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Cuisine Of Equatorial Guinea
The cuisine of Equatorial Guinea is a blend of the cuisines of the native peoples of this African country, including the Annobonese, the Bubi, the Fang, and the Kombe. It is also influenced by the cuisines of Spain (which colonized the country until 1968); other African nations such as Nigeria and Cameroon; Islamic states such as Morocco; and Creole cuisine overall. Its cuisine incorporates various meats, including game and bushmeat as well as imports, and is known for its strong flavors and high spice levels. Fish and chicken are common dishes. While recipes vary from one community to another, the country's ethnic groups largely use the same ingredients. Soups and stews predominate. Tubers like yuca and yam, traditionally served boiled or fried, serve as the base of the Equatoguinean diet. The tropical climate favors the cultivation of a multitude of vegetables, like eggplant, and fruits, like atanga. The jungle is a source for aromatic herbs and wild game. Not unexpectedl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peppersoup
Pepper soup is a soup from parts of West Africa, notably Nigeria that is prepared using various meats, chili peppers and calabash nutmeg as primary ingredients. It is a spicy soup that has a light, watery texture. The name is a misnomer because the soup is not necessarily defined by a pepper-forward flavor profile, that is, the flavors are much more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered to be a delicacy by some people in Western Africa, and some West Africans believe that the soup has some basic medicinal qualities. Overview Pepper soup is a common soup in West African cuisine that is prepared using various meats, chili peppers and calabash nutmeg as primary ingredients. Pepper soup is very spicy and goes well with a cold bottle of beer or soft drink. While it is served as an appetizer at official gatherings, pepper soup is more popular at pubs. In Nigeria, it is served at "leisure spots" as a recreational or "feel good ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Equatorial Guinea
While lying on the enriched continent of Africa, Equatorial Guinea has proved to be entrenched in ancient rituals and songs. This is especially true for the Fang, a people whose territories begin at the southern edge of Cameroon south of Kribi, Djoum, and in the South Province and continue south across the border, including all of Río Muni in Equatorial Guinea, and from there south into Gabon and Congo. The capital island of Bioko has largely been influenced by Spanish customs and traditions during the colonial period, when education and health services were developed in the country. Traditions Many Bubi farmers still hold to their ancient customs. One of the country's most famous celebrations is the ''abira'', which is believed to cleanse the community of evil. The ''balélé'' dance is performed along the coast throughout the year and on Bioko around Christmas. Religion, race, and language Most people in the country are nominally Christian, but practice a combination ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peppersoup
Pepper soup is a soup from parts of West Africa, notably Nigeria that is prepared using various meats, chili peppers and calabash nutmeg as primary ingredients. It is a spicy soup that has a light, watery texture. The name is a misnomer because the soup is not necessarily defined by a pepper-forward flavor profile, that is, the flavors are much more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered to be a delicacy by some people in Western Africa, and some West Africans believe that the soup has some basic medicinal qualities. Overview Pepper soup is a common soup in West African cuisine that is prepared using various meats, chili peppers and calabash nutmeg as primary ingredients. Pepper soup is very spicy and goes well with a cold bottle of beer or soft drink. While it is served as an appetizer at official gatherings, pepper soup is more popular at pubs. In Nigeria, it is served at "leisure spots" as a recreational or "feel good ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irvingia Gabonensis
''Irvingia gabonensis'' is a species of African trees in the genus ''Irvingia'', sometimes known by the common names wild mango, African mango, or bush mango. They bear edible mango-like fruits, and are especially valued for their fat- and protein-rich nuts. Distribution and habitat ''Irvingia gabonensis'' is indigenous to the humid forest zone from the northern tip of Angola, including Congo, DR Congo, Nigeria, Ivory Coast and south-western Uganda. Since 2009, the Gabonese government has prohibited logging of the andok tree until 2034. Biophysical limits The tree is present in the tropical wet and dry climate zone. African bush mango grows naturally in canopied jungle, gallery forests and semi-deciduous forests. It grows at altitudes from with annual rainfalls from . Supported temperature ranges from . Soils more than deep are needed, with a moderate fertility and good drainage. pH can range from 4.5 to 7.5. Description ''Irvingia gabonensis'' grows straight, up to a h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malamba (beverage)
Malamba is a traditional alcoholic beverage in Cameroon, Equatorial Guinea, and Gabon made by fermenting sugarcane juice. The canes are crushed in a mortar, and the juice is left to ferment for approximately two weeks. The flavor and texture is similar to the Latin American drink guarapo. To accelerate the process of fermentation, bark from the '' Garcinia kola'' (bitter kola in English, known as ''essoc'' or ''onaé'' in Cameroon) can be added to the juice. Corn is also sometimes added during the fermentation process to increase the alcohol content. In Gabon, the drink is also known as musungu or ''vin de canne'' (cane wine) in French.{{Cite book , last=Lemps , first=Alain Huetz de , url=https://books.google.com/books?id=eJ2zxoNO6xcC , title=Boissons et civilisations en Afrique , date=2001 , publisher=Presses Univ de Bordeaux , isbn=978-2-86781-282-8 , language=fr See also * Palm wine Palm wine, known by several local names, is an alcoholic beverage created from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Wine
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia and Micronesia. Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold. Tapping The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. An alternative method is the felling of the entire tree. Where this is practised, a fire is sometimes lit at the cut end to facilitate the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoyam
Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name ''Araceae'') and may refer to: * Taro Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afri ... (''Colocasia esculenta'') - old cocoyam * Malanga (''Xanthosoma'' spp.) - new cocoyam Cocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Cocoyams that are cultivated as food crops belong to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. The petioles of the leaves (leaf stems) stand erect and can reach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ndolé
Ndolé is a Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef. The dish may also contain shrimp. It is traditionally eaten with plantains, bobolo (a Cameroonian dish made of fermented ground manioc or cassava and wrapped in leaves), etc. Gallery Image:Ndolé camerounais.JPG, Ndolé camerounian File:Le ndolè, plat mythique camerounais..jpg, Ndolè dish File:Ndolè à la morue.jpg, Ndolè with cod File:Le Ndolé.JPG, Cooking Ndolé See also * Cuisine of Cameroon * National dish * List of African dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ... References Cameroonian cuisine National dishes Stews {{Cameroon-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Omelette
Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. It is commonly known in Spanish-speaking countries as , , or . History The first reference to the tortilla in Spanish is found in a Navarrese document, as an anonymous "mousehole memorial" addressed to the court of Navarre in 1817. It explains the sparse conditions of Navarre's farmers in contrast with those in Pamplona (the capital) and la Ribera (in southern Navarre). After listing the sparse food eaten by highlanders, the next quote follows: "…two to three eggs in tortilla for 5 or 6 eopleas our women know how to make it big and thick with fewer eggs, mixing potatoes, breadcrumbs or whatever." According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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