Experiencing Hungary’s food is the best way for learning about Hungarian culture and traditions. Although goulash and paprika are the most well known Hungarian food, we will prove that Hungarian cuisine is much more than these two widely-known components.
Albanian cuisine is excellent, with both Ottoman and Italian influences evident. There are many good restaurants throughout the country, although obviously in smaller towns the choice is more limited than in the cities. Vegetarians will find themselves eating a lot of salad; luckily for them, Albanian tomatoes and cucumber are delicious.
The cuisine of Mozambique has been deeply influenced by Portugal. In the early 1500s, the Portuguese colonized Mozambique, introducing new crops, flavorings, and cooking methods. These Portuguese elements combined with the local cuisine, resulting in today's intensely flavorful Mozambican dishes.
Cuisine of Madagascar traditionally consists of a base of rice (vary) with some form of accompaniment (laoka), although in the southwest rice may be supplemented or replaced by maize that has been dried, ground and reconstituted. Cuisines of France, China, India, and to a lesser extent East African and Arabian cultures have all made their influence felt in Madagascar.
The cuisine of Mauritania includes the culinary practices of the West African nation of Mauritania. Historically, what is now Mauritania, has been influenced by Arab and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans.
Liberian food ranges from fiery stews to honey covered peanut cookies. Meals are usually served with a mountain of rice topped with a spicy sauce made from red palm oil, leaves, meat and fish. A dozen different types of breads are also made while bushmeat is prized, even if the meat in question is illegal.