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
Patoleo Patoleo Patoleo (singular: Patoli) are turmeric leaf cakes, a dish which is mostly prepared on the western coast of India and other Indian Ocean islands. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves. Konkani-speaking Hindus prepare "Patoleo" on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free "Patoleo", are offered to Goddess Parvati, who according to a legend, is said to have a strong craving for these sweets during her pregnancy. Served with leaves on, in a dish. They are mainly eaten