https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AAfrican_cuisine%2F44%2FenTranslations:African cuisine/44/en - Revision history2026-08-24T02:13:45ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:African_cuisine/44/en&diff=161104&oldid=prevFuzzyBot: Importing a new version from external source2025-07-05T04:00:01Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>[[File:Jollof rice.jpg|thumb|[[Jollof rice]] is a popular dish throughout West Africa.]]<br />
The staple grain or starch varies between regions and ethnic groups, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired. Banku and kenkey are maize dough staples, and garri is made from dried grated cassavas. Rice dishes are also widely eaten in the region, especially in the dry [[Sahel]] belt inland. Examples of these include the Senegalese dish [[thieboudienne]] also known as [[Thieboudienne|benachin]] or [[Jollof rice]], a pan-West African rice dish similar to Arab [[kabsah]].</div>FuzzyBot