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Pirão (food)
or (Angola) or (Congo - DCR and the Congo Republic) is a traditional African swallow made of cassava flour whisked into boiling water. It can also be made with sorghum, maize, or millet. It can be served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. ''Funge'' is a staple food in African cuisine. Some richer and more flavorful versions may be made with stock, like fish stock, instead of water. It is also known as (literally "food"). Funge is eaten with the fingers, and a small ball of it can be dipped into an accompanying stew, side dish or sauce. Funge is a traditional staple in Angolan cuisine. In the Lesser Antilles, a similar food is known as ''fungi'' or ''cou-cou''. In Ghana there are two variations, usually made with ground corn, though the variation known as '' banku'' is sometimes made from a mixture of grated cassava and corn. The corn is allowed to ferment before it is cooked. To make ''banku'' the fermented mixt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angolan Cuisine
Angolan cuisine has many dishes popular among nationals and foreigners. One of the most popular being ''funge'' (which is made from the cassava or corn flour), '' mufete'' (having grilled fish, plantain, sweet potato, cassava, and '' gari''). There is also '' calulu'', '' moamba de galinha'', ''moamba de ginguba'', '' kissaca'' and so many more delicious dishes. In addition, there is also the extremely popular '' mukua'' sorbet. Ingredients Staple ingredients include beans and rice, pork and chicken, various sauces, and vegetables such as tomatoes, onions. Spices such as garlic are also frequently seen.Adebayo Oyebade, ''Culture and Customs of Angola'' (2007). Greenwood, p. 109. ''Funge'', a type of porridge made with cassava is a staple dish. There are many influences from Portuguese cuisine like the use of olive oil. Piripiri is a local hot sauce. Dishes ''Funge'' (or ''funje'', ) and '' pirão'' () are very common dishes, and in poorer households often consumed at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Foods
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava Dishes
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassava is the third-larges ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', '' açaí'', ''cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaves
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Banana and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked in o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenkey
Kenkey (''also known as kɔmi, otim, kooboo or dorkunu'') is a staple dish similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper ''crudaiola'' and fried fish, soup or stew. Description Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough. The dough is allowed to ferment for four days to a week before part of the dough is cooked. Variations Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana, and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is popularly known as kɔmi (pronounced kormi) by the Gas or dokono by the Akans in Ghana. It is also known in Jamaica as dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf. In Mexico, there is a version called "Tamale". Kenkey can also be found in an area of Northern Ghana whose capital is called Tamale. In Guyana, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banku (dish)
In Ghanaian cuisine, ''banku'' and ''akple'' () are dishes made of a slightly fermented cooked mixture of corn and cassava doughs formed into single-serving balls. ''Banku'' is cooked in hot water until it turns into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish. ''Akple'' is preferred by the people of the southern regions of Ghana—the Ewe people, the Fante people and the Ga-Dangme—but it is also eaten across other regions in Ghana. ''Banku'' is a softer variety eaten by the GaDangme (or Ga), while the Fante people also have a drier variant of the dish they call ''ɛtsew''. Etymology ''Banku'' is a distinctively Ga-Dangme term. There are similar tonal terms with different meaning in the Ga language, such as ''Inku'' (for pomade in the Ga-language), ''Ashanku'' (for a variant of a plantain fritter called ''Tatale''), and many other names ending in 'ku'. Ingredients and preparation The main ingredients for preparing ''banku'' are corn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cou-cou
Cou-cou, coo-coo (as it is known in the Windward Islands), or fungie (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). Cornmeal, which comes readily packaged and is available at supermarkets islandwide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. Because these main components are inexpensive, the dish became common for many residents in Barbados' early colonial history. In Ghana, a similar meal of fermented corn or maize flour eaten with okra stew and fish is known as ''banku'', a favourite dish of the Ga tribe in Accra. A cooking utensil called a "cou-cou stick", or "fungie stick", is type of spurtle used in its preparation. A cou-cou stick is made of wood, and has a long, flat rectangular shape like a miniature cric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lesser Antilles
The Lesser Antilles ( es, link=no, Antillas Menores; french: link=no, Petites Antilles; pap, Antias Menor; nl, Kleine Antillen) are a group of islands in the Caribbean Sea. Most of them are part of a long, partially volcanic island arc between the Greater Antilles to the north-west and the continent of South America."West Indies." ''Merriam-Webster's Geographical Dictionary'', 3rd ed. 2001. () Springfield, MA: Merriam-Webster Inc., p. 1298. The islands of the Lesser Antilles form the eastern boundary of the Caribbean Sea where it meets the Atlantic Ocean. Together, the Lesser Antilles and the Greater Antilles make up the Antilles. (Somewhat confusingly, the word Caribbean is sometimes used to refer only to the Antilles, and sometimes used to refer to a much larger region.) The Lesser and Greater Antilles, together with the Lucayan Archipelago, are collectively known as the West Indies. History after European arrival The Spanish were the first Europeans to arrive on the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angola
, national_anthem = " Angola Avante"() , image_map = , map_caption = , capital = Luanda , religion = , religion_year = 2020 , religion_ref = , coordinates = , largest_city = capital , official_languages = Portuguese , languages2_type = National languages , languages2 = , ethnic_groups = , ethnic_groups_ref = , ethnic_groups_year = 2000 , demonym = , government_type = Unitary dominant-party presidential republic , leader_title1 = President , leader_name1 = João Lourenço , leader_title2 = Vice President , leader_name2 = Esperança da CostaInvestidura do Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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