African Food

The celebration of the abolition of slavery in the UK in 2007 presented the opportunity for the African community to establish some records directly. One such entry relates to the kitchen. The origin of a certain world cuisine rightfully belongs to the continent of Africa.

Creole food, New Orleans food, American soul food, were all cooking styles, introduced into the continent of America by West African women.

Cooking was the only art form of expression open to these women. These women cooked food that was invariable, useful and pleasant. When emancipation came, many of these plantation chefs created restaurants and cafes in the south and gave America what is now known as Creole food, food in New Orleans and African American soul food.

These African women in the diaspora popularized the rice dish Jollof Rice or Yoruba (Iresi Aropo). Today it is usually called jambalaya by Americans. Jolfough’s rice is an African dish that becomes popular in the UK. Many embassies in London order a copious amount of this spicy rice dish at the end of the year. Most of them no longer contain cold sandwiches and sausage rolls in their menu. Many now go on to some fascinating dishes from West Africa.

JOLLOF RICE

Figure Jolfa is the progenitor of Jambalaya. He appears in the culinary cultures of several peoples. He is known as Paella in Spain, Pillar in India, Risotto in Italy, Ploff in Russia and Jambalaya among African Americans.

Rice Zoloft enjoys the extent and breadth of West Africa and Nigeria in particular. Black women, taken from the African continent, took a dish in the African diaspora and popularized it.

SEA FOOD VERSION JOLLOF RICE

One tin of pink salmon or tuna in sunflower oil

One pot of Alafia tomato sauce

1 kg bag of long rice.

90 g of dried coconut.

One large onion is sliced.

One small bag of frozen vegetables.

Two vegetable oxo-cube.

One small bag of frozen shrimp

190 ml of vegetable oil. One level of a deserted spoonful of salt.

5oomls warm water.

method

Pour the vegetable oil, rice, onion, shrimp and dried coconut, into a large cooking pot. Crush the oxo cubes into the contents of the pot.

Add salt and begin to gently stir the contents of the frying pan at low and medium temperature for 5 minutes or until the rice and onion begin to brown.

Turn the fire to a shallow level, and then add warm water to the rice without stirring.

Spoon in a can of tomato sauce Naija Alafia. (do not bother!)

Pour the frozen mixed vegetables onto the rice (without stirring.) Stirring at this stage will cause the rice to start burning at the base without cooking.

Cover the pot tightly with a lid or kitchen foil and allow to boil or skip in 10-15 minutes.

Look at for at least 10 minutes to see if the rice is cooked and softened. If the rice is still not softening, add a little water if the pot is dry. Cover and let cook or steam for 5 to 10 minutes.

Gently mix all contents of the pot before serving. Fried bananas with broccoli stewed in Nigge. A great peanut is a perfect accompaniment to Zoloft rice.

JOLLOF RICE (VEGETARIAN VERSION): INGREDIENTS

One pot of Alafia sauce tomato.

1 kg bag of long rice.

90 g of dried coconut.

One large onion is sliced.

One small bag of frozen vegetables.

Two vegetable oxo-cube.

190 ml of vegetable oil.

One level of a deserted spoonful of salt.

5oomls warm water.

Method Pour the vegetable oil, rice, onion and dried coconut into a large cooking pot. Crush the oxo cubes into the contents of the pot.

Add salt and begin to gently stir the contents of the frying pan from low to medium temperature for 5 minutes or until the rice and onions turn brown.

Turn the fire to a shallow level, and then add warm water to the rice without stirring.

Spoon in a can of tomato sauce Naija Alafia. (do not bother!)

Pour the frozen mixed vegetable onto the rice (without stirring.) Stirring at this stage will cause the rice to start burning at the bottom without cooking.

Cover the pot tightly with a lid or kitchen foil and allow to boil or skip in 10-15 minutes.

Look at for at least 10 minutes to see if the rice is cooked and softened.

Fried bananas with broccoli stewed in Nigge.

 

 

 

 

Pinehurst Fitness is a fantastic gym in Eau Claire WI.  With small group exercise, personal support and nutritional support their team can help you achieve your fitness goals. 

Asian Food

 

Asian gastronomy
Color, Smell and Flavor Core Ingredients in Asian Cuisine

Eating seaweed, bamboo, raw fish or shark fin soup has ceased to be a culinary taboo suitable only for the most exquisite palates. The Asian gastronomy has reached all corners of the world giving color, variety and flavor to numerous dishes that, in addition, are healthy. Here are its main features.

The nutritional advantages of its recipes, with a great role of vegetables, and the few fats it employs in most of its dishes have made Asian one of the most demanded gastronomy in the world and more recommended by nutritionists . The longevity of Asian communities and the lower incidence of cardiovascular diseases are well known.

Asian food is not only recognized for its ingredients or specialties, but for the way of presenting its dishes, its types of dishes, the way of cooking and the way of eating using chopsticks instead of cutlery.

“In Asian cuisine is given equal importance to the color, aroma and flavor of the dishes”

In this type of kitchen gives equal importance to the color, aroma and taste of the dishes. For example, in China, every first course combines three to five different colors, which are achieved by choosing light green or dark red, yellow, white, black or caramel ingredients.

COMMON ELEMENTS

Although in the Asian continent the culinary diversity is ample, there are elements common in the different regions.

Thus, the Oriental or Asian diet includes Chinese, Japanese, Indian and Thai cuisine, and although they all have their own brand, they share several characteristics such as the abundance of vegetables and rice, fish, vegetables and little use of meats and sweets. In addition, it uses many spices that let you highlight flavors.

The way of cooking is also common in most regions with Asian cuisine. These are usually sautéed, stewed and steamed. All this to the detriment of frying, which is used in a few dishes.

SPECIALTIES

Japan: Their most characteristic dish is sushi and sashimi (both made with raw fish).
China: Green tea, soy and seafood.
India: Abundance of spices that has led them to elaborate dishes of great wealth for the palate. It emphasizes the lamb to the curry, the chicken Tandori or the prawns to the curry with coconut.
Thailand: Abundance of fruits such as coconut, lime and spices like cilantro. In addition, like most Asian countries, it is based on rice and pasta.

ADVANTAGES AND DISADVANTAGES

The advantages of this type of food compared to the western one are clear:

Few carbohydrates and less sugars
Less fats
High consumption of fish, which favors circulation
Abundance of fresh fruits and vegetables
Few processed products
Among the drawbacks is that Asian food prepared in many of the eastern restaurants of the West does not have to strictly follow the way of cooking native to Asia.

Ingredients that are not fresh, cooking with more fats and oils or replacing some products with more processed substitutes make the dishes not as healthy as you would expect.

CONDIMENTS

Asians use many varieties of sauces to flavor their dishes: from strong sauces with a lot of flavor, spicy, thick to soft and light ones. Each type of sauce is to accompany a particular type of dish.

The most common sauces in the oriental recipe are:

Soy.
Teriyaki. It is a combination of soy and sweet and sour sauce.
Bittersweet. Composed mainly of tomato, sugar and vinegar.
Peanuts. Prepared with coconut and peanuts.
Sesame. Composed of different types of oils, vinegar and soy.
In addition to the sauces, there are other culinary accompaniments that complements the main dish: bamboo shoots (similar to asparagus), Chinese cabbage (similar to chard), and tamarind pods (their seeds are used to flavor) or the mushrooms shiitakes (that are used desecadas).

RAW FISH

Among the most successful Asian dishes in the world are sushi. This recipe is a variety of Japanese food made from vegetables, seaweed, vinegar rice and uncooked fresh fish.

It is a low calorie and fat dish, high in protein and easy to digest, especially when using fresh fish without cooking.

Sushi is considered one of the healthiest and most nutritious foods that are consumed today.

 

 

 

Thanks to this Arlington Heights plumber for sponsoring this site!

European Food

The food in Europe has evolved through many nutritional messages and the variety of products available in different European countries. As for food in Asia , Africa , North America or South disparities exist.

The 6 major European food trends

In qualitative terms

These common traits can be identified:

A balanced diet : nutritional messages are conveyed in the different European countries, thus raising the awareness of the population to adopt a balanced diet. More and more people are complying. This has also contributed to the explosion of nutritional claims on food packaging.

But also junk food : snacking and industrial dishes also have their place on the European tables. Many people are followers.

The “world cuisine” trend : it is now very easy in Europe to buy culinary ingredients from other continents. This has contributed to their daily introduction on the European tables.

In geographical terms

Trends exist according to the zones:

The food culture of the eastern countries : very rich in starchy foods, cruciferous and smoked products.

Gourmet food : France is the emblem. The kitchen is then elevated to art and made with the staple foods of choice. Culinary techniques occupy a central place.

Food around the Mediterranean, which includes “healthy” diets with the Cretan diet: semi-vegetarian, very rich in olive oil, fish, vegetables and colorful fruits.

Basic foods of the European diet

In Europe, all food groups are represented:

Starchy : Potatoes and starchy foods made from wheat are the most common. Legumes also tend to occupy an important place again. They are usually present at all meals. From breakfast to dinner, including snacks. This would be the cause of many pathologies and overweight.

Vegetables : a very wide range of vegetables is on the tables. The eastern countries consume a lot of cabbage, the countries around the Mediterranean consume many aubergines, and tomatoes … They are present at 2 main meals.

Fruits : fresh or dry. Fruits, seeds and oleaginous are more and more consumed as a snack.

Dairy : strongly represented with milk, yogurts and cheese.

Meat / fish / eggs : all are consumed in all European countries.

Fats : neutral oils (rapeseed, sunflower, peanut) and olive oil are the majority. Butter and margarine also.

Sweet products : strongly present at breakfast, for dessert or snacks.

Drinks : coffee, tea, herbal tea, fruit juice, sodas, alcohol …

European cuisine

Depending on the regions of a country and according to the country, there are many culinary specialties. It is therefore very difficult to retain only one specialty common to all countries.

European diet: around the meal

In Europe, we generally eat 3 meals a day, usually taken at fixed times, sitting at the table, with cutlery.

One to two snacks can be taken daily.

Depending on the country or the family culture, the meal is either a single dish and a dessert, or an entrée, a main course and a dessert.

The quantities cooked are relatively reasonable.

Dinners are traditionally taken with the family. Lunches are often taken in school lunches for children and at the company’s restaurant for adults.

Foods rich in protein with recognized nutritional qualities, but with some reluctance because of the risk of allergies in some people. Traceability and control of these foods, the future European regulation will also aim to protect consumers.

 

 

Eduardo’s Tree Service LLC has been serving the Portland area for decades. With free estimates and 24 hour emergency response you can’t afford not to call them first!

South American Food

Native foods in South America are strongly influenced by Amerindian, African, Spanish and even Italian customs. For its part, Argentina is highly influenced by the gastronomy of Italy , so dishes such as pizza canchera or ravioli are very typical.

You can also taste numerous dishes of Hispanic origin, such as meatballs, mondongo and alfajores, among many others.

Within South America, one can distinguish between three gastronomic regions:

-Andean region : in this zone there is a great Indian influence. For this reason, corn and potatoes are the two most commonly used ingredients. They emphasize the typical foods of Peru and Colombia, as well as the Ecuadorian gastronomy . Dishes such as locro or humitas are popular in the different countries that make up this region (Peru, Colombia, Ecuador, Venezuela, Bolivia, northwest Argentina and Chile).

-Tropical region : includes coastal and lowland and inland areas of southern subcontinent, present in Colombia, Guyana, Suriname, Brazil, Ecuador, Peru, Paraguay, Venezuela and French Guiana. Here the use of native fruits of the forests and tropical fields, such as guava, papaya or mango, stands out. Sweet potatoes, cassava and corn are some of the most commonly used ingredients.

-Pampas region : these are the kitchens of the Argentine and Uruguayan plains. For its part, this area of ​​Argentina is highly influenced by the gastronomy of Italy, so dishes such as pizza canchera or ravioli are very typical. You can also taste numerous dishes of Hispanic origin, such as meatballs, mondongo and alfajores, among many others.

Also noteworthy is the coastal gastronomy of South America, where seafood is the main products of marine origin.

The coastal area is located in the South American tropical region and one of the star dishes for which the seafood is used is the famous ceviche (also spelled ceviche , seviche or sebiche ).

The Spanish legacy can be seen in the consumption of pork and all its derivatives, such as sausages and sausages, among others.

The cock pinto is considered the national dish of Costa Rica, although they are also typical in other countries of Latin America. It consists of combining beans with chopped onion, pepper and garlic. It is usually consumed at breakfast, accompanied by fried eggs, rice, cheese or even custard.

The caramañola is a cassava cake considered a typical dish of Colombia, Panama and Brazil. It is often stuffed with seasoning ground beef, Colombian coastal cheese, and stripped chicken.

Chilean empanadas

The Chilean empanada is famous worldwide because it is prepared in the oven, it is traditionally eaten in the country feasts of September 18, however, it is a dish that can be eaten at any time of the year and accompanied with a good red wine.

Peru , for its part, is considered one of the most important countries in the world in gastronomic terms.

There are many experts who affirm the existence of hundreds of different dishes of Peruvian origin. Its main ingredients are ají, seafood and meats.

Cassava and banana are also two of the most popular vegetable ingredients in practically all Latin American countries.

The indigenous communities of the Amazon are major consumers of these and other tubers. Fish, mountain animals, yam and pijuayo (known as chontaduro in Colombia) are very important ingredients for these peoples.

 

Thanks to Limo Hire Sunshine Coast for sponsoring this post!

American Food

What is American food? The common answer is hamburgers, hot dogs, and apple pie, but apple pie is European so that burgers and hot dogs are all we can offer? In Texas, they will fry anything, pour a little dough on it and throw it in a pot of fat, and any Texan will tell you that this is the best that they had. It’s easy to eat while walking and wrap it on paper, and a New Yorker will not make much difference if it was just a dough stick with a “red sauce”, if you sell it from a basket on the street for less than $ 5, they claim that no city on earth does it better! Put something in the tortilla, and the Californians will eat it, call it. Cajun and Louisiana will serve it with sweaty tea, pat the barbecue sauce and Tennessee declare that it originated in this condition; Does the US even have one universal food style, which we can call our own? In short, not really.

American food is basically divided by region, since the vote in the northeast is different from what the west is different from the south than the west coast, still slightly different from the southwest; from the sea to the shining sea, no one will give you an answer that is not very much in the state or at least on the time zone. We have southern food, which is certainly an American original, but it’s not the same in all the southern states. In Texas (which can be discussed either in the south or southwest) you have the original fajita in Kyle Texas and the barbecue highland on the hill, in Louisiana you get food from the Cajun, food for the soul and, in particular, in New Orleans, you are blessed with Creole. In Tennessee it’s pork from barbecue, in Virginia, it’s ham, in Georgia it’s cool … is there even one particular southern food? Sweat tea, of course, the country of gravy, maybe, but most southern states have a hard time agreeing that good, quality, American southern food. In the northeast, you have crab cakes from Maryland and clam chowder, in the middle of the west you have Chicago hot dogs and corn on the ear, in the northwest you get shellfish Washington, and in the southwest – green chili (chili ), so what is American food?

American food, like America, is as diverse and diverse as the streets of New York. We have all kinds of people and all kinds of food in the country, as big as the United States, with the freedom of choice that your president depends on what color brackets you want your food to be stuck in, the American to narrow down it and get people to agree on one particular type of food. Right there with free speech, we Americans are blessed with free press and freedom of choice in the region, the state or an individual, what kind of food we call ours. Although many simply say “fast food” as an immediate answer to such a question, I ask that it was not so. We are not just fast food, because the film assumes that we are not devoid of culture, and we are not all warring, and also obese people who are obese. We are a wide variety of things, complex and diverse, to narrow down into one classification. We are the contents of the melting pot, the image of the collage; we are the sponge; we are America, and almost nothing corresponds to us to all our neighbors, except for the freedoms that we share, even the products that we eat.

 

 

 

For help with Contest Rules and sweepstakes management check out Sweeps and Contests, they are the experts!