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Dibi (food)
Dibi is a Senegalese dish consisting of grilled meat (usually lamb) that has been seasoned and cut into pieces. Dibi is typically served with grilled onions, mustard, and bread. Eateries that serve dibi are called "dibiteries." Dibi is commonly served by street vendors in Senegal. Many dibiteries in Senegal's capital city of Dakar are foreigners, particularly from the Hausa people of Nigeria. "Dibi" is a Wolof word that refers to barbecue. Dibi is not to be confused with "dibi Hausa", the Senegalese term for suya. Both dibi and dibi suya are cooked on a grill or a wood-burning stove, but dibi isn't sliced thinly like suya is nor is dibi marinated in kankankan spice. Whole lamb can be ordered from some dibiteries and is considered a delicacy. Cooking a whole lamb is referred to as méchoui. Méchoui is a Maghrebi style of cooking introduced to Senegal from Mauritania. Dibi is often served with a side of fried plantains, French fries, or a tomato and lettuce salad. See also * Bar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Senegalese Cuisine
The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought Senegalese cuisine to many other regions. Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Chicken, lamb, peas, eggs, and beef are also used, but pork is not due to the nation's largely Muslim population. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread. Popular fresh juices are made from bissap, ginge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Méchoui
Méchoui ( ar, مشوي}) or ''Meshwi'' is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word ''šawā'' (, "grilling, roasting"). This dish is very popular in North Africa. In Algeria and Morocco, the term ''méchoui'' "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia, however, it applies to any piece of meat or fish grilled with embers. Preparation After having slaughtered and dismembered the young lamb, all the organs of the stomach cavity are removed, with the exception of the kidneys. This cavity is stitched after being sprinkled with spices, particularly ras el hanout. The lamb is skewered on a tree branch and cooked next to a pile of embers. The spindle is rotated slowly and evenly so as to ensure evenly distributed cooking. The prepared lamb is not placed directly above the embers, for the melting fat could ignite and char the outer flesh. The cooking is started gently ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Dishes
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology The w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb Dishes
Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 film), a silent short comedy starring Harold Lloyd * ''The Lamb'' (2014 film), a 2014 Turkish-German film * ''The Lamb'' (2017 film), a 2017 American animated film * ''Lamb'' (1985 film), a 1985 drama starring Liam Neeson * ''Lamb'' (2015 American film), a 2015 American film by Ross Partridge * ''Lamb'' (2015 Ethiopian film), a 2015 Ethiopian film * ''Lamb'' (2021 film), a supernatural drama film starring Noomi Rapace * ''LaMB'', a 2009 animated telefilm * The Lambs, an American theatrical organization * ''The Lamb'', an uncompleted film project by Garth Brooks about the fictional musician Chris Gaines * "Lambs", an episode of the television series ''Teletubbies'' Literature * ''The Lamb'' (poem), a 1789 poem by William Blake * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hausa
Hausa may refer to: * Hausa people, an ethnic group of West Africa * Hausa language, spoken in West Africa * Hausa Kingdoms, a historical collection of Hausa city-states * Hausa (horse) or Dongola horse, an African breed of riding horse See also * * Hausa music, the music of the Hausa people * Kannywood or Hausa movies, the Hausa-language film industry of Northern Nigeria * Xhosa (other) Xhosa may refer to: * Xhosa people, a nation, and ethnic group, who live in south-central and southeasterly region of South Africa * Xhosa language, one of the 11 official languages of South Africa, principally spoken by the Xhosa people See als ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suya
Suya or tsire is traditional smoked spiced meat skewer which originates from Northern Nigeria, Hausa Land and is a popular food item across West Africa. Suya (also pronounced Soya) is a big part of Hausa culture and food and is historically prepared and made by Hausa men 'Mai nama' (not women). Suya is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripe are also used. The thinly sliced meat is marinated in various spices, which include traditional Hausa dehydrated peanut cookie called 'kwulikwuli', salt, vegetable oil and other spices and flavorings, and then barbecued. There are many variation of Suya in traditional Hausa cooking (such as Balangu, Kilishi etc..), but the most popular being suya. Suya is traditionally served with an extra helpings of dried pepper mixed, traditional hausa spices and sliced onions. It is also traditionally served in Hausa culture with a side serving of Hausa Masa (fermented rice/grain/corn cakes). Halal meat p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyinkyinga
Kyinkyinga (pronounced chin-chin-gá) or Cincinga (Hausa orthography), is a grilled meat skewer or kebab that is common and popular in West Africa and is related to the Suya kebab. Kyinkyinga is a Ghanaian Hausa dish popularised by traders in the Zango areas of town and cities, and has since becoming popular among other Ghanaians. It is hence very similar to or synonymous with the '' suya'' kebab in Nigeria and Niger, also known as ''suya, tsinga, cinga, cicinga, cincinga, tsire agashi, cacanga'' or ''tankora'' in the Hausa language. It is prepared by coating the meat in what is called ''tankora'' or ''yaji'', a spice mix typical to Hausa cuisine. It is a mixture dried hot peppers, dried ginger, dried onion, other spices, and toasted peanut flour. The meat is then threaded onto a skewer, often interspersed with onions and bell peppers, then grilled. It has been described as a staple street food in Ghana. See also * Dibi * List of kebabs * List of street foods This is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Foodways Alliance
Southern Foodways Alliance (SFA) is an institute of the Center for the Study of Southern Culture at the University of Mississippi, dedicated to the documentation, study and exploration of the foodways of the American South. Member-funded, it stages events, recognizes culinary contributions with awards and a hall of fame, produces documentary films, publishes writing, and maps the region’s culinary institutions recording oral history interviews. The group has about 800 members, a mixture of chefs, academics, writers, and eaters. Founders and Board John T. Edge, a writer and commentator, has served as the director of the SFA since its foundation in 1999. A journalist, John Egerton, was one of the group's founders. In 2007, the SFA established the John Egerton Prize to recognize annually selected "artists, writers, scholars, and others—including artisans and farmers—whose work in the American South addresses issues of race, class, gender, and social and environmental justice, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghrebi 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 ''couscous'', ''pastilla'', and tajine, ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algerian cuisine, Algeria, Moroccan cuisine, Morocco, Tunisian cuisine, Tunisia and Libyan cuisine, Libya, as well as Mauritanian cuisine, Mauritania, is by origin Berbers, Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French cuisine, French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for ''khobz'' bread and ''couscous''), fish, seafood, goat, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood-burning Stove
A wood-burning stove (or wood burner or log burner in the UK) is a heating or cooking appliance capable of burning wood fuel and wood-derived biomass fuel, such as sawdust bricks. Generally the appliance consists of a solid metal (usually cast iron or steel) closed firebox, often lined by fire brick, and one or more air controls (which can be manually or automatically operated depending upon the stove). The first wood-burning stove was patented in Strasbourg in 1557, two centuries before the Industrial Revolution, which would make iron an inexpensive and common material, so such stoves were high end consumer items and only gradually spread in use. The stove is connected by ventilating stove pipe to a suitable flue, which will fill with hot combustion gases once the fuel is ignited. The chimney or flue gases must be hotter than the outside temperature to ensure combustion gases are drawn out of the fire chamber and up the chimney. Wood burners triple the level of harmful indoor a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopædia Britannica
The (Latin for "British Encyclopædia") is a general knowledge English-language encyclopaedia. It is published by Encyclopædia Britannica, Inc.; the company has existed since the 18th century, although it has changed ownership various times through the centuries. The encyclopaedia is maintained by about 100 full-time editors and more than 4,000 contributors. The 2010 version of the 15th edition, which spans 32 volumes and 32,640 pages, was the last printed edition. Since 2016, it has been published exclusively as an online encyclopaedia. Printed for 244 years, the ''Britannica'' was the longest running in-print encyclopaedia in the English language. It was first published between 1768 and 1771 in the Scottish capital of Edinburgh, as three volumes. The encyclopaedia grew in size: the second edition was 10 volumes, and by its fourth edition (1801–1810) it had expanded to 20 volumes. Its rising stature as a scholarly work helped recruit eminent con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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