① Koshari - Egypt
Koshari is the national cuisine of Egypt. Its main ingredients are rice, macaroni, and small lentils, combined with onions and tomato sauce. During cooking, different ingredients are cooked separately, then mixed together. On top, crispy fried onions are placed, and a spicy tomato sauce is poured over, creating a unique flavor with a strong sense of fullness.
② Nshima - Zambia
Nshima is a staple food made from corn flour. It is very popular across various African countries and has different names in different countries. For example, it is called Ugali in Kenya and Tanzania, and PAP in South Africa, etc. During the preparation process, corn flour is placed in a bowl and water is added. It is stirred with a spoon, and more corn flour is continuously added until a thick paste is formed. When eaten, it is usually paired with dishes made of meat, poultry, fish, and vegetables such as kale and pumpkin leaves.
③ Tagine - Morocco
The Tagine is a traditional Moroccan dish renowned for its distinctive pointed lid. By placing the ingredients in the pot and allowing the steam to circulate upwards, it effectively prevents water loss and preserves the original flavor of the ingredients, resulting in a tender and soft texture. The Tagine typically combines meat with vegetables, dried fruits, etc. during the cooking process, which is energy-efficient, water-saving, and gas-saving.
④ Couscous - Morocco, Algeria and other North African countries
Couscous is a characteristic staple food in North Africa. It is made by steaming a type of coarse flour and has a shape and color similar to millet. Usually, it is served as a main dish and used to make couscous rice. Below it, there is couscous, and on top, there are vegetables like potatoes and cabbage, along with spices. The texture is soft and rich, sweet but not greasy. When mixed with a special soup, the flavor is unique. In 2020, it was listed by UNESCO as a representative of intangible cultural heritage of humanity.
⑤ South African Abalone - South Africa
South African Abalone is native to South Africa. In Hong Kong, China, it is called Peacock Abalone. Due to the radial patterns on its shell resembling the spreading tail feathers of a peacock, it is named so. Its meat is firm, with a tender and elastic texture, and has a delicious flavor. It is large in size and of high quality, and is highly favored in the international market. However, due to its endangered status, it has been listed on the Convention on International Trade in Endangered Species of Wild Fauna and Flora.
⑥ Injera - Ethiopia
Injera is a national dish of Ethiopia. It is made by grinding teff, wheat, sorghum, etc. into flour, adding water for fermentation, and then steaming it. Its appearance resembles a pancake with numerous small holes, and it has a slightly sour taste and a soft texture. When eating Injera, it is usually paired with a mild spicy sauce called "WOT", which contains eggs, chicken pieces, beef or mutton, or vegetables. It can also be eaten with side dishes. When eating, one can only use the right hand. First, tear off a small piece of the bread, wrap your favorite ingredients on it, and then eat.
