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African cuisine. African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate ...
Country/region. Description. Achu/Achou. Cameroon. A dish consisting of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed eggplant. Afang. Nigeria. A vegetable soup which has its origin from the Efik people in the southeast of Nigeria. Ahriche.
Sample of the Egyptian Book of the Dead of the scribe Nebqed, c. 1300 BC. Africa is divided into a great number of ethnic cultures. [17] [18] [19] The continent's cultural regeneration has also been an integral aspect of post-independence nation-building on the continent, with a recognition of the need to harness the cultural resources of Africa to enrich the process of education, requiring ...
Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lychee are grown on the island. [21] Meats include chicken, beef and fish, and curry dishes are common. [21] A common food is laoka, a mixture of cooked foods served with rice.
The culture of Nigeria is shaped by Nigeria 's multiple ethnic groups. [1] [2] The country has 527 languages, [3] [4] seven of which are extinct. [5] [6] [7] Nigeria also has over 1,150 dialects and ethnic groups. The three largest ethnic groups are the Hausas that are predominantly in the north, the Yorubas who predominate in the southwest ...
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorghum, banana, yam, [1] okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc ( cassava ...
Lamb, mutton, chicken and other meats are also plentiful. Beef is the most popular meat, followed by goat meat. River fish are also part of Botswana cuisine. [3] Sorghum and maize are the main crops grown in Botswana. Wheat and rice and other kinds of cereals not grown locally are imported.
Trotters and beans —from the Cape, made from boiled pig's or sheep's trotters and onions and beans. Ugali —maize porridge in South Africa, traditional porridge/polenta and a staple food of the African peoples. Umngqusho —a dish made from white maize and sugar beans, a staple food for the Xhosa people.
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