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
Sajjige recommended by renowned cooks such as Eliza Acton. Sajjige Sajjige is a semolina based spicy dish that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa. It is also served in Europe and United States as semolina pudding. Sajjige is a Cuisine of India and a kesar/saffron flavoured variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety