Side, Snack, Appetizer

Aiyash

Deep-fried balls of millet flour paste, commonly dipped into various sauces such as peanut sauce, pondu

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Main

Bangaou

Stewed meat with sweet potatoes, tomatoes, beans, peas, chickpeas, etc, serve with rice or couscous

Breakfast

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Side, Snack, Appetizer

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Dessert, Sweet

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Drink

Bili-bili

Millet beer

Drink

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

Breakfast

Bouillie

A thick grain porridge or paste, rolled into a ball and served with sauces, meats, vegetables, typically made with cornmeal in the north and millet in the south, also made with cassava, peanuts or sorghum

Main

Bouillie

A thick grain porridge or paste, rolled into a ball and served with sauces, meats, vegetables, typically made with cornmeal in the north and millet in the south, also made with cassava, peanuts or sorghum

Main

Broiled fish

A recipe from the villages on the chari river

Main

Bushmeat

Bushmeat is meat from wildlife species that are hunted for human consumption, most often referring to the meat of game in africa. bushmeat represents a primary source of animal protein and a cash-earning commodity for inhabitants of humid tropical forest regions in africa, latin america and asia. bushmeat is an important food resource for poor people, particularly in rural areas.the numbers of animals killed and traded as bushmeat in the 1990s in west and central africa were thought to be unsustainable. by 2005, commercial harvesting and trading of bushmeat was considered a threat to biodiversity. as of 2016, 301 terrestrial mammals were threatened with extinction due to hunting for bushmeat including primates, even-toed ungulates, bats, diprotodont marsupials, rodents and carnivores occurring in developing countries.bushmeat provides increased opportunity for transmission of several zoonotic viruses from animal hosts to humans, such as ebolavirus and hiv.

Main

Capitaine

The nile perch (lates niloticus), also known as the african snook, goliath perch, african barramundi , goliath barramundi, giant lates or the victoria perch, is a species of freshwater fish in family latidae of order perciformes. it is widespread throughout much of the afrotropical realm, being native to the congo, nile, senegal, niger and lake chad, volta, lake turkana, and other river basins. it also occurs in the brackish waters of lake maryut in egypt. the nile perch is a fish of substantial economic and food-security importance in east africa. originally described as labrus niloticus, among the marine wrasses, the species has also been referred to as centropomus niloticus. common names include african snook, victoria perch (a misleading trade name, as the species is not native to lake victoria, though they have been introduced there), and many local names in various african languages, such as the luo name mbuta or mputa. in tanzania, it is called sangara, sankara, or chenku. in francophone african countries, it is known as capitaine. its name in the hausa language is giwan ruwa, meaning "water elephant".

Main

Carp

Carp are various species of oily freshwater fish from the family cyprinidae, a very large group of fish native to europe and asia. while carp is consumed in many parts of the world, they are generally considered an invasive species in parts of africa, australia and most of the united states.

Main

Catfish

Catfish (or catfishes; order siluriformes or nematognathi) are a diverse group of ray-finned fish. named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, the mekong giant catfish from southeast asia, the wels catfish of eurasia, and the piraíba of south america, to detritivores (species that eat dead material on the bottom), and even to a tiny parasitic species commonly called the candiru, vandellia cirrhosa. neither the armour-plated types nor the naked types have scales. despite their name, not all catfish have prominent barbels or "whiskers". members of the siluriformes order are defined by features of the skull and swimbladder. catfish are of considerable commercial importance; many of the larger species are farmed or fished for food. many of the smaller species, particularly the genus corydoras, are important in the aquarium hobby. many catfish are nocturnal, but others (many auchenipteridae) are crepuscular or diurnal (most loricariidae or callichthyidae, for example).

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Side, Snack, Appetizer

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Drink

Cow's milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Main

Daraba

Stewed vegetables and okra in a spicy peanut butter sauce

Side, Snack, Appetizer

Dried fish

Fresh fish rapidly deteriorates unless some way can be found to preserve it. drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. open air drying using sun and wind has been practiced since ancient times to preserve food. water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. fish are preserved through such traditional methods as drying, smoking and salting. the oldest traditional way of preserving fish was to let the wind and sun dry it. drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. the method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.

Main

Eel

Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.

Main

Fish

Dried, salted, smoked, fried, the most popular protein source in chad

Side, Snack, Appetizer

Fruit

Bananas, citrus fruits, dates, pimento, pineapple, guava, mango, melons, papaya, pineapple, raisins, tangerines

Drink

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Drink

Gala

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Drink

Goat milk

Goat milk is the milk of domestic goats. goats produce about 2% of the world's total annual milk supply. some goats are bred specifically for milk. goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cow's milk; therefore, it does not need to be homogenized. eventually, the cream will rise to the top over a period of a few days. if the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk and the final quality and yield of cheese.dairy goats in their prime (generally around the third or fourth lactation cycle) average—2.7 to 3.6 kg (6 to 8 lb)—of milk production daily—roughly 2.8 to 3.8 l (3 to 4 u.s. qt)—during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. the milk generally averages 3.5% butterfat.

Drink

Green tea

Green tea is a type of tea that is made from camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. green tea originated in china, and since then its production and manufacture has spread to other countries in east asia. several varieties of green tea exist, which differ substantially based on the variety of c. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. although there has been considerable research on the possible health effects of consuming green tea regularly, there is little evidence that drinking green tea has any effects on health.

Main

Jarret de boeuf

Stewed beef shank and vegetables

Drink

Jus de fruit

Fruit juice made with fruit such as mango and pineapple with milk, sugar, cardamom

Main

Kanda

Meatballs made with beef, ground pumpkin seeds, onion, garlic, serve with tomato sauce, peanut sauce

Drink

Karkanji

Hibiscus flower and ginger drink

Main

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Side, Snack, Appetizer

Kesra

Fermented flatbread commonly made with sorghum or millet flour

Main

Maharagwe

Beans, may be stewed in coconut milk, cooked with greens, plantains, onions, chili peppers, red plam oil

Drink

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Dessert, Sweet

Millet snacks

Side, Snack, Appetizer

Mula

Boiled and pureed okra, may also contain meat, serve with aiyash (boiled or deep-fried millet flour balls)

Main

Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Main

Nashif

Meat such as chicken, shrimp, fish, squid, shark, cooked in a tomato sauce

Main

Peanut and squash stew

Side, Snack, Appetizer

Peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

Side, Snack, Appetizer

Peanut sauce

Peanut stew or groundnut stew, also called as maafe (wolof, mafé, maffé, maffe), sauce d'arachide (french), tigadèguèna or domoda, is a stew that is a staple food in western africa. it originates from the mandinka and bambara people of mali.the proper name for it in the mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in bamanankan.domodah is also used by gambians, having been borrowed from the mandinka language. in senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafe that uses peanut paste. it is a favorite dish among several senegal and gambia ethnic groups. with the huge expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across west africa, even outside west africa such as in cameroon and france. variants of the dish appear in the cuisine of nations throughout west africa and central africa. it is very similar to groundnut soup. it may have a thicker consistency. made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. in ghana, groundnut stew is often accompanied with fufu.

Main

Peanut sauce

Peanut stew or groundnut stew, also called as maafe (wolof, mafé, maffé, maffe), sauce d'arachide (french), tigadèguèna or domoda, is a stew that is a staple food in western africa. it originates from the mandinka and bambara people of mali.the proper name for it in the mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in bamanankan.domodah is also used by gambians, having been borrowed from the mandinka language. in senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafe that uses peanut paste. it is a favorite dish among several senegal and gambia ethnic groups. with the huge expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across west africa, even outside west africa such as in cameroon and france. variants of the dish appear in the cuisine of nations throughout west africa and central africa. it is very similar to groundnut soup. it may have a thicker consistency. made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. in ghana, groundnut stew is often accompanied with fufu.

Main

Pondu

Stewed cassava leaves with vegetables, meat, smoked fish

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Side, Snack, Appetizer

Red beans

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Roast chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

Side, Snack, Appetizer

Simsim

Sesame seeds, roasted, candy, cookies, added to stews and flatbread

Drink

Soft drinks

A soft drink (see § terminology for other names) is a drink that usually contains water (often carbonated), a sweetener, and a natural and/or artificial flavoring. the sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet drinks), or some combination of these. soft drinks may also contain caffeine, colorings, preservatives, and/or other ingredients. soft drinks are called "soft" in contrast with "hard" alcoholic drinks. small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, ginger ale, and root beer. soft drinks may be served cold, over ice cubes, or at room temperature. they are available in many container formats, including cans, glass bottles, and plastic bottles. containers come in a variety of sizes, ranging from small bottles to large multi-liter containers. soft drinks are widely available at fast food restaurants, movie theaters, convenience stores, casual-dining restaurants, dedicated soda stores, vending machines, and bars from soda fountain machines. within a decade of the invention of carbonated water by joseph priestley in 1767 inventors in britain and in europe had used his concept to produce the drink in greater quantities, with one such inventor, j. j. schweppe, forming schweppes in 1783 and selling the world's first bottled soft drink. soft drink brands founded in the 19th century include r. white's lemonade in 1845, dr pepper in 1885 and coca-cola in 1886. subsequent brands include pepsi, irn-bru, sprite, fanta and 7 up.

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Main

Tilapia

Tilapia ( tih-lah-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "tilapiini"), with the economically most important species placed in the coptodonini and oreochromini. tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. historically, they have been of major importance in artisanal fishing in africa, and they are of increasing importance in aquaculture and aquaponics. tilapia can become a problematic invasive species in new warm-water habitats such as australia, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cold water. tilapia is the fourth-most consumed fish in the united states dating back to 2002. the popularity of tilapia came about due to its low price, easy preparation, and mild taste.

Side, Snack, Appetizer

Toasted insects

Crickets, termites

Side, Snack, Appetizer

Vegetables

Carrots, cassava, green beans, legumes (e.g., lentils), okra, onion, potatoes, tomatoes, zucchini

Side, Snack, Appetizer

Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.