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12 relations: African cuisine, Chicken, Elaeis guineensis, Fruit anatomy, List of sauces, List of stews, Myene language, National dish, Palm oil, Peanut, Peanut butter, Poulet à la Moambé.
African cuisine
Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products, and do not usually get food imported.
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Chicken
The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl.
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Elaeis guineensis
Elaeis guineensis is a species of palm commonly called African oil palm or macaw-fat.
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Fruit anatomy
Fruit anatomy is the plant anatomy of the internal structure of fruit.
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List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
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List of stews
This is a list of notable stews.
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Myene language
Myene is a cluster of closely related Bantu varieties spoken in Gabon by about 46,000 people.
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National dish
A national dish is a culinary dish that is strongly associated with a particular country.
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Palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Peanut butter
Peanut butter is a food paste or spread made from ground dry roasted peanuts.
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Poulet à la Moambé
Poulet à la moambé or simply poulet moambe (French; "chicken in a palm butter sauce") is a savoury chicken dish popular in Central Africa and sometimes considered the national dish of the Democratic Republic of the Congo.
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