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Riz Gras
Riz gras or riz au gras is a meat- and rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cuisines, in West Africa. It is also prepared in other African countries, such as Senegal, where it is called '' tiebou djen'' and is prepared with significant amounts of fish and meat. In English-speaking West Africa, the dish is called Jollof rice. Riz gras is often served at parties in urban areas of Burkina Faso. Riz gras is prepared with significant amounts of meat and vegetables, and is usually served atop rice. Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt. Gallery File:Riz gras au legumes.JPG, Riz gras File:Riz gras rouge à la viande de boeuf.JPG, Riz gras with beef File:Tchep au curi.JPG, Riz gras with chicken and vegetables File:Du riz gras à la guineenne.JPG, Riz gras in Guinea See also * List of rice dishes * Sindhi biryani Sindhi Biryani is a special m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plat De Riz Au Gras Plus Viande
In the United States, a plat ( or ) (plan) is a cadastral map, drawn to scale, showing the divisions of a piece of land. United States General Land Office surveyors drafted township plats of Public Lands Surveys to show the distance and bearing between section corners, sometimes including topographic or vegetation information. City, town or village plats show subdivisions broken into blocks with streets and alleys. Further refinement often splits blocks into individual lots, usually for the purpose of selling the described lots; this has become known as subdivision. After the filing of a plat, legal descriptions can refer to block and lot-numbers rather than portions of sections. In order for plats to become legally valid, a local governing body, such as a public works department, urban planning commission, or zoning board must normally review and approve them. In gardening history, in both varieties of English (and in French etc), a "plat" means a section of a formal par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jollof Rice
Jollof (), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions. History and origin The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. The dish has its roots in a traditional dish called thieboudienne, containing rice, fish, shellfish and vegetables. Food and agriculture historian James C. McCann considers this claim plausible given the popularity of rice in the upper Niger valley, but considers it unlikely that the dish could have spread from Senegal to its current range since such a diffusion is not seen in "linguistic, historical or political patterns". Instead he proposes that the dish spread with the Mali empire, especially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Rice dishes Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Kanika (food), Kanika * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods Rice dishes, * Lists of foods by type, Rice dishes Korean cuisine-related lists, Rice dishes World cuisine, Rice dishes Lists of foods by ingredient, Rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dishes
A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a Festival, festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at Party#Dinner party, dinner parties—or as part of a Religion, religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are par ... [...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] |
Sindhi Biryani
Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine. Ingredients The following are the basic ingredients that are used in order to cook this famous Sindhi dish: * Mutton or chicken or fish or shrimp * Basmati rice * Potatoes * Tomatoes * Yogurt * Red chili powder * Salt * Onions * Turmeric * Garlic * Ginger * Cardamom * Black cardamom pods * Cloves * Black pepper * Cumin seeds * Cinnamon stick * Bay leaves * Oil * Green chili peppers, Chili powder * Coriander leaves * Mint leaves * Saffron * Prunes A prune is a dried plum, most commonly from the European plum (''Prunus domestica''). Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of ''Prunus domestica'' varieties that have a high sol ... See also * Riz gras * Sindhi Pulao References Sindhi cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rice Dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Rice dishes Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Kanika * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods * Rice dishes Rice dishes Rice dishes Rice dishes This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English-speaking World
Speakers of English are also known as Anglophones, and the countries where English is natively spoken by the majority of the population are termed the '' Anglosphere''. Over two billion people speak English , making English the largest language by number of speakers, and the third largest language by number of native speakers. England and the Scottish Lowlands, countries of the United Kingdom, are the birthplace of the English language, and the modern form of the language has been being spread around the world since the 17th century, first by the worldwide influence of England and later the United Kingdom, and then by that of the United States. Through all types of printed and electronic media of these countries, English has become the leading language of international discourse and the lingua franca in many regions and professional contexts such as science, navigation and law. The United Kingdom remains the largest English-speaking country in Europe. The United States a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beninese Cuisine
Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat. In southern Benin cuisine, the most common ingredient is corn, often used to prepare dough which is mainly served with peanut- or tomato-based sauces. Fish and chicken are the most common meats used in southern Beninese cuisine, but beef, pork, goat and bush rat are also consumed. Meats are often fried in palm or peanut oil. Rice, beans, tomatoes and couscous are also significant staple foods. Fruits are common in this region, including mangoes, mandarin oranges, oranges, bananas, kiwifruit, avocados, pineapples and peanuts. Yam (vegetable), Yams are the main staple food, staple in northern Benin, and are also often served with peanut- or tomato-based sauces. The population in the northern provinces uses beef and pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiebou Djen
''Tiep'' or ''thieb'' is a traditional dish from Senegal that is also consumed in Guinea-Bissau, Guinea, Mali, Mauritania, and The Gambia. It is the national dish in Senegal. The version of tiep called ''thieboudienne'' or ''chebu jen'' ( wo, ceebu jën; french: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one pot. There are also ''tiep yappa'' (with meat) and ''tiep ganaar'' (with chicken). Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes. Historically, tiep is commonly attributed to the city of Saint-Louis, in the nineteenth century. The name of the dish comes from Wolof words meaning 'rice' () and 'fish' (). In Pulaar it is known as ('rice and fish'). It is served on large trays with the rice on the bottom and the fish, usually white grouper (''Epinephelus aeneus''), and the vegetables, many of them whole, placed in the center. Traditionally it is eaten in a large communal dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West African Cuisine
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting. The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that went on to become key components of the various national cuisines today. History During the early modern period, European explorers and slave traders influenced regional cuisines in West Africa, but only to a limited extent. However, it was European merchant and slave ships which brought chili peppers, corn and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, alon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
