"to the Canadian writer Lise Garon, ""Haddad is probably the only Tunisian to have signed an article about the involvement of the president's brother in international drug trafficking."" Ben Ali was found murdered on 14 May 1996 in a Tunis apartment. There was much speculation about who had ordered his death. Couscous connection The couscous connection was an international drug trafficking gang based in Paris in the 1980s. The gang imported heroin and cocaine from Tunisia via Amsterdam and Brussels to Paris, where they distributed the drugs. The trial of the gang members in 1992 received widespread publicity since the"
"has also become common in Spain, Portugal, Italy, and Greece. Indeed, many polls have indicated that it is often a favorite dish. Couscous is served in many Maghrebi restaurants all over the world. In France, Spain and Italy, the word ""couscous"" (""cuscús"" in Spanish and Italian; ""cuscuz"" in Portuguese) usually refers to couscous together with the stew. Packaged sets containing a box of quick-preparation couscous and a can of vegetables and, generally, meat are sold in French, Spanish and Italian grocery stores and supermarkets. In France, it is generally served with harissa sauce, a style inherited from the Tunisian cuisine."
"Indeed, couscous was voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine ""Vie Pratique Gourmand"", and the first in the east of France. Couscous with fish soup is a traditional dish in Trapani, Sicily. In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, cinnamon, raisins, and nuts and topped with cream. In Palestine, maftoul is considered as a special type of couscous but made from different ingredients and a different shape. It is larger than North African couscous, but is similarly steamed and often served"
"and mainly seafood-based meals. Couscous, called ""Kosksi"", is the national dish of Tunisia, and can be prepared in many ways. It is cooked in a special kind of double boiler called a ""kiska:s"" in Arabic or ""couscoussière"" in French, resembling a Chinese steamer atop a Mongolian pot. Meats, vegetables and spices are cooked in the lower pot. Cooking steam rises through vents into the container above. It is layered with whole herbs such as bay leaves and covered with a fine-grain couscous. The couscous pasta is therefore cooked with aromatic steam. During the cooking process, the couscous needs to be"
"with vegetables (carrots, potatoes, turnips, ""etc."") cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton). In the Sahelian countries of West Africa, such as Mali and Senegal, pearl millet is pounded or milled to the size and consistency necessary for the couscous. In Algeria and Morocco it is also served, sometimes at the end of a meal or just by itself, as a delicacy called """"sfouff"""". The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. Traditionally,"
"and ""keskes"" in Tuareg. The origin of couscous appears to be in the region from eastern to northern Africa where Berbers used it as early as the 7th century. Recognized as a traditional North African delicacy, it is a common cuisine component among Maghreb countries. Ibn Battuta (b. Morocco, 1304-1368? AD) stated in his ""Rihlah"" (Travels), indicating what may be the earliest mention of couscous (kuskusu) in West Africa from the early 1350s: Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. The semolina is sprinkled"
"Cou-cou Cou-cou, coo-coo (as it is known in the Windward Islands), or fungi (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). Cornmeal, which comes readily packaged and is available at supermarkets island wide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. Because these main components are inexpensive, the dish became common for many residents in Barbados' early colonial history."
"eaten widely in the Jerusalem region. Couscous was brought to Israel by Jews from North Africa. It is still prepared in some restaurants or by traditional cooks by passing semolina through a sieve several times and then cooking it over an aromatic broth in a special steamer pot called a ""couscoussière"". Generally, ""instant"" couscous is widely used for home cooking. Couscous is used in salads, main courses and even some desserts. As a main course, chicken or lamb, or the vegetables cooked in a soup flavored with saffron or turmeric are served on the steamed couscous. Ptitim is an Israeli"
"for boys, this statistic is 4 to 10. The study also shows a sharp decline in the average age at marriage with 33 years for men and 29.2 years for women. Tunisian cuisine is a blend of Mediterranean cuisine and desert dweller's culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Phoenician, Roman, Arab, Turkish, French, and the native Berber people. Tunisian food uses a variety of ingredients and in different ways. The main dish that is served in Tunisia is Couscous, made of minuscule grains that are cooked"
"makes it common for Tunisians to code-switch, mixing Tunisian with French, English or other languages in daily speech. Moreover, Tunisian is closely related to the Maltese language, that descended from Tunisian and Siculo-Arabic. Tunisian cuisine is a blend of Mediterranean cuisine and traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Tunisian food uses a variety of ingredients and in different ways. The main dish that is served in Tunisia is Couscous, made of minuscule grains"
"the Maghreb, Levant and Ottoman to the Italian, French, and Spanish. Each of those, in turn, has national and provincial variations. Maghrebi cuisine includes the cuisines of Algeria, Libya, Morocco, and Tunisia. One of the most characteristic dishes of the region is couscous, a steamed, small-grained wheat semolina, served with a stew. The dish is ancient, mentioned by the Medieval traveller Ibn Battuta, and found for example also in the Western Sicilian cuisine, especially in the province of Trapani, where it was re-introduced after 1600. One stew that may be served with couscous is the Moroccan tagine, a hearty, somewhat"
"Cou-cou derives from the island's African ancestry and was a regular meal for those slaves who were brought over from Africa to Barbados. In Ghana, a similar meal of fermented corn or maize flour eaten with Okra stew and fish is known as Banku, a favourite dish of the Ga Tribe in Accra. It has been proven that historically most slaves taken to Barbados came from Ghana, as further evidenced by some shared names. A unique cooking utensil called a ""cou-cou stick"", or ""fungi stick"", is used in its preparation. A cou-cou stick is made of wood, and has a"
"15th and 16th centuries, French cuisine assimilated many new food items from the New World. Although they were slow to be adopted, records of banquets show Catherine de' Medici serving sixty-six turkeys at one dinner. The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation but had not existed outside of the New World until its exploration by Christopher Columbus. Italy similarly was undergoing its own shift toward a national cuisine. However, a didactic switch occurred during the early modern era which changed the cuisine from one of"
"Culture of Algeria The culture of Algeria encompasses literature, music, religion, cuisine and other facets of the Algerian lifestyle. Algeria is a Muslim country, with Christian and Jewish minorities. About 99% of Algeria is Islamic. Algerian cuisine features cooking styles and dishes derived from traditional Arab, Amazigh, Turkish, and French cuisine. Additional influences of Jewish, Spanish, Berber and Italian cuisines are also found. The cuisine is flavorful, often featuring a blend of traditional Mediterranean spices and chili peppers. Couscous is a staple of the diet, often served with stews and other fare.there are some dishes who are so popular in"
"Cassoulet Cassoulet (, from Occitan ""caçolet"" ) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (""couennes"") and white beans (""haricots blancs""). The dish originated in the south of France. It is named after its traditional cooking vessel, the ""cassole"", a deep, round, earthenware pot with slanting sides. The traditional homeland of cassoulet is the region once known as the province of Languedoc, especially the towns of Toulouse, Carcassonne, and Castelnaudary, that claims to be where the dish originated. The brotherhood of Cassoulet ""La Grande Confrérie du Cassoulet de Castelnaudary"" has organized"
"In Trinidad and Tobago cou-cou (or coo-coo) is often prepared alongside callaloo and either stewed or fried fish. In some islands, e.g. Barbados, Antigua, or the Virgin Islands, cou-cou may be cooked without okra, and goes by the name fengi, fungie, or fungi. Cou-cou Cou-cou, coo-coo (as it is known in the Windward Islands), or fungi (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). Cornmeal, which comes readily"
"The Secret of the Grain The Secret of the Grain (, also released internationally as Couscous) is a 2007 Franco-Tunisian drama film directed by Abdellatif Kechiche. The film stars Habib Boufares as an aging immigrant from the Maghreb whose ambition to establish a successful restaurant as an inheritance for his large and disparate family meets sceptical opposition from the French bureaucracy. The French title of the film refers to a ""grain of couscous"" and to mullet, a type of small fish, both popular in Tunisian cuisine. The two ingredients constitute both the staple of his extended family's diet and the"
"and a variety of Mediterranean ingredients. Contrary to the other north African varieties, the Tunisian couscous is then gently mixed for a few minutes with its sauce, until it colors it integrally. The first layer consists of a mound of couscous, then a layer of vegetables follows, and finally the meat is positioned on top. The presentation is finished with an additional drizzle of sauce and a sprinkle of fresh parsley, basil or mint (for lamb and mutton couscous). Substituting orzo, rice, Israeli couscous or barley for fine-grain couscous is not acceptable. In some regions, a medium-grain couscous is seldom"
"Couscoussier A couscoussier is a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous. It is typically made of two interlocking pots, made of either the traditional ceramic, or metal (steel, aluminium or copper). The first, which is the larger one, holds water or soup used to produce steam. The second, the smaller pot, which is designed to be placed on top of the first, has a lid, and perforated floor, so that it holds the couscous in place while allowing the steam to enter and"
"national dish. It is featured in cuisines from Lebanon, Palestine, Syria, Jordan and Tunisia. In Turkey and Cyprus, the plant is known as ""molohiya"" or ""molocha"" and is usually cooked into a kind of chicken stew. The leaves of ""Corchorus"" have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity. Varieties of mallow-leaves stew with rice is a well known Middle Eastern cuisine. In Nigerian cuisine, especially amongst the Yorubas, it is commonly used in a stew known as ""ewedu"", a condiment to other starch-based foods"
"Duckanoo Duckunoo or duckanoo, also referred to as tie-a-leaf and blue drawers (draws), called Dokonon (in French Guiana), is a dessert in Jamaica, Antigua and Barbuda, Barbados, French Guiana and some other Lesser Antilles. It is a variation on the dish ducana which originated in Africa. The Caribbean cuisine dish is made from batata,sweet potato coconut, spices and brown sugar, all tied up in a banana leaf. It is cooked in boiling water. Duckanoo is a relatively new name for some that was added to the name ""tie a leaf"". However, the names vary depending on location in various islands."
"and served filleted or sliced with lemon juice and a little olive oil. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun). Squid, cuttle fish, and octopus are often served in hot crispy batter with slices of lemon, as a cooked salad or stuffed and served with couscous. Couscous is the national dish of Tunisia and can be prepared in many ways. It is also known as the best couscous of North Africa. It is cooked in a special kind of double boiler called a ""kiska:s"" in Arabic or ""couscoussière"" in French. Meat and vegetables"
"na sweeten mouth Twi: boiled maize Ga: Adangme dokona). Duckanoo Duckunoo or duckanoo, also referred to as tie-a-leaf and blue drawers (draws), called Dokonon (in French Guiana), is a dessert in Jamaica, Antigua and Barbuda, Barbados, French Guiana and some other Lesser Antilles. It is a variation on the dish ducana which originated in Africa. The Caribbean cuisine dish is made from batata,sweet potato coconut, spices and brown sugar, all tied up in a banana leaf. It is cooked in boiling water. Duckanoo is a relatively new name for some that was added to the name ""tie a leaf"". However,"
"a component of dishes and varied dishes, depending on the region and according to the seasons. The cuisine uses cereals as the main products, since they are always produced with abundance in the country. There is not a dish where cereals are not present. Algerian cuisine varies from one region to another, according to seasonal vegetables. It can be prepared using meat, fish and vegetables. Among the dishes known, couscous, chorba, Couscous, Rechta, Chakhchoukha, Berkoukes, Shakshouka, Mthewem, Chtitha, Mderbel, Dolma, Brik or Bourek, Garantita, Lham'hlou, etc. Merguez sausage is widely used in Algeria, but it differs, depending on the region"
"Kenkey Kenkey or kormi or kokoe or dorkunu is a staple dish similar to sourdough dumpling from the Ga-inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as ""konkee""), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu (the Asante refer to the same dish as ""dɔkono""), blue drawers, and tie-a-leaf. In Trinidad it is called ""paime"" (pronounced pay-me) and"
"encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, Egypt and Sudan. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to antiquity. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, while the Carthaginians introduced wheat and its by-product, semolina. The Berbers adapted semolina into couscous, one of the main staple foods. Olives and olive oil were introduced before"
"the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza or ""torte"". Couscous is a Middle Eastern dish made from small, boiled balls of durum wheat. The Israeli variant of couscous involves larger pearls of durum called ptitim in Hebrew. Durum flour and semolina are good for making pasta because it does not create doughs hard to shape, e.g. into sheets. Technically, the dough is relatively plastic, contrasting with the strong elastic doughs obtained from bread flours. The French language differentiates strength (force) from hardness (dureté), resolving a contradiction"
"Guianan cuisine French Guianan Cuisine or Guianan Cuisine is rich of different cultures that blend in French Guiana, Chinese restaurants alongside Creole restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Guianan Cuisine originally concerned Creole cuisines, bushi-nengues cuisines, and Native American cuisines. All these cuisines have many ingredients in common : Creole cuisine blends flavors of tropical products Amazonian many from the forest as cassava, awara the comou and game. But many dishes have their roots deep in Africa, Asia, India and Europe. What gives it that spicy and subtle flavor. On the local market, instead of obligatory"
"Nobu Matsuhisa Nobuyuki ""Nobu"" Matsuhisa (松久 信幸 ""Matsuhisa Nobuyuki""; born March 10, 1949) is a Japanese celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients. His signature dish is black cod in miso. He has restaurants bearing his name in several countries. Nobu was born in Saitama, Japan. When he was only seven years old, his father died in a traffic accident, and he and his two older brothers were raised by his mother. After graduating from high school, he worked at the restaurant Matsue Sushi in Shinjuku, Tokyo, for seven years and"
"celebrations or wedding receptions. After meals, homes are traditionally perfumed using frankincense (""lubaan"") or incense (""cuunsi""), which is prepared inside an incense burner referred to as a ""dabqaad"". All food is served halal. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt where many of the country's dishes and culinary traditions date back to ancient Egypt. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. Most of the North African countries today have several similar dishes, sometimes almost the same dish"
"utensil depending on the dish served. The consumption of pork and alcohol is uncommon due to religious restrictions. The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted. Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Since Morocco lies on"
"Sancocho Sancocho (from the Spanish verb ""sancochar"", ""to parboil"") is a traditional soup (often considered a stew) in several Latin American cuisines. Variations represent popular national dishes in the Canary Islands, Puerto Rico, Honduras, Ecuador, Colombia, Cuba, Panama, Dominican Republic, and Venezuela and stews such as the Corsica, Irish, Danish, German and Italian versions, plus bouillon in Haiti, and pot au feu in France. It usually consists of large pieces of meat, tubers and vegetables served in a broth. In the Canary Islands, the dish is usually made with fish that is cooked whole. In Puerto Rico, sancocho is considered"
"consists of a churrasco served with French fries, fried egg, and caramelized onions. In Portugal, ""Frango de Churrasco"" with piri piri (a kind of salty roasted chicken cooked on the ""churrasqueira"", spiced with hot red chili sauce) is very popular. Portuguese churrasco and chicken dishes are very popular in countries with Portuguese communities, such as Canada, Australia, the United States, Venezuela and South Africa. The term ""churrasco"" is used in former Portuguese colonies—a ""Churrasco Moçambicano"" is a grilled meat dish from Mozambique, for instance. In Galicia, churrasco refers almost exclusively to grilled pork or beef spare-ribs. Galicians who emigrated to"