Eswatini

Eswatini ( ess-wah-tee-nee; swazi: eswatini [ɛswáˈtʼiːni]), officially the kingdom of eswatini and formerly named swaziland ( swah-zee-land; officially renamed in 2018), is a landlocked country in southern africa. it is bordered by mozambique to its northeast and south africa to its north, west, south, and southeast. at no more than 200 kilometr...

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Featured Dishes from Eswatini

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Amanqina

Trotters (feet) from pig, cow, sheep, lamb, chicken

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Amanqina wegusha

Grilled sheep trotters, serve with pap

Drink

Amasi

Amasi (in zulu and xhosa), maas (in afrikaans), or mafi (in sesotho), is a fermented milk product that is similar to cottage cheese or plain yogurt. it is a popular snack in south africa and lesotho.

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Amathumbu nepapa

Tripe, served with pap

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Antelope

The term antelope is used to refer to many species of even-toed ruminant that are indigenous to various regions in africa and eurasia. antelope comprise a wastebasket taxon defined as any of numerous old world grazing and browsing hoofed mammals belonging to the family bovidae of the order artiodactyla.a stricter definition, also known as the "true antelopes," includes only the genera gazella, nanger, eudorcas and antilope. one north american species, the pronghorn, is colloquially referred to as the "american antelope," but it belongs to a different family than the african and eurasian antelopes. a group of antelope is called a herd. unlike deer antlers, which are shed and grown annually, antelope horns grow continuously.

Side, Snack, Appetizer

Beans and rice

Rice and beans is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. the grain and legume combination provides several important nutrients and many calories, and both foods are widely available. the beans are usually seasoned, while the rice may be plain or seasoned. the two components may be mixed together, separated on the plate, or served separately.

Side, Snack, Appetizer

Black mamba chili sauce

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Braai

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. the meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. the meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.

Side, Snack, Appetizer

Bulembu honey

Drink

Carling Black Label

Black label is a brand of lager distributed by carling brewing company. in several countries, it is also known as carling black label, and in sweden, it is known as carling premier. in the united kingdom it is now known as just carling.

Side, Snack, Appetizer

Chakalaka

Chakalaka is a south african vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. chakalaka may have originated in the townships of johannesburg or on the gold mines surrounding johannesburg, when mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy portuguese-style relish to accompany pap. many variations of chakalaka exist, depending on region and family tradition. some versions include beans, cabbage and butternut. for example, canned baked beans, canned tomatoes, onion, garlic, and curry paste can be used to make the dish.it is one of south africa’s most popular salads, frequently served at a braai (barbecue) or with sunday lunch. it can be served cold or at room temperature.

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Chicken gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, dinosaurs, birds), earthworms, some gastropods, some fish, and some crustaceans. this specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. in certain insects and molluscs, the gizzard features chitinous plates or teeth.

Side, Snack, Appetizer

Corn on the cob

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

Drink

Emahewu

Thick beverage made from fermented maize porridge, may be flavored with fruit

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Emahewu

Thick beverage made from fermented maize porridge, may be flavored with fruit

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Emasi emabele

Ground sorghum mixed with sour milk

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Emasi etinkhobe temmbila

Ground corn with sour milk

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Emasi lavutiwe

Sour milk mixed with crumbled pap, cooked mealies or ground cooked sorghum

Side, Snack, Appetizer

Fruit

Avocado, banana, baobab, guava, lemon, lime, mango, paw-paw (papaya), pineapples

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Impala

The impala (, aepyceros melampus) is a medium-sized antelope found in eastern and southern africa. the only extant member of the genus aepyceros and tribe aepycerotini, it was first described to european audiences by german zoologist hinrich lichtenstein in 1812. two subspecies are recognised—the common impala, and the larger and darker black-faced impala. the impala reaches 70–92 cm (28–36 in) at the shoulder and weighs 40–76 kg (88–168 lb). it features a glossy, reddish brown coat. the male's slender, lyre-shaped horns are 45–92 cm (18–36 in) long. active mainly during the day, the impala may be gregarious or territorial depending upon the climate and geography. three distinct social groups can be observed: the territorial males, bachelor herds and female herds. the impala is known for two characteristic leaps that constitute an anti-predator strategy. browsers as well as grazers, impala feed on monocots, dicots, forbs, fruits and acacia pods (whenever available). an annual, three-week-long rut takes place toward the end of the wet season, typically in may. rutting males fight over dominance, and the victorious male courts female in oestrus. gestation lasts six to seven months, following which a single calf is born and immediately concealed in cover. calves are suckled for four to six months; young males—forced out of the all-female groups—join bachelor herds, while females may stay back. the impala is found in woodlands and sometimes on the interface (ecotone) between woodlands and savannahs; it inhabits places near water. while the black-faced impala is confined to southwestern angola and kaokoland in northwestern namibia, the common impala is widespread across its range and has been reintroduced in gabon and southern africa. the international union for conservation of nature (iucn) classifies the impala as a species of least concern; the black-faced subspecies has been classified as a vulnerable species, with fewer than 1,000 individuals remaining in the wild as of 2008.

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Incwancwa

Fermented cornmeal porridge

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Inyama

Meat is animal flesh that is eaten as food. humans have hunted, farmed, and scavenged animals for meat since prehistoric times. the establishment of settlements in the neolithic revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. this eventually led to their use in meat production on an industrial scale in slaughterhouses. meat is mainly composed of water, protein, and fat. it is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. meat is important to the food industry and to economies and cultures around the world. there are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules.

Breakfast

Isidudu

Isidudu (xhosa pronunciation: [isidudu]) is a soft porridge made from ground corn known as mealie meal. it is a common breakfast in xhosa and zulu households. it is served with sugar and milk. some may prefer white/brown vinegar and sugar or butter/peanutbutter and sugar etc. sometimes the ground corn is fermented to have a sour taste.

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Isidudu

Isidudu (xhosa pronunciation: [isidudu]) is a soft porridge made from ground corn known as mealie meal. it is a common breakfast in xhosa and zulu households. it is served with sugar and milk. some may prefer white/brown vinegar and sugar or butter/peanutbutter and sugar etc. sometimes the ground corn is fermented to have a sour taste.

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Lipalishi lemumbila lomusha

Corn porridge that includes the stem

Side, Snack, Appetizer

Maize

Maize ( mayz; zea mays subsp. mays, from spanish: maíz after taino: mahiz), also known as corn (north american and australian english), is a cereal grain first domesticated by indigenous peoples in southern mexico about 10,000 years ago. the leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits.maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. in addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and corn syrup. the six major types of maize are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, fermentation and distillation into alcoholic beverages like bourbon whiskey), and as feedstocks for the chemical industry. maize is also used in making ethanol and other biofuels. maize is widely cultivated throughout the world, and a greater weight of maize is produced each year than any other grain. in 2014, total world production was 1.04 billion tonnes. maize is the most widely grown grain crop throughout the americas, with 361 million metric tons grown in the united states alone in 2014. genetically modified maize made up 85% of the maize planted in the united states in 2009. subsidies in the united states help to account for its high level of cultivation of maize and its position as the largest producer in the world.

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Mazondo

Cow's trotters are the feet of cattle. the cuts are used in various dishes around the world, especially in asian, african, french, and the caribbean cuisine. latin american cuisine also uses cow's trotters for several traditional dishes. other than cattle, the trotters of other ungulates such as goat, sheep and pig might also be consumed and used in certain dish of some cuisines' tradition.

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Mealie

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

Side, Snack, Appetizer

Mealie bread

Mealie bread or sweetcorn bread is a type of south african cuisine. it is sweetened bread baked with creamed corn, traditionally buttered and eaten while still hot out of the oven. the bread is prepared with mealies, which is an african version of maize. traditionally, it is packed into metal cocoa cans, lidded, and then steamed in the can. in eswatini, it is a common street food.

Drink

Milk

Fresh or sour

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Ostrich

Ostriches are large flightless birds of the genus struthio in the order struthioniformes, part of the infra-class palaeognathae, a diverse group of flightless birds also known as ratites that includes the emus, rheas, and kiwis. there are two living species of ostrich: the common ostrich and the somali ostrich. they are native to africa and lay the largest eggs of any living land animal. with the ability to run at 70 km/h (43.5 mph), they are the fastest birds on land. they are farmed worldwide, particularly for their feathers as they are used as decoration and feather dusters. their skin is also used for leather products. ostriches are notable for being the heaviest living birds.

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.

Breakfast

Phala

Cornmeal porridge

Side, Snack, Appetizer

Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

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Pumpkin

A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. the thick shell contains the seeds and pulp. the name is most commonly used for cultivars of cucurbita pepo, but some cultivars of cucurbita maxima, c. argyrosperma, and c. moschata with similar appearance are also sometimes called "pumpkins".native to north america (northeastern mexico and the southern united states), pumpkins are one of the oldest domesticated plants, having been used as early as 7,000 to 5,500 bc. pumpkins are widely grown for food, as well as for aesthetic and recreational purposes. pumpkin pie, for instance, is a traditional part of thanksgiving meals in canada and the united states, and pumpkins are frequently carved as jack-o'-lanterns for decoration around halloween, although commercially canned pumpkin purée and pumpkin pie fillings are usually made from varieties of winter squash different from the ones used for jack-o'-lanterns.

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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.

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Samp

Samp is an african food consisting of dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie-meal or mielie rice. the coating around the kernel loosens and is removed during the pounding and stamping process. it is eaten across south africa and by the lozi and tonga people of zambia with sugar and sour milk. it can also be served with gravy and various additives. it is cooked with beans in the xhosa variant of umngqusho and sometimes eaten with chakalaka. it can also be served with beef, lamb, poultry and in stuffings. "samp" is of native american origin, coming from the narragansett word "nasàump." new englanders since early colonial times have referred to cornmeal mush or cereal as "samp." like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. this food is called "stampmielies" in afrikaans. samp is often served with beans, as in "samp and beans".

Drink

Sibebe

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Sidlwadlwa

Meat stew with vegetables, peanuts

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Sidudu selitsanga

Mashed pumpkin mixed with mealie meal and sugar, serve with beef stew, milk

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Sidvudvu

Pumpkin and cornmeal porridge

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Sidvwidvwi

Mealie meal porridge cooked in fresh full-cream milk

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Singwangwa

Leftover pap mixed with water and sugar

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Sintjangabamu

Mashed yams and peanuts

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Siphuphe semabhontjisi

Mashed bean porridge

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Siphuphe setindlubu

Thick porridge made with groundnuts (peanuts)

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Sishibo senkhukhu

Stewed chicken and vegetables

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Sishibo senkomo

Stewed beef and vegetables

Breakfast

Sishwala

Sugar bean and cornmeal porridge, serve with meat, vegetables

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Sishwala

Sugar bean and cornmeal porridge, serve with meat, vegetables

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Sitfubi

Cornmeal cooked with fresh milk

Breakfast

Sitfubi

Cornmeal cooked with fresh milk

Side, Snack, Appetizer

Slaai

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

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Sncwancwa

Sour fermented cornmeal porridge

Side, Snack, Appetizer

Sorghum

Sorghum is a genus of about 25 species of flowering plants in the grass family (poaceae). some of these species are grown as cereals for human consumption and some in pastures for animals. one species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands.

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Stewed meat

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 and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. 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 are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. 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.

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Stewed tripe

Tripe soup, tripe stew or tripe chorba (turkish: işkembe çorbası, bulgarian: шкембе чорба, romanized: škembe čorba, macedonian: чкембе чорба) is a soup or stew made with tripe (cow or lamb/mutton stomach). it is widely (not universally) considered to be a hangover remedy.

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Stewed vegetables

Side, Snack, Appetizer

Sugarcane

Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus saccharum, tribe andropogoneae) that is used for sugar production. the plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks that are rich in sucrose, which accumulates in the stalk internodes. sugarcanes belong to the grass family, poaceae, an economically important flowering plant family that includes maize, wheat, rice, and sorghum, and many forage crops. it is native to the warm temperate and tropical regions of india, southeast asia, and new guinea. the plant is also grown for biofuel production, especially in brazil, as the canes can be used directly to produce ethyl alcohol (ethanol). grown in tropical and subtropical regions, sugarcane is the world's largest crop by production quantity, totaling 1.9 billion tonnes in 2020, with brazil accounting for 40% of the world total. sugarcane accounts for 79% of sugar produced globally (most of the rest is made from sugar beets). about 70% of the sugar produced comes from saccharum officinarum and its hybrids. all sugarcane species can interbreed, and the major commercial cultivars are complex hybrids.sucrose (table sugar) is extracted from sugarcane in specialized mill factories. it is consumed directly in confectionery, used to sweeten beverages, as a preservative in jams and conserves, as a decorative finish for cakes and pâtisserie, as a raw material in the food industry, or fermented to produce ethanol. products derived from fermentation of sugar include falernum, rum, and cachaça. in some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. the young, unexpanded flower head of saccharum edule (duruka) is eaten raw, steamed, or toasted, and prepared in various ways in southeast asia, such as certain island communities of indonesia as well as in oceanic countries like fiji. sugarcane was an ancient crop of the austronesian and papuan people. it was introduced to polynesia, island melanesia, and madagascar in prehistoric times via austronesian sailors. it was also introduced to southern china and india by austronesian traders around 1200 to 1000 bc. the persians and greeks encountered the famous "reeds that produce honey without bees" in india between the sixth and fourth centuries bc. they adopted and then spread sugarcane agriculture. merchants began to trade in sugar, which was considered a luxurious and expensive spice, from india. in the 18th century, sugarcane plantations began in the caribbean, south american, indian ocean, and pacific island nations. the need for sugar crop laborers became a major driver of large migrations, some people voluntarily accepting indentured servitude and others forcibly imported as slaves.

Side, Snack, Appetizer

Sweet potato

The sweet potato or sweetpotato (ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, convolvulaceae. its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. the young shoots and leaves are sometimes eaten as greens. cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. sweet potato is only distantly related to the common potato (solanum tuberosum), both being in the order solanales. although darker sweet potatoes are often referred to as "yams" in parts of north america, the species is not a true yam, which are monocots in the order dioscoreales.sweet potato is native to the tropical regions of the americas. of the approximately 50 genera and more than 1,000 species of convolvulaceae, i. batatas is the only crop plant of major importance—some others are used locally (e.g., i. aquatica "kangkong"), but many are poisonous. the genus ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to i. batatas. some cultivars of i. batatas are grown as ornamental plants under the name tuberous morning glory, and used in a horticultural context.

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Tahragout

Stewed meat and vegetables, for example, goat

Side, Snack, Appetizer

Tibhidvo

Vegetables are parts of plants that are consumed by humans or other animals as food. the original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. an alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. it may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 bc to 7,000 bc, when a new agricultural way of life developed. at first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. china is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. the scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing. vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.

Side, Snack, Appetizer

Tinhlavu

A grain is a small, hard, dry seed – with or without an attached hull or fruit layer – harvested for human or animal consumption. a grain crop is a grain-producing plant. the two main types of commercial grain crops are cereals and legumes. after being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). this durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. thus, the grain market is a major global commodity market that includes crops such as maize, rice, soybeans, wheat and other grains.

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Tinkhobe

Boiled whole corn

Drink

Tjwala

Traditional cornmeal beer

Side, Snack, Appetizer

Umbhonyo wemantongomane

Boiled peanuts are popular in some places where peanuts are common. fully mature peanuts do not make good quality boiled peanuts; rather raw or green ones are used. raw denotes peanuts in a semi-mature state, having achieved full size but not being fully dried, as would be needed for roasting or peanut butter use. green denotes freshly harvested and undried peanuts that must be refrigerated. after boiling in salt water they take on a strong salty taste, becoming softer with prolonged cooking, and somewhat resembling a pea or bean, to which they are related because they are legumes and a nut only in the culinary sense. the most flavorful peanuts for boiling are the valencia type. these are preferred in the united states, being grown in gardens and small patches throughout the south. green virginia-type peanuts are also sometimes used.

Side, Snack, Appetizer

Umbhonyo wetindlubu

Vigna subterranea (common names: bambara groundnut, bambara nut, bambara bean, congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family fabaceae. the plant originated in west africa. vigna subterranea ripens its pods underground, much like the peanut (also called a groundnut). they can be eaten fresh or boiled after drying, and can be ground either fresh or dry to make puddings.

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Umbidvo wetintsanga

Cooked pumpkin leaves mixed with groundnuts (peanuts)

Main

Umfino namantongomane

Leafy greens cooked with groundnuts, serve with pap

Side, Snack, Appetizer

Umkhunsu

Cooked and dried meat

Side, Snack, Appetizer

Umncweba

Biltong is a form of dried, cured meat that originated in southern african countries (south africa, zimbabwe, malawi, namibia, botswana and zambia). various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. the cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. it is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ. the word biltong is from the dutch bil ("buttock") and tong ("strip" or "tongue").

Main

Umngqusho

Umngqusho is a south african dish based on samp and sugar beans, usually served with hard body chicken which is called umleqwa in isixhosa. this dish is a staple meal for most south african families, referred to as isitambu by the zulu people and umngqusho by the xhosa people.

Side, Snack, Appetizer

Umphokoqo

Crumbly pap (cornmeal porridge) in amasi (sour milk), serve cold

Side, Snack, Appetizer

Vegetables

Beans, beets, corn, green beans, greens, potatoes, pumpkin, spinach, sweet potato, tomatoes, yam

Main

Wild game

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.

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