In Gambia, food play an important part of ceremonial occasions or celebrations, such as naming ceremonies, betrothals, marriages, and deaths. At these occasions, meat is served along with Jollof rice and fruit. The more food it is served during these occassions, the more successful the occasions are.

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Fruit Bat Soup refers to a Chamorro delicacy that is no longer available in the country. Fruit Bat Soup is said to be a dish which has a strong aroma and flavor influenced by whatever fruits the bats had been eating. However, fruit bats are already an species endangered in Guam, and just a small colony of fruit bats remains at the north end of the island, hence, anyone caught poaching is subject to a large fine and even a prison sentence. The Chamorro people arrived on Guam from the Malay Peninsula around 3000 BCE, and they occupied the island alone until Ferdinand Magellan landed there in 1521. Having survived invasions by the Spanish, the Japanese and the Americans, they still comprise 43 per cent of the island's population, and they have managed to retain their cultural identity, including language, customs and cuisine.

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- Food Trivia: Romania specialty : Typically Romanian specialties include a range of soups made from fermented bran, bacon, potatoes and beef or chicken. An example of their specialty soup is called Ciorba , a Romanian term for "Sour Soup", examples of Romanian Sour Soup (Ciorba) are Ciorba de Fasole and Ciorba Pescareasca

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Forowee refers to a soup made from beef, fish, onion, tomatoes and spices which is one of the local specialties of Guinea-Bissau, aside from Jollof, a rice with tomato puree, spiced meat and vegetables. Forowee is also widely eaten in Ghana, such as Efan Forowee. Guinea-Bissau is situated in Western Africa between Guinea and Senegal.

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Game such as antelope, ostrich or zebra cooked on a Braai (barbecue ) is a speciality of Namibia. They are also made into German-inspired sausages, like Rauchfleish (smoked-meat) and Boerewors (sausage) and Biltong, an air-dried meat. Namibia is a very meat-orientated society, and many of their foods or meat dishes are made from one animal or another.

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Farine (flour in English) in St. Vincent and the Grenadines is made by grating cassava and squeezing it through a cloth to extract the roots' toxic juice. The mixture is then cooked over a fire in a large metal pot. Farine is used as a stuffing in meat or fish, as a cereal, and in desserts such as Cassava Pone Pudding. Farine is also known as Coo-coo or Cou-Cou in the Caribbean which is the equivalent of polenta or grits, based on cassava or manioc meal. Coo-Coo is very versatile food source, it can be baked, fried or rolled into little balls and poached in soups or stews and made into a dessert. St. Vincent and the Grenadines is located in the Caribbean, islands between the Caribbean Sea and North Atlantic Ocean, north of Trinidad and Tobago. The Grenadines include 32 islands, the largest of which are Bequia, Mustique, Canouan, and Union. Some of the smaller islands are privately owned.

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