Maghreb cuisine Salt-preserved lemons (l'hamd mrakad) and so-called "oil-cured" olives are distinctive elements of the cuisine. The best-known Maghrebi dish abroad is couscous, made from wheat semolina. The tajine, a cooking vessel made of clay of Berber origin, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, whereas in Morocco it is a slow-cooked stew. Pastilla is also an important Arab-Andalusian dish of the region. Maghreb cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean
Vaginal steaming in Chonburi, 67% of women reported having performed vaginal steaming or smoking, "which they associated with maintaining wellness and feminine identity", especially after having given birth (85.5%). In Tete, only 10% of women practiced steaming or smoking, "mostly intended to enhance male sexual pleasure by causing vaginal tightening (64.1% of users) and drying (22.9%)". In the two African locations, 37–38% of women said they practiced it to enhance "male sexual pleasure"; in the two Asian ones, 0% gave that answer. Conversely, of the Asian women 26% reported their "feminine identity" was a reason, compared to 0% of the African women.