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
Amok (dish) Amok (dish) In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as red curry. Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common