Western Saharan cuisine
Western Saharan Cuisine
Western Saharan Cuisine (pronunciation: /ˈwɛstərn səˈhɑːrən kwiˈzin/) refers to the traditional food and culinary practices of the Western Sahara region. The cuisine is influenced by the region's indigenous Berber population, as well as Arab, Spanish, and French influences due to historical colonization.
Etymology
The term "Western Saharan Cuisine" is derived from the geographical location of the region, Western Sahara, and the word "cuisine" which originates from the French word "cuisine", meaning "kitchen" or "cooking".
Ingredients
The staple foods in Western Saharan Cuisine include couscous, dates, millet, and goat meat. The cuisine also features a variety of vegetables, fruits, and spices, such as saffron, cumin, and coriander.
Dishes
Some of the popular dishes in Western Saharan Cuisine include:
- Mechoui: A traditional roasted meat dish, often made with lamb or goat.
- Tagine: A slow-cooked stew made with meat, vegetables, and spices, cooked in a special pot called a tagine.
- Couscous: A staple food made from semolina, often served with meat and vegetables.
Beverages
Traditional beverages in Western Saharan Cuisine include:
- Mint tea: A popular drink made with green tea, fresh mint leaves, and sugar.
- Date juice: A sweet drink made from dates, often served during special occasions.
Related Terms
External links
- Medical encyclopedia article on Western Saharan cuisine
- Wikipedia's article - Western Saharan cuisine
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