The complete directory
5 foods match this view. Search local names, narrow the map, or follow a category.
Sao Tome and Principe
Papa de Banana
Santomean banana porridge; bananas cooked and mashed into a smooth porridge; sweet and comforting; a traditional breakfast food; sometimes made with coconut milk; a simple, nourishing dish; the banana porridge of Sao Tome mornings; eaten by children and adults alike.
DR Congo
Fufu
The staple food of the Congo — a smooth, dense, slightly elastic dough made from cassava flour, corn flour, or sometimes plantains; rolled into golf-ball-sized balls and dipped into stews; the proper way to eat it is to pinch off a piece with the right hand, indent with the thumb, and scoop up sauce; present on all Congolese tables from north to south; the universal accompaniment.
Angola
Cassava flour beaten into boiling water with a wooden stick until it forms a smooth, elastic grey paste, torn off by hand and used to carry stew.
Sao Tome and Principe
Funje
Smooth, creamy starch made from cassava or plantain flour; the staple accompaniment to calulu and other Santomean stews; similar to funge in Angola and other West African porridges; boiled and stirred until thick and smooth; serves as the carbohydrate base of most meals; the comfort food of Sao Tome.
Sao Tome and Principe
Blablá
Mashed or crushed breadfruit; a common side dish in Sao Tome and Principe; breadfruit boiled and pounded until smooth; starchy and filling; served alongside fish stews and grilled fish; a staple carbohydrate of the islands; the breadfruit mash that accompanies every Santomean meal.