Mustard (condiment) as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world. The English word "mustard" derives from the Anglo-Norman "mustarde" and Old French "mostarde" (Modern French is "moutarde"). The first element is ultimately from Latin "mustum", ("must", young wine)—the condiment was originally prepared by making the ground seeds into a paste with must.
Cooking banana and accompanied by fried eggs, fried cheese, fried salami, or avocado. "Matooke", or "matoke", is a cooking banana dish of the Baganda, now widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. The cooking bananas (specifically East African Highland bananas) are peeled, wrapped in the plant's leaves and set in a cooking pot (a "sufuria") on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours. While uncooked, the "matoke" is white and fairly hard, but cooking turns it soft and yellow. The