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Senegalese Cuisine
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Geliefert zwischen Mo., 04.05.2026 und Di., 05.05.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The cuisine of Senegal has been influenced by nations like France, Portugal, and those of North Africa, and also by many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. Immigrants have brought Senegalese restaurants to many world cities, where its popularity has been growing. Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, pea, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation''s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786131214783
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786131214783
- Format Fachbuch
- Titel Senegalese Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 92
- Genre Biologie
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