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
Russian cuisine in the traditional Russian cuisine. Variety of cereals is based on variety of local crops. In Russian, the word kasha refers to any kind of porridge. The Russian people have become skilled in different techniques for the preparation of a wide variety of whole-grain cereals. The most popular cereals are buckwheat, millet, semolina, oats, barley, and rice. These cereals are traditionally cooked in milk, especially for breakfast. People add butter, salt, sugar, different jams or fresh fruit and berries to taste. Also, simply cooked salty porridges, especially buckwheat and rice, can be served as the side dish. In traditional Russian