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Moroccan mint tea
Peppermint tea can relieve the discomfort of cold symptoms, it is the country throughout the year will drink tea Moroccans. 
Aroma and a refreshing drink mint tea you need to wait patiently, because there will be a corresponding offer tea etiquette before drinking, this is an arts and culture in Morocco. Mint tea can be classified as green tea, but it is needed high quality mint leaves, sugar and water in order to made ​​a special taste.

Nigeria colored rice

Africa's big  land, ethnic variety, there are many specialty foods rich local color. West Africa Nigeria pop corn flour, tapioca flour, soy flour, vegetables and tomatoes, add water and stir with a cake or a paste made ​​of fire, due to the different colors of each ingredient, mixed colorful, Africans were called "colored rice." .

Tilapia Mossambica

The Mozambique tilapia, Oreochromis mossambicus, is a tilapiine cichlid fish native to southern Africa. It is a popular fish for aquaculture. Dull colored, the Mozambique tilapia often lives up to a decade in its native habitats. It is now found in many tropical and subtropical habitats around the globe, where it can become an invasive species due to its robust nature. This makes it an optimal species for aquaculture because it readily adapts to new situations. It is known as Blue Kurper in South Africa.

The native Mozambique tilapia is laterally compressed, and has a deep body with long dorsal fins, the front part of which have spines. Native coloration is a dull greenish or yellowish, and there may be weak banding. Adults reach approximately 35 centimetres (14 in) in length and up to 1.13 kilograms (2.5 lb). Size and coloration may vary in captive and naturalized populations due to environmental and breeding pressures. It lives for up to 11 years.

The Mozambique tilapia is native to coastal regions and the lower reaches of rivers in southern Africa, from the Zambezi River delta to Bushman River in the eastern Cape. It is threatened in its home range by competition with the invasive Nile tilapia.

Synsepalum dulcificum

Synsepalum dulcificum, also known as the miracle fruit, is a plant with a berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin, which is used commercially as a sugar substitute. Common names for this species and its berry include miracle fruit, miracle berry, miraculous berry, sweet berry, and in West Africa, where the species originates, agbayun, taami, asaa, and ledidi.

The berry itself has a low sugar content and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin. When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. At neutral pH, miraculin binds and blocks the receptors, but at low pH (resulting from ingestion of sour foods) miraculin binds protons and becomes able to activate the sweet receptors, resulting in the perception of sweet taste. This effect lasts until the protein is washed away by saliva (up to about 60 minutes).

It is a shrub that grows between 6 to 15 feet in height and has dense foliage. Its leaves are 5–10 cm long, 2-3.7 cm wide and glabrous below. They are clustered at the ends of the branchlets. The flowers are brown. It carries red, 2 cm long fruits. Each fruit contains one seed.

The berry has been used in West Africa since at least the 18th century, when European explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa, provided an account of its use there. Marchais noticed that local people picked the berry from shrubs and chewed it before meals.

In tropical West Africa, where this species originates, the fruit pulp is used to sweeten palm wine. Historically, it was also used to improve the flavor of soured cornbread.

Attempts have been made to create a commercial sweetener from the fruit, with an idea of developing this for patients with diabetes. Fruit cultivators also report a small demand from cancer patients, because the fruit allegedly counteracts a metallic taste in the mouth that may be one of the many side effects of chemotherapy. This claim has not been researched scientifically, though in late 2008, an oncologist at Mount Sinai Medical Center in Miami, Florida, began a study, and by March 2009, had filed an investigational new drug application with the U.S. Food and Drug Administration.In Japan, miracle fruit is popular among patients with diabetes and dieters.

Kiburu Tanzania banana soup
Tanzania is one of the places to eat bananas as a staple, it can be described as the locals eat to achieve the ultimate. People not only the variety of bananas when the fruit to eat, but also as a snack, or even as a staple food, such as bananas rice, bananas dipped in chili, I'm afraid characteristic of this country. One of the most special is that bananas can actually be used to soup.



Uganda national banana rice .African countries Uganda entertain guests leave the country throughout the banana fruit, guests visited the first burglary Sincerely delicious cup of banana juice, then roasted yellow banana dessert on the side. Ugandans eat dinner called "Ma Tuoji" banana bread. "Uganda's" national drink "is a banana and sorghum flour mixed fermentation lead, sweet and mellow.

Ethiopia steaming pizza Enjera
Ethiopian national dish : carpaccio with Indira Pizza
Ethiopians will use the steaming method , but not steamed puddings , but steamed pancakes. Dialect called " Indira " thin pastry gray, soft entrainment sour. In fact, Indira is a staple of daily life in Ethiopia , Indira raw materials is a life on the Ethiopian plateau more than 3000 meters above sea level in a similar wheat crop. Locals call it " teff its main part is a herb called teff tiny seeds dried and ground into a powder , then add water to make a slurry fermentation , in a large iron plate Luocheng high moisture content of soft bread. tender cake all rolled into a small volume , cut a section like a roll towel , became Indira .
Indira accessories is based on a typical Ethiopian flavor sauces , the main features of this sauce is spicy sour inner tube , and we usually think of the kind of spicy different. Then that is grilled or roast lamb , beef and vegetables. If necessary , you can also added fresh beef and mutton . Ethiopian people's habits , eating Indira is only right hand, the left hand is not involved in , so diners will only wash his right hand . Ethiopian people have become accustomed to the WOT with barbecue sauce and a variety of unique Indira flavor, this is over 3,000 years experienced food  !


Cassava (Manihot esculenta), is also called manioc, yuca, balinghoy or kamoteng kahoy (in the Philippines), mogo (in Africa), mandioca, tapioca-root (predominantly in India) and manioc root, a woody shrub of the Euphorbiaceae (spurge) family native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named garri.

Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporting country of dried cassava.

Cassava root is a good source of carbohydrates, but a poor source of protein. A diet consisting predominantly of cassava root can cause protein-energy malnutrition.

Cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains antinutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine in some places.


Juice is a liquid that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods. Juice is prepared by mechanically squeezing or macerating fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Juice is one of the most popular drinks to go with breakfast in the morning.

Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage.

Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating, freezing, evaporation and spray drying.

Algerian Couscous
Algerian cous cous (Couscous) 
This is a bread made ​​of water, olive oil, beef and mutton, vegetables and flour used. Materials include spicy lamb sausage, chicken, goat meat and lamb shoulder meat, plus all kinds of vegetables: zucchini, carrots, tomatoes, onions and chickpeas ..... is essential. Again Doused the unique flavor of harissa sauce (a kind of sauce). Red harissa sauce is to reconcile the turmeric, saffron and red pepper together, a little bit spicy, seductive scent, their staple food as well as crispy and delicious lamb. Algerians to Islam as the state religion, it is not Eat pork, does not like to eat sea cucumber, fish, shrimp and the like. During Ramadan, from sunrise to sunset during that time without food or drink, Shuimi does not stick, the evening before Iftar eating.


Snail is a common name that is applied most often to land snails, terrestrial pulmonate gastropod molluscs. However, the common name "snail" is also applied to most of the members of the molluscan class Gastropoda that have a coiled shell that is large enough for the animal to retract completely into. When the word "snail" is used in this most general sense, it includes not just land snails but also thousands of species of sea snails and freshwater snails. Occasionally a few other molluscs that are not actually gastropods, such as the Monoplacophora, which superficially resemble small limpets, may also informally be referred to as "snails".

As well as being relished as gourmet food, several species of land snails provide an easily harvested source of protein to many people in poor communities around the world. Many land snails are valuable because they can feed on a wide range of agricultural wastes, such as shed leaves in banana plantations. In some countries, giant African land snails are produced commercially for food. Land snails, freshwater snails and sea snails are all eaten in a number of countries (principally Spain, Philippines, Morocco, Nigeria, Algeria, Cameroon, France, Italy, Portugal, Greece, Belgium, Vietnam, Laos, Cambodia, Cyprus, Ghana, Malta, Terai of Nepal, southwestern China, Northeast India states such as Manipur, Tripura and parts of the USA). In certain parts of the world, snails are fried. For example, in Indonesia, they are fried as satay, a dish known as sate kakul. The eggs of certain snail species are eaten in a fashion similar to the way caviar is eaten.

Olive oi

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives.

It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Portugal, Spain, Italy and Greece, which has the highest consumption per person.

Spain produces 43.8% of world production of olive oil. 75% of Spain's production comes from the region of Andalucía, particularly within Jaén province, although other regions also produce excellent oil. Although Italy is a net importer of olive oil, it still accounts for 21.5% of the world's production. Major Italian producers are known as "Città dell'Olio", "oil cities"; including Lucca, Florence and Siena, in Tuscany. However the largest production is harvested in Puglia and Calabria. Greece accounts for 12.1% of world production and Syria for 6.1%, as third and fourth largest producers in the World. Portugal accounts for 5% and its main export market is Brazil. Tunisia, Morocco is the world's fifth and sixth largest producer.Turkey, New Zealand, The Republic of South Africa, Argentina and Chile also produce extra virgin olive oil.

North Africa Camel Milk 
Passing desert nomads across Africa, do not forget to obtain a freshly squeezed camel milk, entrance Ganxiang nutritious.

Most North African Arabs, Islam, do not eat pork, and mutton-based. One of the most expensive grand to count roast whole, often entertain guests or to celebrate the holiday before eating. 
Roast whole system of law is very simple, first wash slaughtered goat offal emptied, hang to dry in the open air, sheep painted in the body after the marinade, place roasted over charcoal. Barbecue is complete, the whole meal in a bowl sheep, crowd gathers to tear food, drink and pour, another salad, Arabic flatbread, olives and other side dishes. Patronizing people remember to use the right hand to eat, because the function of the left and right opposite.

Seychelles' African Sea Coconut
Seychelles is an archipelago nation located in the western Indian Ocean
Sea Coconut is a common summer soup, Yin and lungs, dry heat, lungs cough and other effects in addition . Sea Coconut is not born in the sea, but the palm plants . In the Maldives, only the nobility in order to have the right to enjoy the seabed coconut, such as sea coconut on the origin of goods according to the African Sea Coconut is the most top grade , commercially available only get Thai sea coconut . Sea Coconut origin of the name , this is called subsea coconut coconut Why do ? Legend A long time ago , have not found in this country before the Seychelles Islands in the Indian Ocean fishermen fishing in the Maldives , one day picked up from the sea , he had never seen a king coconut , that it is grown in the seabed to the plant fruit ( right, with snow likely that Africa is not the same ) , so give it the name "sea coconut ", has been in use ever since .
Currently there are more than 4,000 strains of the bird on the seabed coconut trees, some up to 30 meters , more than a few hundred years old , and some even reached the millennium , still leafy fruit of their labor . The matter of scarcity , a submarine two to three hundred dollars worth of coconut fruit . Seychelles government has officially declared a national treasure coconut submarine , designated as nature reserves, prohibiting anyone picking prohibited smuggling abroad

Horned Melon  

Cucumis metuliferus, horned melon or kiwano, also African horned cucumber or melon, jelly melon, hedged gourd, melano, in the southeastern United States, blowfish fruit, is an annual vine in the cucumber and melon family, Cucurbitaceae. Its fruit has horn-like spines, hence the name "horned melon". Ripe fruit has yellow-orange skin and lime green, jelly-like flesh with a tart taste, and texture similar to a cucumber. C. metuliferus is native to Africa, and is now grown in California, Mississippi, Chile, Australia, and New Zealand.

C. metuliferus is a traditional food plant in Africa, and has potential to improve nutrition and food security, foster rural development and support sustainable land use. Along with the Gemsbok cucumber (Acanthosicyos naudinianus), it is the only source of water during the dry season in the Kalahari Desert. In Zimbabwe it is called gaka or gakachika, and is primarily used as a snack or salad, and rarely for decoration. It is eaten at any stage of ripening.

The fruit's taste has been compared to a combination of cucumber and zucchini or a combination of banana, cucumber and lemon. It is also said to taste like an unripe, watered-down banana. A small amount of salt or sugar can increase the flavor. Some also eat the peel, which is very rich in vitamin C and dietary fiber. The fruit can be used in cooking, but when eaten raw, most suck out the pulp and spit out the seeds.

Cote ve Pineapple

coming soon

Cocoa bean

The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty bean of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.

A cocoa pod (fruit) has a rough and leathery rind about 3 cm (1.2 in) thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and white to a pale lavender color. While seeds are usually white, they become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white. Historically, white cacao was cultivated by the Rama people of Nicaragua.

There are three main varieties of cocoa plant: Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 95% of the world production of cocoa. Overall, the highest quality cocoa beans come from the Criollo variety, which is considered a delicacy. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than the latter, but has higher yields and is more resistant to disease than the former.

There are different metrics used for chocolate consumption. The Netherlands has the highest monetary amount of cocoa bean imports (US$2.1 billion); it is also one of the main ports into Europe. The United States has highest amount of cocoa powder imports ($220 million); the US has a large amount of cocoa complementary products. The United Kingdom has the highest amount of retail chocolate ($1.3 billion) and is one of the biggest chocolate consumption per capita markets.

Cocoa and its products (including chocolate) are used worldwide. Per capita consumption is poorly understood, with numerous countries claiming the highest: various reports state Switzerland, Belgium, and the UK have the highest consumption, but it can be claimed that because there is no clear mechanism to determine how much of a country's production is consumed by residents and how much by visitors, this is all speculative.

There were 3.54 million tonnes of cocoa beans produced in the 2008–2009 growing year, which runs from October to September. Of this total, African nations produced 2.45 million tonnes (69%), Asia and Oceania produced 0.61 million tonnes (17%) and the Americas produced 0.48 million tonnes (14%). Two African nations, Côte d'Ivoire and Ghana, produce more than half of the world's cocoa, with 1.23 and 0.73 million tonnes respectively (35% and 21%, respectively). The largest cocoa bean-producing countries in the world are as follows.

CountryAmount producedPercentage of world production

Côte d'Ivoire1.23 million tons   34.7%

Indonesia489 thousand tons    13.8%

Ghana746 thousand tons         20.6%

Cameroon220 thousand tons     5.9%

Nigeria210 thousand tons          5.9%

Brazil165 thousand tons            4.7%

Ecuador130 thousand tons       3.7%

Malaysia32 thousand tons        0.9%


The cashew tree is a tropical evergreen that produces the cashew nut and the cashew apple. Officially classed as Anacardium occidentale, it can grow as high as 14 metres (46 ft), but the dwarf cashew, growing up to 6 metres (20 ft), has proved more profitable, with earlier maturity and higher yields.

The cashew nut is served as a snack or used in recipes, like other nuts, although it is actually a seed. The cashew apple is a fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liqueur. The shell of the cashew nut yield derivatives that can be used in many applications from lubricants to paints, and other parts of the tree have traditionally been used for snake-bites and other folk remedies. Originally native to northeastern Brazil, the tree is now widely grown in tropical regions, Vietnam and Nigeria being major producers, in addition to India, Côte d'Ivoire, Indonesia.

In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa, too.

Nigeria was the world's largest producer of cashew nuts with shell in 2010. Cashew nut production trends have varied over the decades. African countries used to be the major producers before the 1980s; India became the largest producer in the 1990s, followed by Vietnam which became the largest producer in the mid-2000s. Since 2008, Nigeria has become the largest producer. Cashew nuts are produced in tropical countries because the tree is very frost sensitive; they have been adapted to various climatic regions around the world between the latitudes of 25°N and 25°S.


The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The peanut was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet); each leaflet is 1 to 7 cm (⅜ to 2¾ in) long and 1 to 3 cm (⅜ to 1 inch) across.

The flowers are a typical peaflower in shape, 2 to 4 cm (0.8 to 1.6 in) (¾ to 1½ in) across, yellow with reddish veining. The specific name, hypogaea means "under the earth"; after pollination, the flower stalk elongates, causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground where the mature fruit develops into a legume pod, the peanut – a classical example of geocarpy. Pods are 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds.

Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Despite its name and appearance, the peanut is not a nut, but rather a legume.

In Africa, peanuts grow well in southern Mali and adjacent regions of the Ivory Coast, Burkina Faso, Ghana, Nigeria and Senegal; peanuts are similar in both agricultural and culinary qualities to the Bambara groundnut native to the region, and West Africans have adopted the crop as a staple. Peanut sauce, prepared with onions, garlic, peanut butter/paste, and vegetables such as carrots, cabbage, and cauliflower, can be vegetarian (the peanuts supplying ample protein) or prepared with meat, usually chicken. Peanuts are used in the Mali meat stew maafe. In Ghana, peanut butter is used for peanut butter soup nkate nkwan. Crushed peanuts may also be used for peanut candies nkate cake and kuli-kuli, as well as other local foods such as oto. Peanut butter is also an ingredient in Nigeria's "African salad". Peanut powder is an important ingredient in the spicy coating for kebabs in Nigeria and Ghana. Peanuts are a common ingredient of several types of relishes (dishes which accompany nshima) eaten by the tribes in Malawi and in the eastern part of Zambia, and these dishes are now common throughout both countries. Thick peanut butter sauces are also made in Uganda to go with rice and other starchy foods. Across East Africa, roasted peanuts (often in cones of newspaper) are a popular snack sold in the street.

Mopani Worms

Gonimbrasia belina is a species of moth found in much of Southern Africa, whose large edible caterpillar, the mopani or mopane worm, is an important source of protein for millions of indigenous Southern Africans.

As food : Mopane worms are hand-picked in the wild, often by women and children. In the bush, the caterpillars are not considered to belong to the landowner (if any), but around a house permission should be sought from the resident. Chavanduka describes women in Zimbabwe tying a piece of bark to particular trees to establish ownership, or moving the young caterpillars to trees nearer home. 4 When the caterpillar has been picked, it is pinched at the tail end to rupture the innards. The picker then squeezes it like a tube of toothpaste or lengthwise like a concertina, and whips it to expel the slimy, green contents of the gut.

Preserving : The traditional method of preserving mopane worms is to dry them in the sun or smoke them, whereby they gain extra flavour. The industrial method is to can the caterpillars (usually in brine). Tins of mopane worms can be found in rural supermarkets and markets around southern Africa.

Eating : Cooked mopane worms with onions . Dried mopane worms can be eaten raw as a crisp snack; however, in Botswana people tend not to eat the head. Alternatively, mopane worms can be soaked to rehydrate, before being fried until they are crunchy, or cooked with onion, tomatoes and spices and then served with sadza.5 The flesh is yellow, and the gut may still contain fragments of dried leaf, which is not harmful to humans. The taste of dried leaves not removed is somewhat reminiscent of tea leaves. - Dried mopane worms are frequently canned / packaged in tomato sauce or chili sauce to enhance the flavor.

In popular culture : Food Network ran a promotional spot in which an American husband and wife visit a remote African tribe which fed them mopane worms, which the husband described as tasting like "honey barbecued chicken." Later, the headman of the village is a guest of the American couple, who serves him honey barbecued chicken; the headman describes it (in his native language, subtitled in English) as tasting "just like mapani [sic] worms."

In the TV show The No. 1 Ladies' Detective Agency, one of the characters is going on surveillance, and is brought bush tea and mopane worms as an alternative to coffee and donuts.

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