Africa+Research

Type in the content of your page here. Sources: http://www.moroccolondon.co.uk/moroccan_festival.php http://www.morocco.com/culture/ http://moroccanfood.about.com/od/ramadanspecialoccasions/a/Eid_Al_Adha.htm -- || > >
 * ===Name=== || ===Content: Africa=== ||
 * Peace || # Morroco/ 446,550 sq km/ Rabat/ over 32 million people/ Muslim 98.7%, Christian 1.1%, Jewish 0.2%/ Kingdom of Morocco/ Morocco's GDP growth rose to 5.9% in 2008/ Life expectancy is around 70 years
 * 1) The northern coast and interior are mountainous with large areas of bordering plateaus. The rest of the country consists of inter-montane valleys, and rich coastal plains. Its lowest point is at Sebkha Tah -55 m; its highest point is Jbel Toubkal 4,165 m in the High Atlas mountains. / Hot summers (June - September) and cool to cold winters (especially in the Atlas Mountains). Avoid the desert during the summer months and watch out for sand storms February to April.
 * 2) The cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine brought by the Moriscos when they left Spain, the Turkish cuisine from the Turks and the Middle Eastern cuisines brought by the Arabs, as well as Jewish cuisine. Islams are prohibited to eat pork, drink wine, or food with blood. Jews start a vegetarian diet (all the markets and restaurants of the jewish villages sell/serve vegetarian dishes). Muslims don't eat any product that is made with or from a cow.
 * 3) Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive.
 * 4) While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown.
 * 5) Couscous is the most famous Moroccan dish along with Pastilla, Tajine, and Harira.
 * 6) Shredding, slow cooking (boiling or steaming), rolling and shaping, sprinkling, filling, baking, braising,
 * 7) S éfrou - Fez Province, held on June every year is a 3 day festival that includes the torch light parade, many competitions, fantasia, and Miss Cherry Competition.
 * Lauren C || # South Africa-- 1,214,470 sq km--Pretoria-- 49,052,489 people--Zion Christian 11.1%, Pentecostal/Charismatic 8.2%, Catholic 7.1%, Methodist 6.8%, Dutch Reformed 6.7%, Anglican 3.8%, Muslim 1.5%, other Christian 36%, other 2.3%, unspecified 1.4%, none 15.1% (2001 census)--based on Roman-Dutch law and English common law; has not accepted compulsory ICJ jurisdiction--$10,270 per year-- 48.98 years
 * 1) mostly semiarid; subtropical along east coast; sunny days, cool nights--Although the maize plant is quite hardy and adaptable to harsh conditions, warmer temperatures and lower levels of precipitation could have detrimental effects on yields, thereby increasing food insecurity in the region.
 * 2) Slaughtering and the brewing of traditional cereal beer are essential in securing the participation and goodwill of the ancestors who are considered the guardians of good fortune, prosperity, and well-being--Indian communities maintain their native culinary traditions and apply them on Islamic and Hindu ritual and ceremonial occasions
 * 3) Maize is the primary food staple in southern Africa. Yams, plantains, green bananas and cassava are the essential staples in Africa. Vegetables, beans and lentils are definitely the most popular food staples.
 * 4) Yams, Okra, Watermelon, Cassava, Groundnuts, Black-eyed Peas, Cabbage ,Maize - corn, Groundnuts , Sweet Potatoes,Chicken, Pork, Beef, Fish of local varieties, Garlic, Melegueta pepper - West African (substitute use cardamon), cloves, black peppercorns, cardamom, nutmeg, turmeric, pilau mix , curry powder
 * 5) **Rusks:** are hard, very dry biscuits, originally prepared in South Africa by the Dutch for traveling long distances in a hot climate. Rusks were a bread that wouldn't spoil. Now, all over South Africa, rusks are eaten as snacks, dipped in coffee, tea, or milk. In the cities, many different varieties of commercially baked rusks are available. There are raisin, chocolate chip, almond, peanut, and probably soon, oat-bran rusks. **Koeksisters** : are easier on the mind and hands than fetkoeks. Fetkoeks are deep fried bread dough then filled with meat or fruit. Very filling and like all breads takes time to nurture the rising process. Koek sister are similar but more like a cake. **Potjiekos:** This is a traditional dish, which can be made using just about anything to hand. Great for a cookout on a summers day **Monkey Gland Steak:** a very popular South African dish, this sweet and sour sauce struck a chord with the Afrikaner clientele as it reflected the taste of their other traditional dishes and became a true hit. **Frikkadels** are really just smallish meat balls. They can be sweetened with chutney or flavored with herbs or even tomato based using some tomato puree for a different twist.
 * 6) The calabash acts as a vessel and also as a method of infusing flavour into the milk--cooking over an open fire
 * 7)

Sources: [|http://www.biltongbox.com/recipes.html] [|http://www.success-and-culture.net/articles/percapitaincome.shtml] [|http://www.ifpri.cgiar.org/publication/climate-variability-and-maize-yield-south-africa-0] [|https://www.cia.gov/library/publications/the-world-factbook/geos/sf.html] [|http://www.everyculture.com/Sa-Th/South-Africa.html] [|http://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-Africa.html] [|http://www.afrol.com/archive/food_staples.htm] [|http://www.africaguide.com/cooking.htm] ||

2. tropical monsoon with wide topographic-induced variation 3. Orthodox Tewahedo Christians do not eat meat and diary products (i.e. egg, butter, milk, and cheese) on Wednesdays and Fridays except the 50 days between Easter and Pentecost 4. Spongy unleavened bread made from teff grain, is the staple of every meal, carrots and cabbage, spinach, potatoes, and lentils, and pieces of // injera // are ripped into bite-sized pieces and used to dip and grab stews ( // wat // ), honey, 5. Most common spice is // berberey, // which has a red pepper base. Berbere, Flavored butter called niter kebbeh, 6. __Teff & Injera__ - fermented pancake-like bread used both as a plate and utensil in the country's traditional dishes. The dough made from tef is fermented for up to three days before being cooked into a flat, spongy bread that is slightly sour tasting. The bread lines the // meshob // food basket and individual spoonfuls of stews made of vegetables, beans or meat, called // wat //, are piled high. __Wat__ (different types of wat) - // __Kai wat__ // is highly spiced and red in color from the peppers used to season the sauce // __Alicha wat__ // is a blander version for those not intrepid enough for its fiery cousin. // __Doro wat__ //, Ethiopia's national dish made with chicken seasoned with butter, onions and peppers, is traditionally served on holidays. But other versions are also available using fish, beef or lamb. __Dabo Kolo__ - Little Fried Snacks They will look like flat peanuts, and are served as a snack or with cocktails; and like peanuts __Vegetable Alecha__ - Vegetable Stew. The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (The Wat differs from the Alecha in that it is made with a spice called Ber-beri or Awaze.) 7. fried, cooked 8. On Orthodox fasting days, vegetarian wats are offered as a lighter alternative to the meat varieties. // Tibs //, fried meat, and // kitfo // , minced meat cooked in butter, are also not to be missed.
 * Johanna || 1. **Country:** Ethiopia **/ Lanuages:** Amarigna 32.7%, Oromigna 31.6%, Tigrigna 6.1%, Somaligna 6%, Guaragigna 3.5%, Sidamigna 3.5%, Hadiyigna 1.7%, other 14.8%, English (major foreign language taught in schools) / **Capital City:** Addis Ababa / **Population:** 85,237,338 / **Land Area:** total: 1,104,300 sq km / **Main Religions:** Christian 60.8% (Orthodox 50.6%, Protestant 10.2%), Muslim 32.8%, traditional 4.6%, other 1.8% / **Political System:** federal republic / **Average Income:** $900 / **Average Lifespan:** total population: 55.41 years, Male - 52.92 yrs, Female - 57.97 yrs.

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2. Geography: mostly low plains with dissected plateau in south-central area. Climate: tropical; warm and comparatively dry along southeast coast; hot and humid in southwest; hot and dry in north. Ghana is a coastal country, so fish is one of their products. 3. The Muslim population wouldn't eat pork. Among the Christian population, religion does not have a heavy impact on food choices. 4. Staple foods: potatoes, plantains, yams, rice, corn. 5. Typical ingredients: fish, snails, mushrooms, cassava, thyme, bay leaf, vegetables such as wild mushrooms, garden eggs (similar to egg plant) various types of pulses, ginger, garlic, smoked meat, crab, trotters, shrimps octopus and duck 6. Traditional dishes: Waakye: rice and beans. Fufu: pounded cassava and plantain or pounded yam and plantain, or pounded cocoyam. Banku/Akple: cooked fermented corn dough and cassava dough. Kenkey/Dokonu: fermented corn dough, wrapped in corn or plantain leaves and cooked into a consistent solid balls. 7. A lot of Ghanaian food is soup or stew. 8. Dodoleglime: The Chiefs and people of in the Hohoe District of the Volta Region celebrate the "Dodoleglime" festival in November.Dodoleglime, which in Ewe literally means coming out of the wall, marks the escape of the people from the tyrannical rule of Togbe Agorkoli of Notsie in the 17th century.The celebration is also in commemoration of the leading role played by the people in the secret escape through a hole they dug in the wall that was built to contain the subjects of Togbe Agorkoli.
 * Jay || 1. Republic of Ghana. Land area: 238,535 sq km. Capital city: Accra. Population: 23,837,000. Main religion: Christian 68.8% (Pentecostal/Charismatic 24.1%, Protestant 18.6%, Catholic 15.1%, other 11%), Muslim 15.9%. Political system: Constitutional democracy. Average income: $1,700. Average lifespan: 60.1 years.

ghanaweb.com wikipedia CIA world factbook || The population of Cameroon is 2.19% The political system in the country is; a republic multiparty presidential regime which is structured on the French model. Under this model, power is distributed among the President who is the Head of State, the Prime Minister, the head of government and the Cabinet ministers. Under the political system of Cameroon, the Republic is divided into ten regions which are Amamaoua, Northwest region, East region, Far north region, Littoral, South region, Center region, Southwest region, North region, and West region. All of these administrative regions are supervised by a Governor, who co-ordinates Divisional officers, and subdivision officers. A meeting by the National Assembly is held on a regular basis at the National capital in Yaounde, where major decisions are taken.The average income in Cameroon is; estimated to be roughly $1,700. The average lifespan in Cameroon is;104 years to live. http: //en.Wikipedia.org/wiki/Cameroon. http://wiki.answers.com/Q/What is the of capital city of C////ameroon.////http://en.wikipedia.org/wiki/Religion in Cameroon. http://www.indexmundi.com/cameroon/population growth rate.html. http://www.123independenceday.com/cameroon/political-system.html.http://www.nationsencyclopedia.com/Africa/Cameroon-INCOME.html.http://globalis.gvu.unu.edu/indicator_detail.cfm?IndicatorID=117&Country=CM 2.)The geography of Cameroon is; that Cameroon is the world's 53rd -largest country. It is comparable in size to Papua New Guinea, and somewhat larger than the U.S. state of California.Cameroon's landmass is 181,252 sq mi (469,440 km2), with 2,317 sq mi (6,000 km2) of water. The country is located in Central and West Africa, bordering the Bight of Biafra, between Equatorial Guinea and Nigeria. Cameroon is sometimes describes as "Africa in miniature" because it exhibits all the major climates and vegetation of the continent: mountains, desert, rain forest, savanna grassland and ocean coastland. Cameroon can be divided into five geographic zones. The climate of Cameroon varies with terrain,from tropical along the coast to semiarid and hot in the north. . Exceedingly hot and humid, the coastal belt includes some of the wettest places on earth. For example, Debundscha, at the base of Mt. Cameroon, has an average annual rainfall of 405 inches (10,287 mm). The location of Cameroon is; in Western Africa, bordering the Bight of Biafra, between Equatorial Guinea and Nigeria. .These are distinguished by dominant physical, climatic, and vegetative features. http://en.wikipedia.org/wiki/Geography_of_Cameroon 3.) How does religion affect the world population food choices. Religion’s in Cameroon have an affect on the world’s food population by not having enough food. http://www.intercultures.ca/cil-cai/ci-ic-eng.asp?iso=cm. 4.) What are some staple food's in the country and why is it part of the diet there? The staple foods in Cameroon brought by the Portuguese are; maize,(corn) cassava(a red vegetable), hot peppers and tomatoes. Staple foods eaten in the north are corn, millet, meat, fish and peanuts.In the south, people eat more root vegetables, such as yams and cassava, as well as plantains (similar to bananas.)Fruits and vegetables and livestock are part of the diet there because it produces healthier nutritional value for the people of Cameroon Cameroon, Miller wanted to explain the country's low colon cancer rate. She concluded that the diet which consists of fiber, fermented foods, wild greens, and healthy fats, and rarely includes meat- is essential to cancer prevention.The reasons. Whole grains, vegetables and other fiber-rich foods have been shown to positively affect colon cancer risk. Fermented foods like yogurt and pickles provide beneficial bacteria for the gut. Wild greens and healthy fats in fish, nuts and unrefined cooking oil may also be protective.Read more;Food in Cameroon- Cameroonian Food, Cameroonian Cuisine- traditional, popular, dishes, receipe, diet, history, common, meals,staples, rice, people, favorite, make, costumes fruits, country, bread, vegetables, bread, drink. http://www.foodbycountry.com/Algeria-to-France/Cameroon.html.http: //health.yahoo.com/featured/23/the-world-s-diet-secrets// //http://www.cameroon-today/cameroon-food.html. 5.)What are some ingredients typically used in Cameroon? Some typical ingredients used in Cameroon is; tomatoes, onions and chili peppers. The other ingredients in Cameroon is; mainly rice, tomatoes and tomato paste. http:// en. wikipedia.org/ wiki/ West_ African_ cuisine 6.) Name and describe 4 typical dishes of the country. A typical dish is based on cocoyams, maize, cassava (manioc), millet, plantains, potatoes, rice, or yams, often pounded into dough-like fufu (//cous-cous//). This is served with a sauce, soup, or stew made from greens, groundnuts, palm oil, or other ingredients. Meat and fish are popular but expensive additions.Dishes are often quite hot, spiced with salt, red pepper, and Maggi. http://en.wikipedia.org/wiki/Cameroon#CultureThe national dish of Cameroon is called Ndole. Due to the of Cameroonian culture There is another popular favorite recipe dish called Kondre. || I am including both recipes here and will photograph each separately as they are very different one pot stews. The Kondre is a hearty thick stew similar to a butternut squash soup. I liked the dish overall, but it was a little too sweet for me. The Ndole was savory, salty, sweet and bitter with unami. Very well balanced! I really liked this dish. However, next time I will try mustard greens as the collards were dumbed down a bit in the cooking process. I wanted even more of the bitter flavor, but that was my only complaint. It is traditionally made with Shrimp or fish (Cod) but I substituted chicken due to my guests shellfish allergy. It turned out great. I will definitely revisit this dish. http://myhungrytum.com/2010/03/05/kondre-and-ndole-%E2%80%93-cameroon- national-dish-%E2%80%93-day-56dish-29/ / Another really famous dish in Cameroon is called Fish Stew and Rice: The recipe fish stew and rice includes: many varaities of vegetables like onions, carrots and cabbage. Fish stew and rice also includes fish and rice. It includes salt and water and oil.
 * Lisa || 1.) The name of the country is Cameroon, the land area is ; 183, 568 sq. mi. The capital city is; Yaounde.The main religion in Cameroon is;Christianity 40%, and other religions such Islam 20% and indigenous beliefs.


 * Ben || =====1.the name of the country is Iran, the land area is 1,531,595 sq km, the capital city is Tehran. The population of Iran is 66,429284. The main religion in Iran is muslim 98%( Shia,89%, Sunni 9%), other (includes Zoroastrian, Jewish, Christian and Baha'i )2%,the political system in the country is a theocratic republic, the average income in Iran is $12,900 (2009) est. The average life span in Iran is 71.14 years.===== ||

=
2. the geography in iran is that 1/3 is arable, the forest area is in the north, the names of the two mountain ranges are called Alborz and Zagros,there are two major deserts in the east which are called Dasht-e-kavir, and kavir-e-lut, the climate of the country is varied. the coastal plains are humid all year due to the low altitude that is close to the sea level, the western side of iran is cold due to high altitude, the central and eastern parts have a seasonal climate, the southern part of iran has mild winters and really cold winters=====

3. due to the muslim religion they don't eat pork
4. the staple food in iran is lamb,wheat bread, eggplant, yoghurt, and rice why is the food the main diet there because they only eat the food that grows in their country and meets their lifestyle [|Location]: Southern Africa, island in the Indian Ocean, east of Mozambique
 * JiHo ||  ||

[|Area]: total: 587,041 sq km country comparison to the world: [|46] land: 581,540 sq km water: 5,501 sq km

[|Climate]: tropical along coast, temperate inland, arid in south

[|Population]: 20,653,556 (July 2009 est.)

[|Life expectancy at birth]: total population: 62.89 years country comparison to the world: [|176] male: 60.93 years female: 64.91 years (2009 est.)

[|GDP - per capita (PPP)]: $1,000 (2009 est.) country comparison to the world: [|211] $1,000 (2008 est.) $1,000 (2007 est.) //note:// data are in 2009 US dollars

[|Country name]: conventional long form: Republic of Madagascar conventional short form: Madagascar local long form: Republique de Madagascar/Repoblikan'i Madagasikara local short form: Madagascar/Madagasikara former: Malagasy Republic

[|Government type]:

Republic

[|Religions]: indigenous beliefs 52%, Christian 41%, Muslim 7%

Madagascar Food Fair – varieties of fruits and veggies Common ingredient – Vegetables and Fruits, less meat Staple Food, Cooked Vegetables.

4- Dishes · [|VARENGA] Roasted Shredded Beef · [|VARY AMIN ANANA] Rice and Greens · [|LASARY VOATABIA] Fresh Diced Scallions and Tomatoes · [|SALADY VOANKAZO] Vanilla-spiked Fresh Fruits with Lichee Nuts

cia.gov, google.com, ask.com
 * Daniel || 1.  <1,002,000 sq km (386,874 sq miles)>  <81.7 million (2008)> < 90%Muslim, majority of the rest is Christian>  <$5,400 (2008 est.)> <63.3>

2. There’s little rain (less than 1 inch a year) and the land is basically desert (only 2% is ariable). So people live near Nile and get food mostly around there.

3. Muslims don’t eat pork. At the end of Ramadan, they gather and eat variety of sweets

4. Egyptians eat 'ayash', a kind of bread, in their daily diet. This can be eaten plain or stuffed with anything. Egyptians also eat a lot of beans and meat called 'torly'. Beans are oiled, mashed, scrambled, deep fried, and made into sauces or patties. Meat is mostly marinated and roasted, like kebabs

5. Molokhiyya, rice, potato, tomato, eggs, yogurt, pigeon, cheese, cabbage, salt, pepper, cumin, coriander, sesame, dill, fennel

6. Kushari - Egyptian pasta, rice and lentils with tomato sauce Ful medames - Egyptian slow-cooked fava beans Mulukhiyya – fresh vegetable seasoned, sometimes cooked with chicken Gebna Makleyah – oven fried cheese

7. Grilling, boiling, stewing and roasting 8 Both Muslims and Christians in Egypt welcome the first day of Spring with a festive picnic called Sham al-Naseem, which means ** “the smell of spring” **. On the twenty-first of March, the people gather for outdoor picnics. “Midamis” (kidney beans) and “fasiyah” (dried fish) are the traditional food of the day. Some people boat on the River Nile, and enjoy their picnics there. Everyone greets each other kindly, saying "al Salamu Alaycum", which means "Peace be with you." The Prophet Mohammed's birthday is celebrated at “Moulid an-Nabi”. This festival includes parades in the city streets and lights, feasts, drummers and special sweets. Traditional foods include “Halawet el-Moulid” (a sweet), “Hummus”, and “Aroussa al Moulid” (candy doll) for the children. It is held during the 3rd month of the Islamic calendar each year, and is a happy occasion shared with friends and family. More than 90% of the Egyptian population is Muslim and Ramadan is a very important festival in the Islamic calendar. It is celebrated during the ninth month of the Islamic calendar, to honour the time when the Qu’ran was revealed to the prophet Mohammed. Followers of the Islamic faith fast for the entire month, and there is no eating, drinking, or smoking from sunrise until sunset. || 1) Republic of Sudan; 2,505,813 sq km; Khartoum; 41,087,825 (July 2009 est.); Sunni Muslim 70% (in north), Christian 5% (mostly in south and Khartoum), indigenous beliefs 25%; Government of National Unity (GNU) - the National Congress Party (NCP) and Sudan People's Liberation Movement (SPLM) formed a power-sharing government under the 2005 Comprehensive Peace Agreement (CPA); the NCP, which came to power by military coup in 1989, is the majority partner; the agreement stipulated national elections in 2009; elections were subsequently rescheduled for April 2010; $2,300 (2009 est.); 51.42 years 2) generally flat, featureless plain; mountains in far south, northeast and west; desert dominates the north; tropical in south; arid desert in north; rainy season varies by region (April to November) 3) The population that is Muslim does not eat pork. However, the population that is Christian is not as specific on what a person can or can’t eat. 4) The staple foods of Sudan are wheat flour, corn, millet, lamb, chicken, okra, tea, coffee, and vegetables. 5) Favorite meats are lamb and chicken. Rice is the staple starch. Breads are the Arabian Khubz, but the Sudanese also make Kisra, an omelette- like pancake which is part of the Sudanese dinner. Vegetables, fresh and cooked, are of infinite variety. The okra, which incidentally came to the United States from Africa, is an important ingredient in a Bamia- Bamia, an okra lamb stew. You must try Maschi, a triple tomato dish stuffed with beef, as it is such fun to make. 6) [|SHORBA] - Puree of Lamb Khartoum, [|MASCHI] - Tomatoes Stuffed with Chopped Beef , [|SALATA MA JIBNA] - Salad with Oriental Cheese, [|SALATET ZABADY BIL AJUR] - Cucumber/Yogurt Salad 7) A review of cooking methods in south Sudan shows that traditionally women in Juba cooked on three stones up until the 1950s when the wire stove spread southwards from northern Sudan Later a stove combining Sudanese and East African ideas was produced. 8) Kurban Bairam, more commonly called Eid al Kabier (the big festival) takes place on the tenth Muslim month of Zu al Hajj (the month of the pilgrimage to Mecca). This commemorates the day when those who made the pilgrimage to Mecca will have assembled in the nearby village of Medina where each pilgrim will sacrifice an animal on this occasion. In Sudan, every family who can will slaughter a ram. This festival lasts for four to five days and is an occasion for feasting and visiting relatives and friends, including an occasional American. Once again, household help will expect two or more days of leave and gratuity.
 * Sham al-Naseem **
 * Moulid an-Nabi **
 * Ramadan **
 * Rachel ||  ||

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2. Nigeria is a very dry country where they are rich in processed food which they export to other countries: cocoa, cassava, palm trees, rice, fish, sugar cane, raffia palm, maize and poultry. 3. Nigerians don’t eat pork because they are mostly Muslim. 4. Some of the staple foods in Nigeria are corn, yams, sweet potatoes, meat, vegetables, fruits and carbohydrates as well as isu (spiced boiled yams), efo (green stew), Nigerian stew, lentile, maze bean, cassava and rice. 5. dried thyme. dried bay leaves, scotch bonnet pepper powder, crushed red pepper flakes, ground African hot pepper, knorr cubes, magi cubes, jumbo cubes, fresh garlic and ginger. 6. 4 typical dish – // moin moin // - a bean pudding // dodo // - fried plantains // iyan // -mashed yams jollof rice – West African chicken with rice 7. cooking method – boiling, frying, broiling, roasting, grilling… 8. Benin festival – People celebrate this festival only once in a four years. This is kind of harvest festival which takes place at the end of the rainy season, after gathering the harvest. Young men and women are ritually acquainted on this day and only wealthy house can afford their children to get involved in the matchmaking ceremony.
 * Gina || 1. , < 351,649 sq mi/910,771 sq km>, , <149,229,090>, ,, <>, 

[] [] [] [] [] [] [] || [] [] 2. Terrain: Narrow coastal plain surrounds Anatolia, an inland plateau becomes increasingly rugged as it progresses eastward. Turkey includes one of the more earthquake-prone areas of the world. Climate: Moderate in coastal areas, harsher temperatures inland. Turkey enjoys an abundance of fresh food produced locally because of the pleasant climate and rich soil. The long coastline Turkey has along the Mediterranean Sea means there is always plenty of fresh sea food on offer. In fact Turkey is one of the few countries that produce more food than it consumes and is able to export food surpluses. [] 3. Almost all the turks are muslims. The muslims don't eat meat and they usually enjoy eating salads and fish. [] 4. Lamb, olive oil, bread, pilav, kebap, vegetables (zucchini or eggplant, combining it with tomatoes, green peppers and onions). These are the main part of the diet here as they are abundant in the country. 5. Some ingredients typically used are lamb, pilav, kebap, yogurt and vegetables. 6. Thinly rolled pastry, often the paper thin variety known as yufka, is wrapped around various savory fillings or arranged in layers. The myriad types of börek are unmatched delicacies when cooked to perfection. Boreks can be fried, baked, cooked on a griddle or boiled. Traditionally it was said that no girl should marry until she had mastered the art of börek making. Preferred fillings are cheese, minced meat, spinach and potatoes. In the form of rolls filled with cheese or minced meat mixtures and fried, böreks are known as "Sigara (cigarette) boregi". Böreks should be light and crisp, without a trace of excess oil.
 * Esther || **1. Turkey: Land area:** 297,591 sq mi (770,761 sq km); **total area:** 301,382 sq mi (780,580 sq km). **Population (2009 est.):** 76,805,524 (growth rate: 1.3%); birth rate: 18.6/1000; infant mortality rate: 25.8/1000; life expectancy: 71.9; density per sq mi: 239. [|**Capital (2003 est.)**]: Ankara, 3,582,000 (metro. area), 3,456,100 (city proper). Republican parliamentary democracy. Religions: Muslim 99%, Christian, Bahai, and Jewish. GDP: (2005) $481.5 billion; (2006) $526.4 billion; (2007) $658.8 billion; (2008) $680 billion; (2009 estimate) $608 billion.
 * Borek**

Doner Kebap
Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious. The cooked parts of the cone of meat are cut in very thin slices by a huge sword-like knife, and arranged on a plate with Ace or flat pide (pitta) bread. This dish is the most formidable obstacle to the victory of the hamburger in the fast food market. Doner kebap in rolls with slices of pickle and chips is the most common stand-up lunch for city office workers.

Kofte
The diverse köftes of all shapes and sizes are a culinary world of their own. Finely minced meat mixed with spices, onions and other ingredients is shaped by hand, and grilled, fried, boiled or baked. Koftes are named according to the cooking method, ingredients or shape. Plump oval köfte dipped in egg and fried have the evocative name of "Ladies Thighs" (kadin budu). Some köftes are cooked in a sauce as in the case of the delicious "Izmir köfte", the köftes are first grilled and then cooked with green peppers, potato slices and tomatoes in their own gravy. An interesting dish called "Hamsi köfte" comes from the Black Sea region of Turkey. Generally made of rice, but also of bulgur (cracked wheat) and sehriye (vermicelli), pilaf (pilav) is one of the mainstays of the Turkish table. The rice should not be sticky but separate into individual grains. The pilaf may include aubergines, chick peas, beans or peas. Although pilaf is traditionally a course in its own right, in recent years it has appeared as a garnish with meat and chicken dishes at many restaurants.
 * Pilaf**
 * []**

7. The beauty of Turkish cooking is the simplicity of basic cooking techniques, impressive variety and the honesty of the final product - food not hidden under sauces or masked by heavy handed use of herbs or spices. Always, the main ingredients must come to the fore, other flavourings must 'hint' in the background - hence, aubergine (eggplant) tastes like aubergine and chicken like chicken. Although some common cooking includes boiling, frying, grilling and baking. [] 8. Special dishes are associated with holy days and celebrations. In Gaziantep, //yuvarlama// (a blend of ground meat, rice, chickpeas, onions, and spices served with yogurt) is a special dish for the Feast of Ramadan at the end of the Islamic month of fasting. In some of the southern provinces the special meal for that feast consists of lamb //kebab// served with tomatoes and //borek. []// || GDP per capita is estimated at around $1600 per person. Assuming average family size of 6, you might assume that a typical family earns around $10k a year, but this would be inaccurate. A typical job in the capital city might pay $100-200 a month, if you're lucky to work at all. Also, the income distribution is pretty unequal, though it's hard to find good data on that. I'd say that it's safe to say that a large proportion of Chadian households live on less that $5 dollars a day, and many less than $2. $3-4 per day Chad has four bioclimatic zones. The northernmost Saharan zone averages less than 200 mm (7.9 in) of rainfall annually. The sparse human population is largely nomadic, with some livestock, mostly small ruminants and camels. The central Sahelian zone receives between 200 and 600 mm (7.9 and 23.6 in) rainfall and has vegetation ranging from grass/shrub steppe to thorny, open savanna. The southern zone, often referred to as the Sudanian zone, receives between 600 and 1,000 mm (23.6 and 39.4 in), with woodland savanna and deciduous forests for vegetation. Rainfall in the Guinea zone, located in Chad's southwestern tip, ranges between 1,000 and 1,200 mm (39.4 and 47.2 in).**Geography** A landlocked country in north-central Africa, Chad is about 85% the size of Alaska. Its neighbors are Niger, Libya, the Sudan, the Central African Republic, Cameroon, and Nigeria. Lake Chad, from which the country gets its name, lies on the western border with Niger and Nigeria. In the north is a desert that runs into the Sahara. The Geography and climate of chad impacts food production by making them only able to make foods that can be grown in hot climates.Since it is a desert type country, they can't grow as much as we can grow in the Philippines. They can grow things year round though, unlike America. They grow a lot of corn. 3. The religion there only affects people who are Muslim which is actually the majority in this case. 54% of Chad people are muslim which means they don't eat pork. 4. The staple foods of Chad are... ===Sorghum, Millet, wheat, rice, corn, peanuts and tubers.==but mostly sorghum and millet. = These are the staple foods and the main part of their diet because they are the most easily grown, and most easily accessed.Patterns of food production and consumption are rather diverse across the various ethnic groups. There is no shared "national food culture," although the one dish fairly common throughout the country is a kind of set grain porridge, made of sorghum or millet flour, served with sauces that contain meat, dried fish, tomatoes, onions, and good spices. Some north-south divide is apparent in food traditions. In the south (in contrast to the north) there is no fish in the diet, and there is less consumption of milk products from livestock herds. The diet of southern peoples also shows more variety in the forest products, tubers, spices, and fruits that are consumed. Staple foods, apart from sorghum and millet, are maize, manioc, potatoes, rice, sesame, and some bean species. 5. Some ingredients typically used are mangoes, rice, wheat, corn, tubers, peanuts, sorghum 6. 1. Peanut sauce over rice, often eaten in Southern Chad. 2. Another dish in **Chad** is Maize avec epinards, which is corn with spinich. 3. A common meal is porridge made from millet and sorghum flour and eaten with vegetable, meat, or fish sauce 4. Fish and meat dishes may be accompanied with rice. Fish is plentiful in the lakes and rivers and is preserved by drying, salting and smoking. Chickens, cattle and sheep are reared. French baguettes are sold in urban areas.
 * Julie || 1. CHAD:
 * Land area:** 486,178 sq mi (1,259,201 sq km); **total area:** 495,755 sq mi (1,284,000 sq km)
 * capital and largest city** (2003 est.): N'Djamena, 609,600
 * Population (2009 est.):** 10,329,208 (growth rate: 2.0%); birth rate: 40.8/1000; infant mortality rate: 98.7/1000;
 * Religion**- The 1993 census found that 54% of Chadians were [|Muslim], 20% [|Roman Catholic], 14% [|Protestant], 10% [|animist], and 3% atheist.[|[1]]
 * Political system**- republic
 * avg. income**
 * 2. Cimate of Chad**

Vegetables include carrots, cassava, green beans, okra, onions, potatoes and squash. Fruits available are bananas, citrus fruits, guavas, mangoes, melons, papayas and pineapples.

Tea (green and red) is a popular drink. Soft drinks are produced locally. In the south, millet is used to produce beer and spirits.

.7. Common cooking methods are boiling-simmering, broiling-grilling, deep frying, pan frying, steaming, drying, baking, various other methods

//8. Africa Day,// May 25. Anniversary of the formation of the Organization of African Unity in 1963. They eat their staple foods. || 1) 2) varies from tropical along coast to arid in interior low plains rise to central highlands bisected by Great Rift Valley; fertile plateau in west only 8 percent of the land is arable, some tropical fruits and vegitables can be found along the coast of Kenya, but towards the interior it is quite dry and only small tree bushes can be found. Lots of animals and wildlife are a huge part of the Kenyan diet. 3) Most of Kenya is filled with Christians and or tribal people who believe in spirits. SO not any foods are banned for any certain religion. 4) Staple foods include corn meal, meat, meat and meat. 5) typical ingredients: **pinach, cabbage, tomatoes, beans, potatoes, and millet flour are typically placed into dishes in Kenya.** Onions, tomatoes, beats, cornmeal, and lots of beef and goat. 6)
 * Kenny || KENYA
 * KENYA
 * Full name: The Republic of Kenya
 * Population: 39.8 million (UN, 2009)
 * Capital: Nairobi
 * Area: 582,646 sq km (224,961 sq miles)
 * Major languages: Swahili, English
 * Major religion: Christianity
 * Life expectancy: 54 years (men), 55 years (women) (UN)
 * Monetary unit: 1 Kenya shilling = 100 cents
 * Main exports: Tea, coffee, horticultural products, petroleum products
 * GNI per capita: US $770 (World Bank, 2008)

Irio: cornmeal with kidney beans and spinach
Ugali: Cornmeal... corn and water and salt mush :(

Nyama Choma; beef short ribs
7) cooking methods: A ton of just simmering and boiling. Mostly just chucking meat and corn into a pot and placing it over a fire. 8) festival in country: <span style="font-family: Verdana,helvetica,arial;">**International Camel Derby & Festival in August People from all over come and watch the camel races and eat a lot of goat meat and cornmeal. YAY for the Camel Derby Festival.** || https://www.cia.gov/library/publications/the-world-factbook/geos/eg.html http://wiki.answers.com/Q/What_is_Egypt_average_income 2.It is a large desert interrupted by the Nile river and delta in the North. Because of this, most of the agriculture is grown within a few miles of the Nile river. Their farm space is limited, and they grow a lot of grains. It is really dry and dead everywhere else. 3. Since islam is the major religion, the country follows the food guidelines set by that. They can't eat pork or any meat from animals with claws, amongst many things. 4. the staple foods are rice and bread and fish still, after thousands of years. 5. they use a lot of vegetables, and wheat, as well as salt, garlic, fish, spices, etc. 6. Ful Maddas is a broad bean in a sauce. Koushari is lentils and macaroni and chicpeas. Gebna Makleyah is a fried cheese. Lemon and garlic potato salad isjust like it sounds. 7. They usually bake or fry. 8. Ramadan is a Muslim festival where the muslims fast throughout the day, but feast every night for a period of a few weeks. It is to fast and focus on praying to Allah and to try to be holy. http://www.foodbycountry.com/Algeria-to-France/Egypt.html || 2.The low-lying coastal zone is narrow for much of that distance, soon giving way to a mountainous escarpment that separates it from the high inland plateau. In some places, notably the province of KwaZulu-Natal in the east, a greater distance separates the coast from the escarpment. Now because of these features, there is often alot of sea food. Also because of the climate which is often a warm temperature much food and vegetation can be produced there. but also this does mean that there are some months when it would be very hard to make any food because of the heat and all the land would dry out.http://www.southafrica.info/travel/advice/climate.htm 3.Religion in South Africa does not affect the food because the religion is Christian and there are no laws on what food is allowed and not allowed. But i think for some indiginious tribes there would be certain food that they would and would not be allowed to eat. 4.The staple foods of South America are Maize and meat. The reason that these are the most staple foods of this country is because the maize can easily be grown as said earlier its kind of dry and to grow maize it is okay if it is dry. Also meat is big because it is mostly the Europeans that live in south Africa and they love their meat. 5.some igredients that are typically used in South Africa are :<span style="font-family: Verdana,helvetica,arial;"> Yams Okra Watermelon Cassava Groundnuts Black-eyed Peas Cabbage Maize - corn Groundnuts Sweet Potatoes
 * Josh ||  ||
 * Campbell || 1. Egypt. It has a total land area of 1,001,450 sq. km. the capital is Cairo, and it has a population of 78,866,635 people. Islam is the main religion, and dominates most of the countries thinking. It has a 72.12 year life expectancy, and the average family income is from $450 to $625. It is a republic.
 * Lauren || 1. South Africa, the land area is 1.2-million square kilometers. South Africa has three capitals they are; Cape Town, Bloemfontein and Pretoria. the population of South Africa is 48,687,000 ​as of the census of 2008. The main religion in South Africa is Christianity and in many smaller different tribes they each have their own indigenous beliefs. the political system of South Africa is federal parliamentary representative democratic republic, where the President of South Africa, elected by parliament, is the head of government, and of a multi-party system. Average income in US dollars is 5,685 per ca pita. the average lifespan is 52 years old in South Africa.
 * Vegetables**

Chicken Pork Beef Fish of local varieties
 * Meats**

Garlic Melegueta pepper - West African (substitute use cardamon) cloves black peppercorns cardamom nutmeg turmeric pilau mix curry powder Lemons Rice http://www.africaguide.com/cooking.htm 6.The most popular traditional food of South Africa is 'mieliepap', a maize and meal porridge. It is enjoyed by all the races of Africa, either black or white. It can be served in the breakfast or in the main course of the meal. In the breakfast, mieliepap is served with butter and cheese toppings.
 * Spices**
 * Other**

A favorite traditional dish of South Africa is the 'braai' (meaning [|barbecue] or roast). The traditional way of preparing meat is by [|grilling] over open fire or stewing on hot coals with the help of a three-legged cooking pot called potjie (made up of cast iron). Meat cooked by this method, often accompanied by cooked vegetables, can be obtained in the restaurants of South Africa. Chakalaka is a favorite dish of the foreign tourists, which is a [|vegetable] stir-fry served with the roasted meat. http://www.buzzle.com/articles/traditional-food-in-south-africa.html

Another favorite dish is 'boerewors' (singular), which is a spicy sausage dish. Boerewors, in traditional style, is made in a continuous spiral fashion. It is prepared by using coarsely minced meat (preferably meat of beef, pork, lamb or combination) and a wide variety of spices that usually include coriander seeds, nutmeg, cloves, pepper and allspice. For this particular dish, the sausage is preserved in Worcestershire sauce, salt and vinegar. A true boerewors contains 90 percent of real meat (of which 75 percent is beef and remaining is pork) and less than 30 percent of fat.

Though the traditional dish 'mopani worm' is a delicacy for the native people of South Africa, it is not so popular among the visitors. Mopani worm is highly nutritious, as it contains rich amount of protein, fats and minerals. Before [|cooking], the gut of the caterpillars is first squeezed out, after which the caterpillars are either boiled in a little water or fried in their own fat. They can also be cooked with onions and [|tomatoes]. Usually, dried caterpillars are stored for using throughout the year.

7. Cooking Methods of South Africa:Iron working skills facilitated agricultural tools and the production of cooking pots which in turn iron pots allowed for the production of stews in addition to fire roasting of meat and slow cooking of starches such as Xhosa //umngqusho//. The cattle herd culture promoted use of dairy and fermenting of milk in a calabash hollowed out gourd is common.

8.**Lambert's Bay Kreeffees**-//Kreef// is Afrikaans for crayfish, and a //fees// can be both festival and feast. At the Kreeffees, held every March in the West Coast town of Lambert's Bay, you'll feast on fresh crayfish and get festive at rock concerts by some of South Africa's favourite musicians. There's also bungee jumping, aerial displays, a half-marathon, beer tents and more.
 * Tonteldoos Peach Festival** -The Tonteldoos Peach Festival happens in late March or early April in the village of Tonteldoos, some 20km northwest of Dullstroom and two hours from Johannesburg. It offers peaches and pretty much everything that can be made from the fruit, including peach mampoer.
 * Prince Albert Town and Olive Festival** -The Prince Albert Town and Olive Festival, held in the Swartberg region of the Western Cape in April, offers a whole lot more than just the region's famous olives and wine. There's an art exhibition, beer tents, live music, witblits tastings, crafts for kids, historic tours, a cycle race, an olive pip-spitting competition, culinary demonstrations, a midnight ghost walk, stalls, cabaret, a dance and more.
 * Knysna Gastronomica** -A new addition to South Africa's festival circuit, the Knysna Gastronomica is a celebration of good food, wine and culture in the coastal town of Knysna. ||  ||   ||   ||   ||