Cameroon is a crossroads of Africa, and its national dish, ndolé, takes pieces of the food customs of the west, central, and southern parts of the continent.
As much Asian in influence as African, Madagascar’s cuisine is diverse and colorful, as evidenced by the beef dish varenga, the soup lasopy, the salad lasary voatabia, and the table sauce sakay.
Which did we prefer?
Maybe it is the thrill of discovery with a cuisine of such remarkable origins as Madagascar’s, or that we didn’t dive deeply enough into Cameroon, but we choose Madagascar to advance in The World Cup of Food. Madagascar will next be matched up against Morocco in the final qualifying round sometime this Spring.