DOCSLIB.ORG

Accra Final Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Accra Final Menu ACCRA PALACE 140A UPPER CLAPTON ROAD LONDON E5 9JZ TEL: 02031055416 MENU Email: accrapalace.co.uk Website: www.accrapalace.co.uk : Accra Palace OPEN 7 DAYS A WEEK: SUNDAY TO THURSDAY (12PM - 11PM) FRIDAY & SATURDAY (12PM- 12AM) 140A UPPER CLAPTON ROAD LONDON E5 9JZ TEL: 02031055416 Email: accrapalace.co.uk Website: www.accrapalace.co.uk F : Accra Palace STARTERS 1 Kelewele V £5.00 Ripe plantain marinated in spices and fried. 2 Kebab £2.50 A dish of pieces of meat and vegetable which grilled and served on a stick. 3 Tsofi £5.00 Is Turkey delicacies from Ghana fried with spices. 4 Gizzard £3.00 Is a Ghanaian delicacy made from Chicken. SET MEALS 5 Jollof Rice V With Chicken £6.00 With Fish/Meat £7.00 Authentic Jollof rice is prepared from a tomato sauce made up of blended tomato, onions and seasoned with different herbs and spices. 6 Waakye V With Chicken £6.00 With Fish/Meat £7.00 Ghanaian dish of cooked rice and beans, this dish is similar to the west Indian rice and peas. 7 Kenkey with Fish £10.00 A staple dish similar to Sourdough dumpling from Ga inhabited regions of Ghana usually served with fired fish and hot pepper. pepper sauce and fried fish. 8 Fufu and Light/Peanut/ Palmnut Soup Fufu is a staple food common in Ghana, it is made by pounding with Assorted Meat £10,00 cassava and unripe plantain together adding water into a spot sticky with Goat Meat £12,00 paste to go along with aromatic and spicy tomato soup. with Fish £14,00 9 Pounded Yam and Egusi Pounded yam and egusi - Egusi is a popular West Africa. with Assorted Meat £10,00 The soup is thickened with ground melon or squash seeds. with Goat Meat £12,00 Ponded Yam is popular African dish similar to mash potatoes. with Fish £14,00 10 Banku and Okra Stew Banku and Okra stew – Banku is a Ghanaian dish which is cooked with Assorted Meat £10,00 by proportionate mixture of fermented corn and cassava dough with Goat Meat £12,00 in hot water into smooth whitish consistent paste rounded into with Fish £14,00 balls and served with soup, stew or a pepper sauce with fish. Please Note some of our food products contain Nuts 11 Banku and Grilled Tilapia SUNDAY SPECIAL Is a fish that is Grilled, which is seasoned 20 Omo Tuo £10.00 with herbs and spices. Is a Ghanaian Staple food made with rice Medium £12.00 shape into balls. It is usually served with a Large £14.00 tasty soup made with groundnut or peanut. Extra Large £16,00 21 Tuo Zaafi £10.00 Is a very poplarfrom Ghana. It made from 12 Ampesi & Stew £8.00 corn flour and water mixed into a ball and served with an okra soup. 13 Red Red Plantain and Beans V £8.00 SIDES Is a simple tomato stew that is enjoyed widely 22 Jollof Rice V £4.00 though out Ghana. It combines red palm oil and 23 Fried Rice £6.00 tomato stew and black eye beans and the 24 Waakye V £4.00 14 tomato sauce. 25 Banku £2.00 Fried Plantain V £3.00 26 Fufu £3.00 Plantain fried in Vegetable oil. 27 Pounded Yam £2.00 28 Omo Tuo £2.00 15 Fried Yam V £4.00 29 Fried chicken £2.00 Yam that is fried in vegetable oil. 30 Tomato Stew Gravy £3.00 31 16 Pepper Soup Okra Stew £8.00 32 Egui Stew £8.00 It is a spicy soup hat has a high water texture. 33 With Assorted Meat £8.00 Red Pepper £0.50 18 Grilled Chicken £5.00 Vegetarian V Kelewele £5.00 17 Grilled Tilapia Is a fish that is Grilled, which is seasoned Jollof Rice £6.00 with herbs and spices. Medium £8.00 Red Red Plantain Large £11.00 and Beans £8.00 Extra Large £14,00 Fried Plantain £3.00 Fried Yam £4.00 19 Fried Fish Small £3.00 Medium £4.00 Large £7.00 Please Note some of our food products contain Nuts .
Load more

Recommended publications
  • Risk Assessment of Acrylamide for Some Commonly Eaten Fried Foods
    RISK ASSESSMENT OF ACRYLAMIDE FOR SOME Supported by COMMONLY EATEN FRIED FOODS Zainab Ajani, Oluwatoyin Tirenioluwa Fatunsin*, Aderonke Olubukola Oyeyiola and Kehinde Ololade Olayinka Department of Chemistry, University of Lagos, Akoka, Yaba, Lagos, Nigeria *Corresponding author: [email protected] Received: September 20, 2018 Accepted: January 14, 2019 Abstract: This research aims to quantify acrylamide in commonly eaten fried foods and assess the risk associated with acrylamide concentrations in them. Selected food samples (yam, sweet potato, plantain, meat, and Irish potato) purchased from Lawanson market, Surulere, Lagos, Nigeria, were fried in Soya oil at 150 ± 2oC. Samples were extracted, centrifuged, purified and analysed on an Agilent (1100 series) high performance liquid chromatograph coupled with ultraviolet detector. The chromatogram of acrylamide and internal standard gave better resolution when acidified water of pH 3.5 was used in the eluting solvent (acetonitrile: water (30:70)). Acrylamide concentrations for fried foods were between ≤ 3 and 720 µg kg-1. Sweet potatoes fried for 20 min, had the highest concentration of acrylamide while fried meat had the lowest concentration. Acrylamide concentration of sweet potatoes fries (for both 20 and 10 min) and French fries fried for 20 min exceeded the European Union bench mark value of 500 µg kg-1 for acrylamide in French fries. While the acrylamide concentration in French fries (360 µg kg- 1) fired for 10 min was less than the benchmark value. Acrylamide levels in fried plantain, yam and meat were all below the bench mark. Estimated dietary intake (EDI) study showed that children were more exposed to acrylamide risk than adult.
    [Show full text]
  • DOI: 10.18697/Ajfand.82.17090 13406 APPLICATION of a VALUE
    Afr. J. Food Agric. Nutr. Dev. 2018; 18(2): 13406-13419 DOI: 10.18697/ajfand.82.17090 APPLICATION OF A VALUE CHAIN APPROACH TO UNDERSTANDING WHITE KENKEY PRODUCTION, VENDING AND CONSUMPTION PRACTICES IN THREE DISTRICTS OF GHANA Oduro-Yeboah C1*, Amoa-Awua W1, Saalia FK2, Bennett B3, Annan T1, Sakyi- Dawson E2 and G Anyebuno1 Charlotte Oduro-Yeboah *Corresponding Author email: [email protected] 1Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana 2Department of Nutrition and Food Science, University of Ghana. P.O. Box LG34, Legon 3Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK DOI: 10.18697/ajfand.82.17090 13406 ABSTRACT Traditional processing and street vending of foods is a vital activity in the informal sector of the Ghanaian economy and offers livelihood for a large number of traditional food processors. Kenkey is a fermented maize ‘dumpling’ produced by traditional food processors in Ghana. Ga and Fante kenkey have received research attention and there is a lot of scientific information on kenkey production. White kenkey produced from dehulled maize grains is a less known kind of kenkey. A survey was held in three districts of Ghana to study production, vending and consumption of white kenkey and to identify major bottlenecks related to production, which can be addressed in studies to re-package kenkey for a wider market. Questionnaires were designed for producers, vendors and consumers of white kenkey to collate information on Socio-cultural data, processing technologies, frequency of production and consumption, product shelf life, reasons for consumption and quality attributes important to consumers using proportional sampling.
    [Show full text]
  • Fried Plantain- Dodo
    State of Knowledge Report State of Knowledge on Fried Plantain in Nigeria Food Science, Gender & Market Ibadan, Nigeria, 26 November 2019 Esmé STUART, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria Delphine AMAH, IITA, Ibadan, Nigeria Béla TEEKEN, IITA, Ibadan, Nigeria This report has been written in the framework of RTBfoods project. To be cited as: Esmé STUART, Delphine AMAH and Béla TEEKEN (2019). State of Knowledge on Fried Plantain in Nigeria. Food Science, Gender & Market. Ibadan, Nigeria: RTBfoods Project Report, 21 p. Ethics: The activities, which led to the production of this manual, were assessed and approved by the CIRAD Ethics Committee (H2020 ethics self-assessment procedure). When relevant, samples were prepared according to good hygiene and manufacturing practices. When external participants were involved in an activity, they were priorly informed about the objective of the activity and explained that their participation was entirely voluntary, that they could stop the interview at any point and that their responses would be anonymous and securely stored by the research team for research purposes. Written consent (signature) was systematically sought from sensory panelists and from consumers participating in activities. Acknowledgments: This work was supported by the RTBfoods project https://rtbfoods.cirad.fr, through a grant OPP1178942: Breeding RTB products for end user preferences (RTBfoods), to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France, by the Bill & Melinda Gates Foundation (BMGF). Image cover page © STUART E. for RTBfoods. Page 2 of 21 CONTENTS Table of Contents 1. Introduction .............................................................................................................................. 5 2. Plantain production .................................................................................................................. 5 2.1. Gender dimensions of plantain production, processing and marketing .............................
    [Show full text]
  • Food from the Heart and Soul Ghanaian Patti Gyapomaa Sloley Is on a Mission to Introduce the World to African Cuisine Through Her Fusion-Inspired Food
    recipes FOOD FROM THE heart and soul Ghanaian Patti Gyapomaa Sloley is on a mission to introduce the world to African cuisine through her fusion-inspired food. Here, she shares six of her Crisp prawns with favourite recipes from her book, A Plate In The Sun. chilli salsa Prawns cook in minutes and salsa is atti Gyapomaa Sloley has Academy in Hertfordshire, England. fabulous food with a flavour all of its blitzed in seconds. How much faster always enjoyed food but a “love Her book, A Plate In The Sun, has a own,” says Patti. “I want to bring the fun can good food get? For the perfect P affair” started when she gave foreword by Novelli, whose support factor to cooking and dispel any fears finish, add a generous drizzle of up work to be a full-time mum to her two has helped her mission to take African people have when attempting African Worcestershire sauce, balsamic “now strapping sons” and a wife to her cuisine to the world. dishes. vinegar or ketchup over the English-born-and-bred husband. “Expand- Patti was born and educated in “I also want to share and promote salsa. I know the general ing his horizons beyond delicious but nu- Ghana, but has lived in the UK since Ghana and the hidden Africa – the Africa wisdom is that prawns should merous Cornish pasties and Devon dump- 1985. Food influences included a beyond the headlines. Food is a great be just cooked through, but lings was my challenge. Rice was simply year spent as an exchange student in communicator and can bring a this recipe is an African not on his menu,” says Patti.
    [Show full text]
  • Breakfast Menu
    Breakfast PLEASE ASK FOR THE BREAKFAST SPECIAL Ask to the head waiter for the vegan and the vegetarian options PLEASE DO COMMUNICATE TO THE MANAGER IN TURN ANY ALLERGY OR FOOD RESTRICTION YOU MIGHT HAVE FRUIT SALAD: With yogurt and granola $ 102.00 With cottage cheese $ 102.00 OATMEAL: Cooked with milk or water, served with yogurt, fruits and granola $ 102.00 QUINOA BOWL: Quinoa cooked in cinnamon tea, served with strawberries, blueberries, $ 152.00 banana, walnuts, almonds, cacao bits and grated coconut EGGS (2): Free range eggs All eggs (except “motuleños”) are served with boiled beans Scrambled or fried $ 98.00 To choose with: “chaya”, mushrooms, spinach, nopal cactus, poblano $ 114.00 chili strips, potato, turkey ham, “Oaxaca” style cheese or “requesón with epazote” Egg whites with green beans and tomato, served with quinoa salad, $ 138.00 sprouts and fine lettuces with an orange, ginger and olive oil vinaigrette Scrambled eggs mexican style with xcatic chili $ 114.00 Fried over brown rice, served with fried plantains $ 114.00 “Motuleño” style fried eggs with chopped turkey ham, green peas $ 114.00 and tomato sauce, served with fried plantains “Tirado” scrambled eggs (with boiled beans, chipotle chili and epazote) $ 114.00 Omelet of your choice $ 114.00 Ranchero style $ 114.00 Order of fried beans with corn chips and fresh panela cheese strips $ 62.00 Order of fried plantain, served with sour cream and “sopero” style cheese $ 62.00 EMPANADAS (3): (Served with boiled beans and pico de gallo with or without serrano chili ) To choose
    [Show full text]
  • Kwame Nkrumah University of Science and Technology
    KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF SCIENCE FACULTY OF BIOSCIENCES DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY SHELF LIFE STUDIES OF VACUUM PACKAGED ‘FANTI-KENKEY’ BY JAPHET ASANTE NOVEMBER, 2018 SHELF LIFE STUDIES OF VACUUM PACKAGED FANTI-KENKEY A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF FOOD QUALITY MANAGEMENT IN FOOD SCIENCE AND TECHNOLOGY (MSC. FOOD QUALITY MANAGEMENT) BY JAPHET ASANTE (BSc. POSTHARVEST TECHNOLOGY) NOVEMBER, 2018 DECLARATION I hereby declare that this thesis is the effort of my own hardworking except for references to other people‟s work which have been truly acknowledged, this thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, is the result of my own findings and has not been presented for any degree elsewhere. ASANTE JAPHET (PG1048617) ……………………… ……………… Student ID Signature Date Certified by Dr. (Mrs.) Faustina Dufie Wireko – Manu ……………………. ………………. Supervisor Signature Date Certified by Dr. (Mrs.) Faustina Dufie Wireko – Manu ……………………… ………………. Head of Department Signature Date ii ACKNOWDGEMENT My first and foremost thanks and praise go to the Almighty God, who gave me wisdom, direction Protection, Travelling mercies and strength throughout my postgraduate studies. I would like to express my sincere appreciation and gratitude to my lecturers and supervisor, Dr. (Mrs.) Faustina Dufie Wireko-Manu who despite her busy schedule, supervised my work and whose constructive criticisms, useful comments and guidance made this work a success. I would also want to thank Benjamin Nyarko,Yaw Gyamfi,Alexandra Ohenewaa Kwakye and Jemima,Owusuah Asante for their immense guidelines and contributions to make this thesis a success.
    [Show full text]
  • Recipe – Tasting for Haiti April 21St, 2017 (Minneapolis Uptown Rotary)
    DAPHNEE LLC - RECIPE – TASTING FOR HAITI APRIL 21ST, 2017 (MINNEAPOLIS UPTOWN ROTARY) 1. Fried Plantain – witH Pikliz or sautéed garlic a. Green plantain (double fried) • Ingredients: Green Plantain, Vegetable Oil i. Peel and cut plantain into 5-6 equal pieces ii. Heat up oil in frYing pan (medium Heat) iii. Add plantain to oil and frY for 3 minutes on botH side (based on size) iv. Remove plantains from oil, and press each individuallY against two flat surfaces. v. Add the flattened plantain to oil a second time for 1 vi. When removed from oil tHe plantain sHould be sligHtlY cruncHY • **Note – Plantain is serve warm b. Pikliz – spicy/mild Haitian Cold Slaw • Ingredients: 1 medium Cabbage, 1 – 2 medium size Carrots, 2 SHallots, Habanero pepper, Powder Clove, Salt, Garlic, 1 cup Vinegar, 3 fresh Lime Juice i. ThinlY sliced tHe cabbage, carrots and sHallots (tHis can also be grated) ii. Mix vinegar, lime juice, salt, garlic, clove iii. Mince Habanero or mix it witH lime juice in food processor (use best judgement wHen using habanero – client needs first) iv. Mixed all ingredients togetHer, add a little salt if needed 2. ChiktaY with crackers (Creole Smoked Herring) • Ingredients: 1-2 pounds of smoked Herring, ¼ oil (vegetable or olive), 2-4 sHallots, ¼ cup scallions, ¼ cup green/red bell peppers, 1 – 2 tsp minced garlic, ½ cayenne pepper. I. Soak smoked Herring in water for 1-2 Hours based on qualitY (soak for a minimum of two Hrs. or overnigHt based on quantitY) II. Pull Herring apart bY Hand III. Lightly sautéed all ingredients over low Heat starting witH tHe garlic and tHe herring last.
    [Show full text]
  • Breakfast PLEASE ASK for the DAILY BREAKFAST SPECIAL
    Breakfast PLEASE ASK FOR THE DAILY BREAKFAST SPECIAL FRUIT SALAD $ 108.00 Fresh seasonal fruits with local honey, pumpkin seeds and chia OATMEAL COOKED IN WATER OR MILK $ 118.00 WITH COCOA NIBS Served with fresh fruit, cinnamon and local honey SWEET BREAD $ 36.00 WHOLEMEAL BREAD WITH BUTTER $ 64.00 AND PAPAYA JAM FRIED PLANTAIN $ 62.00 With fresh crumbled cheese and cream SCRAMBLED EGGS Free range eggs Two plain scrambled eggs $ 104.00 Mixed with Valladolid style sausage, turkey jam, $ 118.00 Temozon smoked pork, Edam cheese, chaya, epazote, ibes, tomato or onions MOTULEÑO STYLE EGGS $ 118.00 Tostada with refried beans, fried eggs, tomato sauce with peas and turkey ham, diced manchego cheese and served with refried plantain. CHAYA OMELET $ 118.00 Stuffed with chaya and Edam cheese over fried tomato sauce, with refried beans, roasted onions, avocado and fried plantains, decorated with tomato cubes Simbology: VEGAN VEGETARIAN ALL FRUITS AND VEGETABLES ARE CAREFULLY DESINFECTED Comida Regional TEKO TEKOH EGGS $ 138.00 Slowly cooked inside a tortilla, served with smoked Temozon pork leg, chiltomate sauce and avocado AMATE OMELET $ 128.00 Egg whites with peppermint, fried plantain and Edam cheese, served over beans, fried chaya, avocado and xcatic chili VALLISOLETANA STYLE OMELET $ 138.00 Stufed with Valladolid sausage, onions and green bell peppers served over black beans Decorated with panela cheese, avocado and tomato EMPANADAS OF CHAYA AND EDAM CHEESE (3) $106.00 Turnovers of corn dough with chaya, stufed with Edam cheese, served with
    [Show full text]
  • Dodo-Ikire) Sold by Vendors in Ikire Town, Nigeria
    The International Journal of Biotechnology, 2013, 2(4):68-82 The International Journal of Biotechnology journal homepage: http://aessweb.com/journal-detail.php?id=5022 PROXIMATE, MINERAL COMPOSITION AND MICROBIAL COUNTS OF OVER-RIPE FRIED PLANTAIN (DODO-IKIRE) SOLD BY VENDORS IN IKIRE TOWN, NIGERIA Kayode, R.M.O. Division of Microbial Biotechnology, Department of Home Economics and Food Science, University of Ilorin, Nigeria Ajiboye, A.T. Division of Microbial Biotechnology, Department of Home Economics and Food Science, University of Ilorin, Nigeria Babayeju, A.A Division of Microbial Biotechnology, Department of Home Economics and Food Science, University of Ilorin, Nigeria. Kayode, B.I. Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria. Oladoye, C.O. Department of Science Laboratory Technology, Federal Polytechnic, Offa, Nigeria Adu, K.T. Department of Microbiology, University of Ibadan, Ibadan, Nigeria. ABSTRACT There are increasing reports of food poisoning due to methods used for processing certain food items in most parts of Africa especially in Nigeria. Also, very scanty information is available on the nutritional status and microbial counts of over-ripe fried plantain (Dodo-ikire) locally produced among the indigenes of Ikire Town and sold in some parts of Western States of Nigeria. This experiment reports the proximate, minerals and microbial counts of over-ripe fried plantain as affected by vendors in three different markets in Ikire Town, Osun State, Nigeria. Samples were obtained from four vendors each in three different markets namely: Total Station Market (TSM1- TSM4), Oja Ale Market (OAM1-OAM4) and Gbongan Garage Market (GGM1-GGM4).
    [Show full text]
  • Caribbean Modern: Recipes from the Rum Islands Pdf, Epub, Ebook
    CARIBBEAN MODERN: RECIPES FROM THE RUM ISLANDS PDF, EPUB, EBOOK Shivi Ramoutar | 256 pages | 15 Sep 2015 | Headline Publishing Group | 9781472223265 | English | London, United Kingdom Caribbean Modern: Recipes from the Rum Islands PDF Book You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought difficult to find in the stores in the Western United States. You know the saying: There's no time like the present No trivia or quizzes yet. All rights reserved. Member Rating Average rating of 4 by 1 person. Carnitas would work too. This is a stew using canned corned beef and ingredients easily found in most home pantries and refrigerators. They were about to close and the only thing they had was fish soup. Our Top Traditional Cuban Recipes Here, hot chilies are eschewed in favor of milder spices like cumin, oregano and bay leaves. Crispy fried plantains. This is my mom's Puerto Rican comfort soup. Average rating 3. It can also be used as a filling for tacos or empanadas. Disassemble your still and store it in a cool, dry place. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. This process can take several hours on its own, but can be sped up significantly with the use of an immersion cooler. August 27th, 3 Comments. A good rule of thumb is to age your rum 6 to 18 months in a charred oak barrel or with oak chips to give your rum a distinct aged flavor.
    [Show full text]
  • Banana and Plantain Value Chain: West Africa Josh Cauthen, Dan Jones, EPAR Brief No
    Banana and Plantain Value Chain: West Africa Josh Cauthen, Dan Jones, EPAR Brief No. 239 Mary Kay Gugerty, & C. Leigh Anderson Prepared for the Agricultural Policy Team of the Bill & Melinda Gates Foundation Professor Leigh Anderson, Principal Investigator Associate Professor Mary Kay Gugerty, Principal Investigator August 20, 2013 West Africa is one of the major plantain-producing regions of the world, accounting for approximately 32% of worldwide production. Plantains are an important staple crop in the region with a high nutritional content, variety of preparation methods, and a production cycle that is less labor-intensive than many other crops. In addition to plantains, bananas are also grown in West Africa, but they account for only 2.3% of worldwide production. Bananas are more likely than plantains to be grown for export rather than local consumption. Major constraints to banana and plantain production include pests and disease, short shelf life, and damage during transportation. This research brief provides an overview of the banana and plantain value chains in West Africa. Because of the greater production and consumption of plantains than bananas in the region, the brief focuses on plantains and concentrates on the major plantain-producing countries of Ghana, Cameroon, and Nigeria. The brief is divided into the following sections: Key Statistics (trends in banana and plantain production, consumption, and trade since 1990), Production, Post-Harvest Practices and Challenges, Marketing Systems, and Importance (including household consumption and nutrition). West Africa Banana and Plantain Value Chain Highlights The figure below summarizes key findings along the different stages of the banana and plantain value chains in West Africa.
    [Show full text]
  • Culture and Food
    IT’S MORE Table of Contents Introduction . 101 THAN A MEAL Why Consider Culture? . 102 Culturally Sensitive Interactions . 103 103 . Cultures Have Different Styles of Communication 104 . Build Communication Bridges with Participants and Families 104 . Create Open Dialogues About Foods 105 . “LEARN” to Negotiate Solutions in a Culturally Sensitive Way Cultural Foods . 106 109 . Caribbean: Cuba, Dominican Republic, Haiti, Jamaica, Puerto Rico 107 . South American: Brazil 108 . European: Ireland, Italy, Poland, Portugal, Russia Culture 113 . Middle Eastern: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, The United Arab Emirates, Yemen and 114 . West African: Benin, Burkina Faso, Cape Verde, Gambia, Ghana, Guinea, Guinea Bissau, Ivory Coast, Mali, Mauritania, Niger, Nigeria, Senegal, Food Sierra Leone, Togo 115 . Asian: China, India, Japan 118 . Southeast Asian: Burma, Cambodia, Laos, Thailand, Vietnam Sources of Information on Culture and Food . 119 Massachusetts Department of Education Child and Adult Care Food Program 99 Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. © 2006 Massachusetts Department of Education. Permission is hereby granted to copy any or all parts of this document for non-commercial educational purposes. Please credit the “Massachusetts Department of Education.” Nutrition Resource Manual for Adult Day Health Programs 100 CULTURE AND FOOD his section will
    [Show full text]