Hi everybody, welcome back this is my second post about african food especially Mali.
Malinese cuisine consists mainly of millet, corn, or rice porridges served with a variety of "sauces." The sauces made by peanut, baobab leaves, okra, or sweet potato leaves. meat and vegetables also added to the sauces.
I want to tell you about CousCous the North African steamed pasta gains.
This pasta is commonly served in the region of Northwest Africa known as the Maghreb. In Maghreb cooking, couscous is cooks in the top of a pot known as a couscousière. The bottom part holds a stew, whose simmering vapors steam and flavor the couscous. Couscous looks like a small grain, but is atill a type of semolina pasta. Variations are found in Spain, Sicily, the Middle East and even Brazil. In one type—Israeli couscous—grains are about the size of a small pea. Couscous had some other names like keskesu, kuskus, kisksu and etc.
source : http://www.whats4eats.com/pastas/couscous-recipe
Thats all from me for Malinese cuisine. chao
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