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When I was younger my mother used to make East African foods like Maandazi.
Maandazi is Swahili doughnut with cardamon and cinnamon. It is common in Tanzania and in countries with large Swahili populations like Kenya and (formely) Uganda.
Bellow is a recipe for Maandazi.

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Maandazi (East African donuts) are a special treat. The taste of maandazi is very different from western donuts. First, one can never get tired of eating maandazi. Second, they are more like bread inside. Third, maandazi are not as oily as western donuts.

To prepare, please start one hour and a half to prepare before time to eat. The dough is very similar in consistence to regular bread dough.

Ingredients

2¼ tsp dry yeast

½ cup warm water

1 tsp sugar

1 tsp ground Cardamon

3 cups all purpose flour

2-4 tbsp extra sugar

¾ cups coconut milk

1 tbsp oil (optional)

oil for deep frying

Preparations

1. Dissolve 1 tsp sugar in ½ cup warm water. Then, dissolve yeast in the same mixture. Cover with a plastic wrap until the yeast rises.

2. Add into mixture the remaining sugar, oil, cardamon and ½ cup of coconut milk.

3. In a bowl, mix flour into yeast mixture. If the dough is too hard to handle, add the remaining coconut milk, about a tbsp at a time.

4. If it is too soft, add flour a little bit at a time.

5. On a flat floured surface, continue to knead the dough for 10 minutes until it becomes elastic. Move the dough to a clean lightly oiled bowl, cover with a clean cloth and let it rise.

6. Once it has doudled in size, knead the dough for an additional 2 minutes.

7. With a rolling pin, roll the dough to about 1/2 cm thin. Use a round cookie cutter or a similar utensil to cut the dough into regular shapes.

8. Deep fry in vegetable oil until golden brown.

Serve at room temperature or warm in microwave for 10 seconds.

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Maandazi (East African donuts) are a special treat. The taste of maandazi is very different from western donuts. First, one can never get tired of eating maandazi. Second, they are more like bread inside. Third, maandazi are not as oily as western donuts.

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I was baptized as Catholic so my family and I celebrate Christmas each year. My family would celebrate Christmas by following the polish traditions from my father's side of the family.
When our family would sit at the table we would share Oplatek, which is a light wafer, similar to the wafers given out during holy communion. The Oplatek is passed around the table and each person says what they are thankful for.
Perrogi are a polish and eastern European dumpling which is usually filled with potato, cheese, sauerkraut, or mushroom. In some traditions have perrogi for dessert and use a fruit filling instead. My father and I would make each one by hand, boil them, and then fry them.
(Bellow is an image of fried Perrogi.)

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Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it.

Potato and Cheese Pierogi

Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Yield: about 3-1/2 dozen

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Yield: about 3-1/2 dozen

3-1/2 cups all-purpose flour, plus more for dusting

3 large eggs

2 tablespoons sour cream

3/4 to 1 cup water

1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 small sweet onion, chopped

1 clove garlic, minced

1/4 teaspoon dried thyme

3/4 to 1 cup grated dry farmer's cheese

Kosher salt and freshly ground pepper to taste

1/2 stick butter, cut into 1 tablespoon portions

1 recipe Sour Cream Garlic-Chive Sauce

For the dough:
In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.

Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.

Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.

For the filling:
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.

While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.

When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.

Assemble and cook:
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.

On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working.

Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.

As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.

Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.

Sauté and serve:
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.

Recipe Notes:
We first saw the instructions for rolling the dough for the pierogi individually in the May 2000 issue of "Fine Cooking Magazine." Prior to that we followed our family recipe to the letter and rolled the dough into large rectangles, cut circles with a biscuit cutter and re-rolled the scraps. Rolling each pierogi individually produces a much more delicate, tender dumpling (sorry Grandma).

SOURCE: MyGourmetConnection.com
https://www.mygourmetconnection.com/recipes/potato-and-cheese-pierogi.php

" Oven Grilled Chicken, Camembert and Apple Sandwiches Rustic Onion-Bacon Smashed Potatoes "

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Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce.

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This is a nation of Vanuatu. I lived on its capital, Port Vila.
Vanuatu is formerly a colony of the french and British. The nation is rather young and declared independence in July 30th, 1980.

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In Vanuatu, string bands are popular. String band consist of instruments like guitars, ukuleles, and various types of drums.

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Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

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The was the description found under Paul Bomani's Photo

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The colors of the Vanuatu Flag are symbolic of what defined the nation through history.
The black represents the Melanesian people that make up the majority of Vanuatu's population.
Red represents the country's unity through blood.
Green represents the land and its agriculture
Yellow represents peace, Christianity and the light that shines on
the people.

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In the traditional Villages of Vanuatu, most clothing is woven out of long dried leaves. The men in traditional villages would wear "Namba," which is a loin cloth woven from leaves. Women would wear long grass skirts.  In the northern islands woven mats worn around the waist would be the traditional attire for men.
When Vanuatu was under colonial rule, missionaries would condemn the traditional attire of the Indigenous people and deem it to be provocative. The missionaries made the native women wear long dresses which are now referred to as "Island dresses." This is still worn in the cities and towns of Vanuatu
Some villages, that are not as traditional or are closer to towns and cities, tend to wear more westernized clothing.
Below is an image of island dresses.

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Vintage Photo of my Grandfather; Paul Bomani