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Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Image File history File links Title_Cuisine_2. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Cooking is an act of preparing food for eating. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... A herb (see also pronunciation differences) is a plant grown for culinary, medicinal, or in some cases even spiritual value. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ... Cheese is a solid food made from the curdled milk of cows, goats, sheep, water buffalo or other mammals. ... Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. ... European sweetbread (strucla) Four loaves French bread has a somewhat rigid crust Breads and Bread Rolls at a bakery Continental Italian Bread Tin Vienna Bread Bread in a traditional oven, in Portugal, with hot coal in front Pre-sliced bread has become more common in many countries Bread rolls Pain... A salad of vegetables and cheese Fried potato cakes and chicken patties Food is any substance, usually comprised primarily of carbohydrates, fats, and/or proteins, that can be consumed by animals (including humans) for nutrition or pleasure. ...
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Famous chefs - Kitchens - Meals Wikibooks: Cookbook

The cuisine of Senegal is similar to other cuisines found in West Africa, but at the same time is has its own unique dishes. Distinguishing influences on Senegalese fare include the nations many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. Immigrants have brought Senegalese restaurants to many world cities, where its popularity has been growing. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... ÊÂòàÈ€ū¹ ² ³ ÁHello ... Caribbean cuisine is a fusion of Spanish, French, African, Amerindian and Indian cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation. ... For the coarsely ground flour, see flour. ...  Western Africa (UN subregion)  Maghreb West Africa or Western Africa is the westernmost region of the African continent. ... Wolof may refer to: the ethnic group of the Wolof people; the Wolof language; things originating from the culture or tradition of the Wolof people. ... For other uses, including people named Islam, see Islam (disambiguation). ...

Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, bananas, sweet potatoes, lentils, 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. Couscous with vegetables and chickpeas Couscous (called maftoul in Jordan, Lebanon and the Palestinian Territories), is a food of the Maghreb. ... White rice is the common term for milled rice which has had its husk, bran, and germ removed. ... Banana can be The Banana fruit The town Banana, Queensland The town Banana, Democratic Republic of the Congo The Rev. ... Binomial name Ipomoea batatas Linnaeus, The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. ... Binomial name Lens culinaris Medikus Red lentils Lentils (Lens culinaris, Fabaceae) are lens-shaped pulses that grow on an annual, bushlike plant. ...

Popular fresh juices are made from bissap, ginger, mango, and combinations of all three. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. Species See text. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera...

Appetizers

• Pastels, a fried, stuffed, pastry adopted from Portuguese cuisine
• Fried plantains
• Black-eyed pea fritters

Plantain is the common name for two very different plants. ... Trinomial name Vigna unguiculata unguiculata The black-eyed pea, also called black-eyed bean, blackeye, field peas, lobiya or chawli, is a subspecies of the cowpea, grown for its medium-sized edible bean, pale-colored with a prominent black spot. ...

Meals

• Chebujen, a strong marinated fish, the national dish of Senegal
• Yassa, chicken or fish simmered in onion with a garlic, mustard, and lemon sauce
• Maafe, seasoned chicken, lamb, or beef cooked with vegetables in a peanut butter sauce
• thié-boubienne, a breakfast containing fish, rice and tomato-onionsauce
• bassi-salaté, a local couscous
• chura-gerté, sweet milk-ricesoup
• Mechoui, roast lamb marinated in spices and herbs
• Capitaine à la Saint-Louisienne, perch stuffed with spices
• Poisson a la braise, grilled fish flavored with lemon, garlic, and black pepper
• Dibi, simmered, grilled lamb
• tio-gio a bouillabaise with vegetables and peanut
• lait-caillé,rolled millet-balls in sour cream
• beignets, are popular too, just as in france
• chawarma, bread with sheep meat, onions and tomato, accompanied by french fries

Couscous with vegetables and chickpeas Couscous (called maftoul in Jordan, Lebanon and the Palestinian Territories), is a food of the Maghreb. ... Species P. flavescens (Yellow perch) P. fluviatilis (European perch) P. schrenkii (Balkhash perch) Perca is the genus of fish referred to as perch or yellow perch, a group of freshwater fish belonging to the family Percidae. ... Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseilles. ... A beignet (pronounced ben–YAY) is a pastry made from fried dough and sprinkled with confectioners sugar. ...

Desserts

• Deke, a rice pudding made from couscous
• Cinq Centimes, the Five-Cent Cookie, a peanut cookie popular in marketplaces
• Banana Glace, a sophisticated banana dessert concocted by Mamadou, owner of Les Cannibales Deux Restaurant in Dakar

Deke may refer to Deke (character), a character from the video game Fear Effect Delta Kappa Epsilon, a college fraternity Deke (hockey), an ice hockey move used to get past an opponent. ...

External Links

• Senegal: Recipes and Menus from Africa, University of Pennyslvania