84 Sentences With "meat stew" | Random Sentence Generator

The table was still laid with plates on which some dark meat stew or sauce was congealing.

The eight fast cook functions are meat/stew, multigrain, soup, dessert, poultry, yogurt, rice/risotto, and beans/chili.

Of late, the government has tucked into liberalisation as if it were an appetising feijoada (bean-and-meat stew).

Built-in programs like bean/chili, meat/stew, soup/broth, poultry, congee, multigrain, and more also help to eliminate guesswork.

During the lunch break, I ate out of a wooden bowl, enjoying a meat stew with onions, carrots, and beef.

Meat stew is a dish that's pretty ubiquitous around the world, but chili con carne has become a cult of its own.

All Instant Pots also have 12 built-in smart programs to make recipes even easier, including bean/chili, meat/stew, and soup/broth.

All Instant Pots also have 2675 built-in smart programs to make recipes even easier, including bean/chili, meat/stew, and soup/broth.

This restaurant first opened in 1955, serving angu, a hearty polenta and meat stew with African roots (lunch for two, around 23 reais).

The cooking modes include soup, meat/stew, bean/chili, poultry, sauté/simmer, rice, multi-grain, porridge, steam, slow cook, keep warm, yogurt, and pressure cook.

I didn't stop there, though: The man behind the counter recommended the birria, a kind of spiced meat stew usually made with goat or beef.

Popular dishes around here include thiebou djeun, a fish dish served with rice, and mafe, a meat stew cooked with peanut butter and tomato sauce.

They barely prayed, and no one knew what day it was — only Fridays stood out, because on that day, they were fed rice with meat stew.

Mr. Gordon, who is also a Philippine senator, said hundreds of the estimated 2,000 people at the event apparently became ill after eating meat stew and eggs.

A dozen built-in programs also aid in eliminating the guesswork: bean/chili, meat/stew, soup/broth, sauté, poultry, steam, congee, multigrain, rice, pressure cook, warm, and slow cook.

They dip bread into a meat stew poured over hot mounds of rice, then sip from cups of Kurdish ayran, a watery, yogurt-like drink swimming with white chunks.

It also features 12 built-in smart programs: Bean/chili, meat/stew, soup/broth, sauté, poultry, steam, congee, multigrain, rice, pressure cook, warm, and slow cook (which are also available in all other models).

Just fire up your Crock-Pot (or other brand of slow cooker) and let some tomatoes, beans, peppers, spices, and maybe some meat stew all day for a delicious and hearty centerpiece for your evening.

After a soak, guests head to the restaurant, which is helmed by a talented local chef, who makes fresh takes on traditional recipes such as cozido das furnas, a meat stew cooked with volcanic steam.

Aside from replacing those appliances, the Lux also comes with 12 built-in programs to nix the guesswork: bean/chili, meat/stew, soup/broth, sauté, poultry, steam, congee, multigrain, rice, pressure cook, warm, and slow cook.

Each model has built-in smart programs that get more specific than the number of appliances it replaces: bean/chili, meat/stew, soup/broth, sauté, poultry, steam, congee, multigrain, rice, pressure cook, warm, and slow cook.

A dozen built-in programs make new recipes easier by taking away some of the guesswork with time and temperature: bean/chili, meat/stew, soup/broth, sauté, poultry, steam, congee, multigrain, rice, pressure cook, warm, and slow cook.

Setting the right time and temperature is much less of a gamble with a dozen built-in programs: Choose from bean/chili, meat/stew, soup/broth, sauté, poultry, steam, congee, multigrain, rice, pressure cook, warm, and slow cook.

This journey back in time takes him to his tour of Britain, where he chowed down on pork buns in London's Chinatown, savored a traditional meat stew in Liverpool and had a taste tester compare Brick Lane's best bagels.

CreditCreditAnthony Cotsifas TO TASTE DHANSAK at the Ripon Club in Mumbai — whose version of the slow-cooked, densely spiced lentil, vegetable and meat stew is one of the city's greatest pleasures — you must come on a Wednesday, and you must be invited.

Above all, we were mesmerized by that quaint country, where the citizens had pounds and not kilograms, restaurants served meat stew and mashed potatoes, families enjoyed donkey rides on the beach in the rain, and skinheads — the local thugs — misbehaved on the boardwalk every weekend, admirable only for their consistency.

Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe.

Bozbash (; ) is a meat stew (also described as a soup) popular in Armenia, Azerbaijan and Iran.

Gazpacho manchego, despite its name, is a meat stew, served hot, not a variation on the cold vegetable soup.

Tas kebap with salad and cacık Tas kebab (also tas kebap or tas kebabı) is an Iranian, Kurdish and Turkish meat stew. It may be made with veal or mutton.

The M-unit contained a canned entrée originally made of stew meat (a mixture of beef and pork) seasoned with salt, various spices, and chopped onions. They initially came in three varieties: Meat Stew with Beans, Meat with Vegetable Hash, and Meat Stew with Vegetables (carrots and potatoes). The commonplace nature of the menu was intentional, and designed to duplicate the menu items (hash, stews, etc.) soldiers were normally served as A- or B-rations in Army mess halls. Another new menu item, "Meat & Spaghetti in Tomato Sauce", was added in 1943.

Potch, a traditional Welsh accompaniment to meat dishes, is likewise made with mashed potato, carrot, swede, parsnip and sometimes other root vegetables. Despite the similar name, it is a distinct dish from the Flemish hutsepot, a meat stew with unmashed vegetables.

Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers.

Saltah (Arabic: سلتة) is a Yemeni dish. It is widely eaten in northern parts of the country. It is mainly served for lunch. The base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa).

Customers take – and pay for – only what they want from this array of dishes. The best known Padang dish is rendang, a spicy meat stew. Soto Padang (crispy beef in spicy soup) is local residents' breakfast favourite, meanwhile sate (beef satay in curry sauce served with ketupat) is a treat in the evening.

Buğu kebabı is sometimes translated into English as 'steam kebab'.Kebab aux petits oignons, Turkish Ministry of Culture and Tourism In the Turkish cuisine, there is an eggplant and meat stew/casserole called 'islim kebabı', (which is also translated as steam kebab or steamed kebab). Buğu kebabı should not be confused with either of these.

Iğdır's culture is part of the larger culture of Turkey. The rising agricultural production and the opening of a border gate with Nakhchivan in 1992 have enabled the town to be livelier and wealthier than its neighbours in the generally impoverished eastern Turkey. There are many cafes and restaurants. The best-known dish is a meat stew called bozbaş.

Colqhoun taunts Boyd by telling him that he will eat him, but soon dies. General Slauson returns, and while his aide looks around the dilapidated fort, the general tastes the meat stew left simmering on the fire. Martha sees Colqhoun and the dying Boyd together, closes the door, and walks away. Boyd does not eat Colqhoun and dies.

The barley grain is completely dehulled and milled. Tihlo is made using moistened roasted barley flour that is kneaded to a uniform consistency. The dough is then broken into small balls and laid out around a bowl of spicy meat stew. A two-pronged wooden fork is used to spear the ball and dip it into the stew.

Khorkhog, a Mongolian meat stew, served as a special meal for guests. Mongolian cuisine is primarily based on meat and spices, with some regional variations. The most common meat is mutton, supplemented in the desert south by camel meat, and in the northern mountains by beef (including yak). Dairy products are made from mare's milk (Airag), from cattle, yaks, and camels (e.g.

The night market, which was set up in the 1970s, offers a rich mix of snack stalls, shopping and entertainment facilities including the KTV chain Party World. Taiwanese food such as rice cakes, tempura, oyster omelet, shrimp and meat stew and shaved ice can be found here. It is often packed during the weekends and most of the stores stayed open until midnight.

Qebapa are small homemade grilled meat skinless sausages made of lamb and beef mix. It is primarily served with onions, sour cream, ajvar and pita bread called pitalka. Gullash Gullash, or tasqebap, is actually eaten very frequently in the mountainous areas of Albania. It's a traditional paprika-spiced meat stew originating in Hungary that is popular throughout Central Europe and the Balkans.

In Egypt, taro is known as qolqas (, ). The corms are larger than what would be found in North American supermarkets. After being peeled completely, it is cooked in one of two ways: cut into small cubes and cooked in broth with fresh coriander and chard and served as an accompaniment to meat stew, or sliced and cooked with minced meat and tomato sauce.

Global Scouse Day is an annual celebration of the city of Liverpool which is held every year on 28 February. It is primarily based around scouse, the meat stew synonymous with the city. It sees bars, cafes and restaurants in Liverpool and around the world put scouse on the menu for the day. Scouse is also served in Liverpool schools, hospitals, and on Virgin trains nationwide.

The tajine is a North African, two-piece pot used in Moroccan cuisine. The bottom part is a broad, shallow bowl, while the top is tall and conical, or sometimes domed. The tall lid acts to condense rising steam and allow the moisture to roll back down into the dish. The tajine lends its name to the meat stew that is typically cooked in this pot.

Tihlo is a dish unique to Adigrat. It is prepared by making kneading barley flour into soft balls and preparing a meat stew with berbere, an Ethiopian spice, onions, tomato paste, water and salt. The dish is eaten using a fork shaped utensil, which is unique in Ethiopian cuisine. The beles, a cactus pear, grown in Adigrat is considered to be of high-quality.

Pomegranate vinegar is used widely in Israel as a dressing for salad, but also in meat stew and in dips. Vinegar made from raisins is used in cuisines of the Middle East. It is cloudy and medium brown in color, with a mild flavor. Vinegar made from dates is a traditional product of the Middle East, and used in Saudi Arabia and the Gulf countries.

T'ihlo (, ṭïḥlo) is a dish originating from the historical Agame and Akkele Guzai provinces. The dish is unique to these parts of both countries, but is now slowly spreading throughout the entire region. T'ihlo is made using moistened roasted barley flour that is kneaded to a certain consistency. The dough is then broken into small ball shapes and is laid out around a bowl of spicy meat stew.

Lisanzedas is a variant of pillus (and sometimes named as such) that is oven- baked in layers like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron.

Flaki or flaczki is a traditional Polish meat stew. It can be an acquired taste, but is one of the many soups that are an important part of the Polish cooking. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in - which can also be literally translated to "guts").

Majorera cheese The cuisine is fairly basic due to the customs and climate conditions. They share this simplicity with the other Canary islands, and similarly to them, they use a large quantity of fish. They also use whatever they can grow in the near-barren land. This includes papas arrugadas, a dish of wrinkled potatoes usually served with mojo, which is a hot pepper sauce or with puchero canario, a meat stew.

When Muhammad arrived in Medina, Sa'd was among those who invited him to stay in their homes at their expense. But Muhammad said that his camel was under God's orders and she should decide where he would stay. Sa'd was thought a pious man. Every day he sent a bowl of meat stew or clarified butter or milk to Muhammad, who took it with him as he visited each of his wives in turn.

Page 85 a daube is a rich French meat stew from Provence, traditionally made with beef. Her "A Goose à la Mode" is served in a sauce flavoured with red wine, home-made "Catchup", veal sweetbread, truffles, morels, and (more ordinary) mushrooms.Glasse, 1758. Page 271 She occasionally uses French ingredients; "To make a rich Cake" includes "half a Pint of right French Brandy", as well as the same amount of "Sack" (Spanish sherry).

Chamin/Cholent Good food is an important part of the mitzvah of "oneg Shabbat" ("enjoying Shabbat"), hence much of Jewish cuisine revolves around Shabbat. As observant Jews do not cook on Shabbat, various techniques were developed to provide for a hot meal on Shabbat day. One such dish is "cholent" or "chamin", a slow- cooked meat stew with many variations. The ingredients are placed in a pot and put up to boil before lighting the candles on Friday evening.

Rice is a staple in the Filipino diet, and is usually eaten together with other dishes. Filipinos regularly use spoons together with forks and knives. Some also eat with their hands, especially in informal settings, and also Filipinos use chopsticks when eating seafood. Rice, corn, and popular dishes such as adobo (a meat stew made from either pork or chicken), lumpia (meat or vegetable rolls), pancit (a noodle dish), and lechón baboy (roasted pig) are served on plates.

The Karelian hot pot (British) or Karelian stew (US) (; ragu po-karelski; ) is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but elk or lamb can also be used. Along with the Karelian pasties (karjalanpiirakat), it is the most widely recognised Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti.

Montserrat's national dish is goat water, a thick goat meat stew served with crusty bread rolls. Montserrat cuisine resembles the general British and Caribbean cuisines, as it is situated in the Caribbean zone and it is a British territory. The cuisine includes a wide range of light meats, like fish, seafood and chicken, which are mostly grilled or roasted. Being a fusion of numerous cultures, such as Spanish, French, African, Indian and Amerindian, the Caribbean cuisine is unique and complex.

In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat.

Montserrat's national dish is goat water, a thick goat meat stew served with crusty bread rolls. The Montserrat cuisine resembles to the general British and Caribbean one, as it is situated in the Caribbean zone and it is a British territory. The cuisine includes a wide range of light meats, like fish, seafood and Chicken, which are mostly grilled or roasted. Being a fusion of numerous cultures, like Spanish, French, African, Indian and Amerindian, the Caribbean cuisine is unique, yet complex.

They also adopted pre-Hispanic tamales, but these were significantly altered with the addition of large quantities of lard. Tonalá is said to be the origin of pozole, and it is claimed that the local Tonaltecas originally prepared it with human flesh as religious rite. Classic dishes for the area include local versions of pozole, sopitos, menudo, guacamole, cuachala, birria, pollo a la valenciana and tortas ahogadas. Birria is a meat stew made with roasted chili peppers, spices and with either goat, mutton or beef.

The reference being made is that the cook is as sly as a weasel for leaving out the meat. In the opposite vein, Prince Edward Island Acadians use the term fricot a la bazette which means "stupid cook's stew", implying that the meat was forgotten. The word fricot has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food.

Buttermilk, however, is enjoyed almost daily in some villages where it is most available. The most commonly used fats are vegetable oil and ghee used in savory dishes, while semn (clarified butter) is the choice of fat used in pastries. Although each region has their own variation, Saltah is considered the national dish. The base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq or sahowqa (a mixture of chili peppers, tomatoes, garlic, and herbs ground into a salsa).

Food also plays a central role in Polish culture and traditions. Because of this, the festival places special emphasis on presenting authentic traditional Polish food based on recipes that were brought to America by Polish immigrants and are still preserved by their Polish-American descendants today. During each festival, a wide variety of Polish dishes is prepared on site. This includes: pierogi, gołąbki (stuffed cabbage rolls), kielbasa, placki (potato pancakes), bigos (cabbage and meat stew), chrusciki (pastry) and babka (a type of coffee cake).

Stoverij is a classic Flemish meat stew, preferably made with a generous addition of brown 'Trappist' (strong abbey beer) and served with French fries. 'Waterzooi' is a local stew originally made from freshwater fish caught in the rivers and creeks of Ghent, but nowadays often made with chicken instead of fish. It is usually served nouvelle-cuisine-style, and will be supplemented by a large pot on the side. The city promotes a meat-free day on Thursdays called Donderdag Veggiedag"Ghent's veggie day: for English speaking visitors" on Vegetarisme.

Gazpacho manchego, as its name implies, is made in the east region of La Mancha, in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country. It is a meat stew, whose main ingredients are small game animals or birds such as rabbit, hare, quail, or pigeon, and flat bread,Gazpacho Manchego and may include garlic, tomatoes, and mushrooms. It is cooked in a cauldron and served hot. Another well-known variant in La Mancha is gazpacho de pastor or galiano.

Merzifon is now a typical large but quiet Anatolian town providing schools, hospitals, courts and other important infrastructure in concrete buildings, but offering few cultural amenities. Few travellers stop here, preferring to press on to reach the Black Sea coast. The best-known dish is the boiled wheat, chick-pea and meat stew called keşkek; there are also a number of well-known kebab houses and a famous köfte restaurant called Ciloşoğlu. And at weekends there is plenty of attractive countryside around for a picnic or other escapes.

Dishes of Jalisco include Birria, (a spicy meat stew, made of goat, cow or iguana meat), red or white pozole, sopes, guacamole, frijoles charros, Menudo (stew made of hominy and tripe with a red chili base), torta ahogada (a Mexican sandwich "drowned" in a spicy sauce), Carne en su jugo, Enchiladas rojas y verdes, Cuachala (a chicken or pork stew), tamales, Lamb al pastor. The traditional Yelapa Pie is found only on Yelapa beach. Many kinds of fish and seafood are available in the large coastal region of Costalgre.

The name, kikomando, was coined by Ugandan singer, Bobi Wine, who sang about the dish in one of his songs. Ugandans claim that eating kikomando will make the eater strong like Arnold Schwarzenegger in his movie, Commando. Kikomando is made by cutting up pieces of Ugandan chapati, which is different from Indian chapati in that it is made with all-purpose flour instead of whole-wheat flour, and fried beans. In addition to fried beans, other variations of kikomando have avocado, meat stew, gravy, chicken, or liver added to them.

Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively brought out by heating it in oil. Hungarian national dishes incorporating paprika include gulyas (goulash), a meat stew, and paprikash (paprika gravy: a Hungarian recipe combining meat or chicken, broth, paprika, and sour cream).

During the morning, the women occupied themselves with domestic tasks such as the washing of cloths in the laundry or the care of children, while the men were in the employment office trying to find jobs. There were sittings for lunch with up to 1000 people per sitting. At the sound of a bell, the immigrants gathered at the entrance to the ground floor dining room, where they collected their food from the cook and seated themselves at tables. Lunch generally consisted of a large plate of soup followed by a meat stew, pasta or rice.

Peanuts grow well in southern Mali and adjacent regions of the Ivory Coast, Burkina Faso, Ghana, Nigeria, and Senegal; peanuts are similar in both agricultural and culinary qualities to the Bambara groundnut native to the region, and West Africans have adopted the crop as a staple. Peanut sauce, prepared with onions, garlic, peanut butter/paste, and vegetables such as carrots, cabbage, and cauliflower, can be vegetarian (the peanuts supplying ample protein) or prepared with meat, usually chicken. Peanuts are used in the Malian meat stew maafe. In Ghana, peanut butter is used for peanut butter soup nkate nkwan.

Mountain Jewish cuisine absorbed typical dishes from various peoples of the Caucasus, Azerbaijani and Persian cuisine, adjusting some recipes to conform to the laws of kashrut. Typical Mountain Jewish dishes include chudu (a type of meat pie), shashlik, dolma, kurze or dushpare, yarpagi, khinkali, tara (herb stew with pieces of meat), nermov (chicken or other meat stew with wheat and beans), plov (pilaf), buglame (curry like stew of fish or chicken eaten with rice (osh)), etc. Jewish holidays-themed dishes include Eshkene, a Persian soup, prepared for Passover, and a variety of hoshalevo (honey-based treats made with sunflower seeds or walnuts) typically prepared for Purim.

The sura (수라) were the main meals of the day. Breakfast was served at ten in the morning, and the evening meals were served between six and seven at night. The set of three tables (surasang, 수라상), were usually set with two types of rice, two types of soup, two types of stew (jjigae), one dish of jjim (meat stew), one dish of jeongol (a casserole of meat and vegetables), three types of kimchi, three types of jang (장) and twelve side dishes, called 12 cheop (12첩). The meals were set in the suragan (수라간), a room specifically used for taking meals, with the king seated to the east and the queen to the west.

The waiter immediately serves the dishes directly to the table, and the table will quickly be set with dozens of small dishes filled with highly flavored foods such as beef rendang, curried fish, stewed greens, chili eggplant, curried beef liver, tripe, intestines, or foot tendons, fried beef lung, fried chicken, and of course, sambal, the spicy sauces ubiquitous at Indonesian tables. Customers take—and pay for—only what they want from this array. The best known Padang dish is rendang, a spicy meat stew. Soto Padang (crispy beef in spicy soup) is local residents' breakfast favorite, meanwhile sate (beef satay in curry sauce served with ketupat) is a treat in the evening.

The taste is strong, moderately salty but not spicy, dominated by black bean and meat stew flavors. It is customary to serve it with white rice and oranges, the latter to help with digestion, as well as couve, a side dish of stir-fried, chopped collard greens or kale, and a crumbly topping called farofa, made of manioc flour. Feijão com arroz is the rice and beans without the addition of the meat and is not considered as feijoada. A plate of feijoada in Minas Gerais with traditional accompaniments: rice, fried kale (couve), cassava flour crisps, orange slices, a mix of olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers called vinagrete (vinaigrette), and cassava flour (farinha).

Breakfast was served at ten in the morning and the evening meals were served between six and seven at night. The set of three tables (surasang, 수라상), were usually set with two types of rice, two types of soup, two types of stew (jjigae), one dish of jjim (meat stew), one dish of jeongol (a casserole of meat and vegetables), three types of kimchi, three types of jang (장) and twelve side dishes, or called 12 cheop (12첩). The meals were set in the suragan (수라간), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as sura sanggung (수라상궁).

The Museu Etnográfico de Santo Espírito (Ethnographic Museum of Santo Espírito) relates aspects of the history and culture of the island. Apart from the sopas do impéro (soups traditionally served during Pentecost), Santa Maria has a rich gastronomic history that includes sopa de nabos (a turnip soup), bolo de panela (a pan cake), Ccçoila (a thick meat stew in a traditional ceramic pot), molho de figado (a liver stew/sauce), sopa de peixe (fish soup), and caldeirada de peixe (a mixture of fish or seafood in broth and/or bread). Sweet desserts, such as suspiros (meringues), melindres (honey cakes), biscoitos encanelados, tigeladas (a pudding), biscoitos de orelha, biscoitos brancos, biscoitos de aguardente and cavacas (sugar-coated biscuits), are also popular. Similarly, the wines of the São Lourenço foothills, as well as other wines and sweet liqueurs, have been commercialized.

Semur is an Indonesian type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in semur gravy is sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added. Sweet soy sauce is the most important ingredient in the Semur- making process because it serves to strengthen the flavor, but it should still be blended harmoniously with the other ingredients. In addition to the spices and seasonings, semur also consists of a wide range of main ingredients with variation in the presentation, such as meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with fried shallot or other variations according to the tastes of the communities in each regions.

Registered for the first time in Recife, State of Pernambuco, feijoada has been described as a national dish of Brazil, especially of Rio de Janeiro, as other parts of Brazil have other regional dishes. The Brazilian version of feijoada (feijoada brasileira) is prepared with black beans, a variety of salted pork or beef products, such as pork trimmings (ears, tail, feet), bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue). In some regions of the northeast, like Bahia and Sergipe, vegetables like cabbage, kale, potatoes, carrots, okra, pumpkin, chayote and sometimes banana are frequently added, at the end of the cooking, on top of the meat, so they are cooked by the vapors of the beans and meat stew. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth.

But, of course, if she did not speak out at her interrogation scheduled for the next day, then she should not expect to come out alive. She was returned to her cell where she was provided not just with bread but with a large serving of poor quality meat stew. She was no longer chained in her cell and was permitted to eat normally as she sat on the straw mattress. The next day her interrogation session comprised a long eerily well mannered session during which Anna Strasser dictated her life story which was converted carefully into a detailed thirteen page document that included her factual recollection of her treatment by the Gestapo and concluded with an assurance that if ever she got out she would resume her support for needy people because it was in her nature, where someone needs help, to provide it.

Most of the North African countries today have several similar dishes, sometimes almost the same dish with a different name (the Moroccan tangia and the Tunisian coucha are both essentially the same dish: a meat stew prepared in an urn and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style. To add to the confusion, two completely different dishes may also share the same name (for example, a "tajine" dish is a slow-cooked stew in Morocco, whereas the Tunisian "tajine" is a baked omelette/quiche-like dish). There are noticeable differences between the cooking styles of different nations – there's the sophisticated, full-bodied flavours of Moroccan palace cookery, the fiery dishes of Tunisian cuisine, and the humbler, simpler cuisines of Egypt and Algeria. The cooking of Southern Africa is sometimes called 'rainbow cuisine', as the food in this region is a blend of many culinary traditions, including those of the Khoisan, Bantu, European and Asian populations.

The Ottoman Turks brought sweet pastries and other bakery products, and from the New World, North Africa got potatoes, tomatoes, zucchini and chili peppers. Most of the North African countries have several similar dishes, sometimes almost the same dish with a different name (the Moroccan tangia and the Tunisian coucha are both essentially the same dish, a meat stew prepared in an urn and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style. To add to the confusion, two completely different dishes may also share the same name (for example, a "tajine" dish is a slow-cooked stew in Morocco, whereas the Tunisian "tajine" is a baked omelette/quiche-like dish). There are noticeable differences between the cooking styles of different nations, from the sophisticated, full- bodied flavors of Moroccan palace cookery to the fiery dishes of Tunisian cuisine and the humbler, simpler cuisines of Egypt and Algeria.