Batibo, Cameroon – Porridge Cocoyams (Turning Coco)
Preparing porridge cocoyams is one of the easiest dish you fine me write about. This is still a traditional dish eating by the Batibo people of Cameroon.
Tag Archive for: World Cuisine
Cameroon – Sauté Spaghetti and Pork
/0 Comments/in African Cuisine, Cameroon Cusine/by worldcuisineSpaghetti is considered a fast or easy to prepare dish so most people especially students have named it “last option”. Reasons spaghetti is called last option around student areas is because it is cheap, fast to prepare and easy to fine. Sauté spaghetti though is a delicious meal prepared with pork and vegetables like carrots and green beans.
Cameroon – Moubora (Pumpkin Leaves Mixed With Fried Groundnut)
/0 Comments/in African Cuisine, Cameroon Cusine/by worldcuisineMoubora is a dish made from pumpkin leaves and fried groundnut. Pumpkin leaves commonly known as “nchi” in my locality is a plant vegetable which is very common in backyard gardens in most village settings. This dish is a delicacy of the Bangwa people of the south west region of Cameroon.
Japan – Yoshinoya Beef Rice Bowl (Gyudon)
/0 Comments/in Asian Cuisine, Japanese Cuisine/by worldcuisineThis dish is a proper bowl of all elements like strips of beef with steamed rice and topped with vegetables with sometimes a fried egg. This is said as Japanese comfort food for at least 150 years. Gyudon is originally originated from the dish Gyunbae. This dish is Beef hot pot at the times of KANTO REGION, in Japan.
Cameroon – Roasted Plantains and Boiled Plum or Roasted Plum
/0 Comments/in African Cuisine, Cameroon Cusine/by worldcuisineThe preparation of Roasted plantains and boiled plum is quite an easy meal. Very easy. this meal is valued in Cameroon by the locals and by some of the rich people even.
Pakistan, India – Traditional Mixed Vegetable Gravy
/0 Comments/in Asian Cuisine, Indian Cuisine, Other Asian Cuisine, Pakistani Cuisine/by Usama TariqMixed vegetable gravy is especially eat in northern areas. The title of the dish is the mixed vegetable gravy which means that the combination of some vegetables like a combination of cauliflower, peas, carrot, cabbage, etc. People of Pakistan make this dish in their own homes with different varieties.
Tanzania – Bloody Grass
/0 Comments/in African Cuisine, Tanzanian Cuisine/by worldcuisineTanzania is among the famous East African countries. In these countries most of the families do have a home garden. In home gardens at least one family in 10 families will have these green leaves called bloody grass, anyways they call it “Matembele” in Swahili.
Ghana – Angwa Muu
/0 Comments/in African Cuisine, Ghana Cuisine/by Marko JudiaBy Marko Judia Angwa Muu is a Ghanaian traditional dish, simply prepared from rice and oil. It also added with tomato paste to give it a red color for attraction, similar from Jollof rice. The difference is, Angwa Muu is served with either boiled or fried egg(s). This dish is mainly focused in rural areas, […]
Pakistan, India – Traditional Halwa Kaddu Gosht (Pumpkin Pudding with Mutton)
/0 Comments/in Asian Cuisine, Indian Cuisine, Pakistani Cuisine/by Muhammad UsamaThe main components of this dish are Pumpkin and Mutton meat. This dish is not expensive, but due to the little bit of the cost of mutton meat, it could be expensive, that’s why not every middle-class person can afford this dish. In the time Mughal Empire it is firstly introduced by the chef of the King and the King loves the way that he is cooked this dish.
Pakistan, India – Pethe Ka Halwa / Pumpkin Halwa
/0 Comments/in Asian Cuisine, Indian Cuisine, Pakistani Cuisine/by Usama TariqIndian cooking contains various regional foods. Indian sustenance is additionally influenced by dedicated and social decisions and shows. Pumpkin isn’t sensible to watch Halloween; you’ll too eat it as a sweet, in cakes, or cook as pumpkin pie.