African Cuisine Quiz: Questions and Answers

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kupidonia.com African cuisine Quiz: questions and answers African cuisine Quiz: questions and answers - 1 / 4 kupidonia.com 1. In Ghana peanut soup is often eaten with: Fufu Mesfouf Lahoh 2. What is mafuma? A frog meat A spicy condiment made of chili pepper, garlic, onion, and sometimes brandy A roasted goat with garlic and lemon juice 3. What is the main ingredient in catatos? Shrimps Goat meat Caterpillars 4. What is the name of the Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa) and fish or beef? Duqqa Ndolé Achu 5. Where is chakhchoukha from? Tunisia Libya African cuisine Quiz: questions and answers - 2 / 4 kupidonia.com South Africa 6. What is the national dish of the Democratic Republic of Congo? Moambe Chicken Mikate Mulenda 7. Echicha is a dish native to the Igbo part of Nigeria consisting mainly of: Dried pigeon pea and peanut oil Dried pigeon pea and palm oil Dried pigeon pea and olive oil 8. Zaalouk is a Moroccan: Dessert Soup Salad 9. What is sfenj? Marinated cubes of chicken Donuts cooked in oil then soaked in honey or sprinkled with sugar A traditional bread of western Africa, mainly in Senegal, The Gambia and Guinea 10. The Nile perch (Lates niloticus) reaches a maximum length of nearly: 3 meters 2 meters 2.5 meters African cuisine Quiz: questions and answers - 3 / 4 kupidonia.com African cuisine Quiz: questions and answers Right answers 1. In Ghana peanut soup is often eaten with: Fufu 2. What is mafuma? A frog meat 3. What is the main ingredient in catatos? Caterpillars 4. What is the name of the Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa) and fish or beef? Ndolé 5. Where is chakhchoukha from? Tunisia 6. What is the national dish of the Democratic Republic of Congo? Moambe Chicken 7. Echicha is a dish native to the Igbo part of Nigeria consisting mainly of: Dried pigeon pea and palm oil 8. Zaalouk is a Moroccan: Salad 9. What is sfenj? Donuts cooked in oil then soaked in honey or sprinkled with sugar 10. The Nile perch (Lates niloticus) reaches a maximum length of nearly: 2 meters African cuisine Quiz: questions and answers - 4 / 4 Powered by TCPDF (www.tcpdf.org).

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YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Tunisia: From the Mediterranean to the Sahara 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Tunisia: From the Mediterranean to the Sahara itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: Venture out to the Tataouine villages of Chenini and Ksar Hedada. In Chenini, your small group will interact with locals and explore the series of rock and mud-brick houses that are seemingly etched into the honey-hued hills. After sitting down for lunch in a local restaurant, you’ll experience Ksar Hedada, where you’ll continue your people-to-people discoveries as you visit a local market and meet local residents. You’ll also meet with a local activist at a coffee shop in Tunis’ main medina to discuss social issues facing their community. You’ll get a personal perspective on these issues that only a local can offer. The way we see it, you’ve come a long way to experience the true culture—not some fairytale version of it. So we keep our groups small, with only 8-16 travelers (average 13) to ensure that your encounters with local people are as intimate and authentic as possible.
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NATAYIJ ALFIKAR Review/ Literary and Languages Volume: 05 / N°: 02 (2021), p 252-272 Institute/ University Center – Salhi Ahmad- Naama ISSN 2477-992x / EISSN 2773-2762 Investigating the Effects of Cultural Globalization on Reshaping the Algerian Society دراسة أثر العوملة الثقافية على إعادة تشكيل اجملتمع اجلزائري LARBI Qwider 1 1 Department of English , University of Oran2, Algeria. [email protected] Received: 02/03/2021 Accepted: 22/05/2021 Published: 11/08/2020 Abstract: The present study is an endeavor to examine the effects of cultural globalization on Algerian culture and society. Algeria, as almost all nations throughout the continents, is facing a radical change in its cultural structure. Undoubtedly, a set of new practices have emerged, on the one hand, and numerous others have been disappeared, on the other. The study aims fundamentally at investigating the remarkable changes that the Algerian society seen in the recent years, on the one hand, and to provide suggestions to co-exist with the global culture and maintain the Algerian heritage, on the other. In doing so, a comparative approach has been adopted. It has been noticed after exploring the common changes within the Algerian society, that a radical change has been taken place in the cultural practices. In such a case, Algerian citizens, have to wisely and cleverly react towards this situation in order to not only trying to coexist with this phenomenon but also and, most importantly, preserving their cultural heritage. Key- words: culture; global culture; globalization; heritage; identity; modernity. امللخص ابلعربية: يهدف هذا البحث لدراسة آاثر العوملة الثقافية على الثقافة واجملتمع اجلزائري.
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Ethnic meat products of the North-African and Mediterranean countries: an overview Mohammed Gagaoua, Hiba-Ryma Boudechicha To cite this version: Mohammed Gagaoua, Hiba-Ryma Boudechicha. Ethnic meat products of the North-African and Mediterranean countries: an overview. Journal of Ethnic Foods, Korea Food Research Insti- tute/Elsevier, 2018, 10.1016/j.jef.2018.02.004. hal-01723925 HAL Id: hal-01723925 https://hal.archives-ouvertes.fr/hal-01723925 Submitted on 5 Mar 2018 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives| 4.0 International License Accepted Manuscript Ethnic meat products of the North-African and Mediterranean countries: an overview Mohammed Gagaoua, Hiba-Ryma Boudechicha PII: S2352-6181(18)30005-2 DOI: 10.1016/j.jef.2018.02.004 Reference: JEF 147 To appear in: Journal of Ethnic Foods Received Date: 14 January 2018 Revised Date: 14 February 2018 Accepted Date: 27 February 2018 Version preprint Please cite this article as: Gagaoua M, Boudechicha H-R, Ethnic meat products of the North-African and Mediterranean countries: an overview, Journal of Ethnic Foods (2018), doi: 10.1016/j.jef.2018.02.004.
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