Traditional Sudanese Foods PDF Download

Author: Abdalbasit Mariod
Publisher: Cambridge Scholars Publishing
ISBN: 1527593142
Category : Business & Economics
Languages : en
Pages : 434

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Author: Liam Luxe
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0

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Book Description
Want to cook tasty Sudanese food? "Sudanese Cookbook" is here for you. It has easy recipes that show you the delicious side of Sudanese cooking. Easy Cooking: These recipes are made simple. No need to be a cooking expert! Use Regular Ingredients: You don't need fancy stuff. Just grab what you usually find at your store. Try Different Foods: From yummy stews to sweet treats, there's something for everyone. Easy Cooking, Happy Eating: No need to stress in the kitchen. Just enjoy making and eating delicious Sudanese food! Ready to make tasty dishes? Get your "Sudanese Cookbook" now and start cooking!

Author: Ava Baker
Publisher: Independently Published
ISBN:
Category : Cooking
Languages : en
Pages : 0

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Book Description
This cookbook has 50 delicious recipes from Sudan. From tasty stews and tagines to sweet treats like Basbousa, this book is a flavorful journey through Sudanese food. With easy instructions and common ingredients, it's great for cooks of all levels. Whether you're a beginner or a pro, this cookbook will help you make authentic Sudanese dishes that everyone will love.

Author: National Research Council
Publisher: National Academies Press
ISBN: 0309046858
Category : Medical
Languages : en
Pages : 208

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Book Description
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Author: Hamid A. Dirar
Publisher: Oxford University Press, USA
ISBN:
Category : Cooking
Languages : en
Pages : 584

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Book Description
Recent decades have witnessed increased interest in the foods of Africa, spurred on by the recurrent famines that have plagued the continent. It is now recognized that helping people to use their own knowledge of indigenous foods and agriculture provides better prospects for long-term sustainability than imposing solutions from outside. Yet to date there has been little documented information about the foods that are utilized by the poor of Africa, and particularly how these foods are preserved in a hostile environment for later use. This book is a unique compilation of both the general literature on Africa's fermented foods and beverages and of original research conducted by the author in Sudan. Information was gathered from elderly rural women who traditionally hand down such knowledge from generation to generation. With increased urbanization and dislocation of family structures, there is a danger that such knowledge might otherwise be lost forever. The various foods are considered in terms of their role in the struggle for survival and in the social fabric of rural Sudan, as well as from the perspectives of nutrition and food microbiology. The book is a major contribution to this literature, of interest to all concerned with food science, human nutrition and rural development.

Author: Hopkins.Peter
Publisher: Routledge
ISBN: 1136775269
Category : Business & Economics
Languages : en
Pages : 932

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First published in 2007. Routledge is an imprint of Taylor & Francis, an informa company.

Author: Ahmed El Safi
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 756

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Author: by children and parents from Sudanese Playgroup
Publisher:
ISBN: 9780987150677
Category : Cooking, Sudanese
Languages : en
Pages : 0

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Book Description
Coming together and sharing food is an intergaral aprt of any culture as it equally nurtures our bodies and our souls.

Author: Oluwafemi Ayodeji Adebo
Publisher: Elsevier
ISBN: 032398553X
Category : Medical
Languages : en
Pages : 640

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Book Description
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased

Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 0763759651
Category : Cooking
Languages : en
Pages : 638

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Book Description
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.