36 Dishes

Side, Snack, Appetizer

Boiled peanuts

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.

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Elmaraara

Raw sheep offal with onions, peanut butter and salt

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Halawa simsim

Sesame seed candy

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Kawal

Fermented leaves from the legume cassia obtusifolia, used in sauces as a meat substitute or as a meat extender

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Moukhbaza

Mashed banana paste with chili peppers

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Roasted 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.

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Tamia

Deep-fried chickpea fritters, serve with ful medames, on a roll as a sandwich

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Umfitit

Raw sheep offal with onions, peanut butter

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Wala-wala

Millet flour porridge

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Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

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Gorraasa

Wheat flatbread

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Kisra

Kisra (also spelled kissra) is a popular thin fermented bread made in chad, sudan and south sudan*also a mabaan recipe. it is made from durra or wheat. there are two different forms of kisra: thin baked sheets, known as kisra rhaheeefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. the latter is usually paired with a meat and vegetable stew, such as mullah. as of 1995, the then-undivided country of sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in kisra.

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Biltong

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").

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Domiati

Domiati cheese, also referred to as white cheese (egyptian arabic: جبنة بيضا gebna bēḍa [ˈɡebnæ ˈbeːdɑ]), is a soft white salty cheese made primarily in egypt, but also in sudan and other middle eastern countries. typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. it is the most common egyptian cheese. unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. it is named after the seaport city of damietta (also spelled damiata, or domyat).

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Beans

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

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Cabbage

Cabbage, comprising several cultivars of brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. it is descended from the wild cabbage (b. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). a cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. as of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. cabbage was most likely domesticated somewhere in europe before 1000 bc, although savoys were not developed until the 16th century ad. by the middle ages, cabbage had become a prominent part of european cuisine. they can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. raw cabbage is a rich source of vitamin k, vitamin c, and dietary fiber. world production of cabbage and other brassicas in 2020 was 71 million tonnes, led by china with 48% of the total.

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Cassava

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, euphorbiaceae, native to south america. although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. though it is often called yuca in parts of spanish america and in the united states, it is not related to yucca, a shrub in the family asparagaceae. cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. the brazilian farinha, and the related garri of west africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. it is one of the most drought-tolerant crops, capable of growing on marginal soils. nigeria is the world's largest producer of cassava, while thailand is the largest exporter of cassava starch. cassava is classified as either sweet or bitter. like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. it must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. the more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

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Corn

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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Fruit

Bananas, lemons, mango, pineapples

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Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

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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

Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Side, Snack, Appetizer

Simsim

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

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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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Sukuma wiki

Sukuma wiki is an east african dish made with collard greens, known as sukuma, cooked with onions and spices. it is often served and eaten with ugali (made from maize flour).in tanzania, kenya, uganda and many parts of east africa, colewort are more commonly known by their swahili name, sukuma, and are often referred to as collard greens. it is also commonly mistaken for kale. the literal translation of the phrase 'sukuma wiki' is to "push the week" or "stretch the week". it is a vegetable that is generally affordable and available all-year round in this region. it forms part of the staple dish in this region together with ugali or sima.

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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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Sudani rice

White rice with spices such as turmeric, coriander and cardamom

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Al aswad salad

Fried and mashed eggplant with peanut butter, lemon juice, spices, may also add yogurt (zabadi)

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Balela

Balila is a levantine dish consisting of chickpeas that have been boiled along with lemon juice, garlic, and various spices. it is served as a hot mezze dish. the name is also used for a different egyptian dish made of wheat, milk, nuts, and raisins.

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Dakwa

Spicy peanut butter and vegetable salad, made with peanut butter, tomatoes, onions, chili peppers, lemon or lime juice and seasonings, may include meat, serve with rice

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Jeerjeer salata

Salad of arugula (rocket), tomatoes, onion, cucumber, sprinkled with lemon juice

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Jibna salaata

Salad of feta cheese, tomato and cucumber

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Salata aswad be zabadi

Fried and mashed eggplant with yogurt, peanut butter, lemon juice, spices, serve with flatbread

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Salata tomatim bel daqua

Tomato salad, made with tomatoes, onions, chili peppers with a peanut butter and lime dressing

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Salatat shamandar

Beet salad with vinaigrette

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Shatta

Chili sauce and chili paste are condiments prepared with chili peppers. chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. several varieties of chili sauce include sugar in their preparation, such as the thai sweet chili sauce and filipino agre dulce, which adds sweetness to their flavor profile. sometimes, chili sauces are prepared with red tomato as primary ingredients. many chili sauces may have a thicker texture and viscosity when compared to that of hot sauces. chili paste usually refers to a paste where the main ingredient is chili pepper. some are used as a cooking ingredient, while others are used to season a dish after preparation. some are fermented with beans, as in chinese doubanjiang, and some are prepared with powdered fermented beans, as in korean gochujang. there are different regional varieties of chili paste and also within the same cuisine. chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. many commercial varieties of mass-produced chili sauce and paste exist.