AFRICAN FOODS Specialty

Fufu 

Making fufu is an extremely challenging process that begins with mashing unripe plantains and cassava while adding water to a large wooden pole. It often requires two people to create since it must be vigorously agitated; one pound it while the other stir it in between.

Once the mixture is smooth, it is formed into tiny balls and added to a stew or soup that has meat. The African Food Holborn serves as a spoon, like the Tanzanian ugali, and an indentation is formed in the ball to scoop up the sauce.

Funge

It is a staple side dish served with breakfast, lunch, and dinner in many rural households across these nations. It is known as fungi or fun in Angola and Ghana and as funds in the Democratic Republic of the Congo and the Republic of the Congo.

It is a form of porridge called a swallow, prepared by combining water and cassava flour. Funge is a fantastic way to temper the potent spices found in many local cuisines because of its sticky, smooth, and creamy texture, and slightly bland flavor. 

Mchicha

The most popular  Nigerian Food Holborn is chicha. This rich, creamy vegetarian dish is typically made with leafy greens like amaranth or spinach, grated coconut, coconut milk, peanut butter, tomatoes, and onions. Mchicha fills the main meal with rice, ugali, samp, and beans on the side.

Chakhchoukha 

Marqa, an Algerian stew cooked with diced lamb, tomatoes, chickpeas, onions, and seasonings including cumin, ras el hanout, caraway, galangal, lavender, and red chili peppers, is the main ingredient in the dish known as chakhchoukha.