April brought with it a new “Nation of the Month” for our house. This time it was my turn to spin the virtual globe and..
Guinean cuisine is incredibly rich and diverse, with a wide variety of dishes that you NEED to try. Let's have a look at the top 25 popular foods of Guinea!
Recette du thiakry (ou dégué) avec du lait.
When I started this cooking adventure, I wanted to cook food from some of my favourite cuisines, especially Asian and Italian, but as the a...
From traditional favorites like jollof rice to less known Guinea foods like akara & yam porridge, there are plenty of delicious Guinea recipes worth exploring.
Discover the joy of Akwadu with our easy-to-follow recipe. Indulge in the exotic flavors of Equatorial Guinea – a sweet culinary adventure awaits!
feuille de patate, épinard, huile rouge, maquereau
Le thiakry est un dessert de l'Afrique de l'Ouest. Au Sénégal on l'appelle thiakry ou on le trouve également sous le nom dégué en Mauritanie, Mali ou même en Côte d'Ivoire. Il est souvent préparé lors de baptêmes, mariage... Je vous avez déjà posté une...
This dish is a tropical delight that cooks up in one pot. The dish is also plant paradox friendly if you use pastured chicken and humanely raised pork. It is hearty and delicious!
Succotash has an interesting history. Its origin can be traced back to 17th century Native Americans living in what is now Rhode Island. The recipe trickled down and became a common stew cooked in …
A lovely sauce to serve with fish with three sauces from Equatorial Guinea
A delicious ceviche style appetizer from Papua New Guinea with a twist. You will love it!
Berfend BER - Güneydoğu Asya’da, Mercan Denizi ve Güney Pasifik Okyanusu arasında kalan adalar ülkesidir. Endonezya'nın doğusunda yer almaktadır. Papua Yeni Gine ekvatorun yaklaşık 10°altında yer alır. Bu yüzden birbirine yakın iki dönence bölgesinin içerisinde olup, iki mevsim yaşar. Genel olarak sıcak ve nemli bir iklimin tesirindedir. Tropik yağmur ormanlarında tarıma uygun olmayan topraklar üzerinde yaşayan insanların yakın tarihe kadar neolitik öncesi yaşamı, yavaş da olsa artık değişmektedir. İbanlar 20 yıl kadar önce insan eti yemeyi bırakmış olmalarına rağmen dağlık bölgelerde hala bu geleneğin devam ettiği kabilelerin varlığı söz konusudur. Dünyanın en çeşitli dil konuşulunan ülkesi Papua Yeni Gine’dir. Bölgede 850 den fazla dil konuşulmaktadır.. Kahve, kakao ve karides ülkenin başlıca ihracat ürünleridir. Balık ve deniz ürünleri ile patates çokça tüketilmektedir. Papua Yeni Gine geleneksel mutfağı çok geniş yiyecek ve içecek çeşitliliği içersindedir. Taro, kaukau, sago ve domuz (geleneksel şenliklerde toprakta pişirilmiş) gibi kök bitkilere dayanmaktadır. “Mumu” domuz kızartması, tatlı patates, pirinç ve yeşilliği kombine eden geleneksel bir yemektir. Sığır eti, pişmiş tatlı patates, hindistan cevizi kreması, muz pasta, muz krep tüketilen geleneksel yiyeceklerinin başında gelir. Papua Yeni Gine tropikal bir iklime sahip olduğundan beslenmede egzotik meyveler geniş yer tutar. Geleneksel meyveleri; Sagu, Taro (Tapioca), Hindistancevizi, Muz, Ananas, Mango, Çarkıfelek, Papaya ve Passion fruit bunlardan sadece bir kısmıdır. Muli warra" en önemli geleneksel içkileridir. Papua New Guinean Cuisine The staple foods in Papua New Guinea are rice, sago and kau kau which are generally prepared with seafood, Chicken, game, Pork and a large variety of greens. Papua New Guinea’s cuisine is very varied. People from Papua New Guinea prefer abundant dishes and food which is very well cooked. Papuans have three main meals: breakfast, lunch and dinner yet desserts, snacks, traditionalfruits. The cuisine of Papua New Guinea is based on indigenous ingredients easily gathered from the jungle or cultivated in home gardens. The starchy innards of the sago palm yield a flour suitable for breads and puddings. Pork is a popular meat and is often cooked in a traditional firepit called a mumu. A type of sweet potato called a kaukau is a staple vegetable as are a wide variety of greens and tropical fruits. Kaynak / Source - Berfend BER - Wikia Fotoğraf / Photo - Wild Png
Ndambe is a delicious spicy bean sandwich served on the streets of Senegal, you will love it!
Another Vegan Guinea recipe in honour of our Nation of the Month. Footi Sauce could most simply be described as a very Aubergine and Tomato rich stew.
Le domoda est un plat originaire du Sénégal plus précisément de Gambie, il s'agit tout simplement d'un ragoût de viande à laquelle on a on additionne de la farine pour l'épaissir et du jus de citron qui donne cette saveur particulière et acidulée. Plus...
Kansiyé is a stew which is serve with rice. This is a very traditional dish in Guinea & is easy to make. Posted for ZWT 4.
Si vous avez déjà franchi le pas d’une épicerie exotique, sans doute êtes-vous passé devant des étals de bananes plantains abîmées et tâchées, tout juste bonnes à finir à la poubelle? Eh bien détrompez-vous, derrière cette peau certes pas très appétissante, se cache un délice qui va étonner vos invités à l’apéro. Choisissez-les bien bien …
Vermicelles au poulet à la sénégalaise Je vous propose aujourd’hui la recette des vermicelles au poulet. Le plat prend un peu de temps à réaliser mais ça vaut la peine après dégustation. Il fait parti de mes recettes préférées. Au Sénégal, nous avons l’habitude de cuisiner souvent le riz pour le déjeuner, le riz est …
Le thiakry est un dessert de l'Afrique de l'Ouest. Au Sénégal on l'appelle thiakry ou on le trouve également sous le nom dégué en Mauritanie, Mali ou même en Côte d'Ivoire. Il est souvent préparé lors de baptêmes, mariage... Je vous avez déjà posté une...
A delicious sauce made with avocado's that was my favorite of the three sauces on the Equatorial Guinea Fish with three sauce.
El sabor del curry picante con la leche de coco y lima es un sabor muy característico de la cocina tailandesa. Aquí lo vamos a incorporar a una receta de salmón fresco. Os proponemos este plato para la cena de San Valentín y si no os gusta el picante, podéis hacer la misma elaboración pero sin chile.
A super delicious fish recipe with a choice of three sauces.
A lovely sauce to serve with marinated fish from Equatorial Guinea
A friend who served in the Peace Corps in Senegal once told us that she thought we’d be fascinated by the food. The thought got tucked away and somewhat forgotten until we received a copy of Yolele!, chef Pierre Thiam’s cookbook devoted to this West African’s country’s cuisine. Wow, our friend was right!
As cooking friends from Ghana, DRC, Burundi, Somalia, Zambia, and Liberia taught to Lindsay Sterling at various locations in New England.
Equatorial Guinea is a small country in Central Africa. Just 11,000 square miles in size. It's national anthem translates as 'Let ...
Cette fois ci c'est direction le Sénégal. Je vais vous presenter les 10 plats populaires du pays de la teranga!
As a Nigerian, I thought nothing could rival our jollof rice, but after I tasted Thieboudienne (also ceebu jen or thiebou dieune), the Senegalese Jollof Rice and Fish, a mini war for my heart began!
El sabor del curry picante con la leche de coco y lima es un sabor muy característico de la cocina tailandesa. Aquí lo vamos a incorporar a una receta de salmón fresco. Os proponemos este plato para la cena de San Valentín y si no os gusta el picante, podéis hacer la misma elaboración pero sin chile.
ahh the foods of senegal, how i really dont miss you but i do crave you, thanks to your abundance of MSG in every bite. people have asked me what the food is like here so i thought id give an introduction to the cuisine that predominates senegal. the very basic and most popular (shall we say national dish?) is ceebujen. literally translated, it means rice and (of) fish. it's basically fish and vegetables and rice. the rice is seasoned and can be white or red depending on the sauce you use (the red comes from the tomato paste, white without). vegetables depend on the season though in richer households, there will be an abundance and variation - though always thoroughly boiled to the point where nothing retains its nutritional value. fish can be fresh or as not fresh depending on where you live and your access to fish. the fish is also stuffed with spices. there can be many variations on the ceebujen. sometimes there's lemon. sometimes there's bissap sauce. and sometimes theres an onion tomato sauce with the occasional fish ball drizzled on the rice. this variation is called ceebucaga (literally rice of prostitute). then the other very popular and traditionally senegalese dish is called yassa. yassa is pretty much an onion sauce over white rice. there are occasional vegetables like carrot and potatoes but otherwise, not as plentiful as the fish and rice dish. yassa can come with meat (yassa yapp), fish balls (yassa boulette), or chicken (yassa ginaar). the picture is of yassa boulette. then there are the heavy and rich sauces on top of white rice. below we have maafe gerte yapp - a peanut sauce over white rice with some meat. variations can be substituting the meat with fish. i dont have a picture of another dish called domada but it's also a thick and rich sauce that is more tomato based and usually with fish balls. this is a variation of fasi which is a tomato onion sauce over white rice with vegetables and some form of protein. depending where in the country you are, they cook it differently so it may not look like this anywhere else. one dish that is not very high in my book is called ceebuyapp which is just rice and meat. it's only because the meat in this country just isnt that great and a lot of the time, it's different organs and body parts. the senegalese really prize the liver and intestines, etc. although the good thing about this dish is that the rice is usually very flavorful (aka MSG saturated) and it's usually served with a very spicy mustard/hot pepper sauce. most of these plates are generally found at lunch. lunch is probably the more exciting meal out of all the meals. dinner is usually not very fun so i havent really taken any pictures but dinner for me is usually rice with beans and dried fish (baxal nebe) or rice with peanuts and dried fish (baxal gerte) or one of the above where the rice is very soggy (daxin bopp). i generally enjoy dinner though because it's plain and simple and there are different variations that we wont get into but are quite good (ie baxal goorjigeen, baxal peuhl, laxubissap) aside from rice, millet (cherri) is extremely popular. millet is pounded into a fine grain so it's like couscous, only more of a sandy texture. millet, however, is more nutritious than rice. theres a bean sauce, and leaf sauce, and a tomato sauce. sometimes post meal, milk is added to the millet as a dessert (though not a very fulfilling one at that). the millet can be worked into little balls and then mixed with yogurt (lax ak sew) which is a very delicious sweet dish. of course senegalese food has also adopted some western ideas and especially in larger cities where people are wealthier, dishes like the one below are more affordable and perhaps more common (?). you have a grilled chicken stuffed with spices, french fries, with a side of peas and an onion sauce. since it's a predominantly muslim country, there isnt a lot of pork consumed here. but if you go to a sereer ethnic town (there arent any where i live) where many sereers are catholic, you can find plates like this - grilled pork with french fries and tomatoes on top of a bed of lettuce. and there you have it. a basic introduction to senegalese food.
