1.
British cuisine
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British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, however, British cuisine has absorbed the cultural influence of those who have settled in Britain, producing many hybrid dishes, such as the Anglo-Indian chicken tikka masala. Celtic agriculture and animal breeding produced a variety of foodstuffs for indigenous Celts. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages, the British Empire facilitated a knowledge of Indias elaborate food tradition of strong, penetrating spices and herbs. Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisines poor international reputation. It has been claimed, contrary to belief, that people in southern England eat more garlic per head than the people of northern France. British cuisine has traditionally been limited in its recognition to the full breakfast, fish and chips. Other British dishes include the Sunday roast, steak and kidney pie, shepherds pie, British cuisine has many regional varieties within the broader categories of English, Scottish and Welsh cuisine. Romano-British agriculture, highly fertile soils and advanced animal breeding produced a variety of very high quality foodstuffs for indigenous Romano-British people. Developments in plant breeding produced a multiplicity of fruit and vegetable varieties, during the World Wars of the 20th century difficulties of food supply were countered by official measures, which included rationing. The problem was worse in WWII, and the Ministry of Food was established to address the problems, due to the economic problems following the war, rationing continued for some years, and in some aspects was more strict than during wartime. Rationing was not fully lifted until almost a decade after war ended in Europe and these policies, put in place by the British government during wartime periods of the 20th century, are often blamed for the decline of British cuisine in the 20th century. Consequently, food security has become a major popular concern. Concerns over the quality and nutritional value of industrialised food production led to the creation of the Soil Association in 1946 and it is not generally a nostalgic movement, although efforts have been made to re-introduce pre-20th-century recipes. Ingredients not native to the islands, particularly herbs and spices, are added to traditional dishes. Much of Modern British cooking also draws heavily on influences from Mediterranean cuisines, the traditional influence of northern and central European cuisines is significant but fading. By the 1960s foreign holidays, and foreign-style restaurants in Britain, since appearing in Christmas dinner tables in England in the late 16th century, the turkey has become more popular, with Christmas pudding served for dessert
2.
English cuisine
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, the 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages, curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasses recipe for chicken currey. French cuisine influenced English recipes throughout the Victorian era, after the rationing of the Second World War, Elizabeth Davids 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other writers to describe other styles, including Chinese. England continues to absorb culinary ideas from all over the world, English cookery has developed over many centuries since at least the time of The Forme of Cury, written in the Middle Ages around 1390 in the reign of King Richard II. The book offers imaginative and sophisticated recipes, with sweet and sour sauces thickened with bread or quantities of almonds boiled, peeled, dried and ground. Foods such as gingerbread are described and it was not at all, emphasises Clarissa Dickson Wright in her A History of English Food, a matter of large lumps of roast meat at every meal as imagined in Hollywood films. Set hit on the fyre, put to sigure & safron, when hit boyleth, tak som of thy milk, boylying, fro the fyre & aley hit up with yolkes of eyron that hit be ryght chargeaunt, styre hit wel for quelling. Put therto that othyr, & ster hem togedyr, & serve hem forth as mortruys, the early modern period saw the gradual arrival of printed cookery books, though the very first, the printer Richard Pynsons 1500 Boke of Cokery was compiled from medieval texts. The next, A Proper Newe Booke of Cokerye, was published sometime after 1545, the Secretes of the Reverende Maister Alexis of Piermont was published in 1558, translated from a French translation of Alessio Piemonteses original Italian work on confectionery. English tastes evolved during the century in at least three ways. Firstly, recipes emphasise a balance of sweet and sour, secondly, butter becomes an important ingredient in sauces, a trend which continued in later centuries. Thirdly, herbs, which could be grown locally but had been used in the Middle Ages. In A. W. s Book of Cookrye, 35% of the recipes for meat stews and sauces include herbs, on the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately. New ingredients were arriving from distant countries, too, The Good Huswifes Jewell introduced sweet potatoes alongside familiar Medieval recipes, elinor Fettiplaces Receipt Book, compiled in 1604 gives an intimate view of Elizabethan cookery. The book provides recipes for various forms of bread, such as buttered loaves, for apple fritters, preserves and pickles, New ingredients such as the sweet potato appear. Pies were important both as food and for show, the nursery rhyme Sing a Song of Sixpence, with its lines Four and Twenty blackbirds / Baked in a pie
3.
Scottish cuisine
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Scottish cuisine is the specific set of cooking traditions, practices and cuisines associated with Scotland. It has distinctive attributes and recipes of its own, but shares much with wider British and European cuisine as a result of local and foreign influences, traditional Scottish dishes exist alongside international foodstuffs brought about by migration. Scotland, with its climate and abundance of indigenous game species, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with their sustenance, agriculture was introduced, with primitive oats quickly becoming the staple. In common with many mediaeval European neighbours, Scotland was a state for a greater part of the second millennium. This put certain restrictions on what one was allowed to hunt, in the halls of the great men of the realm, one could expect venison, boar, various fowl and songbirds, expensive spices, and the meats of domesticated species. From the journeyman down to the lowest cottar, meat was an expensive commodity, for the lower echelons of mediaeval Scots, it was the products of their animals rather than the beasts themselves which provided nourishment. This is evident today in traditional Scots fare, with its emphasis on dairy produce and it would appear that the average meal would consist of a pottage of herbs and roots, with bread and cheese when possible. Before Sir Walter Raleighs introduction of the potato to the British Isles, wheat was generally difficult to grow because of the damp climate. Food thrift was evident from the earliest times, with excavated middens displaying little evidence of anything, all parts of an animal were used. The mobile nature of Scots society in the past required food that should not spoil quickly and it was common to carry a small bag of oatmeal that could be transformed into a basic porridge or oatcakes using a girdle. It is thought that Scotlands national dish, haggis, originated in a way, A small amount of offal or low-quality meat, carried in the most inexpensive bag available. It has also suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from Scandinavia. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking, cannel, from cannelle—cinnamon Collop, from escalope Gigot /ˈdʒɪɡət/, from gigot—leg of mutton. Syboe, from ciboule—a spring onion With the growth of sporting estates, the railways further expanded the scope of the market, with Scots grouse at a premium on English menus shortly after the Glorious Twelfth. The availability of certain foodstuffs in Scotland, in common with the parts of the United Kingdom. Rationing during the two World Wars, as well as industrial agriculture, limited the diversity of food available to the public. Imports from the British Empire and beyond did, however, introduce new foods to the Scottish public, during the 19th and 20th centuries there was large-scale immigration to Scotland from Italy, and later from the Middle East, India, and Pakistan
4.
Welsh cuisine
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Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, Welsh Celts and their more recent Welsh descendants originally practiced transhumance, moving their cattle to higher elevations in the summer and back to their home base in the winter. Once they settled to homesteads, a family would have eaten meat from a pig primarily. Sheep farming is practiced extensively in Wales, with lamb and mutton being the meats most traditionally associated with the country, beef and dairy cattle are also raised widely, and there is a strong fishing culture. Fisheries and commercial fishing are common and seafood features widely in Welsh cuisine, vegetables, beyond cabbages and leeks, were historically rare and the leek became a significant component of many dishes. It has been a symbol of Wales for at least 400 years. Since the 1970s, the number of restaurants and gastropubs in Wales has increased significantly, there are few written records of traditional Welsh foods, recipes were instead held within families and passed down orally between the women of the family. The lack of records was highlighted by Mati Thomas in 1928 and those with the skills and inclination to write Welsh recipes, the upper classes, conformed to English styles and therefore would not have run their houses with traditional Welsh cuisine. Upper-class households would take on any English fashions, even adopting English names, the traditional cookery of Wales originates from the daily meals of peasant folk, unlike other cultures where meals often started in the kitchens of the gentry and would be adapted. Historically the King of the Welsh people would travel, with his court, in a circuit, the tribute was codified in the Laws of Hywel Dda, showing that people lived on beer, bread, meat and dairy products, with few vegetables beyond cabbages and leeks. Towards the start of the 11th century, Welsh society started to build settlements, Food would be cooked in a single cauldron over an open fire on the floor, it would likely be reheated and topped up with fresh ingredients over a number of days. Some dishes could be cooked on a bakestone, a stone which could be placed above a fire to heat it evenly. Gerald of Wales, chaplain to Henry II, wrote after an 1188 tour of Wales, The whole population lives almost entirely on oats and you must not expect a variety of dishes from a Welsh kitchen, and there are no highly-seasoned titbits to whet your appetite. The medieval Welsh used thyme, savory, and mint in the kitchen, towards the end of the 18th century, Welsh land owners divided up the land to allow for tenant-based farming. Each small holding would include vegetable crops, as well as a cow, pigs, the 18th and 19th centuries were a time of unrest for the Welsh people. The Welsh food riots began in 1740, when colliers blamed the lack of food on problems in the supply, as a result of riots by colliers in the mid 1790s, magistrates in Glamorgan sold the rioters corn at a reduced price. At the same time they also requested assistance from the government to stop further rioting. The majority of food riots had ended by 1801, and there were certain political undertones to the actions, by the 1870s, 60% of Wales was owned by 570 families, most of whom did no farming
5.
Cornish cuisine
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Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been influenced by the geography of the county as well as its social history. Cornwall, being a peninsula surrounded by seas historically well-stocked with fish, has meant that fish dishes form a part of the historical. The fishing industry has played a part in the economy of the county. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county, Cornwall has influenced and been influenced by other British cuisine, as well as having similarities with the cuisine of its neighbour in South West England, Devon. The Cornwall Food and Drink festival promotes Cornish cuisine and produce, a major theme is the use of game foods as well as fish. A number of high-profile Cornish restaurants and hotels use game as part of their menu and this is highlighted at the Cornwall Food and Drink festival by the Magnificent Seven Dinner, put on by seven of the best chefs in Cornwall. Larger commercial producers of characteristically Cornish products include the bakers Ginsters and Warrens Bakery, Cornwall has a strong culinary heritage. Surrounded on three sides by the sea amid fertile fishing grounds, Cornwall naturally has fresh seafood readily available, traditional dishes in the Lizard Peninsula are described in a pamphlet published in 1980. Television chef Rick Stein has long operated a restaurant in Padstow for this reason. MasterChef host and founder of Smiths of Smithfield, John Torode, nathan Outlaw opened a two Michelin Star fish restaurant at Rock, which then transferred to Port Isaac. One famous local dish is Stargazy pie, a fish-based pie in which the heads of the fish stick through the piecrust. The pie is cooked as part of celebrations for Tom Bawcocks Eve. Cornwall is perhaps best known though for its pasties, a baked dish made from pastry. Todays pasties usually contain a filling of beef steak, onion, potato and swede with salt and white pepper, turmut, tates and mate describes a filling once very common. For instance, the licky pasty contained mostly leeks, and the herb pasty contained watercress, parsley, pasties are often locally referred to as oggies. Historically, pasties were also made with sweet fillings such as jam, apple and blackberry. The Pasty Shop and West Cornwall Pasty are just two Cornish chains that have popularised traditional oggies around the UK, squab pie is a traditional dish from South West England, with early records showing it was commonly eaten in Cornwall, Devon and Gloucestershire
6.
Northern Irish cuisine
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Northern Irish cuisine encompasses the cooking styles, cuisine, traditions and recipes associated with Northern Ireland, the United Kingdom and also Ireland. Ardglass potted herring is found in shops and fish traders. It is herring that is marinated in vinegar, rolled with bay leaf, potato bread farl a flat bread prepared with potato, flour, and buttermilk. Soda bread is one of Northern Ireland’s unique griddle breads, it can be eaten straightaway and they are sometimes eaten with butter and homemade jam, or with savoury food such as smoked salmon, fresh fried eel, or thick dry-cured bacon. Soda bread farl is a soft, thick and fluffy bread and it was first baked in the 1800s in Ireland, and local people used baking soda to cause the dough to rise. Its typically served with an Ulster fry, wheaten bread is a brown bread originally made with whole wheat flour. A soft tray bake cake which gets its name from using 15 of each main ingredient, Boxty is mainly found in County Fermanagh, Boxty is a weighty, starchy potato cake made with 50,50 mix of cooked mashed potatoes and grated, strained, raw potato. The most common variety is boiled boxty, also known as hurley, champ is a made with potatoes when they are mashed with milk and chopped spring onions are added. Dulse is a snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager, pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops, the best known traditional dish in Northern Ireland is the Ulster fry. The Ulster fry is distinguishable from other full breakfasts by its griddle breads – soda bread and potato farls, fried until crisp, bacon, sausages, an egg, a tomato and sometimes mushrooms complete the dish and it is usually served with tea and toast. At breakfast people of Northern Ireland are also partial to porridge, made with rolled oats, milk or water, for extra luxury, in the weekend, it can be dressed with cream rather than milk, and brown sugar. Some even add a dash of Bushmills whiskey, yellowman is a crunchy golden confectionery and looks a bit like honeycomb. It is mainly sold at fairs and markets, another uniquely Northern Irish speciality is vegetable roll – slices of peppery minced beef, flavoured with fresh leek, carrot and onion. Bushmills whiskey Brown Lemonade McDaids Football Special Punjana tea Jenny Bristow Michael Deane Noel McMeel Robbie Millar Paul Rankin Clare Smyth British cuisine Irish cuisine
7.
Anglo-Indian cuisine
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Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates, one of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. Anglo-Indian cuisine was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing in 1885 to advise the British Rajs memsahibs how to cope with their Indian cooks. Many of its usages are described in the wonderful 1886 Anglo-Indian dictionary, more recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, ball curry, fish rissoles, and mulligatawny soup. Chutney, one of the few Anglo-Indian dishes that has had a influence on English cuisine, is a cooked and sweetened but not highly spiced preparation of fruit. Pish pash was defined by Hobson-Jobson as a slop of rice-soup with small pieces of meat in it, the term was first recorded by Augustus Prinsep in the mid 19th century. The name comes from the Persian pash-pash, from pashidan, to break, a version of the dish is given in The Cookery Book of Lady Clark of Tillypronie of 1909. Veeraswamy described his Indian Cookery in a book of that name in 1936, many Indian restaurants, however, have reverted to the standard mix-and-match Indian dishes that are better known to the British public. Food Stories — Explore a century of change in UK food culture on the British Librarys Food Stories website How Britain got the hots for curry. Fears for the decline of Anglo-Indian cooking
8.
Anguillian cuisine
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Anguillian cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles. The cuisine is influenced by native Caribbean, African, Spanish, French, seafood is abundant, and includes prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin and grouper. Salt cod is a food eaten by itself and used in stews, casseroles. Livestock is limited due to the size of the island. Goat is the most commonly eaten meat, and is utilized in a variety of dishes, a significant amount of the islands produce is imported due to limited land suitable for agriculture production, much of the soil is sandy and infertile. Among the agriculture produced in Anguilla includes tomatoes, peppers, limes and other fruits, onion, garlic, squash, pigeon peas and callalloo. Starch staple foods include imported rice and other foods that are locally-grown or imported, including yams, sweet potatoes, potatoes are also consumed, although less frequently than other starches. Flour and cornmeal are also used in Anguillian cuisine
9.
Balti (food)
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Bāltī gosht is a type of curry served in a thin, pressed-steel wok called a balti bowl. It is served in throughout the United Kingdom. The name may have come from the dish in which the curry is cooked. Balti curries are cooked using vegetable oil rather than ghee, over high heat in the manner of a stir-fry. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day, Balti sauce is based on garlic and onions, with turmeric and garam masala among other spices. Balti gosht is eaten in northwestern India and Pakistan, as well as parts of the world. The food seems to have arrived in England in Birmingham in 1971, Balti, as a food, is named after the steel or iron pot in which it is cooked. The word is found in Urdu, Hindi, and Bengali, the word developed from the Portuguese balde, meaning bucket or pail, and traveled to South Asia via the Portuguese seafaring enterprises of the early 16th century. The word likely made its way into the English language during the British raj and this makes sense, since Baltistan shares a border with China. In his Curry Club Balti Curry Cookbook, Chapman states, The balti pan is a round-bottomed, however, Colleen Taylor Sen states that the origins of balti gosht are unclear as the food eaten in Baltistan bears no resemblance to balti gosht. As such, the name of the food may have originated from the fact that bāltī gosht is cooked in a pot resembling a baltī, another claim regarding the origin of balti cooking in Birmingham was that it was first served in 1977 in a restaurant called Adils. At that time, the restaurant was located in Stoney Lane, Sparkbrook, Birmingham 12, and after some time relocated to another area, Balti restaurants are often known in Birmingham as balti houses. Some balti houses have a plate of glass on the top with menus secured beneath. Balti houses typically offer large karack naan bread pieces, to be shared by the whole table, Balti houses were originally clustered along and behind the main road between Sparkhill and Moseley, to the south of Birmingham city centre. This area, comprising Ladypool Road, Stoney Lane, and Stratford Road, is sometimes referred to as the Balti Triangle. On 28 July 2005, a tornado caused damage to buildings in the triangle. Most reopened by the beginning of 2006, Balti restaurants have now spread beyond the triangle, and can also be found in the south of Birmingham, along the Pershore Rd in Stirchley. Lye near Stourbridge to the west of Birmingham has become known as the Balti Mile with up to a dozen restaurants clustered along the High Street, the food and its style of presentation proved very popular during the 1980s, and popularity grew in the 1990s
10.
Bermudian cuisine
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Bermudian cuisine is the cuisine of the British Overseas Territory of Bermuda. Hoppin John, pawpaw casserole and fish chowder are also a specialties of Bermuda, as most ingredients used in Bermuda’s cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time. There are several dishes served on Bermuda that are unique to the island which offer a taste of traditional Bermudian culture, fish is one of the main ingredients in Bermudian cuisine. Local fish includes mahi mahi, snapper, spiny lobster, tuna and these are used in dishes such as fish and chips, panfried fish, and boiled salted codfish and potato, a traditional dish in Bermuda. Beef stock is an ingredient in Bermudian fish chowder. The specialty in some restaurants during the end is a codfish brunch. It is a serving of full blown codfish, boiled and steamed with salt, and with boiled potatoes, onions. The topping is with hard-boiled egg or tomato sauce, and, appetizers served are a shark hash and Codfish cakes. Shark hash is minced meat, sautéed with spices. Codfish cake is out of salted cod mash and with cooked potatoes and fresh thyme. Then, it is formed made in to patty and fried on a pan and it is also served with topping of a zesty fruit salsa and a side of mesclun salad sandwiched in a white bun with mayonnaise. Almost every type of vegetable can grow in Bermuda, growers provide cabbage, celery, cucumbers, French beans, green peas, carrots, parsnips, radishes, and turnips for local tables. Flax, capsicums and peppers are also grown and incorporated in local cuisine. English onions arrived in Bermuda around 1616 where they became known as Bermuda Onions, the Bermudans make use of the abundance of locally grown fruits in fruit salads, incorporating strawberries, loquats, grapefruit, watermelon, papaya, cassava, and Suriname cherries. For vegetarians, the choice is limited to dishes prepared with fresh Bermuda carrots, onions, potatoes. Corn bread, originating in Mexico and sweet Easter bread, originating in the British West Indies are incorporated into menus. Bananas are versatile in local cuisine, and may be used to make banana crumble and desserts made from strawberries and cherries, fried as fritters, desserts with bananas are also baked in rum and brown sugar. Jelly-roll or sponge cake, served with peaches or strawberries, bananas, custard, chopped nuts, another notable Bermudian dessert is the restaurant Frescos chocolate mousse cake, which is served fresh out of the oven with roasted almonds, toffee, marshmallow ice cream, and pistachio creme
11.
Culture of the Falkland Islands
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The culture of the Falkland Islands is essentially analogous to that of British culture. The Falkland Islands have a large non-native born population, mainly white and from England, the native born population is mainly of English and Scottish descent, with other strains such as Gibraltarian. The English language is used, mainly in its British English form, however, due to the isolation of the islands, the small population retains its own accent/dialect. In rural areas, known as the camp, the Falkland accent tends to be stronger, the dialect has resemblances to Australian, New Zealand, West Country and Norfolk dialects of English, as well as Lowland Scots. However some poetry has been written by Falklanders, including, Ernest Spencers Motherland, the 1911 Britannica states, The houses, mostly white with coloured roofs, are generally built of wood and iron, and have glazed porches, gay with fuchsias and pelargoniums. Government House, grey, stone-built and slated, calls to mind a manse in Shetland or Orkney, the government barrack is a rather imposing structure in the middle of the town, as is the cathedral church to the east, built of stone and buttressed with brick. The government barrack is now a guesthouse and is more in keeping with the surrounding houses. Since this date, many buildings have been erected in Stanley. In 1998, the Government of the Falkland Islands started a programme to encourage building of private houses and this led to a boom in the housing construction market with many new timber kit houses imported, largely from Scotland. These range from single bedroom bungalows to large 4-5 bedroom houses, Falkland houses are renowned for being brightly painted with immaculately maintained gardens, older houses frequently have intricately carved wooden fascia boards. The Bodie Creek Suspension Bridge is sometimes stated to be the most southerly in the world, the Falkland Islands are basically represented by two wider territories, East Falkland Island and West Falkland Island and several hundred small islands. During time, Spanish people occupied the territory, so local influences of these strongly personalized cuisines can be found, especially in the only city, Stanley. In town, the most consumed dishes are the fish fillets or the fish, the seafood salads with local herbs. The smoko is well known in all Falkland Islands and it consists in a snack of tea or coffee. There is one major newspaper, the Penguin News and also a station the Falkland Islands Radio Service. The islands also have their own football team and national cricket team. Falkland Islands Poetry Falkland Islands journal Falkland Islands Conservation Falkland Islands Museum and National Trust Falkland Islands Shackleton Scholarship Fund
12.
Gibraltarian cuisine
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Gibraltarian cuisine is the result of a long relationship between the Andalusian Spaniards and the British, as well as the many foreigners who made Gibraltar their home over the past three centuries. The culinary influences include those from Malta, Genoa, Portugal. This marriage of tastes has given Gibraltar an eclectic mix of Mediterranean, below are some examples of typical Gibraltarian dishes. Popular local pasta dish of Italian origin consisting of penne in a sauce with beef or occasionally pork, mushrooms and carrots. The origin of its name is probably from the English word Roast, the macaroni is usually topped with a layer of grated cheese or béchamel that melts during the baking process and aids in binding. Even though the main ingredient is macaroni, the name fideos al horno is actually Spanish for baked noodles. This is a baked dish, the Italian farinata, also known in Genoa as fainâ. It is made with flour, water, olive oil, salt. The word calentita is the diminutive of the Spanish word caliente, Which means nice. A very similar dish is widely consumed in Algeria, where it is known as Calentica, the dish has the same Spanish etymology. According to local sources, Calentita was introduced into Algeria by the Spaniards garrisoned at the port of Santa Cruz during the 16th century, soon after 1704 well-documented connections were established between the Barbary Coast and Gibraltar to victual the garrison, after Gibraltar lost her agricultural land. The Sephardi Jews from the Barbary Coast may have reintroduced this dish into Gibraltar, soon after 1704 well-documented connections were established between the Barbary Coast and Gibraltar to victual the garrison, after Gibraltar lost her agricultural land. The Sephardi Jews from the Barbary Coast became major food providers for the British in Gibraltar, bringing their customs, languages, indeed, the last calentita street vendor, Paloma, is still remembered locally by older people. Since the name can be traced to the 16th century during the Spanish presence in Oran, a bread-like dish similar to the calentita. Sharing its Italian origins, it is a descendant of the Genoese dish with the same name, unlike calentita the ingredients are first simmered in a saucepan for over an hour, stirring constantly, to form a paste which is then left to set. When the polenta-like dough is set, it is cut into small strips, a sweet and dry bread similar to the Spanish hornazo. It is made with self-raising flour, sugar, eggs, butter or margarine, bollos de hornasso are eaten around Easter just as in Spain, but in Gibraltar they are also popular during Christmas. Gibraltarian hornassos can normally be distinguished from the original Spanish hornazo as they do not tend to be decorated with hard-boiled eggs and it usually glazed with beaten egg and sometimes decorated with hundreds and thousands
13.
Irish cuisine
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Irish cuisine is the style of cooking that originated from Ireland, or was developed by the Irish people. It has evolved from centuries of social and political change, the cuisine is founded upon the crops and animals farmed in its temperate climate. The English also replaced more sophisticated types of cuisine with English norms. Consequently, the potato, after its adoption in the 18th century. As a result, the potato is often associated with Ireland and Irish potato has come to mean any dense, white potato with a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, by the 21st century, much of Irish cuisine was being revived. Representative modern Irish dishes include Irish stew, shepherds pie, bacon and cabbage, boxty, coddle, there are many references to food and drink in Irish mythology and early Irish literature, such as the tale of Fionn mac Cumhaill and the Salmon of Knowledge. The old stories also contain references to banquets involving the heroes portion and meat cooked in cauldrons. Irish mythology is a Celtic Indo-European tradition and shares many foods with others in this group, for example, honey has always been valued and was used in the making of mead, a drink featured in many ancient Indo-European myths and rituals, from Ireland to India. In the Mesolithic period, seafood appears to have played a part in the diet. Huge mounds of shellfish, known as middens, are common on many parts of the coast, for example, Sligo is a place meaning shells, a reference to these mounds. Red deer, wild boar, fish, shellfish, berries, with the arrival of Neolithic groups, emmer wheat, einkorn and barley began to be grown. Sheep, cattle and goats were kept for their meat, milk, the most common sites associated with cooking are fulacht fiadh, a name which means a site for cooking deer, consisting of holes in the ground which were filled with water. The water was heated by the introduction of hot stones, there are thousands of fulacht fiadh sites across the island of Ireland and they mostly seem to date from the Bronze Age, although many appear to have been used much more recently. Horses arrived in the Bronze Age and seem always to have been taboo as a foodstuff, Hospitality was compulsory on all householders under Irish law and those entitled could sue on refusal. Much evidence for early Irish food exists in the law texts, the arrival of Christianity also brought new influences from the Middle east and Roman culture. The main meal was eaten in the afternoon or evening, a daytime meal was termed díthat. A meal at night, and especially a celebratory one, was called a feis and was accompanied by beer
14.
Hong Kong cuisine
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From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of Gourmet Paradise, Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the third-densest population per square meters in the world and serving a population of 7 million, due to its small geographical size, Hong Kong contains a high number of restaurants per unit area. With Chinese ethnicity making up 94% of the resident population, Chinese cuisine is served at home. Rice is predominantly the main staple for home meals, home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular. Take-out and dining out is very common, since people are often too busy to cook with an average 47-hour work week. The cuisine of Hong Kong traces its origins to its founding as a British colonial outpost in 1841, soon after the colony was founded, many British and other Western merchants along with Chinese from nearby Guangzhou flocked there to conduct business. Initially, much of Hong Kong society was segregated into expatriate Westerners, a majority of working class Chinese coolies, Chinese farmers and fishermen, the simple peasant cuisine was rudimentary compared to the cuisine of 19th century Canton. As the colony developed, there arose a need for meals to entertain businessmen, for the majority of Chinese who were not part of the merchant class, dining out in restaurants was non-existent and consisted of simple Cantonese country fares. Meat only appeared in festive occasions and celebrations such as birthdays were often done by catering services who prepared the meals at the celebrants home, the restaurant scene for Europeans in Hong Kong was segregated from Chinese dining. Elaborate colonial dining existed at the likes of Hongkong Hotel and subsequently Gloucester Hotel, Hong Kongs dining lagged behind the then-leader of Chinese cuisine, Canton, for a long time and many Hong Kong chefs spent their formative years in Canton. Canton was renowned for its food, and there was a saying of The food is in Canton. Cantonese cuisine in Canton reached its peak during the 1920s and was renowned in the care in preparation even for peasant fares such as char siu or boat congee. Dasanyuan was renowned for its braised shark fin dish that charged 60 silver yuan, the Guandong cooking style eventually trickled down to the culinary scene in Hong Kong. The victory of Chinese Communists in the Chinese Civil War in 1949 created a wave of refugees into Hong Kong, a sizeable number of refugees were from non-Cantonese speaking parts of China, including the Yangtze River Delta, and introduced Shanghai cuisine to Hong Kong. On the other hand, most renowned chefs of Canton, now known as Guangzhou in pinyin romanisation, egg tarts and Hong Kong-style milk tea soon became part of Hong Kongs food culture. It could be argued that the seeds of Hong Kong society as understood today were not sown until 1949, the Cantonese cuisine in Hong Kong had by then surpassed that of Guangzhou, which had witnessed a long period of decline after the Communists came to power. The rising prosperity from the mid-1960s had given birth to increasing demand for quality dining, many of the chefs, who spent their formative years in pre-Communist Guangzhou and Shanghai, started to bring out the best of fine dining specialties from pre-1949 Guangzhou and Shanghai
15.
Turks and Caicos Islands
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They are known primarily for tourism and as an offshore financial centre. The resident population is 31,458 as of 2012 of whom 23,769 live on Providenciales in the Caicos Islands, the Turks and Caicos Islands lie southeast of Mayaguana in the Bahamas island chain and north of the island of Hispaniola and the other Antilles archipelago islands. Cockburn Town, the capital since 1766, is situated on Grand Turk Island about 1,042 kilometres east-southeast of Miami, the islands have a total land area of 430 square kilometres. The first recorded European sighting of the now known as the Turks. In the subsequent centuries, the islands were claimed by several European powers with the British Empire eventually gaining control, for many years the islands were governed indirectly through Bermuda, the Bahamas, and Jamaica. When the Bahamas gained independence in 1973, the islands received their own governor, in August 2009, the United Kingdom suspended the Turks and Caicos Islands self-government following allegations of ministerial corruption. Home rule was restored in the islands after the November 2012 elections, the Turks and Caicos Islands are named after the Turks cap cactus, and the Lucayan term caya hico, meaning string of islands. The first inhabitants of the islands were Arawakan-speaking Taíno people, who crossed over from Hispaniola sometime from AD500 to 800, together with Taino who migrated from Cuba to the southern Bahamas around the same time, these people developed as the Lucayan. Around 1200, the Turks and Caicos Islands were resettled by Classical Taínos from Hispaniola, the southern Bahama Islands and the Turks and Caicos Islands were completely depopulated by about 1513, and remained so until the 17th century. The first European documented to sight the islands was Spanish conquistador Juan Ponce de León, during the 16th, 17th, and 18th centuries, the islands passed from Spanish, to French, to British control, but none of the three powers ever established any settlements. Bermudian salt collectors settled the Turks Islands around 1680, for several decades around the turn of the 18th century, the islands became popular pirate hideouts. From 1765–1783, the islands were under French occupation, and again after the French captured the archipelago in 1783, after the American War of Independence, many Loyalists fled to British Caribbean colonies, in 1783, they were the first settlers on the Caicos Islands. They developed cotton as an important cash crop, but it was superseded by the development of the salt industry, in 1799, both the Turks and the Caicos island groups were annexed by Britain as part of the Bahamas. The processing of sea salt was developed as an important export product from the West Indies. Salt continued to be an export product into the nineteenth century. In 1807, Britain prohibited the trade and, in 1833. British ships sometimes intercepted slave traders in the Caribbean, and some ships were wrecked off the coast of these islands, in 1837, the Esperanza, a Portuguese slaver, was wrecked off East Caicos, one of the larger islands. While the crew and 220 captive Africans survived the shipwreck,18 Africans died before the survivors were taken to Nassau, Africans from this ship may have been among the 189 liberated Africans whom the British colonists settled in the Turks and Caicos from 1833 to 1840
16.
Saint Helena
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It is part of the British Overseas Territory of Saint Helena, Ascension and Tristan da Cunha. Saint Helena measures about 16 by 8 kilometres and has a population of 4,534 and it was named after Saint Helena of Constantinople. The island, one of the most remote islands in the world, was uninhabited when discovered by the Portuguese in 1502 and it was an important stopover for ships sailing to Europe from Asia and South Africa for centuries. Napoleon was imprisoned there in exile by the British, as were Dinuzulu kaCetshwayo, between 1791 and 1833, Saint Helena became the site of a series of experiments in conservation, reforestation and attempts to boost rainfall artificially. This environmental intervention was closely linked to the conceptualisation of the processes of environmental change, Saint Helena is Britains second-oldest remaining overseas territory after Bermuda. The Portuguese found the island uninhabited, with an abundance of trees and they imported livestock, fruit trees and vegetables, and built a chapel and one or two houses. Englishman Sir Francis Drake probably located the island on the leg of his circumnavigation of the world. In developing their Far East trade, the Dutch also began to frequent the island, the Dutch Republic formally made claim to Saint Helena in 1633, although there is no evidence that they ever occupied, colonized, or fortified it. By 1651, the Dutch had mainly abandoned the island in favour of their colony at the Cape of Good Hope. In 1657, Oliver Cromwell granted the English East India Company a charter to govern Saint Helena and, the following year, the first governor Captain John Dutton arrived in 1659, making Saint Helena one of Britains oldest colonies outside North America and the Caribbean. A fort and houses were built, after the Restoration of the English monarchy in 1660, the East India Company received a royal charter giving it the sole right to fortify and colonise the island. The fort was renamed James Fort and the town Jamestown, in honour of the Duke of York, between January and May 1673, the Dutch East India Company forcibly took the island, before English reinforcements restored English East India Company control. The company experienced difficulty attracting new immigrants, and sentiments of unrest, a census in 1723 recorded 1,110 people, including 610 slaves. The island enjoyed a period of prosperity from about 1770. Captain James Cook visited the island in 1775 on the leg of his second circumnavigation of the world. St. James Church was erected in Jamestown in 1774, the site of this telescope is near Saint Mathews Church in Hutts Gate in the Longwood district. The 680-metre high hill there is named for him and is called Halleys Mount, throughout this period, Saint Helena was an important port of call of the East India Company. East Indiamen would stop there on the leg of their voyages to British India
17.
Atlantic Ocean
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The Atlantic Ocean is the second largest of the worlds oceans with a total area of about 106,460,000 square kilometres. It covers approximately 20 percent of the Earths surface and about 29 percent of its surface area. It separates the Old World from the New World, the Atlantic Ocean occupies an elongated, S-shaped basin extending longitudinally between Eurasia and Africa to the east, and the Americas to the west. The Equatorial Counter Current subdivides it into the North Atlantic Ocean, in contrast, the term Atlantic originally referred specifically to the Atlas Mountains in Morocco and the sea off the Strait of Gibraltar and the North African coast. The Greek word thalassa has been reused by scientists for the huge Panthalassa ocean that surrounded the supercontinent Pangaea hundreds of years ago. The term Aethiopian Ocean, derived from Ancient Ethiopia, was applied to the Southern Atlantic as late as the mid-19th century, many Irish or British people refer to the United States and Canada as across the pond, and vice versa. The Black Atlantic refers to the role of ocean in shaping black peoples history. Irish migration to the US is meant when the term The Green Atlantic is used, the term Red Atlantic has been used in reference to the Marxian concept of an Atlantic working class, as well as to the Atlantic experience of indigenous Americans. Correspondingly, the extent and number of oceans and seas varies, the Atlantic Ocean is bounded on the west by North and South America. It connects to the Arctic Ocean through the Denmark Strait, Greenland Sea, Norwegian Sea, to the east, the boundaries of the ocean proper are Europe, the Strait of Gibraltar and Africa. In the southeast, the Atlantic merges into the Indian Ocean, the 20° East meridian, running south from Cape Agulhas to Antarctica defines its border. In the 1953 definition it extends south to Antarctica, while in later maps it is bounded at the 60° parallel by the Southern Ocean, the Atlantic has irregular coasts indented by numerous bays, gulfs, and seas. Including these marginal seas the coast line of the Atlantic measures 111,866 km compared to 135,663 km for the Pacific. Including its marginal seas, the Atlantic covers an area of 106,460,000 km2 or 23. 5% of the ocean and has a volume of 310,410,900 km3 or 23. 3%. Excluding its marginal seas, the Atlantic covers 81,760,000 km2 and has a volume of 305,811,900 km3, the North Atlantic covers 41,490,000 km2 and the South Atlantic 40,270,000 km2. The average depth is 3,646 m and the maximum depth, the bathymetry of the Atlantic is dominated by a submarine mountain range called the Mid-Atlantic Ridge. It runs from 87°N or 300 km south of the North Pole to the subantarctic Bouvet Island at 42°S, the MAR divides the Atlantic longitudinally into two halves, in each of which a series of basins are delimited by secondary, transverse ridges. The MAR reaches above 2000 m along most of its length, the MAR is a barrier for bottom water, but at these two transform faults deep water currents can pass from one side to the other
18.
Europe
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Europe is a continent that comprises the westernmost part of Eurasia. Europe is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, yet the non-oceanic borders of Europe—a concept dating back to classical antiquity—are arbitrary. Europe covers about 10,180,000 square kilometres, or 2% of the Earths surface, politically, Europe is divided into about fifty sovereign states of which the Russian Federation is the largest and most populous, spanning 39% of the continent and comprising 15% of its population. Europe had a population of about 740 million as of 2015. Further from the sea, seasonal differences are more noticeable than close to the coast, Europe, in particular ancient Greece, was the birthplace of Western civilization. The fall of the Western Roman Empire, during the period, marked the end of ancient history. Renaissance humanism, exploration, art, and science led to the modern era, from the Age of Discovery onwards, Europe played a predominant role in global affairs. Between the 16th and 20th centuries, European powers controlled at times the Americas, most of Africa, Oceania. The Industrial Revolution, which began in Great Britain at the end of the 18th century, gave rise to economic, cultural, and social change in Western Europe. During the Cold War, Europe was divided along the Iron Curtain between NATO in the west and the Warsaw Pact in the east, until the revolutions of 1989 and fall of the Berlin Wall. In 1955, the Council of Europe was formed following a speech by Sir Winston Churchill and it includes all states except for Belarus, Kazakhstan and Vatican City. Further European integration by some states led to the formation of the European Union, the EU originated in Western Europe but has been expanding eastward since the fall of the Soviet Union in 1991. The European Anthem is Ode to Joy and states celebrate peace, in classical Greek mythology, Europa is the name of either a Phoenician princess or of a queen of Crete. The name contains the elements εὐρύς, wide, broad and ὤψ eye, broad has been an epithet of Earth herself in the reconstructed Proto-Indo-European religion and the poetry devoted to it. For the second part also the divine attributes of grey-eyed Athena or ox-eyed Hera. The same naming motive according to cartographic convention appears in Greek Ανατολή, Martin Litchfield West stated that phonologically, the match between Europas name and any form of the Semitic word is very poor. Next to these there is also a Proto-Indo-European root *h1regʷos, meaning darkness. Most major world languages use words derived from Eurṓpē or Europa to refer to the continent, in some Turkic languages the originally Persian name Frangistan is used casually in referring to much of Europe, besides official names such as Avrupa or Evropa
19.
United Kingdom
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The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom or Britain, is a sovereign country in western Europe. Lying off the north-western coast of the European mainland, the United Kingdom includes the island of Great Britain, Northern Ireland is the only part of the United Kingdom that shares a land border with another sovereign state—the Republic of Ireland. The Irish Sea lies between Great Britain and Ireland, with an area of 242,500 square kilometres, the United Kingdom is the 78th-largest sovereign state in the world and the 11th-largest in Europe. It is also the 21st-most populous country, with an estimated 65.1 million inhabitants, together, this makes it the fourth-most densely populated country in the European Union. The United Kingdom is a monarchy with a parliamentary system of governance. The monarch is Queen Elizabeth II, who has reigned since 6 February 1952, other major urban areas in the United Kingdom include the regions of Birmingham, Leeds, Glasgow, Liverpool and Manchester. The United Kingdom consists of four countries—England, Scotland, Wales, the last three have devolved administrations, each with varying powers, based in their capitals, Edinburgh, Cardiff and Belfast, respectively. The relationships among the countries of the UK have changed over time, Wales was annexed by the Kingdom of England under the Laws in Wales Acts 1535 and 1542. A treaty between England and Scotland resulted in 1707 in a unified Kingdom of Great Britain, which merged in 1801 with the Kingdom of Ireland to form the United Kingdom of Great Britain and Ireland. Five-sixths of Ireland seceded from the UK in 1922, leaving the present formulation of the United Kingdom of Great Britain, there are fourteen British Overseas Territories. These are the remnants of the British Empire which, at its height in the 1920s, British influence can be observed in the language, culture and legal systems of many of its former colonies. The United Kingdom is a country and has the worlds fifth-largest economy by nominal GDP. The UK is considered to have an economy and is categorised as very high in the Human Development Index. It was the worlds first industrialised country and the worlds foremost power during the 19th, the UK remains a great power with considerable economic, cultural, military, scientific and political influence internationally. It is a nuclear weapons state and its military expenditure ranks fourth or fifth in the world. The UK has been a permanent member of the United Nations Security Council since its first session in 1946 and it has been a leading member state of the EU and its predecessor, the European Economic Community, since 1973. However, on 23 June 2016, a referendum on the UKs membership of the EU resulted in a decision to leave. The Acts of Union 1800 united the Kingdom of Great Britain, Scotland, Wales and Northern Ireland have devolved self-government
20.
Sunday roast
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Its prominence in British culture is such that in a UK poll it was ranked second in a list of things people love about Britain. Other names for this meal are Sunday dinner, Sunday lunch, roast dinner, the meal is often comparable to a less grand version of a traditional Christmas dinner. Besides being served in its original homelands, the tradition of a Sunday dinner has been an influence on food cultures in the English-speaking world. Roast dinner is also a popular dish in the Republic of Ireland. The Sunday Roast originated in England as a meal to be eaten after church on Sunday, eating a large meal following church services is common to all of the continent of Europe as with other Christian countries, but the Sunday Roast variant of this meal is uniquely British. On Sundays, all types of meat and dairy produce are allowed to be eaten, unlike on Fridays where many Roman Catholics and Anglicans traditionally abstain from eating meats, so ate fish instead. Likewise, it is traditional for Anglicans and English Catholics to fast before Sunday services and these religious rules created several traditional dishes in the United Kingdom. Only eating fish on Friday resulted in a British tradition of fish Fridays which is common in fish and chip shops and restaurants across the United Kingdom on Fridays. There are two points on the origins of the modern Sunday roast. In the late 1700s during the revolution in the United Kingdom. They would then add in vegetables such as potatoes, turnips and parsnips before going to church on a Sunday morning, when they returned from the church the dinner was all but ready. The juices from the meat and vegetables were used to make a stock or gravy to pour on top of the dinner, the second opinion holds that the Sunday roast dates back to medieval times, when the village serfs served the squire for six days a week. Then, on the Sunday, after the church service, serfs would assemble in a field. Typical meats used for a Sunday roast are roast beef, chicken, lamb or pork, although duck, goose, gammon. Sunday roasts can be served with a range of boiled, steamed and/or roasted vegetables, the potatoes can be cooked around the meat itself, absorbing the juices and fat directly. However, many prefer to cook the potatoes and the Yorkshire pudding in a hotter oven than that used for the joint and so remove the meat beforehand to rest. Other vegetable dishes served with roast dinner can include mashed swede or turnip, roast parsnip, boiled or steamed cabbage, broccoli, green beans and boiled carrots, common traditional accompaniments include, beef — Yorkshire pudding, suet pudding, English mustard, or horseradish sauce. Pork — crackling and sage-and-onion stuffing, apple sauce or English mustard, lamb — mint sauce or jelly or redcurrant jelly
21.
Curry
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Curry is a dish originating in the cuisine of the Indian subcontinent. The common feature is the use of combinations of spices or herbs. The use of the term is limited to dishes prepared in a sauce. Curry dishes prepared in the states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called curries, such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Traditionally, spices are used whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. Curry powder, a commercially prepared mixture of spices, is largely a Western creation, such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called curry may contain fish, meat, poultry, or shellfish, additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Curries may be dry or wet. Dry curries are cooked with very little liquid which is allowed to evaporate, wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, or broth. The first curry recipe in English was published in 1747 by Hannah Glasse, archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food. Black pepper is native to South Asia and Southeast Asia and has known to Indian cooking since at least 2000 BCE. The establishment of the Mughal Empire, in the early 16th century, influenced some curries, Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to bland boiled and cooked meats. The 1758 edition of Hannah Glasses The Art of Cookery contains a recipe To make a currey the Indian way, Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry, since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine. It is usual to distinguish broadly between northern and southern styles of Indian cuisine, recognising that within those categories are innumerable sub-styles and variations. The distinction is made with reference to the staple starch, wheat in the form of unleavened breads in the north, rice in the east, rice. Bengali cuisine, which refers to the cuisine of Bangladesh and the West Bengal state of India, includes curries, including seafood, Mustard seeds and mustard oil are added to many recipes, as are poppy seeds
22.
Black pudding
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Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood, Black pudding pre-sliced may still have a plastic wrap around the circumference that must be removed before cooking. Black pudding is often grilled, fried, baked or boiled in its skin and it can be eaten cold as it is cooked in production. The Stornoway black pudding, made in the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status, in the wake of this designation, butchers in Bury sought to demonstrate their history of manufacturing and selling the product. One such claim dates back to 1810, Black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador. In Scotland and the north of England, chip shops commonly sell black pudding battered and deep-fried, prepared in this way, it is eaten as a meal with chips, replacing the better-known battered fish. Novel culinary uses for black pudding include black pudding ice cream, Black pudding is a good source of protein, is low in carbohydrate and high in zinc and iron but is also high in saturated fat and cholesterol. Since the 1980s, the World Black Pudding Throwing Championships has been held in Ramsbottom, the humorous competition invokes the traditional Lancashire – Yorkshire rivalry, with participants throwing the black puddings at piles of Yorkshire puddings. It takes place annually in September, and draws thousands of competitors and spectators to the town, in past years the Bacup Food and Black Pudding Festival has been held in Bacup. The Manchester Egg is a variant of the Scotch egg. It features Lancashire black pudding encasing a pickled egg, list of sausages Pig blood curd White pudding
23.
Pumpkin
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A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp, some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of winter squash derived from other species, including C. argyrosperma, in New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere. Native to North America, pumpkins are grown for commercial use and are used both in food and recreation. Pumpkins, like squash, are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, was found in Mexico, since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. Pumpkin fruits are a type of botanical berry known as a pepo, traditional C. pepo pumpkins generally weigh between 6 and 18 pounds, though the largest cultivars regularly reach weights of over 75 pounds. The color of pumpkins derives from orange carotenoid pigments, including beta-cryptoxanthin, alpha and beta carotene, the word pumpkin originates from the word pepon, which is Greek for large melon, something round and large. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word that is used today, pumpkin. The term pumpkin has no agreed upon botanical or scientific meaning, all pumpkins are winter squash, mature fruit of certain species in the genus Cucurbita. Characteristics commonly used to define pumpkin include smooth and slightly ribbed skin, circa 2005, white pumpkins had become increasingly popular in the United States. Other colors, including green, also exist. Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes to commercial and ornamental sales. Of the seven continents, only Antarctica is unable to produce pumpkins, the biggest international producers of pumpkins include the United States, Canada, Mexico, India, the traditional American pumpkin used for jack-o-lanterns is the Connecticut Field variety. As one of the most popular crops in the United States,1.5 billion pounds of pumpkins are produced each year, the top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California. According to the Illinois Department of Agriculture, 95% of the U. S. crop intended for processing is grown in Illinois, Nestlé, operating under the brand name Libbys, produces 85% of the processed pumpkin in the United States, at their plant in Morton, Illinois. In the fall of 2009, rain in Illinois devastated the Nestlé crop, Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures three inches deep are at least 60 °F and soil that holds water well
24.
Stew
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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables or meat, especially tougher meats suitable for slow-cooking, poultry, sausages, and seafood are also used. While water can be used as the liquid, wine, stock. Seasoning and flavourings may also be added, stews are typically cooked at a relatively low temperature, allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat become tender. This makes it popular in low-cost cooking, cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, thickeners like cornstarch or arrowroot may also be used. Stews are similar to soups, and in some there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker, while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. Stews have been made since ancient times, herodotus says that the Scythians put the flesh into an animals paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off, in this way an ox, or any other sacrificial beast, is ingeniously made to boil itself. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle, other cultures used the shells of large mollusks to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more, there are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it, the first written reference to Irish stew is in Byrons The Devils Drive, The Devil. A rebel or so in an Irish stew, stew is traditionally known as an English dish and has been a household favorite for centuries. In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added
25.
Fishcake
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The steamed loaves are then sliced and served unheated with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical loaves, some kamaboko include artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto. Although the Japanese name for kamaboko is sometimes used outside Japan, some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage. Tsuji recommends using the Japanese name in English because no adequate English name exists, red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide, the simulated crab meat product kanikama, the best-known form of surimi in the West, is a type of kamaboko. In Uwajima, a type of fried kamaboko called jakoten is popular, in Japan, chīkama is commonly sold in convenience stores as a pre-packaged snack food. Early kamaboko was made with minced catfish, in Hawaii, pink or red-skinned kamaboko is readily available in grocery stores. It is a staple of saimin, a noodle soup created in Hawaii from the blending of Chinese and Japanese ingredients. Kamaboko is sometimes referred to as fish cake in English, in South Korea, kamaboko is called either eomuk or odeng. Eomuk can be boiled on a skewer in broth and is sold in street carts where they can be eaten with alcoholic beverages, especially soju, the broth is sometimes given to the customer in paper cups for dipping and drinking. An alternate preparation of eomuk is sold in the times of the year and is marketed as Hotbar or Hot Bar. While the Hot Bar is still served on a stick or skewer, surimi, the raw product used to make kamaboko Chikuwa Crab stick, crabmeat-shaped kamaboko Fish ball Hanpen Satsuma age Tsuji, Shizuo
26.
Caribbean
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The Caribbean is a region that consists of the Caribbean Sea, its islands and the surrounding coasts. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, situated largely on the Caribbean Plate, the region comprises more than 700 islands, islets, reefs and cays. These islands generally form island arcs that delineate the eastern and northern edges of the Caribbean Sea, in a wider sense, the mainland countries of Belize, Guyana, Suriname and French Guiana are often included due to their political and cultural ties with the region. Geopolitically, the Caribbean islands are usually regarded as a subregion of North America and are organized into 30 territories including sovereign states, overseas departments, and dependencies. From December 15,1954, to October 10,2010, there was a known as the Netherlands Antilles composed of five states. The West Indies cricket team continues to represent many of those nations, the region takes its name from that of the Caribs, an ethnic group present in the Lesser Antilles and parts of adjacent South America at the time of the Spanish conquest. The two most prevalent pronunciations of Caribbean are KARR-ə-BEE-ən, with the accent on the third syllable. The former pronunciation is the older of the two, although the variant has been established for over 75 years. It has been suggested that speakers of British English prefer KARR-ə-BEE-ən while North American speakers more typically use kə-RIB-ee-ən, usage is split within Caribbean English itself. The word Caribbean has multiple uses and its principal ones are geographical and political. The Caribbean can also be expanded to include territories with strong cultural and historical connections to slavery, European colonisation, the United Nations geoscheme for the Americas accords the Caribbean as a distinct region within the Americas. Physiographically, the Caribbean region is mainly a chain of islands surrounding the Caribbean Sea, to the north, the region is bordered by the Gulf of Mexico, the Straits of Florida and the Northern Atlantic Ocean, which lies to the east and northeast. To the south lies the coastline of the continent of South America, politically, the Caribbean may be centred on socio-economic groupings found in the region. For example, the known as the Caribbean Community contains the Co-operative Republic of Guyana. Bermuda and the Turks and Caicos Islands, which are in the Atlantic Ocean, are members of the Caribbean Community. The Commonwealth of the Bahamas is also in the Atlantic and is a member of the Caribbean Community. According to the ACS, the population of its member states is 227 million people. The geography and climate in the Caribbean region varies, Some islands in the region have relatively flat terrain of non-volcanic origin and these islands include Aruba, Barbados, Bonaire, the Cayman Islands, Saint Croix, the Bahamas, and Antigua
27.
Madeira cake
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Madeira cake is a sponge cake in traditional English cookery. The confusion arises because Madeirans produce their own traditional Madeira cake – bolo de mel, nowadays, it is often served with tea or liqueurs. The cake has a firm yet light texture and it is eaten with tea or for breakfast and is traditionally flavoured with lemon. Dating back to a recipe in the 18th or 19th century. Bolo de mel - The traditional, dark cake of the Madeira Islands
28.
Dessert
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Dessert is a confectionery course that concludes a main meal. The course usually consists of foods and beverages, such as dessert wine or liqueurs. In some parts of the world, such as much of central and western Africa, the term dessert can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts, the word dessert originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, in his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Alternatives such as sweets or afters are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong, sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making available to Macedonia by 300 BCE. In South Asia, the Middle East and China, sugar has been a staple of cooking, sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available, even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381, the earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 in Eliza Leslies Receipts cookbook. The Industrial Revolution in America and Europe caused desserts to be mass-produced, processed, preserved, canned, frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region, sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. The proportions of ingredients, along with the preparation methods, play a major part in the consistency, texture. Sugars contribute moisture and tenderness to baked goods, flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of layers in pastries
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Tuna
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A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family – which together with the tunas, also includes the bonitos, mackerels, and Spanish mackerels. Thunnini comprises fifteen species across five genera, the sizes of which vary greatly, the bluefin averages 2 m, and is believed to live for up to 50 years. Tuna and mackerel sharks are the species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, found in warm seas, it is extensively fished commercially, and is popular as a game fish. As a result of over-fishing, stocks of tuna species such as the southern bluefin tuna have been reduced dangerously close to the point of extinction. The term tuna ultimately derives from Thunnus, the Middle Latin form of the Ancient Greek, θύννος tunny-fish – which is in turn derived from θύνω, rush, the following cladogram illustrates the relationship between the tunas and other tribes of the family Scombridae. The true tunas are those that belong to the genus Thunnus, until recently, it was thought that there were seven Thunnus species, and that Atlantic bluefin tuna and Pacific bluefin tuna were subspecies of a single species. In 1999, Collette established that based on molecular and morphological considerations, they are in fact distinct species. The genus Thunnus is further classified into two subgenera, Thunnus, and Thunnus, the Thunnini tribe also includes seven additional species of tuna across four genera. They are, The tuna is a sleek and streamlined fish and it has two closely spaced dorsal fins on its back, The first is depressible – it can be laid down, flush, in a groove that runs along its back. Seven to ten yellow finlets run from the fins to the tail. The caudal peduncle, to which the tail is attached, is quite thin, the tunas dorsal side is generally a metallic dark blue, while the ventral side, or underside, is silvery or whitish, for camouflage. Thunnus are widely but sparsely distributed throughout the oceans of the world, generally in tropical, all tunas are able to maintain the temperature of certain parts of their body above the temperature of ambient seawater. For example, bluefin can maintain a body temperature of 25–33 °C. However, unlike typical endothermic creatures such as mammals and birds, tunas achieve endothermy by conserving the heat generated through normal metabolism. In all tunas, the heart operates at ambient temperature, as it receives cooled blood, also unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red myotomal muscles derive their color from myoglobin, an oxygen-binding molecule, the oxygen-rich blood further enables energy delivery to their muscles. For powerful swimming animals like dolphins and tuna, cavitation may be detrimental, even if they have the power to swim faster, dolphins may have to restrict their speed, because collapsing cavitation bubbles on their tail are too painful
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Wahoo
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It is best known to sports fishermen, as its speed and high-quality flesh make it a prize game fish. In Hawaii, the wahoo is known as ono, many Hispanic areas of the Caribbean and Central America refer to this fish as peto. The flesh of the wahoo is white to grey, delicate to dense, the taste has been said to be similar to mackerel. This has created demand for the wahoo as a premium-priced commercial food fish. These colors fade rapidly at death, the mouth is large, and both the upper and lower jaws have a somewhat sharper appearance than those of king or Spanish mackerel. Specimens have been recorded at up to 2.5 m in length, Wahoo can swim up to 60 mph. They are some of the fastest fish in the sea, the wahoo may be distinguished from the related Atlantic king mackerel and from the Indo-Pacific narrow-barred Spanish mackerel by a fold of skin which covers the mandible when its mouth is closed. In contrast, the mandible of the mackerel is always visible as is also the case for the smaller Spanish mackerel. The teeth of the wahoo are similar to those of king mackerel, the barracuda is sometimes confused with mackerel and wahoo, but is easy to distinguish from the latter two species. Barracuda have prominent scales, larger, dagger-like teeth, and lack the caudal keels, Wahoo tend to be solitary or occur in loose-knit groups of two or three fish. Where conditions are suitable, they can be found in schools as large as 100 or more and their diet is made up of other fish and squid. Most wahoo taken have a parasite living in their stomachs, the giant stomach worm. In 2003, the South Atlantic Fishery Management Council issued a Dolphin Wahoo Fishery Management Plan for the Atlantic, however, the species as a whole is not considered overfished. In most parts of its range, the wahoo is a highly prized sport fishing catch and it reaches a good size, is often available not too far from land, and is a very good fighter on light to medium tackle. It is known in sports fishing circles for the speed and strength of its first run, the aggressive habits and razor-sharp teeth of the wahoo can be of considerable annoyance when targeting larger gamefish, however, such as tuna or marlin. Zischke, Mitchell T. Griffiths, Shane P. Tibbetts, Ian R. Rapid growth of wahoo in the Coral Sea, based on length-at-age estimates using annual and daily increments on sagittal otoliths. Zischke, Mitchell T. Farley, Jessica H. Griffiths, Shane P. Tibbetts, Ian R. Reproductive biology of wahoo, Acanthocybium solandri, reviews in Fish Biology and Fisheries
31.
Mackerel
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Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae. They are found in temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel typically have stripes on their backs and deeply forked tails. Many species are restricted in their ranges, and live in separate populations or fish stocks based on geography. Some stocks migrate in schools along the coast to suitable spawning grounds. After spawning they return the way they came, in smaller schools, from there they may move offshore into deeper waters and spend the winter in relative inactivity. Smaller mackerel are forage fish for larger predators, including larger mackerel, flocks of seabirds, as well as whales, dolphins, sharks and schools of larger fish such as tuna and marlin follow mackerel schools and attack them in sophisticated and cooperative ways. Mackerel is high in oils and is intensively harvested by humans. In 2009, over five tons were landed by commercial fishermen. Sport fishermen value the fighting abilities of the king mackerel, over thirty different species, principally belonging to the family Scombridae, are commonly referred to as mackerel. The term mackerel means marked or spotted, the term mackerel derives from the Old French maquerel, c.1300, meaning a pimp or procurer. The connection is not altogether clear, but mackerel spawn enthusiastically in shoals near the coast, about 21 species in the family Scombridae are commonly called mackerel. The type species for the mackerel is the Atlantic mackerel. Until recently, it was thought that Atlantic chub mackerel and Indo-Pacific chub mackerel were subspecies of the same species, in 1999 Collette established, on molecular and morphological considerations, that these are separate species. Mackerel are smaller with shorter life cycles than their relatives, the tuna. The true mackerels belong to the tribe Scombrini, the tribe consists of seven species, each belonging to one of two genera, Scomber and Rastrelliger. The Spanish mackerels belong to the tribe Scomberomorini, which is the tribe of the true mackerels. This tribe consists of 21 species in all—18 of those are classified into the genus Scomberomorus, in addition, a number of species with mackerel-like characteristics in the families Carangidae, Hexagrammidae and Gempylidae are commonly referred to as mackerel
32.
Banana
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The banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color and firmness, but is elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple. The fruits grow in clusters hanging from the top of the plant, almost all modern edible parthenocarpic bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, the old scientific name Musa sapientum is no longer used. Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in 135 countries, primarily for their fruit, worldwide, there is no sharp distinction between bananas and plantains. Especially in the Americas and Europe, banana usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, by contrast, Musa cultivars with firmer, starchier fruit are called plantains. In other regions, such as Southeast Asia, many kinds of banana are grown and eaten. The term banana is used as the common name for the plants which produce the fruit. This can extend to members of the genus Musa like the scarlet banana, pink banana. It can also refer to members of the genus Ensete, like the snow banana, both genera are classified under the banana family, Musaceae. The banana plant is the largest herbaceous flowering plant, all the above-ground parts of a banana plant grow from a structure usually called a corm. Plants are normally tall and fairly sturdy, and are mistaken for trees. Bananas grow in a variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of plants are composed of a stalk and a blade. The base of the petiole widens to form a sheath, the tightly packed sheaths make up the pseudostem, the edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart, cultivated banana plants vary in height depending on the variety and growing conditions
33.
African cuisine
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Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products, and do not usually get food imported. In some parts of the continent, the traditional diet features a lot of milk, curd and these foodstuffs have had a large influence on the local cuisine, if perhaps less on the preparation methods. Central African cooking has remained mostly traditional, nevertheless, as in other parts of Africa, Central African cuisine presents a variety of dishes. The basic ingredients are plantains and cassava, fufu-like starchy foods are served with grilled meat and sauces. A variety of ingredients are used while preparing other dishes like spinach stew cooked with tomato, peppers, chillis, onions. Cassava plants are consumed as cooked greens. Groundnut stew is prepared, containing chicken, okra, ginger. Another favorite is bambara, a porridge of rice, peanut butter, beef and chicken are favorite meat dishes, but game meat preparations containing crocodile, monkey, antelope and warthog are also served occasionally. In the inland savannah, the cuisine of cattle-keeping peoples is distinctive in that meat products are generally absent. Cattle, sheep, pigs and goats were regarded as a form of currency and a store of wealth, in some areas, traditional peoples consume the milk and blood of cattle, but rarely the meat. Elsewhere, other peoples are farmers who grow a variety of grains, maize is the basis of ugali, the local version of West Africas fufu. Ugali is a dish eaten with meats or stews. In Uganda, steamed green bananas called matoke provide the starch filler of many meals, around 1000 years ago, Omani and Yemeni merchants settled on the Swahili Coast. Some common ingredients used in this region include oranges, lemons, limes, chillis, capscium peppers, maize, the main traditional dishes in Ethiopian cuisine and Eritrean cuisine are tsebhis served with injera and hilbet. Eritrean and Ethiopian cuisine are similar, given the shared history of the two countries. Eritrean and Ethiopian food habits vary regionally, in the highlands, injera is the staple diet and is eaten daily among the Tigrinya. Injera is made out of teff, wheat, barley, sorghum or corn, when eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous injera are layered on this tray and topped with various spicy stews, diners then break into the section of injera in front of them, tearing off pieces and dipping them into the stews
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Cuisine of Algeria
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The cuisine of Algeria is a distinct fusion of Berber, Al-Andalous, Mediterranean and Ottoman cuisine. Algerian cuisine differs slightly from region to region, every region has its own cuisine, including Kabylie, Algiers and Constantine. Algerian Cuisine is influenced by various cultures such as Berber, Arabic, most of the Algerian dishes are centered around, lamb or beef, olive oil, fresh vegetables and fresh herbs. Traditionally, no Algerian meal is complete without bread, normally a long French baguette or more traditionally a flat semolina bread, pork consumption is forbidden to devout Muslim inhabitants of Algeria in accordance with Sharia, religious laws of Islam. Algeria, like other Maghreb countries, produces a range of Mediterranean fruits and vegetables. Mediterranean seafood and fish are eaten and produced by the little inshore fishing. Algerians consume an amount of meat, as it is found in almost every dish. Vegetables that are used include potatoes, carrots, onions, tomatoes, zucchini, garlic, cabbages. Vegetables are often used in stews and soups or simply fried or boiled, the Kesra, traditional Algerian flatbread, is the base of Algerian cuisine and eaten at many meals. A popular Algerian meal is merguez, an originally Amazigh or Berber sausage, spices used in Algerian cuisine are dried red chillies of different kinds, caraway, Arabian ras el hanout, black pepper and cumin, among others. Algerians also use tagines, handmade in Algeria, frequently Algerian food is cooked in clay vessels, much like Maghrib cuisine. Algerian cuisine represents the north of the Sahara desert and west of the Nile. Algerian chefs take a lot of pride in cooking skills and methods, there are many different types of Algerian salads, influenced by the French and Turkish, which may include beetroot or anchovies. There are also dishes of Spanish origin in Algeria, like the Gaspacho Oranais, common pastries include makroudh, nougat and Baclava. Halwa are cookies eaten during the month of Ramadan and some pastries are prepared for occasions like for Eid-al-fitr. Algerians are the second greatest consumers of honey per capita in the world, mint tea is generally drunk in the morning and for ceremonies with pastries. Algerians are heavy coffee consumers and Turkish coffee is very popular, fruit juice and soft drinks are very common and are often drunk daily. Arab cuisine Berber cuisine Mediterranean cuisine North African cuisine List of African cuisines Algerian Recipes and Culture on Global Table Adventure
35.
Angolan cuisine
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Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, staple ingredients include flour, beans and rice, fish, pork and chicken, various sauces, and vegetables such as sweet potato, tomatoes, onions, and okra. Spices such as garlic are also frequently seen, funge and pirão are very common dishes, and in poorer households often consumed at every meal. The dish is eaten with fish, pork, chicken. Funge de bombo, more common in northern Angola, is a paste or porridge of cassava and it is gelatinous in consistency and gray in color. Pirão, yellow in color and similar to polenta, is made from cornflour and is common in the south. Fubá is the term for the flour that is used to make either funge and pirão, also used to make angu, both foods are described as bland but filling and are often eaten with sauces and juices or with gindungo, a spicy condiment. Moamba de galinha is chicken with palm paste, okra, garlic and palm oil hash or red palm oil sauce, often served with rice, both funge and moamba de galinha have been considered the national dish. A variant dish of moamba de galinha, muamba de ginguba, other dishes common in Angolan cuisine include, Arroz dishes, including arroz da Ilha, arroz de garoupa da Ilha (, and arroz de marisco. Cabidela, a dish cooked in blood, served with rice, frequently chicken, served with vinegar, tomatoes, onion and garlic. It was also incorporated to Brazilian cuisine, caldeirada de cabrito, goat meat stew served with rice, a traditional dish for Angolan independence day, November 11. Calulu, dried fish with vegetables, often onions, tomatoes, okra, sweet potatoes, garlic, palm oil, and gimboa leaves, often served with rice, funge, palm oil beans, caruru, a shrimp and okra stew, of Brazilian origin. Catatos, caterpillar fried with garlic, served with rice, a specialty in Uíge Chikuanga, a made from manioc flour, served in a wrap of banana leaves. Cocada amarela, yellow coconut pudding made with sugar, grated coconut, egg yolks, and ground cinnamon and it is very different from what is known as cocada in Brazil. Farofa, rice and beans with toasted manioc flour on top, feijão de óleo de palma or dendem, beans, onion, and garlic cooked in palm oil, often served with fish, banana and farofa. Gafanhotos de palmeira, toasted grasshopper from a tree, a Cuanza Norte specialty. Kifula, game meat served with boiled and toasted palm tree grasshoppers, kissuto Rombo, roasted goat with garlic and lemon juice, served with rice and chips. Kitaba or quitaba, a crunchy peanut paste seasoned with chilli pepper, kitetas, clams, often cooked in a white wine sauce and served with bread
36.
Benin cuisine
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Beninese cuisine is known in Africa for its exotic ingredients and flavorful dishes. Beninese cuisine involves lots of 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, 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 oranges, oranges, bananas, kiwi, avocados, pineapples. Yams are the staple in the northern Benin, and are also often served with peanut- or tomato-based sauces. The population in the provinces uses beef and pork meat which is also fried in palm or peanut oil or cooked in sauces. Cheese is also used in some dishes. Couscous, rice and beans are commonly eaten, along with fruits such as mangos, oranges. Frying in palm or peanut oil is the most common meat preparation, grinders are used to prepare corn flour, which is made into a dough and served with sauces. Chicken on the spit is a recipe in which chicken is roasted over fire on wooden sticks. Palm roots are sometimes tenderized by soaking in a jar with saltwater and sliced garlic, then used in various dishes. Many people have mud stoves for cooking and also mud pots which are used to preserve the meal, also mud pots are used to store water, these pots are usually kept outside of their homes. Wagasi is a specialty cows-milk cheese of northern Benin made by the Fulani people and its a soft cheese with a mild flavor and a red rind, and used often in Beninese cooking. Acarajé is a made from peeled black-eyed peas formed into a ball. It is found in most parts of the Republic of Benin, Nigeria, sodabi is a liquor made from wine palm, and often consumed at events and ceremonies. African cuisine This article uses material from the Beninese Cuisine article on the Recipes wiki and is licensed under the Creative Commons Attribution-Share Alike License
37.
Botswana cuisine
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The cuisine of Botswana is unique but also shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, a food unique to Botswana is seswaa, salted mashed-up meat. Watermelons are believed to have originated in Botswana, the markets of Botswana are filled with a large variety of foods. Some are grown locally using irrigation and some are imported from neighbouring countries, a large quantity of high-quality beef is raised in Botswana. Lamb, mutton, chicken and other meats are also plentiful, beef is the most popular meat, followed by goat meat. River fish are part of Botswana cuisine. Sorghum and maize are the crops grown in Botswana. Wheat and rice and other kinds of cereals not grown locally are imported, many different kinds of beans are grown, including cow peas, ditloo, and letlhodi. Many vegetables are grown, such as spinach, carrots, cabbage, onions, potatoes, tomatoes, sweet potatoes, there are some vegetables that grow in the wild that are available seasonally including thepe and Delele. Dried bean leaves are a popular Setswana food, many fruits are locally available, including marula. Watermelons, believed to have come originally from Botswana, are plentiful in season, another kind of melon, called lerotse or lekatane, is also grown. There are some kinds of wild melon found in desert areas which are an important food. Many vegetables are seasonal and are dried or salted for preservation. There are many different ways of cooking dried vegetables, seswaa, or chotlho or leswao is a very popular traditional meat dish made for most special occasions. Usually prepared by men, it is cooked in an iron pot, simmered until soft, with only salt. Another popular dish is serobe, in which the intestines and some parts of goat. If the animal is sheep or goat, the trotters are included, traditionally grown chicken is considered to be better-flavoured than commercially grown chickens. By cooking a traditionally grown chicken for a guest, a host shows special hospitality, cooking chicken in a three-legged iron pot on an open fire gives it the best flavour
38.
Cameroonian cuisine
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Staple foods in Cameroon include cassava, cocoyam, yam, rice, plantain, potato, maize, beans, millet, ndole, and achu. The French introduced French bread and Italian pasta, which are not as widely consumed, however, the main source of protein for most inhabitants is fish, with poultry and meat being too expensive for anything other than special occasions. Bush meat, however, is consumed, some of the most sought-after species being the pangolin, the porcupine. There is also a thriving, illegal trade in endangered bush meat such as chimpanzee. Given that Cameroon was colonised repeatedly, New World staples were introduced several centuries ago, as well as European cooking techniques and it is also influenced by its geography, with distinct differences between its North and South regions. Cameroon is made up of over 250 ethnic groups and cuisine differs between ethnic group and also by region, the soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include, Among Cameroonian specialties are brochettes, known locally as soya, sangah, eru and water fufu, ndolé, koki, achu or taro, curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in parts of the country. List of African cuisines Food portal
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Cuisine of the Central African Republic
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Centrafrican cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic. Indigenous agriculture in the country includes millet, sorgum, banana, yam, okra, yellow onion, garlic, spinach, rice, imported crops of American origin include maize, manioc, peanuts, chili peppers, sweet potato and tomato. Additional foods include onions garlic, chiles and peanuts, common meats in Centrafrican cuisine include chicken and goat. Wild game is hunted, especially in rural areas and during the grass burning dry-season. Staple foods include starches, such as millet, rice, sesame, a variety of vegetables and sauces are also consumed. Roadside stalls sell foods such as baked goods and makara, sandwiches, barbecued meat, in the forests and in markets of Bangui where forest items are sold, caterpillars and the koko leaf are eaten. Wild tubers, leaves, and mushrooms are used, palm oil is widely used in various dishes. The capital city of Bangui has western foods and hotel restaurants, the legal drinking age is 18. Muslims are prohibited from drinking alcohol, the PK-Cinq area is known for its smaller restaurants serving with reasonably priced traditional dishes served. Coffee Tea Ginger beer Karkanji is a hibiscus flower drink from the north, okra or gombo is a popular vegetable. Peanuts and peanut butter are widely used, game is popular, as are the fish-based dishes such as maboké. Manioc flour is used for preparing fufu, there are three types of restaurants in Bangui. Some focus on foreign cuisine, such as Relais des Chasses, La Tentation and LEscale, which are orientated towards French food, and Ali Baba and Beyrouth, there are a large number of African restaurants, such as the Madame Mboka, a favorite of the locals. A number of bars and street food stalls compliment Banguis culinary scene, alcoholic beverages served are locally brewed beer, palm wine and banana wine. Non-alcoholic beverages that are drunk include ginger beer, village ecologique Boali en RCA in Boali is known for its local dishes. CARs potential agricultural output can feed the population, however, four coups have occurred during the last decade which has significantly reduced agriculture. These political and economic crises have caused significant food shortages due to the burning of fields, food storage areas. France once colonized what is now the country of Central African Republic as part French Equatorial Africa, during the 19th century Arab slave traders brought Middle Eastern influences
40.
Chadian cuisine
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Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a variety of grains, vegetables, fruits and meats, commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava, a variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, the days main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is served on the ground upon a mat. Fish is abundant in northern Chad, including tilapia, perch, eel, carp, people in Northern Chad include nomadic Arabs and Tuaregs who rely upon staple foods, including dairy products and meats. Bread made from millet and sorghum that has been ground into flour Daraba is a dish prepared with okra, tomatoes, sweet potatoes, greens, peanut butter. Dried, salted and smoked fish Esh is a common dish among northern Arabs that consists of boiled millet flour served with a moulah sauce, fried beef and fish Jarret de boeuf is a traditional beef and vegetable stew. It is recommended to stew for at least 2 hours, kisser is a type of sourdough crêpe La Bouillie is a traditional breakfast cereal that is served hot. The main ingredients are rice or wheat, milk, peanut butter, aiyash is a dish eaten by Chadian Arabs in which millet balls are dipped in various sauces. Nile perch Okra-based gumbo Peanut butter Porridges made from millet and sorghum are common throughout the country, red beans are part of the diet in Southern Chad. Sauces prepared with meat, fish and spices, sauces are sometimes used to dip various millet and sorghum foods, such as millet bread. Sesame seeds and sesame oil are used in many dishes Shea butter Squash stew with peanuts Stews are often prepared with cassava leaves and okra as the primary greens in them. Toasted termites and crickets Millet Sorghum Rice Beef Bushmeat, which is sometimes dried Pork Chicken Fish, particularly in Northern Chad, including tilapia, carp, eel, perch, Fish is the most common protein source in Chad. Goats are the most commonly raised livestock in Chad, and are used for food in the forms of meat and goat milk. Mutton * Particularly common in Southern Chad Tea is the most commonly consumed beverage in Chad, red, black and green teas are consumed in Chadian cuisine. Karkanji/carcaje is a red tea made from dried hibiscus flowers with ginger, clove, cinnamon and it is very common in Chad. Liquor and millet beer are consumed by non-Muslim Chadians in Southern areas of the country, Millet beer is known as bili-bili
41.
Democratic Republic of the Congo cuisine
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The cuisine of the Democratic Republic of the Congo varies widely, representing the food of indigenous people. Cassava is generally the staple food eaten with other side dishes. Less than two percent of the land is cultivated, and most of this is used for subsistence farming, congos farmland is the source of a wide variety of crops. These include maize, rice, cassava, sweet potatoes, yam, taro, plantain, tomatoes, pumpkin and varieties of peas and these foods are eaten throughout the country, but there are also regional dishes. The most important crops for export are coffee and palm oil, wild plants, fruits, mushrooms, honey and other foods such as bushmeat and fish are also gathered, hunted, and used in dishes. People often sell these crops at markets, or by the roadside, cattle breeding and the development of large-scale agricultural businesses has been hindered by the recent war and the poor quality of the road system. Congolese meals often consist of an ingredient, along with vegetables. The starch can come in the form of a paste or mash made of cassava or corn flour, called fufu or ugali. When eaten, the fufu is rolled into golf ball-sized balls, a type of fermented bread, kwanga, made from cassava, is commercially produced throughout the country. Lituma is a plantain dish made from mashed plantains which are formed into balls. Sweet potatoes are prepared in a way, and mixed with roasted peanuts in some parts of the country. Rice is often mixed with beans, to accompany these starchy ingredients, green vegetables such as cassava leaves, tshitekutaku and okra are often added. Mushrooms, especially prized amongst the Luba people, are seen as a substitute for meat in times of shortage. Though total vegetarianism is unknown, most meals are eaten without meat due to its high price, fish are plentiful along the River Congo, its tributaries, and various lakes, and are baked, boiled or fried for immediate consumption, or smoked or salted when preserved. Markets often sell ready-to-eat peppered fish baked in banana leaves, goat is the most widely consumed meat. Mwambe is a way of cooking chicken with peanut sauce. Edible insects such as grasshoppers and caterpillars are eaten, they tend to have a nutty flavour, sauces to mix with the ingredients above can be made with tomatoes, onions, and the local aromatic herbs. Vegetable oil, together with salt, hot red chile pepper and these spices are less frequently used in the far south
42.
Djiboutian cuisine
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Djiboutian cuisine consists of a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian culinary influences. Several popular dishes feature seafood and meat, including Fah-fah, breakfast is an important meal for people in Djibouti, who often start the day with some style of tea or coffee. The main dish is typically a pancake-like bread called lahoh, which might also be eaten with a stew or soup and it is similar to the Ethiopian injera, but is smaller and thinner. A side dish of liver, goat meat, diced beef cooked in a bed of soup, or jerky, three pieces of lahoh are often eaten along with honey, ghee, and a cup of tea. Lunch and dinner are served with an elaborate main dish of stew. Rice is often served with meat and/or a banana on the side, in Djibouti City, steak and fish are widely consumed. Pasta is frequently presented with a stew than the Italian pasta sauce. Grilled meats are frequently eaten with the pasta, Djiboutian cuisine is commonly prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon. Spicy dishes come in many variations, from the traditional Fah-fah or Soupe Djiboutienne, popular side dishes are lentils and rice, which are typically covered with sauces, such as the hot berbere or the buttery niter kibbeh. There are many restaurants serving different variations of cuisines from other African countries, sambusa, the Somali version of the triangular samosa snack, is commonly eaten throughout Djibouti during the afur. The local variant is spiced with hot chili pepper. Xalwo or halva is a popular confection served during special occasions, garoobey is one of the staple dishes of Djibouti. It is a prepared by soaking oats in milk, and is flavored with cumin or other spices. Bajiyos, the Somali version of the Indian pakora, are a fixture at the table and in street shops. They are part of the four elements of the Djiboutian afternoon tea. Fruits such as mango, guava, and banana are also throughout the day as snacks. Djiboutian people traditionally perfume their homes after meals, frankincense, or a prepared incense, which in countries of the Arabian Peninsula is known as bukhoor, is placed on top of hot charcoal inside an incense burner or censer. It then burns for ten minutes
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