What is one name for the Cassava after it is marketed as a paste and often served with palm nut soup?
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Cassava production in the Republic of the Congo Cassava ("Manihot esculenta", "manioca" in French language) production is important to the economy of the Republic of the Congo as it is its prime crop. The importance of cassava consumption is reflected in the country's popular song, "The Congolese Love Cassava". It is consumed in several forms, and marketed as paste, "cossettes", "foufou" (flour), and "chikwangue". As a staple food crop, cassava is grown in most parts of the country, except the southern region where the crops grown are banana and plantains. Cassava and yams are the primary subsistence crops grown in the country's valleys, with farmers producing five harvests per year. The Republic of the Congo, as of 1996, was the world's second largest consumer of cassava after Zaire, now known as the Democratic Republic of the Congo.
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Fufu Fufu (variants of the name include foofoo, fufuo, foufou) is a staple food, common in many countries in Africa. It is often made with cassava and green Plantain Flour. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is often served with groundnut soup, palm nut soup or light soup.
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Taho Taho (] ) () is a Philippine snack food made of fresh soft/silken tofu, "arnibal" (sweetener and flavoring), and sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and taho peddlers can be found all over the country. The Indonesian equivalent of this snack is Tauhue, and the Malaysian equivalent of this snack is called Taufufah.
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Kpekpele Kpekple (also referred to as kpokpoi) is a kind of food eaten by the Gas of Ghana during the celebration of Homowo festival, which is to hoot at hunger. It is prepared with the primary ingredients of steamed and fermented corn meal, palm nut soup and smoked fish. Kpekple is usually sprinkled around by the chief believing that the ancestors would be pleased by the offering.
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Tapioca balls Tapioca balls are a product that comes from tapioca, a starch which is in turn extracted from the cassava root. They are also known as "boba" (a transliteration of the word “bubble”) or “pearls” in bubble tea. Some "boba" are five-to-ten-millimeter starch balls, consisting of sweet potato powder, potato powder, or jelly. By adding different ingredients—water, sugar and seasoning—tapioca balls can be made to vary in color and in texture. Tapioca balls are typically neutral in flavor and gel easily,
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Cassine peragua Cassine peragua, also known as Cape saffron, bastard saffron and forest spoonwood, is a medium-sized tree with fragrant flowers, decorative fruits and a saffron-coloured trunk. It is indigenous to the Afro-montane forests of South Africa.
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Sarawakian cuisine Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depend on it ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for natives group in Sarawak with each ethnic has their own delicacies. The Iban popular with “tubu” (stems), “tuak” (alcoholic beverage made from rice wine) and “pansuh” (dish cooked with bamboo), the Malay with “bubur pedas” (porridge) and “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding).
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Samosa A samosa ( ), sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
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Pad thai Pad thai or phad thai ( or ; Thai: ผัดไทย , rtgs: "phat thai" , ISO: "p̄hạdịthy",  ] , "fried Thai style") is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce ("nampla", น้ำปลา ), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips ("hua chaipo", หัวไชโป๊ ), and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other proteins. Many of the ingredients are provided on the side as condiments such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts and other miscellaneous fresh vegetables. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
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Ngapi Ngapi (Burmese: ငပိ or ငါးပိ ] , literally "pressed fish"), formerly also spelled ngapee, nga-pee, and gnapee, is a generic term for pungent pastes made of either fish or shrimp in Burmese cuisine. Ngapi is usually made by fermenting fish or shrimp that is salted and ground then sun dried. Many variations exist. "Ngapi" is a generic term which applies only to the content. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished from the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (mhyin ngapi) or from prawns. Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi is not intended for direct consumption.
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Miyan kuka Miyan kuka, also known as Luru soup is a type of Nigerian cuisine from the northern part of Nigeria.The soup is made from powdered baobab leaves and dried okra. It is usually served with tuwo shinkafa or dawa.
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Mandoca A mandoca is a Venezuelan deep fried cornmeal ring that is usually eaten with butter and cheese while still hot. It is usually served at breakfast, and it is most popular in Zulia state of the country. The mandoca is one of a variety of specialties exclusively created in the western state of Zulia. Though their relevance has been shaded by the new transnational tendencies because its creation was not intended for massive consumption or for marketing, it remains a basic and important part of the culinary culture of Zulia. It is made of corn meal, water, salt, grated "queso blanco" (hard, salty, white cheese), sugar or Papelón (jaggery, used in most traditional recipes), and very ripe plantain.
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Mango sticky rice Mango sticky rice (Thai: ข้าวเหนียวมะม่วง ; ) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region of Southeast Asia, including Laos, Cambodia, and Vietnam. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.
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Vegetable soup Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
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Casserole A casserole (French: diminutive of "casse", from Provençal "cassa" "pan") is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
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Amba (condiment) Amba (Arabic: عنبه ,عمبة, أمبة, همبة‎ ‎ , Hebrew: עמבה‎ ‎ ) is a tangy mango pickle condiment popular in Indian and Middle Eastern cuisine (particularly Saudi, Iraqi, and Israeli cuisines). Its name derives from the Sanskrit for "mango".
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Phat mi Khorat Phat mi Khorat or Pad mee Korat (Thai: ผัดหมี่โคราช , rtgs: "phat mi khorat" ,  ] ) is a stir-fried rice noodle Thai style dish commonly served with papaya salad ("som tam") in Thailand. Dried rice noodle (many colors) is a specific ingredient for "phat mi Khorat". It is made with dried rice noodle, garlic, shallot, pork, salt soya, beans, fish sauce, palm sugar, red pepper, dark soy sauce, water, spring onion and bean sprouts. A dish of "phat mi Khorat" is thought to have been introduced to Nakhon Ratchasima Province, Thailand, in ancient times. In the past, most people in Nakhon Ratchasima (for short: Khorat) commonly were farmers. They preserved old rice by transforming it to dried rice noodles. In religious ceremonies, "phat mi Khorat" is served due to the ease of finding ingredients although these versions then to use ordinary noodles.
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Tacacá Tacacá (] ) is a soup common to North Brazil, particularly the states of Acre, Amazonas, Rondônia and Pará, and is well loved and widely consumed. It is made with "jambu" (a native variety of paracress), and "tucupi" (a broth made with wild manioc), as well as dried shrimps and small yellow peppers. It must be served extremely hot in a cuia.
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Sopa paraguaya Sopa paraguaya, paraguayan soup, is a traditional Paraguayan and Northeastern Argentine food. Literally meaning "Paraguayan soup", sopa paraguaya is similar to corn bread. Corn flour, cheese and milk or whey are common ingredients. It is a spongy cake rich in caloric and protein content.
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Usi (food) Usi, also referred to as starch, is a starch dish of the Urhobo people of Nigeria. The starch is from cassava.
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Soba Soba (そば or 蕎麦 ) ( , ] ) is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
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Wasakaka Guasacaca is a savory sauce found in Venezuelan cuisine often on chicken. The sauce is made from avocadoes, citrus juice or vinegar, parsley, garlic, and chili peppers. Argentina "chimichurri", Cuban "mojo", and the Chilean "pebre" share the same ingredients and predate the guasacaca sauce. The name is also spelled "guasacaca", pronounced the same.