Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
Western Sahara is a disputed territory in North-western Africa. It has a surface area of 272,000 square kilometres (105,000 sq mi). Approximately 30% of the territory is controlled by the Sahrawi Arab Democratic Republic (SADR); the remaining 70% is occupied and administered by neighboring Morocco. It is the most sparsely populated country in Africa and the second most sparsely populated country in the world, mainly consisting of desert flatlands. The population is estimated at 618,600. Nearly 40% of that population lives in Morocco-controlled Laayoune, the largest city of Western Sahara.
The history of Western Sahara can be traced back to the times of Carthaginian explorer Hanno the Navigator in the 5th century BC. Though few historical records are left from that period, Western Sahara's modern history has its roots linked to some nomadic groups such as the Sanhaja group, and the introduction of Islam and the Arabic language at the end of the 8th century AD.
All data about demographic information regarding Western Sahara are extremely error-prone, regardless of source. Most countries take censuses every ten years, and some every five in order to stay abreast of change and miscounts; the last count was conducted in 1970, and even that data by colonial Spain is considered unreliable due to large nomadic populations.
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
The Sahrawis, or Sahrawi people, are an ethnic group native to the western part of the Sahara desert, which includes the Western Sahara, southern Morocco, much of Mauritania, and along the southwestern border of Algeria. They are of mixed Hassani Arab and Sanhaji Berber descent, as well as West African and other indigenous populations.
The Green March was a strategic mass demonstration in November 1975, coordinated by the Moroccan government and military, to force Spain to hand over the disputed, autonomous semi-metropolitan province of Spanish Sahara to Morocco. The Spanish government was preparing to abandon the territory as part of the decolonization of Africa, just as it had granted independence to Equatorial Guinea in 1968. The native inhabitants, the Sahrawi people, aspired to form an independent state. The demonstration of some 350,000 Moroccans advanced several kilometers into the Western Sahara territory. Morocco later gained control of most of the former Spanish Sahara, which it continues to hold.
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people. Influenced by their religious practices, climate and local agriculture. Early African societies were largely composed of hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As agriculture developed across the continent there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet leading to the development of a variety of culinary traditions vary by religion. Many African traditional dishes are based on plant- and seed-based diets.
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb and the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
The Free Zone or Liberated Territories is a term used by the Polisario Front government of the Sahrawi Arab Democratic Republic, a partially recognized sovereign state in the western Maghreb, to describe the part of Western Sahara that lies to the east of a 2,200-kilometre (1,400 mi) border wall flanked by a minefield, often referred as the Berm, and to the west and north of the borders with Algeria and Mauritania, respectively. It is controlled by the Sahrawi Arab Democratic Republic, as opposed to the area to the west of the Berm, which is controlled by Morocco as part of its Southern Provinces. Both states claim the entirety of Western Sahara as their territory.
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.
Peanut stew or groundnut stew, also known as maafe, sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. While maafe is a dish from Senegal, tigadéguéna originates from the Mandinka and Bambara people of Mali.
The Algerian Cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean.
The cuisine of Niger draws on traditional African cuisines. Various spices are used and meals include grilled meat, seasonal vegetables, salads, and various sauces. Meals in Niger usually start with colorful salads made from seasonal vegetables. Moringa leaves are a favorite for a salad.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
The Sahrawi Arab Democratic Republic, also known as the Sahrawi Republic and Western Sahara, is a partially recognized state, located in the western Maghreb, which claims the non-self-governing territory of Western Sahara, but controls only the easternmost one-fifth of that territory. It is recognized by 46 UN member states and South Ossetia. Between 1884 and 1975, Western Sahara was known as Spanish Sahara, a Spanish colony. The SADR is one of the two African states in which Spanish is a significant language, the other being Equatorial Guinea.
The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab, Berbers and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south.
Sahrawi nationalism is a political ideology that seeks self-determination of the Sahrawi people, the indigenous population of Western Sahara. It has historically been represented by the Polisario Front. It came as a reaction against Spanish colonialist policies imposed from 1958 on, and subsequently in reaction to the Mauritanian and Moroccan invasions of 1975.
