Gambian cuisine includes the culinary practices and traditions of the nation of The Gambia. The Gambian cuisine is part of West African cuisine
The unique tang of preserved lemon and fiery harissa sauce combine well with chicken kebabs cooked on the BBQ.
Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chilli peppers (and salt to taste).
Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions, with some East African, Arab, Ethiopian, Yemeni, Persian, Turkish, Indian, and Italian influences. It is the product of Somalia’s tradition of trade and commerce. Some notable Somali delicacies include sabayad, lahoh/injera, halva, sambuusa, basbousa, and ful medames.
Cooked carrots, hard-boiled eggs, and olives are combined with olive oil and spices to make a delightfully spicy side dish.
North African flavours are alive with these Tunisian yoyo doughnuts soaked in lemon syrup and honey with the fragrance of orange blossom water.
A hot and spicy Tunisian specialty of sauteed chilli peppers and tomatoes with other ingredients to make the perfect accompaniment to your next BBQ fish meal.
Tabil (Arabic: تابل) is an Algerian and Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chilli powder.
Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers’ culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilisations which have ruled the land now known as Tunisia
The diet consists mostly of meat, millet, rice, fish, and sweet potatoes and potatoes. The main meal is lunch among black Africans, whereas Arab-Berbers have the main meal in the evening. Breakfast consists of milk and cereal with French bread and butter. People use a lot of oil in cooking and sugar in drinks.