German cuisine sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become popular since the early 80´s. Fresh dill is very common in a green salad or fish fillet. Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength, the most common version being "Mittelscharf" (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf, similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for
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