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Funge
or (Angola) or (Congo - DRC 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 mixtu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angolan Cuisine
Angolan cuisine has many dishes popular among nationals and foreigners, including ''funge'' (which is made from cassava or corn flour), '':pt:Mufete, mufete'' (grilled fish, plantain, sweet potato, cassava, and ''garri, gari''), '':pt:calulu, calulu'', ''Moambe chicken, moamba de galinha'', ''moamba de ginguba'', '':pt:Quizaca, kissaca'', and ''Adansonia#Fruit_2, mukua'' sorbet. History Angolan cuisine in its modern shape is a combination of indigenous African ingredients and cooking techniques, and Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil. Ingredients Staple food, Staple ingredients include beans and rice, pork and Chicken (food), chicken, various sauces, and vegetables such as tomatoes and 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 Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swallow (food)
Swallows are a category of dough-like African cuisine, African and Indian cuisine, Indian staple food made of cooked Starchy vegetable, starchy vegetables and/or Grain, grains. Fufu of Western Africa, ugali and nsima of Eastern Africa, and sadza of Southern Africa are examples of swallows. Types Swallows can be categorized by their primary starch. Each type has many names in various languages around Africa, and the specific starch used may have regional substitutions. * Cassava ** Eba ** Funge ** Fufu ** Kokonte * Finger millet ** Ragi mudde * Maize ** Cou-cou ** Kenkey ** Nsima ** Sadza ** Tuwon masara ** Ugali * Potato ** Potato fufu * Rice ** Tuwon shinkafa * Yam (vegetable), Yam ** Pounded yam * Mixed starches ** Amala (food), Amala ** Banku (dish), Banku See also * Asida * Ogi (food), Ogi * Porridge * Rice cake References {{Africa-cuisine-stub Swallows (food), ... [...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—without an oxidizing agent being used in the reaction. 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. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...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, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian , 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 in the case of both and ''garri''). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple; more than 500 million people depend on it. It o ... [...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 cuisine, European, Amerindian, African tribes, African, and Asian (Levantine cuisine, Levantine, Japanese food, Japanese, and most recently, Chinese food, Chinese) 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'', ''Dipteryx odorata, 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 Portuguese Brazilian, Portugal, Italian Brazilian, Italy, Brazilians of Spanish descent, Spain, German Brazilian, Germany, Dutch Brazilian, Netherlands, Po ... [...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 home building in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenkey
Kenkey (also known as kɔmi, otim, kooboo or dorkunu) is a staple swallow food 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 include Ghana, eastern Côte d'Ivoire, Togo and western Benin. 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. In the Caribbean, there are variations of an indigenous dessert of Mesoamerican origin, i.e. sweet tamale, which was adopted by Africans brought to the region during slavery and indentureship. As such, African influence can be found i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banku (dish)
In Ghanaian cuisine, ''banku'' and ''akple'' () are swallow dishes made of a slightly fermented cooked mixture of maize 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 Ga-Dangme (Ga or Dangbe), while the Fante people also have a drier variant of the dish they call ''ɛtsew''. Etymology ''Banku'' is a distinctively Ga-Dangme term. Banku is coined from the Dangbe phrase "ba mi ku". Ba means 'leaf(ves)'. Ku is the generic Ga-Dangbe term for all food of similar texture and prepared in a similar manner. Historically, banku was stored in leaves. The phrase ba mi ku simply means ku in leaves, and has been adulterated over time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cou-cou
Cou-cou, coo-coo (as it is known in the Windward Islands), or fungee (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 Angola, a similar meal is made with yellow or white cornmeal and called 'funge' and 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 'fungee stick', is a type of spurtle used in its preparation. A cou- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lesser Antilles
The Lesser Antilles is a group of islands in the Caribbean Sea, forming part of the West Indies in Caribbean, Caribbean region of the Americas. They are distinguished from the larger islands of the Greater Antilles to the west. They form an arc which begins east of Geography of Puerto Rico, Puerto Rico at the Virgin Islands, archipelago of the Virgin Islands, swings southeast through the Leeward Islands, Leeward and Windward Islands towards South America, and turns westward through the Leeward Antilles along the Geography of Venezuela, Venezuelan coast. Most of them are part of a long, partially volcanic arc, 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 a ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
