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A staple dish in Burundi, consisting of firm cornmeal porridge (bugali) served with a rich, savory meat sauce made from ground beef and vegetables.
Djenkoume are savory cornmeal cakes, often served as a side dish or accompaniment to stews and sauces. They are made from cornmeal cooked in a flavorful tomato and onion base, seasoned with spices, and can be formed into cakes or served as a thick porridge.
MÄmÄligÄ, a cornmeal porridge similar to polenta, is a cornerstone of Moldovan cuisine. This version is served traditionally with salty sheep cheese (brânzÄ de oi) and a generous dollop of thick sour cream (smântânÄ). It's a simple yet incredibly satisfying dish, often served as a side or a main meal, showcasing the essential flavors of Moldovan dairy and grains.
TÃŽ (also known as Saghbo) is a fundamental staple in Burkina Faso, a smooth, dense porridge made from millet, sorghum, or corn flour, served with a flavorful sauce. This recipe features a classic okra sauce, providing a nutritious and satisfying meal that is central to Burkinabe cuisine.
A comforting and rustic dish featuring creamy mÄmÄligÄ (cornmeal porridge) served with sautéed mushrooms and a generous dollop of rich sour cream. This is a staple in Moldovan households, often enjoyed as a side or a light meal.
A hearty and nutritious dish from Cape Verde, Cuscuz com Feijão combines the comforting texture of cornmeal porridge with the earthy flavors of beans. Often served as a breakfast or a light meal, it represents the staple ingredients of the islands.
Xerém is a traditional Cape Verdean dish made from ground corn (similar to polenta or grits), often prepared with coconut milk and served as a side dish or a light meal. This version includes fresh tuna and is a flavorful representation of island cuisine.
Gufonginho de Batata Doce are small, fried pastries made from a dough of cornmeal and sweet potato, offering a slightly sweet and satisfying bite. They are a popular treat in Cape Verde, often enjoyed as a snack or dessert.
Xima is a staple cornmeal porridge in Mozambique, often served as a side to stews and sauces. This version features a simple yet flavorful tomato and onion sauce, a common accompaniment to Xima, providing a comforting and hearty meal.
