African cuisine encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, Egypt and Sudan. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to antiquity. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, while the Carthaginians introduced wheat and its by-product, semolina. The Berbers adapted semolina into couscous, one of the main staple foods. Olives and olive oil were introduced before
Sweets from the Indian subcontinent a popular sweet in the Indian subcontinent. They come in many forms, such as "Kamalabhog" (Orange Rasgulla), "Rajbhog" which is stuffed with dry fruits and khoa inside, "Kadamba" often served with "kheer", "Rasamundi", "Raskadamba", and others. Some are white, others cream, brown, gold or orange colored. They are called "Rasbari" in Nepal. This dish is made by boiling small dumplings of "chhenna" and semolina mixture in sugar syrup. Once cooked, these are stored in the syrup making them spongy. Increasing the semolina content reduces the sponginess and hardens them, creating variety of textures. Some "Rasgulla" are stuffed inside with treats,