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Eswatini (fmr. "Swaziland")

How would you describe the traditional food of Eswatini?

Introduction: The cuisine of Eswatini

Eswatini, formerly known as Swaziland, is a small country located in Southern Africa. The traditional cuisine of Eswatini is influenced by the country’s cultural heritage and the availability of local ingredients. The cuisine is generally simple, but flavorful, and is characterized by the use of maize meal, beans, and vegetables.

History and cultural influences

The traditional food of Eswatini is deeply rooted in the country’s history and cultural influences. The indigenous people of Eswatini, the Swazi, have a rich cultural heritage, and their food is an integral part of their identity. The Swazi people traditionally lived off the land, relying on agriculture, hunting, and gathering for their sustenance. The arrival of European colonizers in the late 19th century also had an impact on the country’s cuisine, with the introduction of new ingredients and cooking techniques.

Staple foods and traditional dishes

Maize meal, also known as pap or phutu, is a staple food in Eswatini and is served with most meals. Beans, peas, and vegetables such as pumpkin, spinach, and cabbage are also commonly eaten. Traditional dishes include emasi, a sour milk that is often served with pap, and siswati, a porridge made from cassava flour. Another popular dish is umncweba, a cured meat that is usually served with pap and vegetables.

Meat, dairy, and vegetable dishes

Meat is an important part of the traditional cuisine of Eswatini, with beef, goat, and chicken being the most commonly consumed. Dairy products such as milk and butter are also widely used. Vegetables such as pumpkin, beans, and spinach are often served as side dishes.

Popular spices and flavors

The traditional cuisine of Eswatini is known for its spicy and flavorful dishes. Common spices include chili peppers, ginger, garlic, and cumin. Other popular flavors include sourness, which is achieved by fermenting or souring milk, and sweetness, which is often added using sugar or honey.

Eating customs and etiquette

In Eswatini, it is customary to eat with your hands, using your right hand only. It is considered impolite to eat with your left hand, as it is traditionally used for personal hygiene purposes. It is also customary to offer food to guests as a sign of hospitality.

Festivals and celebrations

Many festivals and celebrations in Eswatini are centered around food. The Umhlanga Reed Dance, held annually in August or September, is a celebration of the country’s young women and is marked by feasting and traditional dancing. Another important food-related festival is the Incwala, or Festival of the First Fruits, which is celebrated in December or January and involves a ritualized feast.

Conclusion: Eswatini’s unique culinary identity

The traditional food of Eswatini is simple, yet flavorful, and is characterized by the use of local ingredients and spices. The cuisine is deeply rooted in the country’s cultural heritage and is an integral part of the Swazi people’s identity. From staple foods like maize meal to traditional dishes like emasi, Eswatini’s cuisine is a reflection of the country’s rich history and cultural influences.

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Serbia

How would you describe the flavor profile of Serbian cuisine?

Introduction: Serbian Cuisine

Serbian cuisine is a combination of different cultural and historical influences. The cuisine is rich, flavorful, and diverse, ranging from hearty meat dishes to sweet pastries. Serbian cuisine is known for its use of fresh local ingredients, traditional cooking techniques, and unique flavor combinations. The cuisine has evolved over time, influenced by the Ottoman Empire, Austro-Hungarian Empire, and neighboring countries like Greece and Bulgaria.

A Blend of Cultures

Serbian cuisine is a product of the country’s rich history, which has been shaped by various cultures and civilizations. The Ottoman Empire brought spices, herbs, and sweets, while the Austro-Hungarian Empire introduced new cooking techniques and ingredients like paprika and schnitzel. The cuisine also reflects the influence of neighboring countries like Greece, Bulgaria, and Croatia. The result is a unique blend of flavors and styles that make Serbian cuisine stand out.

Characteristics of Serbian Food

Serbian food is known for its hearty, comforting dishes that are perfect for cold winters. Meat plays a central role in Serbian cuisine, with pork, beef, and lamb being the most common. Grilled meats like cevapi and pljeskavica are popular, as well as stews like goulash and paprikash. Vegetables are also an important part of Serbian cuisine, with dishes like ajvar, a roasted red pepper spread, and sarma, stuffed cabbage leaves. Dairy products like kajmak, a type of clotted cream, and cheese are also widely consumed.

Flavors of Serbian Cuisine

Serbian cuisine is characterized by bold, rich, and complex flavors. The cuisine is known for its use of garlic, onions, and paprika, which give dishes a distinctive taste. Meat dishes are often seasoned with salt, pepper, and various herbs and spices like bay leaves, thyme, and rosemary. Grilled meats are often served with ajvar, which adds a sweet and smoky flavor. Other popular flavors in Serbian cuisine include sour cream, vinegar, and honey.

Spices and Herbs

Serbian cuisine relies heavily on spices and herbs to add depth and complexity to dishes. Paprika is a key ingredient in many dishes, ranging from stews to sausages. Other common spices include cumin, coriander, and caraway seeds, which are used to flavor meat dishes. Herbs like parsley, dill, and mint are also widely used, especially in salads and vegetable dishes.

Conclusion: The Taste of Serbia

Serbian cuisine is a reflection of the country’s rich history and cultural influences. The cuisine is characterized by bold, complex flavors, with a focus on meat, vegetables, and dairy products. Spices and herbs play a key role in Serbian cuisine, adding depth and complexity to dishes. Whether you’re looking for a hearty meat stew or a sweet pastry, Serbian cuisine has something to offer.

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Food

10 Salads We Would Eat Right Now

Salads are light, tasty, and perfect when it gets warmer outside. Hearty dishes definitely have a hard time against our selection, because we have put together 10 salads that we can’t resist.

To go

Our bulgur avocado salad is one of our absolute favorites. Because it can be wonderfully prepared and taken to work the next day. Colleagues are guaranteed to be jealous.

Hello boss

The chef’s salad is one of the absolute classics among salads and should therefore not be missing from our list. With cheese, egg, and ham, even those who eat a lot don’t have to worry that the salad won’t fill them up.

¡Hola!

Mexico is pretty popular as a vacation destination right now. We’re bringing Mexican cuisine home with this salad creation. The spicy beef provides flavor and the tortilla bowls are visually appealing.

Unusual combo

Mango and tomato together? This combination sounds unusual at first, but it should definitely be tried once. The spice and fruit are rounded off with buffalo mozzarella.

Tasty sticks

Before the asparagus season is over, this salad should definitely end up on your plate. The healthy sticks and fruity oranges complement each other wonderfully and get you in the mood for summer. Serrano ham makes this salad even nobler.

The second violin

Admittedly, the salad only plays a supporting role in this dish. But if you can get kids so excited about greenery, there’s nothing wrong with that, is there? The small yeast cakes are easy to prepare and are guaranteed to be a hit at the next birthday party.

Protein bomb

This salad is packed with protein thanks to the salmon and eggs. In addition, one serving has just 266 calories. The right dinner for the beach figure project.

Healthy tubers

Potato salad is often made with mayonnaise and is unfortunately very greasy. Not to mention finished products. Our variant, on the other hand, is light and gets a special kick of freshness from the radishes and sprouts.

Cold instead of warm

Do you only eat beans and rice warm? Not correct! Our delicious salad with these two ingredients is the best proof. Pumpkin seeds and peach add the crunch and fruit factor. So delicious and perfect for the next picnic or barbecue event.

Vegan and delicious

This salad is delicious on its own or as a side dish. It doesn’t matter how, it’s vegan and light in any case, because one serving only needs 325 calories. By the way, vegetables and tofu together ensure the perfect mix of nutrients.

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Food

Would You Have Known Alcohol Hides in These Foods

Alcohol is in more foods than you think. However, for many people it is important to know where it is found – even in small amounts. We explain how you can detect hidden alcohol in food.

Pregnant women in particular should avoid these foods

The Bavarian State Ministry for the Environment and Consumer Protection and the Blue Cross have put together which foods may contain hidden alcohol. There are various reasons to deal with the question of the alcohol content in food, according to the Blue Cross. This is often due to the concern for a healthy diet. Parents attach great importance to this, especially when it comes to small children. The desire for an alcohol-free diet can also have cultural, religious or health reasons, for example in the case of chronically ill or alcohol-dependent people. To protect the child, pregnant or breastfeeding women should also not consume alcohol.

But those who want to eat alcohol-free come across several problems:
Food manufacturers’ products change regularly, so lists of alcohol-containing foods quickly become outdated.
For many foods, a reference to alcohol can only be found in the small print on the back.
Everyone has to ask themselves how strict they are about foods that only contain trace amounts of alcohol.
Natural alcohol, for example in sauerkraut, fruit juices or bread, is created by the natural fermentation process. According to the Hamburg consumer advice center, it rarely exceeds 0.3 percent. It cannot be tasted and is considered harmless. However, the natural fermentation process can also produce alcohol in yeast dough, kefir or very ripe fruit. Especially fruit with a high sugar content is affected. The newspaper Spektrum Wissenschaft, for example, describes bananas as the “permille devil among foods” because ripe bananas can contain around 0.6 percent alcohol by volume.

Tips to spot alcohol in food

The good news: There are numerous tips for identifying alcohol in food. This is what you should do to become aware of hidden alcohol content in food:
Read the ingredients: Caution! Especially with little alcohol, the note is only in the middle or at the end of the list. The following terms also indicate alcohol in a product: ethyl alcohol, ethyl alcohol, ethanol, potable alcohol and ethanol. E numbers can also be an indication, E 334 = tartaric acid, E 1519 = benzyl alcohol or phenylmethanol.
In restaurants, at counters and cafes, ask about the ingredients to see if the products contain alcohol.
Alcohol is often added to cake-like (ready) foods. Sometimes it helps to sniff the bottle as soon as you open it, because that way you can smell the alcohol better. Also be careful with sweets: Chocolate fillings often contain alcohol.

Alcohol can hide in these foods:

According to the Bavarian State Ministry for the Environment and Consumer Protection, hidden alcohol can also be found in the following foods:
Chocolate and liqueur ice cream, cream cakes
chocolate bar
Rum Grape Chocolate
chocolates
easter eggs
wine gums
Plum, sour cherry and apricot jam
Red fruit jelly
Apple compote
Oxtail, onion and fish soup
gravy
Hühnerfrikassee
game dishes
Meatballs
Fish stew, mussels, fish fillet, blue trout
Wine sauerkraut, red cabbage
Cheese fondue
Black Forest cake, Herrentorte, eggnog cake, red wine cake
donuts
Since there is a labeling obligation, one can assume that significant amounts of alcohol in a food are labeled on the packaging. However, this labeling obligation also has gaps: If an aroma is dissolved in alcohol, this does not have to be stated in the list of ingredients of the end product, writes the Bavarian State Ministry for the Environment and Consumer Protection. And advises: “If you want to be sure to avoid even the smallest amounts of alcohol, ask the manufacturer directly.” There are also gaps in labeling for some confectionery or small packaging, the Blue Cross reports on its website. Cakes at the bakery, food in the restaurant or ice cream at the ice cream shop may also have a low alcohol content, but this does not need to be specifically pointed out.

Alcohol poorly labeled as a preservative

The alcohol content of drinks only has to be specified if they contain more than 1.2 percent alcohol by volume, writes the Baden-Württemberg consumer advice center. That means: Even in “non-alcoholic beer” there can still be a small amount of alcohol. Many non-alcoholic beers contain the note <0.5 percent alcohol.

The VerbraucherService Bayern also warns that Fassbrause often still has residual alcohol of 0.15 to 0.5 percent by volume. In addition, there is a bitter taste similar to that of alcoholic beer. In terms of food law, Fassbrause is still considered a non-alcoholic drink, as the alcohol content is less than 0.5 percent. Probably not a health problem, but not a sensible drink for children or young people, as they get used to the taste of beer very early on.

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Lifestyle

What Would Happen if Nobody ate Meat Anymore

Those who do without meat protect the environment and reduce animal suffering. But what if everyone in the world stopped eating meat? The effects would be remarkable.

Animal suffering in factory farming, the poor ecological balance of meat or exploitation in the slaughterhouses: there are good reasons for not eating meat.

1. There would be more free space

The production of food of animal origin takes up a lot of space. A 2018 study by Oxford University in England came to the conclusion that agricultural land without meat and dairy products could be reduced by up to 75 percent worldwide. That’s an area the size of the US, China, the EU and Australia combined. If mankind would only do without meat, the area would be a little smaller – but still considerable.

Of course, plant-based foods also need space to grow, but significantly less. According to the study, meat and dairy products provide only 18 percent of all calories and 37 percent of proteins – but require the largest area for production.

2. Less rainforest destruction

Less animal husbandry also means that less animal feed has to be grown. Pigs, cows and the like are fed with soy, among other things – around 70 to 75 percent of the global soy harvest is used as animal feed.

The high demand for soy means that in countries like Brazil, rainforests are being cleared to make room for soy plantations. If humanity stopped eating meat, more rainforest would remain.

3. More biodiversity

When the world uses less land for agriculture and more rainforest is preserved, there is more room for wild plants, insects and animals. Livestock farming is one of the main reasons why around a million animal and plant species are threatened with extinction: it takes away their habitat and food resources.

4. Fewer greenhouse gases

Livestock breeding not only takes up a lot of space, but also causes a lot of climate-damaging emissions. An American study from 2016 came to the conclusion that the greenhouse gases caused by animal husbandry could be reduced by 63 percent if people were to eat vegetarian food. According to this, a vegan diet would even result in savings of 70 percent.

5. Less water consumption

If people stopped eating meat, they would also save an enormous amount of water. One kilo of beef, for example, uses around 15,000 liters of water during the production process. A particularly large amount of it is needed to irrigate areas under cultivation for animal feed.

6. Cleaner groundwater

Without animal husbandry, the water quality would also improve. In Germany, the nitrate levels in groundwater are too high, which is why the EU Commission has already sued Germany.

Farmers use liquid manure from factory farming to fertilize their fields. In livestock farming, however, the quantities of manure are so large that the soil is heavily over-fertilized – and the groundwater is polluted with nitrate.

7. Less antibiotic resistance

Especially in factory farming, farms treat their animals with antibiotics to prevent disease from spreading. According to a study from 2019, three times more antibiotics and other drugs are used in animal fattening than in human medicine.

The consequences: Resistant bacteria develop in the animals, which humans eat with the meat. As a result, certain antibiotics also lose their effectiveness in humans. If a person becomes seriously ill and is dependent on an antibiotic, resistance can, in the worst case, be fatal. If humanity stopped eating meat, there would be fewer such antibiotic resistances.

7. Fewer diseases

Overall, people around the world could be healthier if they stopped eating meat. The World Health Organization (WHO) classifies red meat as “probably carcinogenic”. Red meat includes pork, beef, lamb, and goat. According to the WHO, processed meat such as sausage and ham is considered “carcinogenic”. So if people stopped eating meat, there would be fewer cancers.

We would also probably eat more vegetables and plant-based foods – and thus take in more healthy nutrients. A 2016 study calculated that a vegan and vegetarian lifestyle could prevent seven to eight million premature deaths worldwide every year.

8. Less animal suffering

When humanity stops eating meat, fewer animals need to be raised in problematic conditions. In addition, fewer animals are slaughtered. Overall, animal suffering is at least reduced. However, it can only be avoided completely if animals are no longer exploited for food production. We should fundamentally make the production of dairy products and eggs more animal-friendly, consume less of them – or do without them altogether.

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