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Suya is generally made with skewered beef, ram, or chicken. Organ meats such as kidney, liver and tripe are also used. [ 2 ] The thinly sliced meat is marinated in various spices, which include traditional Hausa dehydrated peanut cookie called 'Kuli-Kuli', salt, vegetable oil and other spices and flavorings, and then barbecued.
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
Foods cooked include beef, lamb, pork, fresh fish, crayfish, shellfish, and vegetables. Sausages are a popular and demanded element of barbecues and, as in Australia, sausage sizzles are one of the most common forms of fundraiser. New Zealand barbecue is similar to a mix of American, British, Australian, South African and Pacific Island styles.
Raw beef marinated in mitmita (a chili powder based spice blend) and niter kibbeh. Koeksister: South Africa, Namibia and Botswana: A South African syrup-coated doughnut in a twisted or braided shape (like a plait). Koki: Cameroon: A dish of steamed black eyed peas with red palm oil and hot peppers. Konkonte: Ghana
Soul food is the ethnic cuisine of African Americans. [1] [2] Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. [3]
The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines) In Cantonese cuisine, a common method is to cook it with spices over low heat until tender, and is commonly served with noodles in soup or curry. [5]
In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread [7] and couscous [8]), [9] fish, seafood, goat, [10] lamb, [10] beef, [10] dates, almonds, olives and various vegetables and fruits. Because the region is predominantly Muslim, halal meats are usually eaten. Most dishes are spiced. [11]
The local cuisine and recipes of West Africa continue to remain deeply entrenched in the local customs and traditions, with ingredients like native rice (Oryza glaberrima), rice, fonio, millet, sorghum, Bambara groundnuts and Hausa groundnuts, black-eyed peas, brown beans, and root vegetables such as yams, cocoyams, sweet potatoes, and cassava.