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Taste 5 staple dishes from East and West Africa and learn about the differences in spices, styles and ingredients. Your host is a biologist turned food entrepreneur. She is an immigrant, born and raised in Congo (Democratic Republic).
There will be 5 stops, each one including bites from different cuisines in Africa.
Ghana – You will sample pounded yam fufu, red sauce and egusi (a soup thickened with ground melon seeds).
Senegal – Sample Chiebu Jein, the national dish made from rice, fresh vegetables and fish.
Somalia – Try Sambuss (Samosa), an East African favorite appetizer
Ivory Coast – Sample Attieke (an Ivorian staple made from yucca roots), grilled lamb and plantains
Contemporary Pan-African – This is a new style of African cuisine mixing western cooking style with African flavors.
The beverage you will receive is water.
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