A: Akara: A popular breakfast dish made from mashed black-eyed peas seasoned with salt, pepper, and onion then deep-fried. Which is usually called cowpeas in English-speaking Africa; are native to Asia, the Middle East, and perhaps Africa. They were cultivated in the Mediterranean region in ancient times, and have been grown all over Africa for centuries. B: Benin, Countless slaves were shipped to the New World from this West African state during the 18th and 19th centuries. After independence from France in 1960.
Their three meals often include a portion of white rice and sometimes hot sauce. Also, the meals will be seen with a small portion of meat and a few vegetables. In their native countries, the Hmong grow all of their spices, herbs, and vegetables. Typical Hmong appetizers include shrimp spring rolls, sweet soy bean rice patties, sesame balls, and cabbage rolls. Main dishes consist of caramelized red braised pork, chicken katsu, tender broiled pork with spicy pepper sauce, pad Thai, and chicken curry fried rice.
Grade: 10th B. Topic: Nicaraguan Tamale. Teacher: Eduardo Alcocer. Date: September, 28, 2011. Tamale The tamale is a delicious dish of Nicaragua, a relative of tamale from the casing (pie cornmeal dough) stuffed with pork or chicken, wrapped in banana leaves and steamed.
Antipasti Caldi e Freddi Hot & Cold Appetizers $8.50 Gamberi St. Daniele Seasoned Shrimp wrapped prosciutto sauteed with fresh broccoli florettes, julienne roasted peppers in garlic and olive oil with a reduction of marsala wine, lemon, and fine herbs (also available as dinner entree) Polenta Contadina 6.50 “Original recipe” of corn meal cake from Joseph’s home town served with grilled sausage oven baked with fontina cheese in a rosa sauce Eggplant Rollatine 6.50 Fresh calamari dusted with ginger flavored flour, salt and pepper, fried and served with a spicy marinara couli. Calamari “Marco Polo” $7.00 Francaise slices of eggplant, rolled with a Spinach Mornay oven baked with mozzarella cheese served with
They take from every region in the United States to make up their menu. Chili’s signature menu item is ribs. Almost everyone in America can remember their jingle about baby back ribs. It was the kind of song that gets stuck in your head for hours. Chili’s has a Southwestern, Tex-Mex feel to their menu.
They also have steaks, ribs, sandwiches, and you can’t forget the burgers. All the combos include one side there are many you can chose from such as seasoned rice, french fries, loaded baked potatoes, and sweet baby carrots and many more! As for children Cheddars offers a kids menu which include kids cheese burger, chicken tenders and grilled chicken breast and veggies. Finally, for my favorite part of the meal dessert, Cheddars offers many deserts including their desert minis which are taster size ice cream treats. They also have an apple pie, hot fudge sundae and other deserts all under five bucks.
This is in Kalamazoo, they claim to go back to about 1919 and they do the Coney’s right in the window as you would like to see and the buns are nice and steamy. Now you see they use it’s the kind of a purple onion, but it’s a wonderful Coney Island. This is a Port Huron chain, kind of interesting in that they have three restaurants and they serve their Coney’s over the top, which means they do a Detroit style sauce. They use a skinless hotdog, which is a little bit different, but they put the chili sauce over the mustard and onions, they put it on top. I was in one of their places, their downtown locations, I said “can I just have one the normal way” and they told me I couldn’t.
* They can be grilled, baked, or fried, depending on personal taste. * Other areas of South America quickly picked up the recipe, and arepas became, and continue to be, extremely popular. * Plain arepas are very common, but so are filled and topped ones. In Colombia especially, many cooks top their arepas with ingredients like butter or cheese. Arepas rellenas, which are filled with different ingredients, are also very popular.
I can truly say that I am guilty of not knowing the historical background of it even thou it has been a part of me from birth. This paper will cover the history of Salsa music as well as the queen of salsa Ms. Celia Cruz. Many people will disagree where Salsa music originated but most can agree that the birthplace was Cuba. As stated in just salsa.com, “Salsa music is a synthesis of European and African musical influences that was born in Cuba. The European part being mainly the melodies and harmony of the Andalucia region of Spain (the homeland of the Conquistadors), while the African part in Salsa is mainly from the western coast of Africa where the slave trade was most prevalent.” ("Justsalsa.com," n.d, p. 1) It is said that “Between 1930 and 1960 there were musicians from Cuba, Puerto Rico, Mexico and South America coming to New York to perform.
Housing is hard to find in Cuba. Despite troubles, Cubans value their dignity and are patriotic. A traditional Cuban meal is rice and beans. Rice is eaten with most meals along with sweet potatoes, plátanos (plantains), tomatoes, and potatoes. Corn is also a basis for many foods.