Nandji is a vegetable sauce from
the north of Côte d’Ivoire, more
precisely from the Korhogo
region. It is made from the leaves
of Nandje, a local vegetable that
gives it its name. Nandji sauce is
generally served with rice, foufou
or placali, traditional Ivorian
cassava dishes.
Koshari, typical of Egypt, is a dish ʽʽ which is much talked aboutʼʼ because of its particularity. It
is in fact a mixture of lentils, pasta, rice embellished with spices perfect for vegetarians.
Kachumbari is a vibrant salad that captures the essence of Kenyan cuisine, renowned for its simplicity,
freshness and bold flavors. This dish, which skilfully combines tomatoes, onions and coriander, is more than
just a salad; it reflects a rich African culinary tradition.
Chakalaka is a culinary specialty from South Africa. Known for its spicy taste, it is composed mainly of peppers, tomatoes, white beans, chickpeas, onion and garlic. Chakalaka can be eaten hot or cold as a starter, or accompanied by white rice.
Dacryodes edulis, also known as the African plum, is a seasonal and highly perishable oleaginous fruit that originated in Central Africa.
