Egyptian Concoctions: The Secret Recipes of the Egyptian People Of North Africa Revealed. In a world where the need for natural foods and healthy traditional foods has become critical, the distinct cuisines and all-natural foods from different parts of Africa have become well-sought delicacies for their healthy, all-natural, and no-preservative compositions. In this edition of The Most Wanted African Recipes book series, Dr. Ope Banwo has provided the roadmap to the carefully guarded recipes of the most popular natural and healthy meals of the Egyptian People Of North Africa. With the easy-to-follow preparation steps provided in this book, anyone from around the world can now enjoy the legendary, healthy, and all-natural cuisines of the Egyptian People Of North Africa.
The Legendary All-Natural Recipes Of The Ashanti People Of West Africa. The Ashanti people are a subgroup of the Akan ethnic group of West Africa, located mainly in the Ashanti Region of Ghana. The Ashanti people have a rich history and culture dating back to the 17th century. They have a rich oral history and have been an important part of Ghanaian culture for centuries. The Ashanti are a matrilineal society, meaning that inheritance and family lineage is traced through the mother's line. This has been an important part of their identity and has helped to create a strong bond among their communities. The Ashanti are known for their vibrant and colorful traditional clothing which includes vivid colors, intricate designs and bold patterns. They are also known for their traditional music which is often accompanied by drumming and dancing. Ashanti cuisine is a reflection of their culture and history. It is characterized by the use of starchy staples such as cassava, plantain, yam and maize. Common dishes include fufu, a mashed starchy food usually served with a stew or sauce, and kenkey, a maize-based dough that is steamed and served with a soup or stew. Other popular dishes include jollof rice, a tomato-based rice dish, and banku, a maize and cassava dough. The Ashanti are also known for their love of festivals and celebrations. These events are often held in honor of important cultural and religious figures or to celebrate important events in their history. Examples of traditional festivals include the Akwasidae, which is an annual festival of music, dance and drumming, and the Odwira Festival which celebrates the end of the harvest season. The Ashanti are also known for their rich art and craft traditions. Common crafts include pottery, beadwork, weaving and basketry. They are also known for their traditional architectural styles, often featuring intricate decorative motifs. The Ashanti people have a rich history and culture that has had a lasting impact on Ghanaian society. Their vibrant traditions, art, music and cuisine are a reflection of their deep connection to the land and their commitment to preserving their culture and identity.
The Legendary All-Natural Recipes Of The Senegalese Peoples Of East Africa. The Cultural History and Food Practices of the Senegalese Peoples Of Senegal Senegal is a West African country with a rich cultural heritage that has been influenced by a variety of factors such as religion, colonialism, and geography. The country is home to several different ethnic groups such as Wolof, Serer, Fula, and Mandinka, each with their own unique cultural practices and food traditions. One of the most important aspects of Senegalese culture is family and community. People are deeply interconnected and rely on each other for support, especially during difficult times. This sense of community is reflected in the cuisine, which often involves large communal meals shared among family and friends. The most popular dish in Senegal is undoubtedly thieboudienne (pronounced "CHEB-oo-jen"), which is a flavorful and filling rice and fish stew. This dish is typically made with vegetables such as carrots, cassava, and eggplant, as well as spices like garlic, ginger, and red pepper. The fish used in thieboudienne is usually a whole sea bass or grouper, which is stuffed with herbs and spices, then braised in the stew until tender. Another popular Senegalese dish is yassa, which is a grilled or roasted chicken or fish marinated in a mixture of onions, lemons, and mustard. Yassa is often served with jollof rice, a flavorful rice dish made with tomato paste, onions, and spices, including cayenne pepper, thyme, and bay leaves. The Senegalese also enjoy a variety of street food, including fried snacks such as akara (bean fritters) and pastels (flaky pastry filled with spicy fish or meat). These snacks are often purchased from vendors on the street and eaten on the go. Senegalese cuisine also has a strong influence from Islam, which is the dominant religion in the country. Many Senegalese dishes are prepared without pork or alcohol, and the use of halal meat is common. Overall, Senegalese food is rich, flavorful, and deeply connected to the country's cultural heritage. It reflects the importance of community and family in Senegalese society, as well as the influence of religion and colonialism on the country's cuisine.
This interesting book contains, in an easy-to-understand format, many ways to utilize botanicals including essential oils, herbs & more for use in everyday life. All you need are simple ingredients & equipment such as a blender to be on your way to quickly whipping up a lavish spa treatment or healing remedy.
According to Egyptian mythology, when the ancient Egyptian sun god Re cried, his tears turned into honey bees upon touching the ground. For this reason, the honey bee was sacrosanct in ancient Egyptian culture. From the art depicting bees on temple walls to the usage of beeswax as a healing ointment, the honey bee was a pervasive cultural motif in ancient Egypt because of its connection to the sun god Re. Gene Kritsky delivers a concise introduction of the relationship between the honey bee and ancient Egyptian culture, through the lenses of linguistics, archeology, religion, health, and economics. Kritsky delves into ancient Egypt's multifaceted society, and traces the importance of the honey bee in everything from death rituals to trade. In doing so, Kritsky brings new evidence to light of how advanced and fascinating the ancient Egyptians were. This richly illustrated work appeals to a broad range of interests. For archeology lovers, Kritsky delves into the archeological evidence of Egyptian beekeeping and discusses newly discovered tombs, as well as evidence of manmade hives. Linguists will be fascinated by Kritsky's discussion of the first documented written evidence of the honeybee hieroglyph. And anyone interested in ancient Egypt or ancient cultures in general will be intrigued by Kritsky's treatment of the first documented beekeepers. This book provides a unique social commentary of a community so far removed from modern humans chronologically speaking, and yet so fascinating because of the stunning advances their society made. Beekeeping is the latest evidence of how ahead of their times the Egyptians were, and the ensuing narrative is as captivating as every other aspect of ancient Egyptian culture.
Chronicles Of Muguland II - Brothers At War This book II in the Chronicles of Muguland factional series recounts in vivid detail the drama, the horrors and the cost of the fratricidal civil war between the tribes of Muguland when the military rulers, who had seized power by force of arms, finally fell out among themselves. The tribal generals declared war on each other with the lives of millions of citizens of Muguland in the balance This short historical novel is a work of FACTION that incorporated fiction and non-fiction narratives in a sprawling tale of betrayals, ego, ambition and dashed hopes in an fictional african nation blessed with so much natural and human resources, but which continuously failed to live up to its potential for greatness. This may be a work of faction but it is indeed the true story of most african countries in a continent blessed with so much but with so little to show for their blessings
Making Amulets Christian: Artefacts, Scribes, and Contexts examines Greek amulets with Christian elements from late antique Egypt in order to discern the processes whereby a customary practice--the writing of incantations on amulets--changed in an increasingly Christian context. It considers how the formulation of incantations and amulets changed as the Christian church became the prevailing religious institution in Egypt in the last centuries of the Roman empire. Theodore de Bruyn investigates what we can learn from incantations and amulets containing Christian elements about the cultural and social location of the people who wrote them. He shows how incantations and amulets were indebted to rituals or ritualizing behaviour of Christians. This study analyzes different types of amulets and the ways in which they incorporate Christian elements. By comparing the formulation and writing of individual amulets that are similar to one another, one can observe differences in the culture of the scribes of these materials. It argues for 'conditioned individuality' in the production of amulets. On the one hand, amulets manifest qualities that reflect the training and culture of the individual writer. On the other hand, amulets reveal that individual writers were shaped, whether consciously or inadvertently, by the resources they drew upon-by what is called 'tradition' in the field of religious studies.
From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. “Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.”—New York magazine
