https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AAfrican_cuisine%2F47%2FenTranslations:African cuisine/47/en - Revision history2026-09-10T08:02:29ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:African_cuisine/47/en&diff=161107&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:Kwlikwli.jpg|thumb|Klouikloui, rings of fried peanut butter as served in [[Benin]]]]<br />
Cooking techniques of West Africa are changing. In the past [[West Africa]]ns ate much less meat and used native oils ([[palm oil]] on the coast and [[shea butter]] in Sahelian regions). Baobob leaf and numerous local greens were everyday staples during certain times of the year. Today the diet is much heavier in meats, salt, and fats. Many dishes combine fish and meat, including dried and fermented fish. Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made with hot peppers, onions, tomatoes, various spices (such as [[sumbala|soumbala]]), and water to prepare a highly flavored stew.</div>FuzzyBot