Puddings
Pumpkin Seed Pudding
Mbika
DR Congo
A dish made from flour produced by grinding squash seeds; the flour encases the food it's cooked with, creating a wrapping; often prepared in the liboke method, wrapped in banana leaves; the finished dish has a texture similar to blood sausage; listed in Chef's Pencil and Wikipedia's Congolese cuisine; a unique Congolese dish; the pumpkin seed pudding of the Congo.
Original eatfuls sticker artwork
What it is
A closer look at Pumpkin Seed Pudding.
A dish made from flour produced by grinding squash seeds; the flour encases the food it's cooked with, creating a wrapping; often prepared in the liboke method, wrapped in banana leaves; the finished dish has a texture similar to blood sausage; listed in Chef's Pencil and Wikipedia's Congolese cuisine; a unique Congolese dish; the pumpkin seed pudding of the Congo.
What to look for
Know it when you find it.
The dish should have a texture similar to blood sausage; made from ground squash seeds; often prepared in liboke (banana leaf wrapping); the flour encases the food; a unique Congolese dish; found at traditional restaurants; the pumpkin seed pudding of the Congo; an unusual texture.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pumpkin Seed Pudding.
Names around the table
One food, more than one name.
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Sweden
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Curdled milk and egg dessert from Bohuslän, a regional specialty.
Cotonou, Benin
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A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
Akoumia
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
Akwadu
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
Anchi
Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.