Burkinabe Cuisine
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Burkinabe cuisine, that is, the cuisine of Burkina Faso, is typical of west Africa, and is based around staple foods of sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra. Grilled meat is common, particularly mutton, goat, beef and fish. Fufu, (variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste of potatoes usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the Moroccan dish couscous. A plate of fufu accompanied with peanut soup. In Western Africa, fufu is usually made from cassava, yams, and sometimes combined with cocoyam, plantains, or maize. In Ghana, fufu is mostly made from boiled cassava and unripe plantain beaten together, as well as from cocoyam.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786131214172
- Editor Lambert M. Surhone, Mariam T. Tennoe, Susan F. Henssonow
- Größe H5mm x B220mm x T150mm
- EAN 9786131214172
- Format Fachbuch
- Titel Burkinabe Cuisine
- Gewicht 138g
- Herausgeber Betascript Publishing
- Anzahl Seiten 80
- Genre Biologie
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