TRADITIONAL AFRICAN COOKING : TRADITIONAL AFRICAN

Traditional african cooking : Cooking supplies stores : Cooking in aluminium vessels.

Traditional African Cooking


traditional african cooking
    traditional
  • (tradition) an inherited pattern of thought or action
  • Existing in or as part of a tradition; long-established
  • Produced, done, or used in accordance with tradition
  • pertaining to time-honored orthodox doctrines; "the simple security of traditional assumptions has vanished"
  • Habitually done, used, or found
  • consisting of or derived from tradition; "traditional history"; "traditional morality"
    african
  • of or relating to the nations of Africa or their peoples; "African languages"
  • (africa) the second largest continent; located to the south of Europe and bordered to the west by the South Atlantic and to the east by the Indian Ocean
  • Of or relating to Africa or people of African descent
  • a native or inhabitant of Africa
    cooking
  • Food that has been prepared in a particular way
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • (cook) someone who cooks food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

Moroccan Traditional Couscous I
Moroccan Traditional Couscous I
Couscous - Traditional Moroccan Dish - Preparation ouscous (pronounced /?k?sk?s/ or /?ku?sku?s/) is a typical Berber dish that has become popular in many countries. Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold (e.g., mixed with Tabbouleh), or as a side dish. The dish is a traditional staple throughout the Maghreb, especially among the Berbers where it is thought to have originated. It is also popular in the West African Sahel, in France, Spain, the Canary Islands, Portugal, Madeira, Italy (particularly in western Sicily's Province of Trapani), as well as in Turkey, Bulgaria, Greece, Malta, Cyprus, parts of the Middle East and India. It is particularly popular among Jews of North African descent such as the Algerian Jews, Tunisian Jews and Moroccan Jews, and is eaten in many other parts of the world as well. Source: Wikipedia
Tunisian Hand-Painted Tagine
Tunisian Hand-Painted Tagine
Earthenware dish used to cook and serve traditional North African tagines, rice, couscous, etc. Funnel shape gathers condensation and distributes it back to the food for moist, tender results. I really like the look of this special cookware. It's blue, white and unique!

traditional african cooking
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