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Zigni
Zigni ( ti, ዝግኒ) or kai wat ( am, ቀይ ወጥ) is a popular Eritrean and Ethiopian stew ( tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. The meat can be beef, lamb, goat, or chicken and usually placed on a plate of ''injera'', a type of unleavened bread made from teff flour. It can be eaten for lunch or dinner. The dish requires a relatively long amount of time but not a lot of active effort to make. The traditional recipe can take as long as five to six hours to prepare. As such, it is sometimes reserved for special occasions. The Berbere spices can make the zigni spicy and give it a red color. It is considered to be the national dish of Eritrea. Background A traditional component of Eritrean cuisine is ''tsebhi'', which are meat stews served with injera. This is similar to Ethiopian cuisine, as the history is shared by both groups of people. However, Ethiopians use Amharic names whereas Eritreans use Tigrinya names. There are also similari ... [...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 similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries 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. Overall, Eritrean cuisine strongly resembles that of neighboring Ethiopia, although Eritrean cooking tends to feature more seafood than Ethiopian cuisine on account of its coastal location. Eritrean dishes are also frequently lighter in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region. Etymology According to the ''Oxford English Dictionary'' (''OED''), the etymology of ''lunch'' is uncertain. It may have evolved from ''lump'' in a similar way to ''hunch'', a derivative of ''hump'', and ''bunch'', a derivative of ''bump''. Alternatively, it may have evolved from the Spanish language, Spanish , meaning "slice of ham". It was first recorded in 1591 with the meaning 'thick piece, hunk' as in "lunch of bacon". The modern definition was first recorded in 1829. Luncheon ( or ) has a similarly uncertain origin according to the ''OED'', which they claim is "related in some way" to ''lunch''. It is possible that ''luncheon'' is an extension of ''lunch'' in a similarly way with '':wikt:punch, punch'' to '':wikt:puncheon, puncheon'' and '':wikt:trunch, trunch'' to '':wikt:truncheon, truncheon''. Originally inter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refrigerator
A refrigerator, colloquially fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so that its inside is cooled to a temperature below the room temperature. Refrigeration is an essential food storage technique around the world. The lower temperature lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is .Keep your fridge-freezer clean and ice-free ''BBC''. 30 April 2008 A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator replaced the icebox, which had been a common household appliance for almost a century and a half. The United States Food and Drug Administration recommends tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Low-temperature Cooking
Low-temperature cooking is a cooking technique using temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about , and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the ''internal'' temperature of the food is lower than by traditional cooking. In the American South, this style of cooking is sometimes referred to as "low and slow". History Low-temperature cooking has been used for a long time; evidence of its use can be found in indigenous cultures. Samoans and Tongans slow-cook meat in large pits for celebrations and ceremonies. However, the technique was not scientifically examined until the 18th century, when Benjamin Thompson "described how he had left a joint of m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle East
The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (European part of Turkey), Egypt, Iran, the Levant (including Syria (region), Ash-Shām and Cyprus), Mesopotamia (modern-day Iraq), and the Socotra Governorate, Socotra Archipelago (a part of Yemen). The term came into widespread usage as a replacement of the term Near East (as opposed to the Far East) beginning in the early 20th century. The term "Middle East" has led to some confusion over its changing definitions, and has been viewed by some to be discriminatory or too Eurocentrism, Eurocentric. The region includes the vast majority of the territories included in the closely associated definition of Western Asia (including Iran), but without the South Caucasus, and additionally includes all of Egypt (not just the Sina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Powder
Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala. History Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric and have been in use for over 4000 years, at least since the Indus Valley civilization. As commercially available in Western markets, curry powder is comparable to the traditional Indian concoction of spices known as "garam masala". Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce, it was first sold by Indian merchants to British traders. Curry powder was used as an ingredient in 18th century British recipe books, and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's persisting to the present. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th Century US and Australian cookbooks, and advertiseme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Italians
, flag = , flag_caption = The national flag of Italy , population = , regions = Italy 55,551,000 , region1 = Brazil , pop1 = 25–33 million , ref1 = , region2 = Argentina , pop2 = 20–25 million , ref2 = , region3 = United States , pop3 = 17-20 million , ref3 = , region4 = France , pop4 = 1-5 million , ref4 = , region5 = Venezuela , pop5 = 1-5 million , ref5 = , region6 = Paraguay , pop6 = 2.5 million , region7 = Colombia , pop7 = 2 million , ref7 = , region8 = Canada , pop8 = 1.5 million , ref8 = , region9 = Australia , pop9 = 1.0 million , ref9 = , region10 = Uruguay , pop10 = 1.0 million , r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Somali Cuisine
Somali cuisine is the traditional cuisine of Somalis from the Horn of Africa. Somali cuisine does have moderate foreign influence from different countries mainly due to trade but traditionally also varies from region to region due to the expansive landmass Somalis inhabit with traditions varying in different regions which makes it a fusion of differing Somali culinary traditions. It is the product of Somalia's tradition of trade and commerce. Some notable Somali delicacies include ''Kimis''/'' Sabaayad'', ''Canjeero''/''Lahoh'', ''Xalwo'' (Halwa), ''Sambuusa'' (Samosa), '' Bariis Iskukaris'', and ''Muqmad''/''Odkac''. Pork consumption is forbidden to Muslims in Somalia, in accordance with Sharia, the Islamic law. Breakfast Breakfast ('' Quraac'') is an important meal for Somalis, who often start the day with Somali style tea (''shaah''/''shaax'') or coffee (''qaxwa''). The tea, brewed from black tea leaves, can be served regularly as-is (''shaah rinji'' or ''shaah bigays''); b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tigrinya Language
(; also spelled Tigrigna) is an Ethio-Semitic language commonly spoken Eritrea and in northern Ethiopia's Tigray Region by the Tigrinya and Tigrayan peoples. It is also spoken by the global diaspora of these regions. History and literature Although it differs markedly from the Geʽez (Classical Ethiopic) language, for instance in having phrasal verbs, and in using a word order that places the main verb last instead of first in the sentence—there is a strong influence of Geʽez on Tigrinya literature, especially with terms relating to Christian life, Biblical names, and so on. Ge'ez, because of its status in Ethiopian culture, and possibly also its simple structure, acted as a literary medium until relatively recent times. The earliest written example of Tigrinya is a text of local laws found in the district of Logosarda, Debub Region in Southern Eritrea, which dates from the 13th century. In Eritrea, during British administration, the Ministry of Information put out a we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amharic
Amharic ( or ; (Amharic: ), ', ) is an Ethiopian Semitic language, which is a subgrouping within the Semitic branch of the Afroasiatic languages. It is spoken as a first language by the Amharas, and also serves as a lingua franca for all other populations residing in major cities and towns of Ethiopia. The language serves as the official working language of the Ethiopian federal government, and is also the official or working language of several of Ethiopia's federal regions. It has over 31,800,000 mother-tongue speakers, with more than 25,100,000 second language speakers. Amharic is the most widely spoken language in Ethiopia, and the second most spoken mother-tongue in Ethiopia (after Oromo). Amharic is also the second largest Semitic language in the world (after Arabic). Amharic is written left-to-right using a system that grew out of the Geʽez script. The segmental writing system in which consonant-vowel sequences are written as units is called an ''abugida'' (). The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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