Glossary M
English: Stuffed grape leaves / Deutsch: Gefüllte Weinblätter / Español: Hojas de parra rellenas / Português: Folhas de uva recheadas / Français: Feuilles de vigne farcies / Italiano: Foglie di vite ripiene /
Madila refers to Botswana's fermented milk or sour milk which is usually added to Bogobe and can be taken on ist own. Madila is a popular food in Botswana produced through the process of fermentation. When Madila is added to Bogobe, it takes on a different flavor and can be eaten on its own. Bogobe or Botswana's porridge is usually cooked and eaten together with meat dishes. Usually, the porridge is prepared by immersing sorghum and maize in boiling water until it turns into paste forms.
Maffe or Maffé refers to a Senegalese peanut-based stew. Because of Senegal's close proximity to Mauritania, the cuisine and dishes in southern Mauritania is basically similar to Senegal's. Maffe is also eaten all over southern Mauritania.
Moreover, Maffé refers to any West African meat cooked in a peanut sauce.
- Maggi Africain (Africain Stock-Cubes) : Maggi Africain or Africain "Stock-cubes" refer to Néré seeds which are fermented and rolled into a ball e used to flavor the sauces that accompany every meal of Tô or rice, the staple food of the Burkina Faso.
Maggi Africain or Africain "Stock-cubes" are also known as Soumbala .
Maggiorana is the Italian word for marjoram, an aromatic herb from Europe and Asia.
Maghreb is a term that is used to describe northwest Africa which includes Morocco, Algeria and Tunisia
Magret de canard refers to a filleted breast of duck for grilling, frying or cutting into aiguillettes.