"Couscous Couscous ( ' ; ') is a Maghrebi dish of small (about diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum especially in the Sahel and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, and Egypt. In Western supermarkets, it is typically sold in instant form with a flavor packet, and may be served as a side or on its"
"tomato, peppers, chillis, onions, and peanut butter. Cassava plants are also consumed as cooked greens. Groundnut (peanut) stew is also prepared, containing chicken, okra, ginger, and other spices. Another favorite is bambara, a porridge of rice, peanut butter and sugar. Beef and chicken are favorite meat dishes, but game meat preparations containing crocodile, monkey, elephant, antelope and warthog are also served occasionally. The cuisine of East Africa varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat products are generally absent. Cattle, sheep, pigs and goats were regarded as a"
"exclusively from durum semolina. Most home made fresh pastas (pasta fresca), such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and the Levant. It is also used for Levantine dishes such as ""tabbouleh"", ""kashk"", ""kibbeh"", ""bitfun"" and the ""bulgur"" for pilafs. In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings and pastries. When ground as fine as flour, it is used for making bread. In"
"or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes. In the US, semolina (specifically farina) is boiled to produce a porridge; a popular brand of this is Cream of Wheat. In Austria, Hungary, Bosnia, Bulgaria, Slovenia, Serbia, Romania, Croatia and the Czech Republic semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish ""Grießkoch"" or ""Grießbrei"". The German ""Grießbrei"" and the Dutch ""griesmeelpap"" usually don't contain chocolate and are rather served as a dessert than a breakfast dish. In English"
"Diviseema is famous for royya pappu in Andhra. In Sri Lanka, dried shrimp is the main component of ""koonisso mallum"" also known as ""pol mallum"", a popular dish in the country. It is used in many African countries like Nigeria when preparing many dishes involving vegetables, typically cooked in oil with vegetables like spinach, pepper and tomato sauce. Dried shrimp is commonly found in markets all throughout Mexico and perhaps their best-known use is in the ""meatballs"" that accompany the traditional Christmas dish romeritos. The cuisine of Brazil's northeastern region makes extensive use of dried shrimp, which they call ""camarão"
"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"
"and left to cook in the liquid. The dish is then served with the protein of choice and very often with fried plantains, moi moi, steamed vegetables, coleslaw, salad, etc. In the riverine areas of Nigeria where seafood is the main source of protein, seafood often takes the place of chicken or meat as the protein of choice and there are variations of the classic jollof rice; including coconut jollof rice, fisherman jollof rice (made with prawns, periwinkles, crayfish), mixed vegetables jollof rice, and rice and beans. More economically friendly versions of jollof rice are popularly referred to among Nigerians"
"served with rice and ""saka saka"" (crushed and boiled cassava leaves), is popular across Central Africa and also known in African restaurants outside the continent, especially in Belgium. Moambe chicken Poulet à la moambé or simply poulet moambe (French; ""chicken in a palm butter sauce"") is a savoury chicken dish popular in Central Africa and sometimes considered the national dish of the Democratic Republic of the Congo. The dish itself is made by combining chicken, spices and palm butter (""moambé"") to create a stew-like consistency. A number of local or regional variations exist across the Congo. It is also considered"
"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"
"of local ingredients are used while preparing other dishes like spinach stew, cooked with tomato, peppers, chillis, onions, and peanut butter. Cassava plants are also consumed as cooked greens. Groundnut (peanut) stew is also prepared, containing chicken, okra, ginger, and other spices. Another favorite is Bambara, a porridge of rice, peanut butter, and sugar. Beef and chicken are favorite meat dishes, but game meat preparations containing crocodile, monkey, antelope and warthog are also served occasionally. The cuisine of the African Great Lakes region varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive"
"and papayas, avocado, oranges, peaches and apricots. Desserts may simply be fruit, but there are some more western-style puddings, such as Malva Pudding reminiscent of Sticky toffee pudding, which was inspired by both British cuisine and Dutch cuisine. Meat products include lamb, and game like venison, ostrich, and impala. The seafood includes crayfish, prawns, tuna, mussels, oysters, calamari, mackerel, and lobster. There are also several types of traditional and modern alcoholic beverages including many European-style beers. A typical West African meal is made with starchy items and can contain meat, fish as well as various spices and herbs. A wide"
"semolina, wheat or millet, sometimes mixed with flour. After being kneaded (for twenty minutes) and then baked in the embers of a fire in ash and sand; with the right hand, Tuaregs eat it with a sauce of tomatoes and vegetables, or various meats, or chili or soup and sometimes flavored with wild fennel. Taguella Taguella is a flat bread, the staple dish of Tuareg people living in the Sahara. It is a disk-shaped bread made from wheat flour and cooked buried underneath the hot sand and charcoal of a small fire. The bread is then broken up into small"
"is called Suji and is used for preparing sweet dishes like Haluwa (Nepali equivalent of Indian and Pakistani Halwa. As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust. Semolina Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word ""semolina"" can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate"
"In the Philippines, the leaves and flowers are used to add sourness to the chicken dish ""tinola"" (chicken stew). In Vietnam, the young leaves, stems and fruits are used for cooking soups with fish or eel. In Mali, the dried and ground leaves, also called ""djissima"", are commonly used in Songhaï cuisine, in the regions of Timbuktu, Gao and their surroundings. It is the main ingredient in at least two dishes, one called ""djissima-gounday"", where rice is slowly cooked in a broth containing the leaves and lamb, and the other dish is called ""djissima-mafé"", where the leaves are cooked in"
"fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top. The ""marqa"" or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family. The main spices used for the stew are dried red chillies, caraway, ras el hanout, black pepper and cumin. There is a variant of this dish in"
"originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce. South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon"
"recommended by renowned cooks such as Eliza Acton. Sajjige Sajjige is a semolina based spicy dish that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa. It is also served in Europe and United States as semolina pudding. Sajjige is a Cuisine of India and a kesar/saffron flavoured variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety"
"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"
"fried or baked pastry, plantain, king fish, Manicou (opossum), turtle, lobster, crayfish, callaloo made from fresh water crabs(backs), salt water crabs.Eel stew. Souse (a soup made with pork and often cucumber), fried bake and floats, Accra (a fried dough which contains salt fish), Paime (otherwise known as Conkies) and a famous dish known as Bouillon (fish, chicken or meat stewed with dasheen, yams, plantains, banana and dumplings) Also local drinks such as Cocoa Tea breadfruit punch, Seamoss punch, Spice drink made by mixing local spices and various barks from medicinal plants with rum. Golden Apple Juice, Guava Juice,sour orange juice"
"Chermoula Chermoula () or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include pickled lemons, onion, ground chili peppers, black pepper, saffron, and other herbs. Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr. This regional variety is composed of dried dark raisin purée mixed with onions cooked in"
"Oils include palm oil and shea butter(sahel). One finds recipes that mixes fish and meat. Beverages are palm wine(sweet or sour) and millet beer. Roasting, baking, boiling, frying, mashing, and spicing are all cooking techniques. Southeast African cuisine especially those of the Swahilis reflects its Islamic, geographical Indian Ocean cultural links. Dishes include ugali, sukuma wiki, and halva. Spices such as curry, saffron, cloves, cinnamon, pomegranate juice, cardamon, ghee, and sage are used, especially among Muslims. Meat includes cattle, sheep, and goats, but is rarely eaten since its viewed as currency and wealth. In the Horn of Africa, pork and"
"mush or cereal as ""samp."" Like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. Unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. This food is called stampmielies in Afrikaans. Samp is often served with beans, as in ""samp and beans"". Samp Samp is a South African food consisting of dried corn kernels that have been stamped and chopped until broken but not as fine as Mealie-meal or mielie rice. The coating around the kernel loosens and is removed during the pounding and stamping process. It"
"a tomato sauce, also including lamb. Note that djissima-gounday is also considered an affordable dish. In the Caribbean, a drink is made from sepals of the roselle fruit. It is prepared by boiling fresh, frozen or dried sepals; and sometimes the calyces and seeds, of the fruit of the sorrel plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled. This is done in St. Vincent and the Grenadines, Trinidad and Tobago, Guyana, Antigua, Barbados, Belize, St. Lucia, Dominica, Grenada, Jamaica and St. Kitts and Nevis where the"
"chillies, and common protein components are mutton, beef or chicken. In the coastal regions of Senegal, maafe is frequently made with fish. Maafe is traditionally served with white rice (in Senegambia), couscous (as West Africa meets the Sahara) or Fufu and sweet potatoes in the more tropical areas. Jollof rice, also called ""Benachin"" is a popular dish all over West Africa. It originated in Senegal but has since spread to the whole of West Africa, especially Nigeria and Ghana amongst members of the Wolof ethnic group, from whom the word ""Jollof"" originated. There are many variations of Jollof Rice. The"
"with the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is ""domodah"" or ""tigadegena"" (lit. 'peanut butter sauce,' where ""tige"" is 'peanut,' ""dege"" is 'paste,' and ""na"" is 'sauce') in Bamanankan. ""Domodah"" is also used by Gambians, having been borrowed from the Mandinka language. In Senegal ""domodah"" or ""domoda"" is another dish different from ""mafe"". It is a favorite dish among several Senegal and Gambia ethnic groups. With the huge expansion of groundnut cultivation during the colonial period, Maafe has also become a popular dish across West Africa, even outside West Africa such"
"On the Indian subcontinent, semolina (called Suji) is used for such confection or sweetmeat [Halwa]]. Such a preparation is also a popular dessert in Greece (""halvas"") and Cyprus (""halvas""). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey (""Helva""), Bulgaria (""Halva""), Iran (""Halva""), India (""Halva""), Bangladesh (""Halua""), Palestine (""Khalwa""), and Arab countries, ""halawa"" is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In Nepal, semolina"
"sardines, and brochettes, Fricassé de saucisses, Boubouch (Hot spicy snail soup), Salty Chips Cornet, Jaban (Candy), Soffa (coton candy), Kefta Sandwich, Corn, Hommos Kamún, And a wide range of soups according to the region. In the northern side of the country, Ze3za3 (a typical juice) and calenté (Or karane, calentica) are very famous. In the cities of the Atlantic Coast (Casablanca, Safi, Essaouira, Agadir) fish and seafood are often found. Chin chin is a meal served in Nigeria and west Africa. Other Nigerian street foods include suya (barbecued meat), boli (roasted plantain), fried yam and fish, roasted corn, and akara"
"as in Cameroon and France. Maafe Maafe (Wolof; var. ""mafé"", ""maffé"", ""maffe"", ""sauce d'arachide"" (French), ""tigadèguèna"" or ""tigadegena"" (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Recipes for the stew vary wildly, but commonly"
"Thieboudienne Thieboudienne or chebu jen (; , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning ""rice"" (""ceeb"") and ""fish"" (""jën""). The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World. Other renderings of the name include: ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theibou dienn, thiebou"
"small sesame seeds, which may or may not be toasted, hence the name ""sesame chicken"". It is sometimes, but not always, served with vegetables such as broccoli and baby corn. Some vegetables are regularly absent from this dish, such as Brussels sprouts and cabbage. Sesame shrimp is also a popular variation of Sesame Chicken. Shrimp is simply substituted for chicken. Preparation of this dish is the same, with the exception of the degree and length of heating of the meat. Another potential difference is that chopped almonds may be substituted for the sesame seeds, hence the name almond shrimp. Sesame"
"cassava (obusuma bwo 'muoko). Obusuma is commonly served with tsimboka, or etsifwa, Eliani (vegetables), inyama, (meat), inyeni, (fish), thimena, (whitebait) or omrere (jute leaves). For distinguished guests or visitors, it is usually served with ingokho, (chicken). Nsima is a dish made from maize flour (white cornmeal) and water and is a staple food in Zambia (nshima/ ubwali) and Malawi (nsima). The maize flour is first boiled with water into a porridge. It is then 'paddled,' to create a thick paste with the addition of more flour. This process requires the maker to pull the thick paste against the side of"
"is using a spoon (couddou Pulaar) or a piece of bread. It is a preparation of fresh or dried fish, and rice (rice Wolof), cooked with vegetables (such as cassava, pumpkin, cabbage, carrot, turnip, or eggplant), parsley, tomato paste, peppers, garlic and onions. Originally made with fish, it is nowadays frequent to see it served with beef or even chicken. Originally from Senegal, the traditional recipe includes fish, rice, tomato and onions. However, tiep is commonly consumed in several countries in West Africa. Depending on the country, the recipe and the ingredients change--even the method of cooking can differ. In"
"the South- and Southeast Asian marine regions. It can be crisp-fried, used to make fish-based culinary products like fish sauce or in curries. In Sri Lanka, this variety of fish is made into a tasty snack by dipping in a batter of flour, then rolled in bread crumbs and deep fried in oil. It is also popular as a ‘white curry’, i.e.a curry made with coconut milk. A spicier variant is made with dry chilli gravy and served with scraped fresh coconut to offset the hotness of the gravy. ""Commerson's anchovy"" is known as: Stolephorus commersonnii The Commerson's anchovy (""Stolephorus"