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Cuisine Of Burkina Faso
Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly eaten grains. Grilled meat is common, particularly mutton, goat, beef and fish. Vegetables include yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach. Although imported products are becoming more common in urban areas, meals in more rural areas typically consist of Tô (Food), a sauce of corchorus or baobab leaves, as well as the calyx from ''Bombax costatum'', dried fish, and spices such as chili and . Common dishes *''Tô'' ( in Mooré), cooled polenta-style cakes made from ground millet, sorghum or corn. ''Tô'' is served with a sauce made from vegetables such as tomatoes, peppers, ''sumbala'' and carrots, sometimes supplemented by a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and 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. 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 or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pearl Millet
Pearl millet (''Cenchrus americanus'', commonly known as the synonym ''Pennisetum glaucum''; also known as 'Bajra' in Hindi, 'Sajje' in Kannada, 'Kambu' in Tamil, 'Bajeer' in Kumaoni and 'Maiwa' in Hausa, 'Mexoeira' in Mozambique) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC. Description Pearl millet has ovoid grains of 3 – 4 mm length, the largest kernels of all varieties of millet (not including sorghum). These can be nearly white, pale yellow, brown, grey, slate blue or purple. The 1000-seed weight can be anything from 2.5 to 14 g with a mean of 8 g. The height of the plant ranges from 0.5 – 4 m. Cultivation Pearl millet is well ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
More Language
More or Mores may refer to: Computing * MORE (application), outline software for Mac OS * more (command), a shell command * MORE protocol, a routing protocol * Missouri Research and Education Network Music Albums * ''More!'' (album), by Booka Shade, 2010 * ''More'' (soundtrack), by Pink Floyd with music from the 1969 film * ''More...'' (Trace Adkins album), or the title song, 1999 * ''More'' (Mary Alessi album), 2005 * ''More'' (Beyoncé EP), 2014 * ''More'' (Michael Bublé EP), 2005 * ''More'' (Clarke-Boland Big Band album), 1968 * ''More'' (Double Dagger album), 2009 * ''More...'' (Montell Jordan album), 1996 * ''More'' (Crystal Lewis album), 2001 * ''More'' (Giuseppi Logan album), 1966 * ''More'' (No Trend album), 2001 * ''More'' (Jeremy Riddle album), or the title song, 2017 * ''More'' (Symphony Number One album), 2016 * ''More'' (Tamia album), or the title song, 2004 * ''More'' (Vitamin C album), 2001 * ''More'', by Mylon LeFevre, 1983 * ''More'', by Resin D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fufu
Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It is often made in the traditional Ghanaian, Ivorian, Liberian, and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adjusted to personal preference, and it is eaten with broth-like soups. Some countries, particularly the Igbo tribe in Nigeria, have a version of fufu (Akpu) made from fermented cassava dough that is eaten with thick textured stews. Other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. FuFu is traditionally eaten with the fingers, and a smal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumbala
Sumbala or soumbala is a fermented seed condiment used widely across West Africa. It is usually prepared by women over the course of several days, traditionally from ''néré'' (''Parkia biglobosa'') seeds. It can be made from other kinds of seeds, such as those of ''Prosopis africana'', and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. It is comparable to miso paste. The fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell. Salt can be added to the finished product to facilitate storage life. This condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality. It is a traditional ingredient used across West Africa. The traditional production now faces strong competition from low-quality stock cubes. Sumbala is rich in proteins and a variety of dietary minerals, which are complete ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bombax Costatum
''Bombax costatum'' is a tree usually reaching a height of 5 – 15 m. It flowers in the dry season before the leaves appear. Distribution Its distribution is restricted to the savanna zones of West Africa from Senegal to the Central African Republic. It is often found on rocky hills or lateritic crusts. Use The calyx is used in West African cuisine as a base of sauces. Excessive harvesting of flowering branches contributes to the decline of the species. External links {{Taxonbar, from=Q148798 costatum Taxa named by François Pellegrin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calyx (botany)
A sepal () is a part of the flower of angiosperms (flowering plants). Usually green, sepals typically function as protection for the flower in bud, and often as support for the petals when in bloom., p. 106 The term ''sepalum'' was coined by Noël Martin Joseph de Necker in 1790, and derived . Collectively the sepals are called the calyx (plural calyces), the outermost whorl of parts that form a flower. The word ''calyx'' was adopted from the Latin ,Jackson, Benjamin, Daydon; A Glossary of Botanic Terms with their Derivation and Accent; Published by Gerald Duckworth & Co. London, 4th ed 1928 not to be confused with 'cup, goblet'. ''Calyx'' is derived from Greek 'bud, calyx, husk, wrapping' ( Sanskrit 'bud'), while is derived from Greek 'cup, goblet', and the words have been used interchangeably in botanical Latin. After flowering, most plants have no more use for the calyx which withers or becomes vestigial. Some plants retain a thorny calyx, either dried or live, as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baobab
''Adansonia'' is a genus made up of eight species of medium-to-large deciduous trees known as baobabs ( or ). They are placed in the Malvaceae family, subfamily Bombacoideae. They are native to Madagascar, mainland Africa, and Australia.Tropicos.org. Missouri Botanical Garden. 8 Jul 2020 http://www.tropicos.org The trees have also been introduced to other regions such as Asia. The generic name honours Michel Adanson, the French naturalist and explorer who described ''Adansonia digitata''. The baobab is also known as the "upside down tree", a name that originates from several myths. They are among the most long-lived of vascular plantsAdrian Patrut et al. (2018) The demise of the largest and oldest African baobabs. Nature Plants 4: 423–426. DOI: 10.1038/s41477-018-0170-5 and have large flowers that are reproductive for a maximum of 15 hours.Baum, D.A., 1995, A Systematic Revision of Adansonia (Bombacaceae). Annals of the Missouri Botanical Garden, 1995, Vol. 82, No. 3 (1995), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
