#west african dish

[globalfoodiee]

Groundnut soup

Groundnut soup is a West African dish that is typically made with peanut butter as its main ingredient. It is a thick and hearty soup that is often served with rice or fufu, a starchy accompaniment. Groundnut soup is known for its rich and nutty flavor, and it is often seasoned with a variety of herbs and spices. It is a popular dish in countries such as Ghana, Nigeria, and Senegal, and is often…

[ausetkmt]

AFANG - Tripe Stew from West Africa

Without any iota of doubt, soups are a big part of the African cuisine, in fact, it is wise to say that African soups are the main attraction of cuisine in the continent.

African soups can be made with a combination of vegetables and ingredients that are native to the countries where they are most eaten.

Very many African soups are usually eaten with other food staples such as rice, fufu, banku, sadza, garri, pounded yam, and so on.

Below are some of our favorite soups from different African countries.

1. Okra soup

Okra soup is a popular west African dish with okra as its main ingredient. Although this deliciously slimy dish can be cooked with the local palm oil, it is also a good choice for people who are wary of adding oil to their soups.

2. Abenkwan

Abenkwan is a Ghanaian soup made from the nuts of the palm tree. The pulp is extracted from the palm fruits and cooked in combination with spices and preferred meat of choice.

Abenkwan has an earthy flavor thanks to the addition of the palm fruit pulp (which is different from the palm oil). Serve warm with rice balls or Kokonte and you will be satisfied to the moons and back.

3. Muriwo na Nyama

Muriwo na nyama is also known as leafy-beefy or high fields stew. It is native to Zimbabwe, highly nutritious and cn be eaten with sadza.

4. Pepper soup

Pepper soup is a spicy African soup that will make your taste buds tingle with excitement. The soup is gotten from the stock of the meat or fish used. It is also spiced with local ingredients, giving it a tantalizing aroma and taste that will make you hungry even if you just had dinner.

For the best experience, have your pepper soup hot–not scalding hot of course– and thank us later.

5. Agushie/Egusi soup

Agushie (Ghana)/Egusi(Nigeria) is a delicious soup cooked with shelled melon seeds. The method of preparation might differ across the different regions in which this soup is eaten but it ultimately includes the addition of leafy greens, seasoning and palm oil. In Nigeria, its best served with freshly pounded yam.

6. Domoda

Domoda is the Gambia’s national dish, second only to Yassa. It is a yummy soup cooked with unsweetened peanut butter. It might also contain sweet potatoes. Domoda is better enjoyed with rice.

7. Afang

Afang is a delightful and satisfying soup from southern Nigeria. It is similar to the eru soup in Cameroon. They both make use of the afang/okazi leaves. However, the afang leaves are pounded and used in addition to water leaf. Afang soup is rich in deliciousness and best served hot with fufu and lots of meat.

8. Ndole

Ndole is another leafy vegetable soup with its home in Cameroon. It is often considered the national dish of the central African country. It’s a creamy and nutritious soup cooked with pureed peanuts and bitter leaf.

9. Afia efere/Ofe nsala

In the Nigerian local languages of Annang and Igbo, afia efere and ofe nsala respectively mean ‘white soup’ in English. Technically, this mouth-watering spicy soup should be called ‘brown soup’ but where’s the fun in that? It is apparently called ‘white’ for the lack of palm oil use.

10. Ewedu Soup

Ewedu is a Nigerian soup which is popular among the Yorubas. It’s a leafy vegetable soup but unlike other African soups, the greens (jute leaves) are pureed and cooked with nothing more than salt, locust beans and often potash.

It is usually served in addition to peppered stews (as pictured above) or gbegiri (beans soup). Yorubas love to eat this with amala, a starchy swallow made from yam peels and sometimes plantains.

[robotpussy]

everybody stop this madness hobie (spidey punk) is not eating fucking beans on toast HE IS EATING FOOD WITH FLAVOUR!!!!!!!!!!!!!!!!!!!!!!!!

[trendynewsnow]

Exploring African Culinary Excellence in Paris: A Taste of Tradition and Innovation

A Culinary Journey: The Essence of African Flavors in Paris In the minimalist dining room of MoSuke, a renowned restaurant nestled on Paris’s Left Bank, a striking black sauce elegantly fills the hollow of a pristine white plate. This depth of color and flavor originates from a remarkable tree found nearly 3,000 miles away in the lush rainforests of Cameroon: Afrostyrax lepidophyllus. Every part…

[panafrocore]

The Emblematic Soul Disc Dish Pendant of Asante Soul Priests in Ghana, Africa

The Soul Disc Dish Pendant holds a significant place in the cultural and spiritual legacy of the Asante people in Ghana, Africa. This striking piece of jewelry stands as a testament to the rich traditions and beliefs of the Asante community, particularly as it pertains to the revered soul priests and their connection to the spiritual realm. Crafted with meticulous attention to detail, the Soul…

[spencerjohan]

Stews - Jollof Rice with Beef This simple and delectable recipe for jollof rice, a hearty Ghanaian dish, involves stewing jasmine rice in a spiced tomato and meat sauce.

[chilledagridolce27]

Ugh I miss home

[payetagouine]

Side Dish - Squash - Guinean Peanut Sauce with Butternut Squash

[fem-lit]

In the current epidemic of rich Western women who cannot “choose” to eat, we see the continuation of an older, poorer tradition of women’s relation to food. Modern Western female dieting descends from a long history. Women have always had to eat differently from men: less and worse. In Hellenistic Rome, reports classicist Sarah B. Pomeroy, boys were rationed sixteen measures of meal to twelve measures allotted to girls. In medieval France, according to historian John Boswell, women received two thirds of the grain allocated to men. Throughout history, when there is only so much to eat, women get little, or none: A common explanation among anthropologists for female infanticide is that food shortage provokes it. According to UN publications, where hunger goes, women meet it first: In Bangladesh and Botswana, female infants die more frequently than male, and girls are more often malnourished, because they are given smaller portions. In Turkey, India, Pakistan, North Africa, and the Middle East, men get the lion’s share of what food there is, regardless of women’s caloric needs. “It is not the caloric value of work which is represented in the patterns of food consumption” of men in relation to women in North Africa, “nor is it a question of physiological needs…. Rather these patterns tend to guarantee priority rights to the ‘important’ members of society, that is, adult men.” In Morocco, if women are guests, “they will swear they have eaten already” or that they are not hungry. “Small girls soon learn to offer their share to visitors, to refuse meat and deny hunger.” A North African woman described by anthropologist Vanessa Mahler assured her fellow diners that “she preferred bones to meat.” Men, however, Mahler reports, “are supposed to be exempt from facing scarcity which is shared out among women and children.”

“Third World countries provide examples of undernourished female and well-nourished male children, where what food there is goes to the boys of the family,” a UN report testifies. Two thirds of women in Asia, half of all women in Africa, and a sixth of Latin American women are anemic—through lack of food. Fifty percent more Nepali women than men go blind from lack of food. Cross-culturally, men receive hot meals, more protein, and the first helpings of a dish, while women eat the cooling leftovers, often having to use deceit and cunning to get enough to eat. “Moreover, what food they do receive is consistently less nutritious.”

This pattern is not restricted to the Third World: Most Western women alive today can recall versions of it at their mothers’ or grandmothers’ table: British miners’ wives eating the grease-soaked bread left over after their husbands had eaten the meat; Italian and Jewish wives taking the part of the bird no one else would want.

These patterns of behavior are standard in the affluent West today, perpetuated by the culture of female caloric self-deprivation. A generation ago, the justification for this traditional apportioning shifted: Women still went without, ate leftovers, hoarded food, used deceit to get it—but blamed themselves. Our mothers still exiled themselves from the family circle that was eating cake with silver cutlery off Wedgwood china, and we would come upon them in the kitchen, furtively devouring the remains. The traditional pattern was cloaked in modern shame, but otherwise changed little. Weight control became its rationale once natural inferiority went out of fashion.

— Naomi Wolf (1990) The Beauty Myth

[antisisyphus]

as a non american i have to ask what american cultural food is there.. i cant think of anything

there is creole cuisine of the usamerican south that is a blend of indigenous, west african, french, and spanish food (side note creole cuisine is not a monolith, there is creole food basically everywhere that was colonized & had a large population of enslaved people)

there is also cajun, which is specifically from the southern state louisiana, it has a lot of similarities to creole cuisine as it is influenced by the acadian french, west african people, and the spanish (ppl often use creole and cajun terms interchangeably but they are distinct)

the food of hawai'i which started as indigenous food of the islands and the goods that was traded within the polynisian triangle, but because of colonization has influences from the US military (spam being a notable case of this), portugal, japan, and china

there is south western cuisine (and the many subtypes) that blends indigenous (pueblo, O'odham, and more) colonial spanish, and mormon foods! this food was shaped by the jobs the people of this area held - lots of influence from cowboys/vaqueros and ranch workers. each southern state has a specific twist!

soul food is based on what enslaved people cooked for themselves, actually a lot of cultural knowledge was passed down & preserved in soul food! lots of southern dishes are based on, inspired by, or straight up stolen from soul cuisine. during the 60s soul food restaurants were important places for organizing! there are also several different styles of bbq

midwestern cuisine is based on various european foods (mainly eastern europen but not solely) and also the agriculture of the area (lots of wheat & pork).

since ~1850 there has been chinese american cuisine! fortune cookies, crab rangoon, general tsos chicken and beef & broccoli are all chinese american.

italian american food uses more cheese & milk than italian food. there are also differences in how we serve pizza

the hot dog is a classic american food! in germany frankfurters weren't served on buns. again most major cities of the us have their own style of hot dog.

other american foods are cheese stake, clam chowder, many fruit pies, milkshakes and rootbeer are all usamerican

potatoes, corn, squash, tomatoes, maple syrup, cashew, pecan, peanut, sweet potato, avacado, chocolate, allspice, chili peppers, lima beans, and vanilla are all foods that are from the americas and are NOT native to europe.

no vodka, no goulash, no christmas turkey roast, no cassoulet, no gazpacho, no cashew korma, no shakshouka, no bruschetta, no gnocchi, no aloo gobi, no colcannon, no latkes, no polenta...

[beesmygod]

i got adam a book on west african cooking so we're having a delicious dish tonight

[readyforevolution]

Facts About Senegal That makes It Special🇸🇳🇸🇳

1. Senegal 🇸🇳 is a country in West Africa known for it's vibrant culture with over 20 ethnic groups.

2. The capital of Senegal 🇸🇳 is Dakar, which is the political and economic capital of Senegal and holds over 30 percent of Senegal's total population.

3. Senegal 🇸🇳 has a Pink Lake. The lake contains high concentrations of salt and bacteria that can only survive under a particular condition and gives off a pink colour when absorbing sunlight, the uniqueness of the Pink Lake has attracted a lot of Tourists to the country.

4. Senegal 🇸🇳 boasts of beautiful colonial architecture, secluded beaches blessed with world famous surf breaks, and wildlife.

5. Senegal's biggest export are peanuts and fish.

6. In 2026, Senegal 🇸🇳 might be the first African country to host the Summer Youth 0lympics.

7. One of Africa's most famous dish jollof rice originated from the Wolof tribe of Senegal during the 14th-16th century.

8. The Senegalese flag 🇸🇳 has green,yellow and red vertical stripes with a central green star. These are Pan-African colours with green (along with the stars) representing hope and the country's major religion (Islam), yellow representing the riches and wealth obtained through labour and red representing the struggle for Independence, Life and Socialism.

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[grecoromanyaoi]

went to this rly good jewish restaurant (not the one in prev post) n a few things surprised me

- it was kosher but not in any way im used to. all the dishes were kosher, yes, but it wasnt a meat or dairy restaurant. it was both. there were dairy dishes n meat dishes n u could order them together if u so wished. maybe they had separate kitchens or at least separate tools but idk.

- all the waiters n i mean all of them were arabs. im not saying this in a 'oh they looked vaguely brown' way bc obv italians, west asians n north africans look v similar n have been breeding w each other like crazy throughout history. i mean this in a 'they spoke arabic between themselves way'. which was nice.

- i was the only italian speaking bitch there. me. a guy who doesnt speak italian. well at least i was the only one speaking italians w the waiters

[kemetic-dreams]

The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings,and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans

Fried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s.Because of the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community reserved (as in Africa) for special occasions.When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the enslaved people who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since most enslaved people were unable to raise expensive meats, but were generally allowed to keep chickens, frying chicken on special occasions continued in the African-American communities of the South, especially in the periods of segregationthat closed off most restaurants to the African population

American-style fried chicken gradually passed into everyday use as a general Southern dish, especially after the abolition of slavery, and its popularity spread. Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across the South. Fried chicken continues to be among this region's top choices for "Sunday dinner". Holidays such as Independence Day and other gatherings often feature this dish. During the 20th century, chain restaurants focused on fried chicken began among the boom in the fast food industry. Brands such as Kentucky Fried Chicken (KFC) and Popeyes expanded in the United States and across the world.

[stonesandswords]

did anyone else also find it … odd how Zava talked to Zoreaux in this episode?

like maybe I’m overthinking it, but it seemed so strange to me that Zava basically refused to learn Thierry’s name and was all “be whoever you want to be blah blah blah”. I think coupled with how Zava talked to Sam about the Nigerian and other West African dishes and culture last episode, it just sits unwell with me. like “oh wow, Zava’s going after yet another black player with a different cultural background than him.

Like I understand that it’s an established joke at this point with Ted in season 1 also struggling to pronounce Thierry’s name (but at least Ted attempted saying a few times again).

But like something about it happening two weeks IN A ROW sits so wrong with me. Like yes, it’s funny that Zoreaux wanted to be named after Jean-Claude Van Damme of all people, but what an odd choice to have it be yet another player of color at the center of Zava’s …. zaniness?

[gothhabiba]

from the comments on a youtube video:

caseyvidrine3189 4 years ago Im cajun to the bone. NO worstershire sauce, no adding hot sauce and you dont mix seafood and sausage ever! Oh and no wine and I prefer to not use celery.

IslenoGutierrez 4 years ago Casey Vidrine You are way off. I'm born and raised in south Louisiana and I put a tablespoon of Worcestershire and my cousin adds a few shakes of hot sauce to his and we mix seafood with sausage every time we make a gumbo. It all depends on your area and your family. Like my grandmother said, there's as many ways to make gumbo as there are people that cook it. And she was right. Being Cajun has nothing to do with making gumbo. Gumbo existed in Louisiana before the arrival of the Acadians. (ancestors of the Cajuns). I'm a white Creole and according to the history of your surname, so are you... the name Vidrine is not Acadian, it's French creole (Louisiana-born whites of French descent) that came straight from France before the arrival of the Acadians (ancestors of the Cajuns), it was originally spelled Védrines. Take a look at your family history (you're welcome) https://www.scribd.com/doc/294701222/La-Famille-de-Vedrines-The-Vidrine-Family @XxxclusiveReviews 3 years ago Gumbo is a African dish made by southern blacks… These folks think dream of making it the correct way.. any kind of oil.. please.. hot sauce 🤔

@mandykelley4883 1 year ago @XxxclusiveReviews  I don't need to "steal" your culture. I'm Native American with Cajun roots and my son is half Nigerian. Trust me I'm cultured enough. What you are trying to do is called appropriation. What we eat and know today as gumbo was made right here in America by ethnically diverse communities. What was made in West Africa was a fish stew with okra in it. And west Africans we're not the only ones throwing native resources into boiling water to eat. Please try to educate yourself on on your own cultural foods and history before accusing people of stealing your culture.

the girls are fightingggg....