Kamounia ( ar, كمونية), sometimes spelled Kamouneya,
is a beef and liver
stew prepared with
cumin.
It is a part of
Sudanese cuisine
Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, and Levantine cuisine in Sudan. Many Sudanese foods have been around for thousands of years. The most common meats eaten are lam ...
,
Egyptian cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta.
Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta ...
and
Tunisian cuisine
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine.
Historically, Tunis ...
.
Lamb is also sometimes used as a primary ingredient,
and additional spices are sometimes used.
It is sometimes served with or atop cooked rice.
Additional basic ingredients can include broth, garlic, olive oil and parsley.
See also
*
List of African dishes
*
List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ...
*
Maghreb cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia.
Well-known dishes from the region include ''c ...
References
{{Cuisine of Egypt
Arab cuisine
African soups
Beef dishes
Lamb dishes
Liver (food)
Egyptian cuisine
Tunisian cuisine