Congo meat is snail meat. Congo meat is well appreciated by the people of the North West parts of Cameroon due to the fact that it is believed to be a blood cleanser. People of Southern Cameroon are so much into the belief that they even turn up to rare snails so as to later on cook it and use in the purifcation of the blood by those who are either sick or healthy.
Ncima is a home made cuisine from Mozambique, rarely found in big restaurants or hotels. It is a cornmeal with meat soup on top, that is made almost in every home in the late mornings.
Romazava is a stew of meat and vegetables being cooked well to give a unique taste. It’s a national dish in Madagascar that is taken with a varieties of side dishes like rice or bread.
Fatoor (Futari) is a loved meal and the most prepared ones during Ramadan. Ghana is a country with most of it’s inhabitants being Islams therefore the preparation of fatoor is essential to work with.
Shaki is a beautiful cuisine. Usually eating as appetizers. This appetizer is common in Nigeria and Cameroon.
Apatha soup is a fruit vegetable soup gotten from a fruit vegetable called apatha. This soup is widely prepared by the people of the mbu area in the North West region of Cameroon. This soup is eaten with plantains, white yams and even rice.
Ikokore (Water yam portage) originated from Ogun state, Nigeria and is a major dish for the Ijebu natives.
This is an occasional kind of meal. Pies are wonderful meals and could be serve as a main dish because they are heavy and tasty when prepared well.
Tuo Zaafi is a loved meal in Ghana, there is a secret with Ghanaian dishes, they contain a variety of mixes, including grains, herbs and vegetables, and meat. This cuisine is mainly compounded with corn, vegetable leaves (Cassava leaves) and meat.
Beignet maize with flour is the type of puff balls that is cooked with the use of fresh corn. This dish comes from the West and NorthWest parts of Cameroon.
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