ingredientes:

• Arroz → No contable

• Lentejas → Contable

• Garbanzos → Contable

• Pasta → No contable

• Salsa de tomate → No contable

• Cebollas → Contable

• Ajo → Contable

• Aceite → No contable

• Especias → No contable

  Dato curioso:

  
  

  El Koshari es considerado el plato nacional de Egipto y es tan popular que existen restaurantes especializados únicamente en prepararlo. Además, es una comida económica y abundante, por eso es uno de los platos callejeros más consumidos por la gente en las ciudades egipcias.

Koshari is the national dish of Egypt. It is made with rice, pasta, lentils, and chickpeas, topped with a spiced tomato sauce and crispy fried onions. The dish started in Cairo in the 19th century and became very popular because it is cheap and filling. Today, Koshari is one of the most common street foods in Egypt and represents the mix of different cultures in one plate.

Ingredients:

• Rice → Uncountable

• Lentils → Countable

• Chickpeas → Countable

• Pasta → Uncountable

• Tomato sauce → Uncountable

• Onions → Countable

• Garlic → Countable

• Oil → Uncountable

• Spices → Uncountable

Dato curioso:

Fun fact: Koshari is considered Egypt’s national dish and it is so popular that there are restaurants dedicated only to serving it. It is also cheap and filling, which makes it one of the most common street foods in Egyptian cities.

• It was born in southwestern Uganda and spread to neighboring countries such as Kenya, Rwanda and Tanzania. The used green banana (matooke) arrived thanks to trade routes and adapted to the highland climate.

Main ingredients:

• green bananas (countable)

• Onion (countable)

• Tomato (countable)

• Garlic (countable)

• Ginger (countable)

• Oil or peanut (uncontable)

• Salt (uncontable)

• Pepper or other spices (uncontable)

Description:

• It is a traditional and national dish of Uganda, made with green bananas cooked and mashed into a puree.

• It is usually served with meat stews, vegetables or spices, and in some variants with coconut milk.

• It has great cultural value: it is a symbol of hospitality and is consumed at family gatherings and important ceremonies.

Las variaciones regionales son una fuente de competencia entre los países de África Occidental, y en particular entre Nigeria y Ghana , sobre qué versión es la mejor; en la década de 2010 esto se convirtió en una rivalidad amistosa conocida como las "Guerras Jollof".

Ingredientes principales
Sémola de trigo duro, verduras (zanahoria, calabacín, nabo, calabaza, garbanzos), carne (cordero, pollo, ternera), especias (comino, cúrcuma, jengibre, azafrán, canela) y a veces pasas o almendras.

Cómo se sirve
En un plato grande, con la sémola como base, la carne encima, las verduras alrededor y el caldo al final. Se comparte en grupo para reforzar la unión.

Significado cultural
Símbolo de unidad y hospitalidad. En Marruecos se come los viernes tras la oración y en celebraciones como bodas y reuniones familiares.

Countable: eggs, peppers.

Uncountable: flour, water, butter, meat.

Fun fact: Injera is a spongy fermented flatbread that is not only eaten but also used as a plate and spoon at the same time.

Main Ingredients
Durum wheat semolina, vegetables (carrot, zucchini, turnip, pumpkin, chickpeas), meat (lamb, chicken, beef), spices (cumin, turmeric, ginger, saffron, cinnamon), sometimes raisins or almonds.

How it is served
Served in a large dish with semolina as the base, meat on top, vegetables around, and broth poured at the end. Usually shared from one dish to strengthen community.

Cultural significance
Symbol of unity and hospitality. In Morocco, eaten on Fridays after prayer and in special celebrations like weddings and family gatherings.

Regional variations are a source of competition among West African countries, and particularly between Nigeria and Ghana, over which version is best; in the 2010s, this developed into a friendly rivalry known as the "Jollof Wars."

Ingredientes: harina de teff, agua, mantequilla, carne, huevos, pimientos, cebollas, especias.

Dato curioso: La injera no solo se come, también se usa como utensilio, ya que se arrancan trozos para recoger el guiso en lugar de usar tenedor o cuchara.