Typical African foods

ISTOCKPHOTO/THINKSTOCK

Knowing the gastronomy of any place we visit is a fundamental

part of every good tourist. Trying new flavors, delighting in the
preparations of each town and learning about the cultural ritual
that is gastronomy, is of utmost importance. That is why we
always dedicate a space to those interested in the gastronomic
field.

In itself, it is a matter of taking risks and starting to taste

everything you can. Today, we will dedicate ourselves especially
to typical African foods . So that you leave sensorially prepared
and know what you will find on the wonderful black continent .
ISTOCKPHOTO/THINKSTOCK

North Africa
Having constant interaction with the countries of
Mediterranean Europe, this region has adopted certain types
of culinary customs that differentiate North African dishes from
the rest of the continent. Couscous is one of the typical dishes
in the diet of locals. Different civilizations introduced various
types of spices: wheat, semolina, olives and olive oil are good
examples of this. Although their cuisine is also full of "New
World" foods, such as tomatoes, potatoes and zucchini,
making this a truly difficult cuisine to define.
ISTOCKPHOTO/THINKSTOCK

East africa
Due to their culture, the inhabitants of the savannah have a
diet completely absent of beef. What they are allowed to do is
drink the milk or... the blood! People who do not live in these
places base their diet on grains and vegetables. One of the
well-known dishes is ugali, which is a pasta similar to polenta
(cornmeal) that is accompanied with soups and stews. We
also have matoke, which is a dish basically made of bananas .
ISTOCKPHOTO/THINKSTOCK

Central Africa
Perhaps it is the most faithful to its traditions. Peanuts and
chili peppers are some of their basic foods, as well as
bananas. A paste of starch and cassava roots is the essential
accompaniment to several dishes. The meat is consumed
thanks to hunting .
ISTOCKPHOTO/THINKSTOCK

West Africa
The three main characteristics of these dishes are: richness in
starch, excess fat and absence of meat. Fufú is a pasta made
from tubers that is used to accompany stew and soup. This
region is also known for its penchant for spices. Water here is
essential .
 Typical African juices

Karkanji is a spicy and sour drink made from hibiscus and

other ingredients drunk in Chad (Central Africa). Hibiscus is a
plant widely used for culinary uses in countries such as South
Africa, Sudan and Egypt, among others, where the petals of
the hibiscus are used to make a tea (karkade) that can
perhaps be said to be a hot version of the popular Karkanji.

The ingredients to prepare Karkanji for about 4 people are

what you will see here: – 1 large handful of hibiscus flowers.
There are many types of hibiscus and it is wise to use one
that is suitable for this recipe. Hibiscus sabdariffa is more
popular in cooking. It is used in many foods and beverages,
and is the Jamaican variety mentioned above. - 200 grams of
sugar. – 50 grams of fresh ginger root, finely sliced. – 1
cinnamon stick. – 10 whole cloves.
How to prepare Karkanji (hibiscus drink): Add about 2.5 l of
water to a large saucepan along with the hibiscus, ginger,
cinnamon and cloves. Bring to a boil and once it starts to boil,
reduce to a simmer, cover and cook for about 10 minutes.
Add the sugar to taste and let it dissolve completely, then
cook over low heat, covered, for 5 minutes. Remove from heat
and let cool to room temperature. When it has cooled, strain it
and serve it with ice. Enjoy.

Traditional African cuisine

African cuisine, still quite unknown, offers a very wide
range of dishes of great variety and flavor. In Africa, meals,
more than the satisfaction of a physiological need, translate
into moments of meeting, celebration, celebration, and
homage. Savoring the typical delicacies of a country is
entering into its culture, its history and its tradition through the
palate, smell, and even touch, considering that most African
snacks are eaten by hand. In addition to this, sharing the
Table is the most common way of offering generous African
hospitality, always ready to share what there is with the
guests, the pilgrims, the foreigners.
The culinary tradition of West Africa is based on staple
products, including cassava, corn and spices, and the
abundant use of paprika. Maffé, typical of Mali, which consists
of minced meat with vegetables and peanut sauce, is very
widespread throughout the region.
In Senegal, the traditional dish is tieboudienne, made with
fish, rice and vegetables. Yassa (a chicken-based delicacy
with onion, lemon and pepper sauce and served with boiled
rice) is also typical of Senegal, the Ivory Coast, Burkina Faso
and Mali. The aroma of shea butter, used for frying and
seasoning, is quite common in the markets. Boarake, a snack
prepared with fish, cassava leaves and palm oil, is another of
the dishes widely spread throughout West Africa. In Togo,
mutsella, which is nothing more than fish with vegetables and
spices, and yekumé (spicy chicken) are widely eaten.
In Central Africa, the basis of the diet is cassava. The famous
fufú is made with it (manioc fermented and ground into flour,
to be mixed with boiled water, in order to transform it into a
compact dough). It is customary to accompany cassava with
cut and crushed vegetables, seasoned with oil, tomato sauce
and onion.
The cuisine of the coastal region of East Africa is
characterized by the influence received from the East, mainly
from Kenya, Tanzania, South Africa and Madagascar, where
countless traditional dishes are enriched with sauces and
spices imported from India, China, Arabia, Yemen and the
Lebanon.
One of the most common appetizers in this region is
sambusa, a triangle of fried dough filled with minced and
flavored meat.
In Ethiopia there is a national and exclusive dish: enjera, a
type of crepe or pizza dough, ash in color and spongy in
consistency and whose flavor is a little acidic, produced from
teff flour, a cereal grown almost exclusively in this country.
The wet is the garnish that best combines with the enjerá. It
can be chicken, lamb or beef, with a spicy sauce (berberé)
composed of hot paprika, various herbs and spices, or
vegetables, potatoes, tomatoes, beans or chili peppers. The
most appreciated wet is lamb (sega wet), reserved for special
celebrations.
 African recipes

Gari photo (a typical African stew

from Ghana)
Ingredients
1. 25 g margarine or palm oil
2. 1 medium onion, chopped
3. 2 fresh tomatoes, peeled and chopped
4. 175 g carrots, chopped
5. 175 g mushrooms, chopped
6. 175 grams) chopped green pepper
7. 300 ml vegetable broth or hot water with pepper (as
preferred)
8. 100 gr gari (gari is a roasted grain flour made from cassava
and is used as a staple food in a similar way to rice flour)

Steps
1. Cook onion and tomatoes in margarine or palm oil, stirring
until meaty, in a nonstick skillet.
+
2. Add the carrots and fry for a few minutes.

3. Add the palm oil, then add the mushrooms, green peppers,
broth and hot pepper. Cover and cook over low heat for 10
minutes.
+
4. Mix in the gari by the handful, stirring constantly until all the
liquid is absorbed.
 Afro Spaghetti with Peanut Cream
Sauce
Ingredients
1. 200 g or 250 g spaghetti
2. 1 cup crushed tomato or whatever you have at home
3. 1/2 red pepper
4. 1 onion
5. 1 tbsp peanut butter
6. 1 little oil for frying
7. 1 glass milk or soy milk
8. salt to taste
9. ground black pepper to taste
 Steps
1 I discovered peanut butter in Gambia-Africa 30 years ago,
there they make the sauce accompanied by meat or fish that
they serve with rice, and I always really liked this combination.
At that time there was no this cream in Spain, but currently
you can buy it in any supermarket.
2 In a pot, bring salted water to a boil and add the pasta, cook
until the pasta is al dente (about 8 or 10 minutes depending
on the brand of pasta). Drain and drizzle with a little olive oil
so they don't stick, and it also adds shine and flavor to the
pasta .
3 While the pasta is cooking, chop the onion and pepper into
small pieces, (if you have a chopper better and faster) fry in a
pan with a little olive oil.
4 When it is golden brown, add the tomato, salt, a little ground
black pepper to taste, and a tablespoon of peanut butter.
5 Add a glass of milk, to dissolve the peanut butter and
integrate all the ingredients. Adjust salt to taste.
6 To plate, on a spaghetti base, cover with the sauce.
On days when we have more time, this dish is perfect adding
grilled chicken breast cut into tacos, minced meat, etc...
It is a powerful dish, so in my opinion, it is not necessary to
add cheese.
 Canned fresh chilies
Ingredients
1. 200 g red chilies
2. Olive oil
 Steps
1 Wash the chilies well and dry well with a cloth.
2 In a glass jar with an airtight seal, fill with the chiles and
cover the chiles with oil.
3 Cover the jar tightly so you always have fresh chiles.
4 The oil from the chili peppers can be used once they have
been consumed .
 African
Ingredients
1. 1 egg
2. 1 well of oil
3. 1 cup sugar
4. vanilla
5. 1 pinch fine salt
6. 2 cups self-rising flour
7. 2 heaped tablespoons of bitter cocoa
8. Necessary amount of milk
9. 100 grams chocolate coating
10. 100 grams butter
 Steps
1 In a bowl, place the little oil and beat with the sugar, add the
egg and mix well. Then add the essence, the salt, the cocoa,
once everything is combined, add the sifted flour little by little
and the milk as necessary. Butter and flour a mold, cook in a
preheated oven at a moderate temperature for 35 minutes.
2 Unmold on a rack and set aside. In a saucepan, place the
chopped chocolate and butter and melt over low heat until it
forms a ganache. Cover the cake and decorate as desired
with fruit of your choice.
 Staple foods in Africa
Staple foods are those that are eaten regularly enough to
produce energy and nutrients. In terms of energy, the United
Nations lists the African diet as 46 percent cereals, 20 percent
roots and tubers, and 7 percent animal products. Staple foods
grown in Africa have to be able to thrive in nutrient-deficient
soil and withstand drought and very hot weather. Several
humanitarian groups are working to help small-scale African
farmers improve local crops to provide more food and money
to meet families' needs.

The corn
Small farmers in Africa are planting less maize and more
cassava because cassava is less susceptible to drought.

Millet and sorghum

The first staple cereal in Africa is millet. The advantages of
growing it are that it is drought resistant, keeps well and,
according to the Vegetarian Society, contains higher levels of
protein and iron than many other grains. The second most
important cultivated cereal is sorghum, a corn-like grain with
waxy leaves that is suitable for the subtropical and arid
climates of Africa. Sorghum is drought resistant and has 90
percent of the nutritional value of corn. Rice and corn are also
important staple foods. The International Institute of Tropical
Agriculture (IITA) has developed methods of intercropping
cowpeas and cereals, as cowpeas replenish the nitrogen
needed in poor soils.

Cassava
The IITA names cassava as a safe crop because the roots
can be stored in the soil for two to three years and it can be
grown in nutrient-poor soils. It has starchy roots that can be
eaten boiled or raw, or used to make flour or pasta. Cassava
leaves can be eaten as green vegetables and are a good
source of protein and vitamins A and B. Africa produces 54
percent of the world's cassava crops. Itai Madamombe, in an
article for "Africa Renewal", states that many families are
switching from growing maize to cassava, because it does not
wilt as quickly in drought conditions, and crops are more
available in historic times. of hunger like the beginning of the
rainy season.
 Bibliography

 Google.com.co

 Imujer.mundo.com

 Southafrica.pordiscover.com

 misosoafrica.com

 Cookpad.com
EUROPEAN BLACK GASTRONOMY

MADELYN MUÑOZ TABARES

WRITTEN WORK
PRESENTED TO THE
TEACHER: NELLY PISCO LEMOS
SUBJECT: AFRO CHAIR
GRADE: 8-7
 IMMACULATE CONSEPCION EDUCATIBA INSTITUTION
JOSE EUSEBIO CARO
VILLAGORGONA
2016
Introduction
European gastronomy makes a great contribution to the world
with its techniques, the way it is prepared, etc. that occurs in
its different colonies and countries. As can be seen in its
history, we can say that it is incredibly immense. Below we will
see how its beginnings were, the characteristics, the
ingredients, and how its gastronomy has been transformed
over time until today, providing its contributions to the entire
gastronomic world.

When we talk about the history of gastronomy, we must

realize its close relationship both with the evolution of man
and in his civilization process.
The men learned how to depend on others for security
reasons and also to share their food and procurement
techniques. Without it, humans might not have survived.

Science that studies the relationship between culture and

food, studies various cultural components taking food as its
central axis and studies man's relationship between his diet
and his environment. Gastronomy should be understood as
an interdisciplinary activity, since around food we can find fine
arts, exact sciences and social sciences.
 Generalities of Europe
Europe is one of the continents that make up the Eurasian
continent , located between the 36th parallel and 70º north
latitude . Conventionally and for historical reasons it is
considered a continent, after the delimitation made by the
Russian geographer Vassili Tatichtchev who wanted to point
out that Russia belongs to Europe and not to Asia.
It extends in the eastern half of the Northern Hemisphere,
from the Arctic Ocean in the north to the Mediterranean Sea in
the south. To the west, it reaches the Atlantic Ocean ; To the
east, it borders Asia , from which it is separated by the Ural
Mountains, the Ural River , the Caspian Sea , the Caucasus
Mountains, the Black Sea and the Bosphorus Strait.
Europe is the second smallest continent in terms of surface
area, covering around 11,000,000 square km or 2% of the
surface of planet Earth and around 6.8% of the total land
surface. It is home to a large number of sovereign states, the
exact number of which depends on the definition of Europe's
border, as well as the exclusion or inclusion of partially
recognized states. Of all European countries, Russia is the
largest in area, while Vatican City is the smallest, not only in
Europe, but also in the world. These countries are also the
most and least populated in Europe respectively. Europe is
the fourth most populous continent after Asia , Africa and the
Americas with a population of 739,000,000 or about 11% of
the world's population. According to the United Nations
population projection (medium variant), Europe's share will be
reduced to 7% in 2050. However, Europe's borders and
population are controversial, as the term continent can refer to
to a cultural and political asset or to physiographic
distinctions.
Europe is the cradle of Western culture . European nations
play a leading role in world affairs from the 16th century
onwards, especially after the beginning of colonization . In the
17th and 18th centuries, European nations controlled most of
Africa , the Americas , and much of Asia , and later Oceania
as well. World War I and World War II led to a decline in
Europe's dominance in world affairs as the United States and
the Soviet Union took preeminence. The Cold War between
the two superpowers divided Europe along the Iron Curtain .
European integration led to the formation of the Council of
Europe and the Western European Union, both of which have
expanded eastward since the fall of the Soviet Union in 1991 .

The gastronomy of Europe

Geography, climate and cultural heritage determine the

gastronomy of a country. There are many European countries
and the gastronomic variety that can be found in each of them
is abundant, with their foods, typical and traditional recipes.
Within many countries, depending on the region, the way of
preparing the same recipe can vary greatly. The same thing
happens in each European country, even if it is the same
recipe, each country has its own seal and gastronomic
signature.
Some of the strongest cuisines in Europe are French and
Italian. France has products as famous as Dijon mustard,
more than four hundred varieties of cheese, as well as some
of the most prestigious and sought-after wines and
champagnes in the world.
Italian gastronomy offers us different varieties of pizzas and
pastas, Parmesan and mozzarella cheeses, risotto and
polenta, and prosciutto, the famous Italian cured ham.
From here, we want to bring you a little closer to the very
diverse gastronomic cultures of the European continent, and
why not!, to enjoy the flavors, aromas and texture of food.
At the same time, European gastronomy would also influence
the cuisine of its colonies.
Gastronomy is defined as the art of eating and drinking, all art
being a form of culture that identifies people. The word
culture, which derives from the Latin verb “colere” means to
cultivate, which allows gastronomy to be defined as the way of
preparing food in a worked, cultivated way.
 Ingredients
 Seasonings : Ginger, saffron, cinnamon, cardamom,
nutmeg, cloves, pepper, savory, coriander, fennel,
marjoram, oregano, mint, mustard, parsley, rue, sage and
thyme.
 Meats : The most commonly used farm meats are: Beef,
pork, chicken, rabbit and lamb in certain areas. The most
commonly used game meat in European cuisine is deer
and wild boar for larger game, and rabbit and quail for
smaller game.

 Vegetables and pasta : Potatoes, eggplant, onion,

garlic, carrot, pumpkin, zucchini, cucumbers, lettuce, chard,
tomatoes, spaghetti, macaroni and noodles.

 Cereals and legumes : Corn, wheat, oats, rice, beans,

chickpeas, lentils and peas.

History of European gastronomy

 European cuisine in the Middle Ages (S. V to

XV) : European cuisine begins to write its history at the
 end of the Middle Ages, since at the beginning it was more
basic and crude. Then it was transformed into something
more delicate and in search of the pleasures of good food,
which above all concerned the feudal lords, although the
peasants also did their bit in the creation of a nascent
gastronomy.

 European cuisine in the modern age (S. XV to

XIX) : Period in which the exquisiteness and the birth of
sauces that replace excessive spicing gave birth to the
excellences of European cuisine. Another turning point in
the history of this gastronomy is the colonies.
They open a world of possibilities with new foods that come
from other worlds: Pasta from Asia, tomatoes and potatoes
from America, etc. At the same time, European gastronomy
would also influence the cuisine of its colonies, enriching
each other.

 Current European cuisine : After the two great world

wars there was also a transformation in the history of
European cuisine, becoming more austere and recipes
emerging in which to take advantage of leftovers from the
previous day.
Later, the incorporation of women into the workforce also
developed a more functional kitchen, still containing many
delicious classic dishes as well as new creations in search of
new ranges of flavors and sensations.
 There are many European countries and the gastronomic
variety that can be found in each of them is abundant,
with their foods, typical and traditional recipes. Within
many countries, depending on the region, the way of
preparing the same recipe can vary greatly. The same
happens in each country
 European, although it is the same recipe, each country
has its own seal and gastronomic signature.
 Some of the strongest cuisines in Europe are French and
Italian. France has products as famous as Dijon mustard,
more than four hundred varieties of cheese, as well as
some of the most prestigious and sought-after wines and
champagnes in the world.

Typical European foods

Among the most representative typical foods of Europe is
that of Italian origin , here one of the most representative
factors being the presence of their famous pastas, which they
inherited and perfected in relation to those of Chinese origin.
Apart from this, you should not forget your sauces and use of
dairy products, being very important for recipes such as the
famous pizzas or lasagnas. Apart from this, when it comes to
drinks, Italian wine is among the best in the world thanks to
the enviable location of its vineyards. It is worth noting that in
Italy you can also find some dishes such as Parma Prosciutto
which is raw ham, pork zampone, salami and mortadella.
Some frozen desserts also stand out, such as tiramisu, and if
it's coffee, the best is ristretto coffee.

The food of the countries of the European Union is very varied

and tasty. It is full of fruits, vegetables, sausages, etc.
Some examples of these foods are:

 Germany : The most typical food in Germany is

sausage dipped in beer. In this country there are more
than 1,500 types of sausage, some of them are:
  Frankfurt : softer
 Nuremberg : served roast
 Bavaria : they are the typical white sausages
 Wiener : they are very long

 Holland :
- Light meal
- Fast food type food
- Snacks or small dishes to entertain the palate.

 Portugal : ( served in large quantities )

- Different types of fish and seafood :
- Cod
- Lobster
- etc .…

 Spain :
- Olive oil and lard are used to cook food.
- The variety of fruits and vegetables existing in that
country is taken advantage of.

Italy : ( with the typical olive oil )

- Pasta
- Pizza
- Sausages

Traditional gastronomy and European cultures

The British Nutrition Foundation (BNF) has recently published
a report on traditional European cuisine, which is also
accompanied by a series of recipe cards. The work is part of
the EU-funded project EUROFIR ('European Food Information
Resources Network'), which aims to develop a comprehensive
food information space. The data collected will provide an
overview of the food consumed throughout Europe. EUROFIR
is funded with €12 million from the Food Quality and Safety
thematic area of the Sixth Framework Program (FP6).
According to researchers, traditional gastronomy has had a
great influence on the type of food that different cultures and
regions have long consumed and on the way they are
prepared. Culinary methods are usually related in a special
way to the folklore of a country or region. Furthermore, they
have been effectively transmitted from generation to
generation, becoming an aspect of cultural identity.
“Unfortunately, throughout Europe, some traditional
gastronomy could disappear due to changes in lifestyle,”
explained Dr. Helena Solar Costa of the National Institute of
Health of Portugal and coordinator of the traditional
gastronomy section of EUROFIR. . "Therefore, it is important
to study and document traditional cuisine to preserve
important elements of European cultures."
One of the EUROFIR working groups was dedicated to
collecting information on traditional dishes from different
European countries.
The report includes traditional dishes from thirteen European
countries (Austria, Belgium, Bulgaria, Denmark, Germany,
Greece, Iceland, Italy, Lithuania, Poland, Portugal, Spain and
Turkey) and information about their history.
The report answers the question of whether traditional cuisine
is healthier than modern cuisine. "Traditional gastronomy is
fantastic because it is usually sourced from local products,
which is good for the environment," said Dr. Elisabeth
Weichselbaum from the BNF and co-author of the report.
«However, it is not necessarily healthier than the modern one.
The influence of traditional gastronomy on our health depends
on its nutritional composition."
«A gastronomy that includes a large amount of foods rich in
starch, fruits and vegetables and a moderate amount of fish
and meat, such as the Mediterranean diet, is healthier than
another with a large abundance of meat and fats and a poor
supply of fruits and vegetables. .»
The files included in the report detail more than sixty recipes
from thirteen countries in bilingual format: each of them
written in English and in the language of origin of the dish
described. Also included is information on the content of
protein, calories, fat (total and saturated), carbohydrates,
sugar, sodium, and dietary fiber.
"To follow a healthy and balanced diet it is important to know
what each dish contains," commented nutrition specialist
Bridget Benelam when referring to the importance of this
information. «When it comes to traditional dishes, we often
don't know, for example, how many calories or fat they
contain. Consequently, this information from the cards will
allow us to understand to what extent the food we cook meets
our daily energy and nutritional needs.
Ms Benelam concluded: 'The best thing about cooking at
home, using these recipes for example, is that you can modify
their nutritional and energy content. You can reduce the
amount of some ingredients with a high fat content and
replace them with others that are less caloric, or reduce the
amount of salt, for example. This results in a healthier meal,
although in a strict sense, by modifying the recipe it stops
being a traditional dish.
 Recipes
1. Spanish acorn-fed Iberian ham

In Spain you can taste any variety of Serrano ham, but the
most exquisite is, without a doubt, the acorn-fed Iberian ham,
a black-legged pig raised in the pastures and fed only on
acorns. It is typical to eat it in very thin slices, the work of
which requires an expert in cutting ham, with bread and wine.
2. Sicilian Arancini

Fried rice balls filled with meat and tomato sauce. This
authentic Italian delicacy is usually found in Sicily. It is a
perfect snack, which you can find in a pastry shop, before
starting any excursion.
3.Spanish Roasted Suckling Pig

Roasts are, without a doubt, the star dishes in Spain. The

suckling pig is slaughtered a few weeks after birth, so the
meat is very tender, but when roasted in a wood-fired oven,
the skin remains crispy and tasty. The area par excellence for
suckling pig is Segovia, about 100 km from Madrid. First, you
can enjoy the Farm's beans, an excellent stew in preparation
for suckling pig.

4.French Foie Gras

French gastronomy is known for its delicacy in the preparation

of its dishes. A very elaborate dish is foie gras, goose or duck
liver, which is prepared by cooking it for several hours until it
becomes a pâté. This delight is recommended to be spread
on bread with raisins, adding pieces of pear or apple. To top it
off, a good wine from the region…
5. Portuguese sardines

Fish is undoubtedly the specialty in Portugal, not to mention

cod, the country's flagship, but another delicacy that you
cannot forget is grilled sardines. The appearance is shocking
so don't be scared that they will be eaten whole, except the
head. When you try them, you will know why.
6.Swiss fondue

Everyone has tried fondue at some point in their lives, but

there is none like this one. There are several types: cheese,
such as Gruyere and Emmental (Swiss classic), which are the
fundamental ones, from there they are mixed with other
cheeses, meat in oil fondue or a very tasty soup and, finally,
chocolate, the specialty. Swiss. The cold makes these dishes
a real necessity for locals and foreigners, especially those
who go skiing in the Alps.

7. Greek Moussaka

This splendid eggplant cake is filled with reduced tomato

sauce with white wine, minced lamb, bechamel, chopped
potatoes and gratin Parmesan cheese. Its local herbs such as
cinnamon, rosemary, oregano and pepper make this a typical
dish of the country.
8.Belgian waffle

Savory dishes are very important but we cannot leave Europe

without trying some of the most recognized sweets worldwide,
only in Belgium it has an exclusive flavor. But be careful that
this delight is not eaten for breakfast, much less with sauces
or fruit, although you can order them that way too. The most
typical way to eat it and the one you will best enjoy is at a
street stall, freshly made and without anything. As they are
prepared with yeast, their texture is spongy. The secret is to
add vanilla and a pinch of cinnamon to the mixture.

9.Irish cod

Although Ireland is not known for its gastronomy, do not miss

the opportunity to try one of its native dishes that is a real
pleasure, cod coated in flour, water and baking soda, creating
a foamy mixture that remains crispy when fried. Accompany
them with some French fries, chips, and tartar sauce. All of
this cannot be eaten without a good Guinness beer, well
drafted and fresh at your side. You will be surprised how
exquisite it is!

10. Turkish manti

Turkish cuisine has a lot of Asian influence due to its proximity

to the continent. An example is manti, traditional dumplings
stuffed with lamb, onion and parsley that are cooked in water
and served with yogurt, garlic, paprika or colored chili sauce
and a splash of oil. This spectacular dish is mandatory to
integrate into the culture.
 Basic foods
 Vegetables : These are vegetables whose
predominant color is green . However, popular usage
usually extends its meaning to other edible parts of
plants , such as leaves, inflorescences, and stems. The
word vegetable is not of a scientific or botanical nature,
it is a popular name with a meaning that varies from one
 culture to another, and can sometimes be synonymous
with vegetables or equivalent to vegetables that do not
have the sweet or acidic flavor of fruits .

 Fruits : those edible fruits obtained from cultivated or

wild plants that, due to their generally sweet-sour flavor,
their intense and pleasant aroma, and their nutritional
properties , are usually consumed mostly in their fresh
state, as juice or as a dessert .

 Fish : refers to fish used as food . These fish can be

caught in water—oceans, seas, rivers, lakes—but they
can also be raised using aquaculture techniques. In
accordance with the different types of fish, different types
of fish are obtained.
 Meat : Meat is animal tissue, mainly muscle, that is
consumed as food. This is a colloquial and commercial
classification that only applies to terrestrial animals—
normally vertebrates.

 Milk : Milk is an opaque whitish nutritional secretion

produced by the secretory cells of the mammary glands
or breasts of female mammals.
 Pasta : foods prepared with a dough whose basic
ingredient is flour, mixed with water, and to which salt,
egg or other ingredients can be added, forming a product
that is generally cooked in boiling water.

 Cheese : Solid food obtained by maturing the milk curd

once the whey has been removed; Its different varieties
depend on the origin of the milk used, the production
methods followed and the degree of maturity reached.
 Olive oil : Olive oil is a vegetable oil for mainly culinary
use that is extracted from the fruit of the olive tree, called
olive or olive.

 Among other …..

Bibliography
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 Ocarbonellc.blogspot.com.co
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 www.enbuenasmanos.com

 www.cultura10.com

 Europamiayyo.blospot.com.co

 Eneuropa.about.com

 Es.answers.yahoo.com

 En.wikipedia.orgo