| Type | Flatbread |
|---|---|
| Place of origin | Mali |
| Main ingredients | Millet, water, vegetable oil |
Ngome is a flatbread made in Mali using only millet, [1] water and vegetable oil. [2] [3] The millet is typically home-ground and coarse. [4]
| Type | Flatbread |
|---|---|
| Place of origin | Mali |
| Main ingredients | Millet, water, vegetable oil |
Ngome is a flatbread made in Mali using only millet, [1] water and vegetable oil. [2] [3] The millet is typically home-ground and coarse. [4]
Mali, officially the Republic of Mali, is a landlocked country in West Africa. Mali is the eighth-largest country in Africa, with an area of just over 1,240,000 square kilometres (480,000 sq mi). The population of Mali is 19.1 million. 67% of its population was estimated to be under the age of 25 in 2017. Its capital is Bamako. The sovereign state of Mali consists of eight regions and its borders on the north reach deep into the middle of the Sahara Desert, while the country's southern part, where the majority of inhabitants live, features the Niger and Senegal rivers. The country's economy centers on agriculture and mining. Some of Mali's prominent natural resources include gold, being the third largest producer of gold in the African continent, and salt.
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
Mayonnaise, informally mayo, is a thick cold condiment or dressing commonly used in sandwiches and composed salads or on chips. It is also a base in sauces such as Tartar sauce.
Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use.
The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it contains both meat and cheese.
Moussaka is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations.
Pearl millet is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC. Cultivation subsequently spread and moved overseas to India. The earliest archaeological records in the Indian subcontinent date to around 2000 BC, and it spread rapidly through Northern Indian subcontinent reaching South India by 1500 BC, based on evidence from the site of Hallur. Cultivation also spread throughout eastern and southern parts of Africa. Pearl millet is widely grown in the northeastern part of Nigeria. It is a major source of food to the local villagers of that region. The crop grows easily in that region due to its ability to withstand harsh weather conditions like drought and flood. Records exist for cultivation of pearl millet in the United States in the 1850s, and the crop was introduced into Brazil in the 1960s.
Garlic chutney, also referred to as lahsun chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers. Cumin and tamarind are also sometimes used as ingredients. It is prepared in both wet and dried forms. The wet variety is made with fresh grated coconut and is typically served immediately after preparation.
Matzah balls or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.
Jollof rice, or jollof, also known as Benachin in Wolof is a one-pot rice dish popular in many West African countries.
Peanut stew or groundnut stew, called maafe, sauce d'arachide (French), tigadèguèna or domoda, is a stew or sauce that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly eaten grains. Grilled meat is common, particularly mutton, goat, beef and fish. Vegetables include, besides yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach. Although imported products are becoming more common in urban areas, meals in more rural areas typically consist of tô, a sauce of corchorus or baobab leaves, as well as the calyx from Bombax costatum, dried fish, and spices such as chili and soumbala.
Balep korkun is a type of bread that is consumed mainly in central Tibet. It is round, flat and relatively easy to make. The ingredients are tsampa, water and baking powder. It is cooked in a frying pan. It has been described as similar in appearance to naan.
Injera, ənǧära እንጀራ [ɨndʒəra]; is a sourdough-risen flatbread with a slightly spongy texture, originating from the Eritrea, Ethiopia and Somalia. Traditionally made out of teff flour, it is the national dish of Ethiopia, Eritrea and Somalia. It is central to the dining process in those cultures as bread is the most fundamental component of any Ethiopian, Eritrean and Somali meal.
Pastrami on rye is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.
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