Search results
Results from the WOW.Com Content Network
West African cuisine refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical. [24] Some of the region's indigenous plants, such as Hausa groundnuts, pigeon peas and cowpeas, provide dietary protein for both people and livestock. [25]
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu: Southern Africa, Botswana, Zimbabwe A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva ...
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [4]
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Algerian cuisine is characterized by its use of flavorful spices and herbs, and a variety of sauces play an important role in many dishes. Two popular Algerian sauces are harissa and dersa. Harissa is a spicy chili paste that is made from dried chili peppers, garlic, olive oil, and various spices such as caraway and coriander. It is often used ...