn-dough and cassava-dough made into single serving balls. banku is different from any of the akple product forms indigenous to the ewes. it is a ghanaian of gadangme (or ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.it is preferred by the people of the southern regions of ghana; the ewe people, the fante people and the ga-adangbe people but also eaten across the other regions in ghana. the gadangme (or ga) people have a softer variation of the food which they call banku, while the fante people have a little drier variant of the dish they call ɛtsew.

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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.

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Brochette

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

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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 originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal.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.

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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.

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Dakhine

Stewed meat and offal with beans, vegetables, rice, peanut butter, chili peppers and spices

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Firire

Pan-fried fish and onion sauce

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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.

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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.

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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.

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Kaldou

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.

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Mbakhalou saloum

Mixed rice with ground peanuts, meat, vegetables and spices

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Méchoui

Méchoui (arabic: مشوي) or meshwi is a whole sheep or lamb spit-roasted on a barbecue in maghrebi cuisine. the word comes from the arabic word šawā (شواء, "grilling, roasting"). this dish is very popular in north africa.in algeria and morocco , the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". in tunisia, however, it applies to any piece of meat or fish grilled with embers.

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Mulet farci à la Saint-Louisienne

Mullet filled with a mix of mullet, breadcrumbs, tomatoes, onions, garlic, cilantro, garlic, parsley

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Ndambé

Stewed black-eyed peas, may also contain meat, sweet potatoes, commonly served on bread as a breakfast sandwich

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Riz gras

Riz gras is a meat- and rice-based dish in burkinabé cuisine, the cuisine of burkina faso, africa. it is also prepared in other african countries, such as senegal and guinea. it originated from the dish tiebou djen, a rice dish in senegalese cuisine that is prepared with significant amounts of fish and meat.riz gras is often served at parties in urban areas of burkina faso. riz gras is prepared with significant amounts of meat and vegetables, and is usually served atop rice. additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.

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Senegalese burger

Hamburger with cheese, lettuce, tomato, fried egg, french fries, ketchup, mustard, pimón (hot sauce)

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Thiebou diola

Grilled fish with shrimp, crab, oysters, onions, serve with rice

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Thiebou guinar

Rice and chicken dish

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Thiebou yapp

Mixed rice with beef or lamb

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Thieboudienne

Tiep or thieb is a traditional dish from senegal that is also consumed in guinea-bissau, guinea, mali, mauritania, and the gambia. it is the national dish in senegal. the version of tiep called thieboudienne or chebu jen (wolof: ceebu jën; french: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one pot. there are also tiep yappa (with meat) and tiep ganaar (with chicken). additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes. historically, tiep is commonly attributed to the city of saint-louis, in the nineteenth century. the name of the dish comes from wolof words meaning 'rice' (ceeb) and 'fish' (jën). in pulaar it is known as maaro e liddi ('rice and fish'). it is served on large trays with the rice on the bottom and the fish, usually white grouper (epinephelus aeneus), and the vegetables, many of them whole, placed in the center. tiep bears a strong resemblance—in ingredients, presentation, and significance—to maghrebi couscous. traditionally it is eaten in a large communal dish with the hand. it is also the symbol of senegalese terranga (hospitality): family, visiting friends and guests gather around a single dish (called a bolus) from which everyone eats using a spoon (couddou pulaar) or a piece of bread. the popular west african dish known as jollof is thought to have originated from the thieboudienne, but is usually made with meat rather than fish, and the rice is mixed into the other ingredients.the gullah dish red rice resembles thieboudienne, suggesting a creolization of foodways from west africa in the new world by enslaved africans and their descendants. like thieboudienne, there are regional variations of red rice throughout the gullah/geechee cultural heritage corridor, including savannah red rice and charleston red rice.

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Thiéré bassi salté

Millet couscous topped with stewed chicken, fish, meat, meatballs, potatoes, beans, cabbage, carrots, sweet potatoes, vegetables, raisins

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Thiou

Tomato-based meat and vegetable stew, made with seafood, fish, chicken, beef, lamb, meatballs, serve with rice

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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.

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Antelope

The term antelope is used to refer to many species of even-toed ruminant that are indigenous to various regions in africa and eurasia. antelope comprise a wastebasket taxon defined as any of numerous old world grazing and browsing hoofed mammals belonging to the family bovidae of the order artiodactyla.a stricter definition, also known as the "true antelopes," includes only the genera gazella, nanger, eudorcas and antilope. one north american species, the pronghorn, is colloquially referred to as the "american antelope," but it belongs to a different family than the african and eurasian antelopes. a group of antelope is called a herd. unlike deer antlers, which are shed and grown annually, antelope horns grow continuously.

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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.

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Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

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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".

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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.

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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.

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Fish

Jorto or sompat fish, braised, stewed, dried, fermented, grilled, salted, smoked

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Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

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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.

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Grouper

Groupers are fish of any of a number of genera in the subfamily epinephelinae of the family serranidae, in the order perciformes. not all serranids are called "groupers"; the family also includes the sea basses. the common name "grouper" is usually given to fish in one of two large genera: epinephelus and mycteroperca. in addition, the species classified in the small genera anyperidon, cromileptes, dermatolepis, graciela, saloptia, and triso are also called "groupers". fish in the genus plectropomus are referred to as "coral groupers". these genera are all classified in the subfamily epiphelinae. however, some of the hamlets (genus alphestes), the hinds (genus cephalopholis), the lyretails (genus variola) and some other small genera (gonioplectrus, niphon, paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily epinephelinae.

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Lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

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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.

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Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

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Mackerel

Mackerel is an important food fish that is consumed worldwide. as an oily fish, it is a rich source of omega-3 fatty acids. the flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

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Monkfish

Members of the genus lophius, also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the atlantic and indian oceans. lophius is known as the "monk" or "monkfish" to the north sea and north atlantic fishermen, a name which also belongs to squatina squatina, the angelshark, a type of shark. the north european species is lophius piscatorius, and the mediterranean species is lophius budegassa.

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Mullet

The mullets or grey mullets are a family (mugilidae) of ray-finned fish found worldwide in coastal temperate and tropical waters, and some species in fresh water. mullets have served as an important source of food in mediterranean europe since roman times. the family includes about 78 species in 20 genera.mullets are distinguished by the presence of two separate dorsal fins, small triangular mouths, and the absence of a lateral line organ. they feed on detritus, and most species have unusually muscular stomachs and a complex pharynx to help in digestion.

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Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

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Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

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Sardinella

Sardinella is a genus of fish in the family clupeidae found in the atlantic, indian and pacific ocean. they are abundant in warmer waters of the tropical and subtropical oceans. adults are generally coastal, schooling, marine fish but juveniles are often found in lagoons and estuaries. these species are distinguished by their ranges and by specific body features, but they are often confused with one another. fish of the genus have seven to 14 striped markings along the scales of the top of the head. the paddle-shaped supramaxilla bones are characteristic; they separate sardinella from other genera and their shapes help distinguish species. they have paired predorsal scales and enlarged fin rays.

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Sea urchin

Sea urchins () are spiny, globular echinoderms in the class echinoidea. about 950 species of sea urchin live on the seabed of every ocean and inhabit every depth zone — from the intertidal seashore down to 5,000 meters (16,000 ft; 2,700 fathoms). the spherical, hard shells (tests) of sea urchins are round and spiny, ranging in diameter from 3 to 10 cm (1 to 4 in). sea urchins move slowly, crawling with tube feet, and also propel themselves with their spines. although algae are the primary diet, sea urchins also eat slow-moving (sessile) animals. in the food chain, the predators who eat sea urchins are the sea otter and the starfish, the wolf eel, the triggerfish, and human beings. adult sea urchins have fivefold symmetry, but their pluteus larvae feature bilateral (mirror) symmetry, indicating that the sea urchin belongs to the bilateria group of animal phyla, which also comprises the chordates and the arthropods, the annelids and the molluscs, and are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. the fossil record of the echinoids dates from the ordovician period, some 450 million years ago; the closest echinoderm relatives of the sea urchin are the sea cucumbers (holothuroidea); both are deuterostomes, a clade that includes the chordates. the animals have been studied since the 19th century as model organisms in developmental biology, as their embryos were easy to observe; this has continued with studies of their genomes because of their unusual fivefold symmetry and relationship to chordates. species such as the slate pencil urchin are popular in aquariums, where they are useful for controlling algae. fossil urchins have been used as protective amulets.

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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).