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Tag: Corn in Sahel cuisine

The Nilo-Saharan Food Region

Characteristics of countries in the Nilo-Saharan Food Region

23 world food sub-regions, African Sahel food region, aromas, cassava, chad, climate, Climate resilience of crops, Common food ingredients in Sahel, Corn in Sahel cuisine, country food similarity index, Culinary traditions, diverse spices and herbs, freshwater fish), fruits & vegetables (sesame seed, grains & starchy roots (sorghum, lamb, livestock, maize, meat & animal products (beef, millet, Nilo-Saharan food region, nutrient-dense, pastureland, peanut, Sahel region of Africa, sesame cultivation, sorghum, south sudan, Staple Foods, traditional economies, Unique food ingredients, vegetables and legumes, world food sub-regions

The African Sahel Food Region

Characteristics of countries in the African Sahel Food Region

23 world food sub-regions, African Sahel food region, aromas, climate, Climate resilience of crops, Common food ingredients in Sahel, Corn in Sahel cuisine, country food similarity index, Cowpea in Sahel cuisine, Culinary heritage, Culinary traditions, Cultural Diversity, diverse cuisine, fish, flavorful sauces, Food consumption in the Sahel, fruits, geography, grains, Grains (Rice, Index, Jollof rice, leafy greens, Mango in Sahel cuisine, melons, millet, Millets' resilience to hot and dry climate, okra, Okra in Sahel cuisine, Onions in Sahel cuisine, palm oil, peanut, Peanut oil in Sahel cuisine, Peanuts as nitrogen-fixing legumes, Peanuts in arid environments, Peanuts in cuisine, Peanuts' introduction to Africa, rich, sahel region, Saltwater fish in Sahel cuisine, Semi-arid environments, sorghum, starches, starchy roots, Suya, Tomato-based stews, Unique food ingredients in Sahel, unique ingredients, world food sub-regions

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