Middle East and Africa
description
Transcript of Middle East and Africa
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Middle East and Africa
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Middle East
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Middle East Cuisine
• Basic to all Middle East cuisine are five ingredients: Lemon, garlic, green pepper, eggplant and tomato
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Middle East Cuisine
• Like Mediterranean Cuisine, Middle Eastern cuisine uses many kinds of olives and olive oil.
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Middle East Cuisine
• Spice caravans were once a common sight in the middle east, and spices are still used liberally in middle eastern cuisine.
• Middle Eastern food is not spicy hot, but spices do add a delicate flavor to foods.
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Middle Eastern Cuisine
• In the Middle East, lamb is the staple meat and is often roasted whole.
• Middle Eastern yogurt is curdled milk with a tangy flavor, and is not at all like yogurt found in the United States
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Middle Eastern Cuisine• Wheat, beans, rice, lentils,
and chickpeas are the staple grains in the Middle East
• Bulgur is a grain product made from whole wheat that has been cooked, dried, and cracked. Middle Easterners add this wheat to many dishes including soups and stews
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Middle Eastern Cuisine
• Middle Easterners, as a general rule, enjoy rich desserts and coffee.
• Middle Eastern coffee is strong, and mostly served black (without cream or sugar)
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Africa
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African Cuisine
• Each country in Africa has its own unique cuisine.
• Most African countries don’t have refrigeration, so cooks who live in cities are likely to make daily trips to the market to buy fresh food.
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African Cuisine
• A wide variety of fruits and vegetables grow in Africa.
• Papaya, plantains, cassava, okra and mango are common in African cuisine
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African Cuisine
• In urban areas of Africa, some people follow a daily meal pattern, but in the more poverty-stricken areas of the continent people eat what they can when they can.
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African Cuisine
• The traditional African dinner table is low, and people sit on pillows—not chairs.
• Diners do not use knives or forks. Most eating is done with the fingers, though spoons may be used
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