Riz Gras
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Food and Drink/Cuisine of Chad, Africa | ■■■■■■■■■■ |
Food and Drink/Cuisine of Chad, Africa The cuisine of Chad varies according to region and ethnic group. . . . Read More | |
Soumbala | ■■■■■■■ |
Soumbala refer to the fermented and ball-shaped Néré seeds which are used to flavor the sauces that . . . Read More | |
Stywe Mieliepap | ■■■■■■■ |
Stywe Mieliepap refers to South African stiff maize porridge which is usually eaten with meat and/or . . . Read More | |
Madila | ■■■■■■ |
Madila refers to Botswana's fermented milk or sour milk which is usually added to Bogobe and can be . . . Read More | |
Marinade | ■■■■■■ |
Marinade is referring to blend of oil, wine or vinegar, herbs and spices used to flavour and tenderise . . . Read More | |
Namul | ■■■■■■ |
Namul is a Korean term meaning "vegetables" or "wild greens" dishes. Namul refers to a traditional Korean . . . Read More | |
Sadza | ■■■■■■ |
Sadza refers to Zimbabwe's stiff porridge or dumpling common all over sub-Saharan Africa. In Zimbabwe, . . . Read More | |
Foura | ■■■■■ |
Foura refers to Niger's food which consists of small balls of ground and slightly fermented millet crushed . . . Read More | |
Waakye | ■■■■■ |
Waakye refers to one of the most common foods in Ghana which is a combination of rice and beans. Ghana . . . Read More | |
Bettai | ■■■■■ |
Bettai refers to a classic Arab bread made of whole-wheat flour and leavening and baked in a large, flat . . . Read More |