"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"
"may need to be rehydrated as it is prepared; this is achieved by a process of moistening and steaming over stew until the couscous reaches the desired light and fluffy consistency. In some regions couscous is made from Farina or coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal. In modern times, couscous production is largely mechanized, and the product is sold in markets around the world. This couscous can be sauteed before it is cooked in water or another liquid. Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North"
"cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original ""couscoussier"" was probably made from organic materials that could not survive extended exposure to the elements. The couscous that is sold in most Western supermarkets has been pre-steamed and dried. It is typically prepared by adding 1.5 measures of boiling water or stock to each measure of couscous then leaving covered tightly for about five minutes. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice). In Tunisia, Algeria, Morocco, and Libya, couscous is generally served"
"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 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"
"own as a main dish. The original name may be derived from the Arabic word ""Kaskasa"", meaning ""to pound small"" or the Berber ""Seksu"", meaning ""well rolled"", ""well formed"", or ""rounded"". Numerous different names and pronunciations for couscous exist around the world. Couscous is or in the United Kingdom and only the latter in the United States. It is sometimes pronounced ""kuskusi"" () in Arabic, while it is known in Morocco as ""seksu""; ""kesksu"" or ( ; in Algeria as ""kosksi"" ' (, literally meaning ""food""); in Tunisia and Libya ""kosksi"" or ""kuseksi"" , in Egypt ""kuskusi"" (), Sicily ""cuscusu"""
"this dessert is served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper. Algerian couscous includes tomatoes and a great variety of legumes and vegetables, and Moroccan couscous uses saffron. Saharan couscous is served without legumes and without broth. In Tunisia, it is made mostly spicy with harissa sauce and served with almost everything, including lamb, fish, seafood, beef and sometimes in southern regions, camel. Fish couscous is a Tunisian specialty and can also be made with octopus, squid or other seafood in hot,"
"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"
"Couac The Couac, also called (kwak in Creole) is a semolina or flour, made from cassava root, peeled, soaked in water, grated and drained to remove the poisonous cyanide it contains. Cassava roots are sold in markets as the kramangnok (cramanioc) for sweet varieties, and processed under the kwak names; kasav, cassava, sispa, tapioca or crabio for bitter varieties. Couac is widely eaten by the inhabitants of Brazil and the Guianas (Suriname, Guyana and French Guiana). Archaeological research has shown that the cassava (yucca) was originally cultivated years ago the Peru. This culture, specifically the Americas, preceded the maize in"
"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"
"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"
"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"
"seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish. 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"
"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"
"substitute to rice. Consequently, it was nicknamed ""Ben-Gurion rice"" by the people. The company took up the challenge and developed ptitim, which is made of hard wheat flour and toasted in an oven. The product was instantly a success, after which ptitim made in the shape of small, dense balls (which the company termed ""couscous"") was added to the original rice-shaped ptitim. Ptitim is made by extruding dough through a round mold, before it is cut and toasted, giving it the uniform natural-grain-like shape and its unique nutty flavor. Unlike common types of pasta and couscous, ptitim was factory-made from"
"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."
"red, spicy sauce. Couscous in Tunisia is served on every occasion; it is also served in some regions (mostly during Ramadan), sweetened as a dessert called masfouf. In Libya, it is mostly served with meat, specifically mostly lamb, but also camel, and very rarely beef, in Tripoli and the western parts of Libya, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey, and locally referred to as ""maghrood"". Couscous is also very popular in France, where it is now considered a traditional dish, and"
"Tocosh Tocosh (also known as Togosh) is a traditional Quechua food prepared from fermented potato pulp (corn is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic because penicillin is produced during the fermentation process. Medicinally it is used for the common cold, gastric ulcers, pneumonia, and altitude sickness among others. The Incas believed it was a gift from Inti for preservation of the body. The fermentation process of creating tocosh was discovered by the Incas (or possibly one of the many tribes in their"
"designation for the product. Saucisse de Toulouse Saucisse de Toulouse or ""Toulouse Sausage"" is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 15% belly), salt and pepper, and usually various additives, has a natural casing of about 3cm in diameter and is usually sold in a coil (like Cumberland Sausage). It is an ingredient of most Cassoulet recipes and is also served grilled or confit. ""Saucisse de Toulouse"" does not have a protected status so variations on the original recipe can be sold under the same name. Producer's organisations have"
"Saucisse de Toulouse Saucisse de Toulouse or ""Toulouse Sausage"" is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 15% belly), salt and pepper, and usually various additives, has a natural casing of about 3cm in diameter and is usually sold in a coil (like Cumberland Sausage). It is an ingredient of most Cassoulet recipes and is also served grilled or confit. ""Saucisse de Toulouse"" does not have a protected status so variations on the original recipe can be sold under the same name. Producer's organisations have proposed a Label Rouge"
"are boiled in the lower half. The top half has holes in the bottom through which the steam rises to cook the grain which is put in this part. Cooked this way the grain acquires the flavour of whatever is below. The usual grain is semolina. To serve, the grain is piled in the middle of a dish, and the meat and vegetables put on top. A sauce can be then poured over before serving. Like in the rest of North Africa, couscous is served on all occasions. It is traditionally eaten with lamb, the semolina must be very fine,"
"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"
"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"
"Maredsous cheese Maredsous is a semi-hard loaf-shaped cheese made from cow's milk. It is suitable for slicing, and characterised by an orange coloured rind. The cheese has been produced at Maredsous Abbey in Belgium since 1953. It is matured in the abbey cellars where the even temperature of and the 95% humidity favour the micro-organisms that transform the raw curd into cheese. The cheese is lightly pressed, then washed in brine. Each cheese is washed by hand every two days, starting with the older cheeses. The water used for the washing of the older cheeses picks up the appropriate bacteria"
"Uchu Jacu Uchu Jacu (or Uchujacu; Quichua for hot flour) is a traditional flour produced from six different grains, originating from the Cayambe region in the northern part of the Ecuadorian province of Pichincha. After the recipe had almost been forgotten during some time, the flour is being produced again today in the mills of the organization UNOPAC. Though the flour is relatively little known, it is still very popular with the members of the various indigenous communities in the area. The production of Uchu Jacu marks an elaborate process; wheat, barley, corn, pea, lentil and field bean are being"
"bread from cassava flour and mashed cassava root, including the extremely popular ""bolitos de yuca"" or ""yuquitas"" which range from balls of dough formed around a heart of fresh cheese and deep-fried (found primarily in the north), to the simpler variety, which are merely baked balls of dough. Cassava flour is sold in most markets. In the Amazon Basin, cassava is a main ingredient in ""chicha"", a traditional fermented drink produced by the indigenous Quichua population that is often made by chewing up and spitting out the raw cassava, which is subsequently fermented for a few hours to a couple"
"Sausage casing Casing, sausage casing, or sausage skin is the material that encloses the filling of a sausage. Natural casings are made from animal intestines; artificial casings, introduced in the early 20th century, are made of collagen, cellulose, and extruded casings. Natural sausage casings are made from the sub-mucosa, a layer of the intestine that consists mainly of naturally occurring collagen. In Western European cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used. To prepare the intestines as casings, they are flushed, scraped and cleaned with water and salt"
"is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal"
"distinct flavor. Uchu Jacu Uchu Jacu (or Uchujacu; Quichua for hot flour) is a traditional flour produced from six different grains, originating from the Cayambe region in the northern part of the Ecuadorian province of Pichincha. After the recipe had almost been forgotten during some time, the flour is being produced again today in the mills of the organization UNOPAC. Though the flour is relatively little known, it is still very popular with the members of the various indigenous communities in the area. The production of Uchu Jacu marks an elaborate process; wheat, barley, corn, pea, lentil and field bean"
"Rousong Rousong ( ; ), also known as meat wool, meat floss, pork floss, beef floss, abon, pork sung or yuk sung, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. ""Rousong"" is used as a topping for many foods, such as congee, tofu, and savoury soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own. ""Rousong"" is a very popular food item in Chinese cuisine and Vietnamese cuisine. Rousong is made by stewing cuts of pork or beef in"
"Coca flour Coca flour is made from whole ground dried coca leaves harvested from the coca plant, Erythroxylum coca or Erythroxylum novogranatense. Coca flour is commercially produced and sold in stores in Bolivia, Peru and Ecuador. Coca flour is primarily used regionally as a nutritional additive in breads, cakes, candy, juices and cereals. In the Andes it is widely accepted as a natural medicine, and used as a remedy for gastritis, colic, rheumatism, arthritis, dry cough, cholesterol and diabetes. Coca flour is also used as a capsulized food supplement as it contains all natural properties of the whole coca leaf"
"Chavroux Chavroux is a French factory produced soft cheese made using goat's milk. The cheese is sold, most usually, in small containers in the form of a topless pyramid, each of 150 g, or in the form of a cylinder. It can be eaten all round the year and is recommended for eating with salads, but can also be used with any meal as a form of cheese spread. Chavroux was launched in 1985 and is manufactured in a small factory that employs approximately 200 people, making the plant the leading employer in the village of Réparsac, some from Cognac."
"stuffing process.. Artificial casings are made of collagen (often derived from cattle skin), cellulose, or plastic. Artificial casings from animal collagen are generally edible, though some are not. Collagen casings are mainly produced from the collagen in beef or pig hides, and the bones and tendons. It can also be derived from poultry and fish. They have been made for more than 50 years and their share of the market has been increasing. Usually the cost to produce sausages in collagen is significantly lower than making sausages in gut because of higher production speeds and lower labor requirements. The collagen"