36 Dishes

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Abacha

Shredded cassava salad

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Abari

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

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Akara

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

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Alloco

Fried plantains, serve with chilies and onions

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Attieke

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

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Cassava fritters

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Chả giò

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

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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.

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Ekomba

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

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Groundnut sweet

Candied peanuts

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Koki

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

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Okongobong

Pumpkin leaves, commonly stewed

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Peanut burger

Peanuts with a seasoned coating

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Puff-puff

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

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Rice pilaf

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

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Riz

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

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Banana bread

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

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Bread

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

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Dombolo

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

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Fish roll

Rolled meat pie with a savory fish and vegetable filling

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Meat pie

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

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Samoussa

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

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Arachides

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

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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.

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Cocoyam

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

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Fruit

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

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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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Groundnut

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

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Igname

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

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Moringa

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

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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.

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Kampot peppercorn sauce

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

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Marmite

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

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Tomato Mother Sauce

Tomato sauce (also known as salsa roja in spanish or salsa di pomodoro in italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for mexican salsas and italian pasta dishes. tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. all of these qualities make them ideal for simple and appealing sauces. in countries such as the united kingdom, india, australia, new zealand, and south africa, the term tomato sauce is used to describe a condiment similar to what americans call tomato ketchup. in some of these countries, both terms are used for the condiment.

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Stewed greens

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

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Safou