|
Ethnic Cuisine
A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on such culinary practices. Regional and ethnic cuisines Global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. 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. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Equatorial Guinea
The cuisine of Equatorial Guinea is a blend of the cuisines of the native peoples of this African country, including the Annobonese, the Bubi, the Fang, and the Kombe. It is also influenced by the cuisines of Spain (which colonized the country until 1968); other African nations such as Nigeria and Cameroon; Islamic states such as Morocco; and Creole cuisine overall. Its cuisine incorporates various meats, including game and bushmeat as well as imports, and is known for its strong flavors and high spice levels. Fish and chicken are common dishes. While recipes vary from one community to another, the country's ethnic groups largely use the same ingredients. Soups and stews predominate. Tubers like yuca and yam, traditionally served boiled or fried, serve as the base of the Equatoguinean diet. The tropical climate favors the cultivation of a multitude of vegetables, like eggplant, and fruits, like atanga. The jungle is a source for aromatic herbs and wild game. Not unexpectedl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malawian Cuisine
Tea and fish are popular features of Malawian cuisine. Malawi Embassy Sugar, coffee, corn, potatoes, sorghum, cattle and goats are also important components of the cuisine and economy. is a source of fish including ''chambo'' (similar to ), '' usipa'' (similar to ), [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malagasy Cuisine
Malagasy may refer to: *Someone or something from Madagascar * Malagasy people *Malagasy language Malagasy ( ; ; Sorabe: ) is an Austronesian languages, Austronesian language and dialect continuum spoken in Madagascar. The standard variety, called Official Malagasy, is one of the official languages of Madagascar, alongside French language, F ... * Malagasy Republic *Related to the culture of Madagascar See also * Madagascar (other) {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maasai Cuisine
The Maasai (;) are a Nilotic ethnic group inhabiting northern, central and southern Kenya and northern Tanzania, near the African Great Lakes region.Maasai - Introduction Jens Fincke, 2000–2003 Their native language is the , a Nilotic language related to , and [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenyan Cuisine
The culture of Kenya consists of multiple traditions and trends without a single prominent culture identifying the country. Kenyan cultural heritage and modern expressions of culture instead consist of various cultures, shaped and practiced by the country's different communities. However, a different scholarly opinion from Prof. Olubayi Olubayi of Kenya states that "a distinct national culture of Kenya has emerged and continues to grow stronger as it simultaneously borrows from, reorganizes, and lends to, the 50 ancient ethnic cultures of Kenya. The emerging national culture of Kenya has several strong dimensions that include the rise of a national language, the full acceptance of Kenyan as an identity, the success of a postcolonial constitutional order, the ascendancy of ecumenical religions, the urban dominance of multiethnic cultural productions, and increased national cohesion". History Kenyan culture has evolved over time, in the course of Bantu and Nilotic immig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Jewish Cuisine
Ethiopian Jewish cuisine is the cuisine of the Beta Israel (Ethiopian Jews). The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations. Because ''treyf'' foods such as pork and shellfish are not traditionally eaten by either Ethiopian Christians or Ethiopian Muslims, keeping kosher in Ethiopia is a largely invisible practice. However, there are some noticeable distinctions. Ethiopian Jews refrain from eating popular national dishes made from raw meat, such as ''kitfo'' and '' gored gored''. Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking. Ethiopian Kashrut Ethiopian-Jewish dietary laws are based mainly on Leviticus, Deuteronomy and Jubilees. Permitted and forbidden animals and their signs appear oLeviticus 11:3–8an. Forbidden birds are listed oan. Signs of permitted fish are written oan. Insects and larvae are forbidden accord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Cuisine
Ethiopian cuisine ( "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ''wat (food), wat,'' a thick stew, served on top of ''injera'' (), a large sourdough flatbread,Javins, Marie."Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of Fermentation, fermented teff flour. People of Ethiopia, Ethiopians usually eat with their right hands, using pieces of to pick up bites of entrées and side dishes. The Fasting and abstinence in the Ethiopian Orthodox Tewahedo Church, Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods known as ''tsom'' ( ''ṣōm''), including all Wednesdays and Fridays and the whole Lenten season (including fifteen days outside Lent proper). Per Orien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrean Cuisine
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares very strong similarities with the cuisine of neighboring Ethiopia with several dishes being cultural to both nations as a result of the two nations having been unified for hundreds of years. It also has influences from Italian cuisine due to the Italian colonization of the nation, and minor influences from other cuisines in the region. Overview Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics. The main traditional food in Eritrean cuisine is '' tsebhi'' (stew), served with '' injera'' (flatbread made from teff, wheat, or sorghum and ''hilbet'' (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of ''injera'' accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Overal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Djiboutian Cuisine
Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Local dishes are commonly prepared using a variety of Middle Eastern spices, ranging from saffron to cinnamon. Grilled Yemeni fish, opened in half and often cooked in tandoori-style ovens, are a local delicacy. Spicy dishes come in many variations, from the traditional '' fah-fah'' or ''soupe djiboutienne'' (spicy boiled beef soup), to the ''yetakelt wet'' (spicy mixed vegetable stew). ''Xalwo'' (pronounced "halwo") or halva is a popular confection eaten during festive occasions,such as Eid celebrations or wedding receptions. Halva is made from sugar, corn starch, cardamom powder, nutmeg powder and ghee. Peanuts are sometimes added to enhance texture and flavor.Barlin Ali, ''Somali Cuisine'', (AuthorHouse: 2007), p.79 Breakfast Breakfast (''quraac'') is an important meal for people in Djibouti, who often start the day with s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comorian Cuisine
Comorian cuisine refers not only to dishes from the independent Indian Ocean nation of the Comoros but also those of the French overseas department of Mayotte in the same archipelago. The cuisine reflects the many groups and cultures who have visited and settled the islands over the centuries, including not only Swahili- and Austronesian-speaking peoples but also those with origins in the Middle East (especially Oman and present-day Iran), India, Portugal, and France (the latter of which administered the Comoros until 1975 and still oversees Mayotte). Many species of fish (particularly tuna and cod) and crustaceans such as crab and lobster are consumed in Comorian soups and stews, often in conjunction with root crops like cassava and green (unripe) banana. Examples of dishes of this type include ''roti ya houma pampa'' (dried salt cod rehydrated and slowly simmered in a ''rougail'' (sauce) of onion and tomato) and ''m'tsolola'' (firm-fleshed fish such as swordfish cooked with plan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burundian Cuisine
Burundi is situated in East Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding rivers and waters. Agriculture is spread on 80% of the country's surface and it mainly includes coffee, tea, maize, beans and manioc. Burundi cuisine also includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas), plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat. A major aspect when discussing Burundian cuisine is based on the economic conditions of the country: the Burundian people usually eat homemade food, from homemade vessels also used for drinking, carrying water and storing grain. Food security remains a major problem in Burundi. Ingredients Most of Burundi's dishes are soups that consist of a variety of foods, spices, and herbs such as: * Banana * Beans * Cabbage * Corn * Plantains * Sweet potato * Goat * Sheep * Fish * Onions * Palm oil * Pepper * Salt Typical di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
