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
Hay steaming the general horse population in the UK, Germany, and other European countries are increasingly being fed steamed hay. Hay steaming Hay steaming is a method of treating hay to reduce the airborne respirable dust which naturally occur in hay, causing respiratory problems in both humans and horses when in close contact. The method encompasses a steam generator which produces the steam and a connecting hose to direct the steam into a closed, sealed vessel containing the hay, exposing it to the steam. When a professionally engineered and designed high temperature steaming method is used, the temperature of the hay reaches