This ubiquitous molecule is âused to build complex molecules, contract muscles, generate electricity in nerves, and light fireflies. All fuel sources of Nature, all foodstuffs of living things, produce ATP, which in turn powers virtually every activity of the cell and organism.
Madagascar cuisine also has specialty dishes, such as romazava, sesika, khimo and kabaro. Romazava is a beef stew, and sesika is a blood sausage made from poultry. khimo is curried ground beef and kabaro is lima beans with curry. The people of Madagascar like to serve food that is not very spicy, but they do have a hot chili relish called sakay.
Gumbo is a stew or soup that originated in southern Louisiana during the 18th century.It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.umbo z'herbes may have originated with the French, Germans, or West Africans. It has similarities to the French dish potage aux herbes (soup with herbs), as well as to the African callaloo. The meatless dish also bears striking resemblance to a dish often eaten in Germany on Maundy Thursday.