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
Vaginal steaming a study on vaginal practices by the World Health Organization published in 2011, one of the ways in which women practice vaginal care is by "Vaginal steaming or smoking: the 'steaming' or 'smoking' of the vagina, by sitting above a source of heat (fire, coals, hot rocks) on which water, herbs, or oils are placed to create steam or smoke". For that study, over 4,000 women in Tete (Mozambique), KwaZulu-Natal (South Africa), Yogyakarta (Indonesia), and Chonburi (Thailand) were asked about their vaginal care. When it came to vaginal steaming/smoking, very different results were obtained, and very different reasons were given: