User:KathrynJZ/sandbox1

African (list) (dishes)

To do

• Fill in official names of countries/territories
• Link pages to project (discussion)
• Sources (dish info + breakfast relation)
• Photos (commons file names)
• Fill in Central Africa, South Africa, and West Africa
• Check all countries accounted for

Later

• Additional column for especially interesting stuff? (efn template, maybe)
• Breakdown by groups other than region/country?
• Project sub-page?
• Feedback from projects food&drink, breakfast, and Africa
• Add articles to List of African foods

North African cuisine

North African cuisine

Photo	Cuisine	Country or territory	Description	Sources
	Algerian cuisine	Algeria	Msemen (Arabic: مسمن‎ msemen, musammin), is a rich traditional flatbread originally from North Africa, most common to Algeria, Tunisia and Morocco. It is usually served with honey or a cup of aromatic morning mint tea or coffee. Msemen can also be stuffed with meat. See North African cuisine and Morocco
y (eish shamsi)	Egyptian cuisine	Egypt	Although many rural people still make their own cheese, notably the fermented mish, mass-produced cheeses are becoming more common. Cheese is often served with breakfast, it is included in several traditional dishes, and even in some desserts.[citation needed] Cheeses include domiati (دمياطي), the most widely-eaten in Egypt; areesh (قريش) made from laban rayeb; rumi (رومي);, a hard, salty, ripened variety of cheese that belongs to the same family as Pecorino Romano and Manchego. Eish shamsi (Egyptian Arabic: عيش شمسي‎), is a thick sourdough bread eaten in Egypt made with wheat flour. In Upper Egypt it replaces eish baladi as the local staple, although the latter is common as well. The name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun. The bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common. Tea is a vital part of daily life and folk etiquette in Egypt. It typically accompanies breakfast in most households, and drinking tea after lunch is a common practice. Visiting another person's household, regardless of socioeconomic level or the purpose of the visit, entails a compulsory cup of tea; similar hospitality might be required for a business visit to the private office of someone wealthy enough to maintain one, depending on the nature of the business. A common nickname for tea in Egypt is "duty" (pronounced in Arabic as "wa-jeb" or "wa-geb"), as serving tea to a visitor is considered a duty, while anything beyond is a nicety.	Egypt#cuisine Egyptian cuisine
y	Libyan cuisine	Libya	Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. Although the dish has existed in Mediterranean and Middle Eastern regions, its more recent egg and vegetable-based form originated in the Maghreb region of North Africa (Egypt, Libya, Algeria, Morocco, Tunisia). Bsisa (Arabic: بسيسة‎, Berber aḍemmin Hebrew: בסיסה‎) is a typical North African food, based on flour of roasted barley which dates back to Roman times. Bsisa is a variety of mixtures of roasted cereals ground with fenugreek and aniseed and cumin and sugar. This kind of food is known throughout Tunisia and Libya. Its history goes back a long way, and travellers and nomads used to take bsisa with them on their journeys since it was both full of nutritional value and easy to carry in its ground powder form. Bazin is a common Libyan food made with Barley flour and a little plain flour, which is boiled in salted water to make a hard dough, and then formed into a rounded, smooth dome placed in the middle of the dish. The sauce around the dough is made by frying chopped onions with lamb meat, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika, and tomato paste. Potatoes can also be added. Finally, eggs are boiled and arranged around the dome. The dish is then served with lemon and fresh or pickled chili peppers, known as amsyar. Batata mubattana (filled potato) is another popular dish that consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs. There are four main ingredients of traditional Libyan food: olives (and olive oil), dates, grains and milk. Grains are roasted, ground, sieved and used for making bread, cakes, soups and bazeen. Dates are harvested, dried and can be eaten as they are, made into syrup or slightly fried and eaten with bsisa and milk. After eating, Libyans often drink black tea. This is normally repeated a second time (for the second glass of tea), and in the third round of tea, it is served with roasted peanuts or roasted almonds known as shay bi'l-luz (mixed with the tea in the same glass). See also: Libyan tea Sfinz (Arabic: سفنز) is a Libyan doughnut. It is prepared with a flour dough fried in oil. Sfinz is eaten sprinkled with sugar or soaked in honey or date molasses. It can be eaten for Friday breakfast or for afternoon tea. Though it is eaten year-round, it is especially popular during the winter months and around Ramadan and Eid al-Fitr. It is the Libyan version of the sfenj doughnuts that are widely popular across the other countries of the Arab Maghreb. Sfinz can also be prepared with a fried egg in the center. The egg can be runny or hard, and is often topped with cheese. See also: Sfenj, the Moroccan equivalent; Bambalouni, the Tunisian equivalent
	Mauritanian cuisine	Mauritania	Mint tea is widely consumed and poured from height to create foam.
	Moroccan cuisine	Morocco	Khlea or khlii (Arabic: الخليع‎) is a preserved meat, usually made with beef or lamb, originating from Morocco. Khlea is made by cutting meat into strips and letting it dry in the sun after marinating it in garlic, coriander and cumin. The meat is cooked in a mixture of water, oil and animal fat. Upon cooling, the meat is submerged in more animal fat and left to dry. Khlea can be preserved for up to two years at room temperature.	List of Moroccan dishes
	Sudanese cuisine	Sudan	Sudanese cuisine varies by region and has been influenced by the cross-cultural influences upon Sudan throughout history. In addition to the indigenous African peoples, the cuisine was influenced by Arab traders and settlers during the Ottoman Empire, who introduced spices such as red pepper and garlic.	"Kibda is fried chopped liver, a popular breakfast dish." "Zalabia, a deep-fried treat that’s similar to a doughnut, is made in the morning at tea shops as a light snack to tide people over until mid-morning breakfast."
	Tunisian cuisine	Tunisia	Tunisian cuisine is the cuisine of Tunisia, a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighboring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia: Phoenicians, Romans, Arabs, Ottoman Empire, French, and the native Berber people. Recipes for harissa vary according to the household and region. Variations can include the addition of fermented onions or lemon juice. Prepared harissa is sold in jars, cans, bottles and tubes. Harissa is sometimes described as "Tunisia's main condiment", even "the national condiment of Tunisia", or at least as "the hallmark of Tunisia's fish and meat dishes". In Tunisia, harissa is used as an ingredient in a meat (poultry, beef, goat, or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast. In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers. Tunisian harissa is often made with chilis grown around Nabeul and Gabès, which are relatively mild, scoring 40,000–50,000 on the Scoville scale.	List of African cuisines harissa#Tunisia
y	Western Saharan cuisine	Western Sahara	Meifrisa is a traditional dish of the region. It's a stew prepared with rabbit, lamb or camel meat, onion, and garlic, served atop unleavened bread cooked in the sand.	Western Saharan cuisine

Horn of Africa cuisine

Horn of Africa Cuisine

Photo	Cuisine	Country	Description	Sources
y	Djiboutian cuisine	Djibouti	Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Local dishes are commonly prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon. Grilled Yemeni fish, opened in half and often cooked in tandoori style ovens, are a local delicacy. Spicy dishes come in many variations, from the traditional Fah-fah or "Soupe Djiboutienne" (spicy boiled beef soup), to the yetakelt wet (spicy mixed vegetable stew). Xalwo (pronounced "halwo") or halva is a popular confection eaten during festive occasions, such as Eid celebrations or wedding receptions. Halva is made from sugar, corn starch, cardamom powder, nutmeg powder and ghee. Peanuts are sometimes added to enhance texture and flavor. After meals, homes are traditionally perfumed using incense (cuunsi) or frankincense (lubaan), which is prepared inside an incense burner referred to as a dabqaad.
y	Ethiopian cuisine	Ethiopia	Kinche (Qinch’e) is a very common Ethiopian breakfast, its equivalent of oatmeal. It is incredibly simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water. The flavor of the Kinche comes from the nit'ir qibe, which is a spiced butter. Fit-fit or fir-fir is a common breakfast dish. It is made from shredded injera or kitcha stir-fried with spices or wat. Another popular breakfast food is fatira. The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. Chechebsa (or kita firfir) resembles a pancake covered with berbere and niter kibbeh, or other spices, and may be eaten with a spoon. Genfo is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced niter kibbeh. A variation of ful, a fava bean stew with condiments, served with baked rolls instead of injera, is also common for breakfast.
y	Eritrean cuisine	Eritrea	Kitcha fit-fit, a dish made from pieces of a hearty pancake tossed in clarified butter and spices. The pancake is usually made of different types of flour, or dry porridge mixed with water and other seasoning. You can adjust the heat by pouring more or less berbe (the hot spice) on the ktcha when it's finished. Normally served for breakfast with a side of yogurt or sourmilk. Fit-fit, made with torn up pieces of injera and usually leftover stew. It can also be made with a mixture of onions, berbere, tomatoes, jalapeños and butter instead of leftover stews. Ga'at or akelet is a stif Eritrean porridge related to other African porridges like Ugali, Pap food and Fufu Ga'at or akelet, a porridge made of flour and water, served in a bowl with an indentation made in the center where clarified butter and berbere are mixed. Yogurt is normally put on the sides surrounding the ga'at. Ga'at is similar and related to other stif African porridge dishes like Ugali, Pap and Fufu. Shahan Ful, sauteed and mashed fava beans, served with onions, tomatoes, jalapeños, cumin, yogurt and olive oil. It is normally eaten with pieces of bread dipped in the dish to scoop out the bean mixture. Panettone, due to the Italian influence on Eritrea, this bread is commonly served with tea or during the Coffee ceremony.
n	Somali cuisine	Somalia	Breakfast (Quraac) is an important meal for Somalis, who often start the day with some style of tea (shaah) or coffee (Qaxwa). The tea is often in the form of haleeb shai (Yemeni milk tea) in the north. The main dish is typically a pancake-like bread (canjeero or canjeelo) similar to Ethiopian injera, but smaller and thinner. It might also be eaten with a stew (maraq) or soup. In addition to Canjeero many Somali people eat chopped meat mixed with some cumin, garlic, onions and pepper. Canjeero is eaten in different ways. It may be broken into small pieces with ghee (subag) and sugar. For children, it is mixed with tea and sesame oil (Macsaro) until mushy. There may be a side dish of liver (usually beef), goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar), or jerky (oodkac or muqmad), which consists of small dried pieces of beef, goat or camel meat, boiled in ghee. Lahoh (Laxoox) is a pancake-like bread originating in Somalia, Djibouti, Yemen. It is often eaten along with honey and ghee, and washed down with a cup of tea. Sabaayad or Kimis is another type of flatbread similar to Canjeelo/lahoh, as well as the desi paratha. During lunch, kimis is sometimes consumed with curry, soup, or stew. Polenta Mushaari or porridge Boorash with butter and sugar is eaten in the Mogadishu area. Elsewhere in the south, such as in the Merca city, special bread known as rooti abuukey with tea is preferred. This is also known as muufo, and is cooked in a special clay oven by sticking the mixture to the walls and waiting for it to fall off when done. Flatbread referred to as rooti is consumed in all over Somalia. Nationally, a sweeter and greasy version of canjeero known as malawax or malawah is a staple of most home-cooked meals.

East African cuisine

East African cuisine

Photo	Cuisine	Country	Description	Sources
	Burundian cuisine	Burundi	Burundi is situated in East Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80% of the country's surface and it especially includes coffee, tea, corn, beans and manioc. Due to these characteristics, the Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat.	Burundian cuisine
y (chapati)	Kenyan cuisine	Kenya	Breakfast is usually tea or porridge with bread, chapati, mahamri, boiled sweet potatoes or yams. Nsima (also known as ugali pap and Nshima) is a type of maize flour porridge made in Africa. It is also known as ngima, obusuma, kimnyet, nshima, Mieliepap, phutu, sadza, kwon, and other names. Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.	Kenya#cuisine
	Rwandan cuisine	Rwanda	Rwandan cuisine is based on local staple foods produced by the traditional subsistence-level agriculture and has historically varied between the country's different ethnic groups. Matoke locally also known as matooke, amatooke, ekitookye in south western Uganda, ekitooke in western Uganda and ikitoke in Rwanda, is a starchy variety of banana. The fruit is harvested green, carefully peeled and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries[citation needed]. The Buganda people of Uganda do however pride themselves in making the best matoke dishes[citation needed].
	South Sudanese cuisine	South Sudan	Kisra (also spelled kissra) is a popular thin fermented bread made in Sudan and South Sudan. It is made from durra or wheat. There are two different forms of kisra: thin baked sheets, known as kisra rhaheeefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. The latter is usually paired with a meat and vegetable stew, such as mullah. As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in kisra.
	Tanzanian cuisine	Tanzania	Tanzania grows at least 17 different types of bananas which are used for soup, stew, and chips. Additionally, some breakfast food that you would typically see if you were to go to Tanzania are maandazi (fried doughnut), chai (tea), chapati (a kind of flat bread), and chipsi mayai.
y	Zanzibari cuisine	Zanzibar	Mandazi (Swahili: Mandazi, Maandazi), is a form of fried bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.
y	Ugandan cuisine	Uganda	Rolex is a popular food item in Uganda, combining an egg omelette and veggies wrapped in a chapati. This single-portion dish is quick to prepare, and can be eaten at any time of the day, from breakfast to a lunch or supper meal or snack. The name "rolex" comes from its method of preparation, with the chapati and the omelette rolled together ("rolled eggs").

Central African cuisine

Central African cuisine

Photo	Cuisine	Country	Description	Sources
				African cuisine List of African cuisines List of African dishes
	Angolan cuisine	Angola	Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.
	Cameroonian cuisine	Cameroon
	Centrafrican cuisine	Central African Republic	Centrafrican cuisine is the cooking traditions, practices, foods and dishes associated with the Central African Republic. The diet is heavy on staple starches such as millet and sorghum, and utilizes a significant amount of vegetables and sauces.
	Chadian cuisine	Chad	Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians utilize a variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum and rice as staple foods.
	Congolese cuisine	Democratic Republic of the Congo, The Republic of the Congo
	Equatorial Guinean cuisine	Equatorial Guinea
	Gabonese cuisine	Gabon	Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with the sovereign state of Gabon. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available. In rural areas, food staples such as cassava, rice and yams are commonly used.
	São Tomé and Príncipe cuisine	São Tomé and Príncipe

Southern African cuisine

Southern African cuisine

Photo	Cuisine	Country	Description	Sources
	Botswana cuisine	Botswana
	Comoros cuisine	Comoros
	Lesothoan cuisine	Lesotho
	Malagasy cuisine	Madagascar	Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar.
	Cuisine of Malawi	Malawi
	Mauritian cuisine	Mauritania
	Mozambique cuisine	Mozambique	Present for nearly 500 years, the Portuguese greatly impacted the cuisine of Mozambique. Crops such as cassava (a starchy root) and cashew nuts (Mozambique was once the largest producer of these nuts), and pãozinho (pronounced pow-zing-yo; Portuguese-style bread rolls) were brought in by the Portuguese.
	Namibian cuisine	Namibia
	Seychellois cuisine	Seychelles
	South African cuisine	South Africa
	Swaziland cuisine	Kingdom of Eswatini	Swaziland cuisine is largely determined by the seasons and the geographical region. Staple foods in Swaziland include sorghum and maize, often served with goat meat, a very popular livestock there.
	Zambian cuisine	Zambia	The Zambian staple diet is based on maize. It is normally eaten as a thick porridge, called Nshima (Nyanja Word), prepared from maize flour commonly known as mealie meal. This may be eaten with a variety of vegetables, beans, meat, fish or sour milk depending on geographical location/origin.
	Zimbabwean cuisine	Zimbabwe

West African cuisine

West African cuisine (Cuisine of West Africa)

Photo	Cuisine	Country	Description	Sources
	Benin cuisine	Benin	Benin cuisine is known in Africa for its and exotic ingredients and flavorful dishes. Beninese cuisine involves lots of fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat.
	Burkinabé cuisine	Burkina Faso
	Cape Verde cuisine	Cape Verde	Cape Verde cuisine - The Cape Verde diet is mostly based on fish and staple foods like corn and rice. Vegetables available during most of the year are potatoes, onions, tomatoes, manioc, cabbage, kale, and dried beans. Fruits such as banana and papayas are available year-round, while others like mangos and avocados are seasonal.
	Cuisine of Niger	Niger	The Cuisine of Niger reflects many traditional African cuisines, and a significant amount of spices are used in dishes. Grilled meats, seasonal vegetables, salads and various sauces are some of the foods consumed.
	Gambian cuisine	The Gambia
	Ghanaian cuisine	Ghana
	Guinean cuisine	The Republic of Guinea
	Guinea-Bissauan cuisine	Guinea-Bissau
	Ivorian cuisine	Republic of Côte d'Ivoire
	Liberian cuisine	Liberia
	Mali cuisine	Mali
	Nigerian cuisine	Nigeria
	Senegalese cuisine	Senegal
	Sierra Leone cuisine	Sierra Leone
	Togolese cuisine	Togolese Republic	Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa. It is often a combination of African, French and German cuisines. The cuisine has many sauces and pâtés, many of which are made from eggplant, tomato, spinach and fish.