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.
Everyone on vacation loves to try the local treats and Fijian cuisine is one that will excite your taste buds and your palate asking for more. You will enjoy all the various types of food in Fiji that are spread before you at the many restaurants whether they are local treats or international cuisine.
It is considered that the Tongan region has been inhabited since the 5th century BC. Traditional Tongan fare include many dishes such as suckling spit-roasted pig; fresh seafoods either raw or cooked in coconut milk such as fish, lobster, and octopus; and fresh tropical fruits. Many restaurants in Tonga often serve foods originating from Taiwanese, German, Italian, Indian and, Japanese cuisine, including a mix of tastes from neighboring island countries.