Seminarski rad iz engleskog, Beleške' predlog Engleski jezik. Univerzitet u Novom Sadu

Seminarski rad iz engleskog, Beleške' predlog Engleski jezik. Univerzitet u Novom Sadu

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Seminraski rad o Keniji i njihovoj kuhinji.
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Capital: Nairobi

Official languages: Swahili, English

Ethnic groups: 22% Kikuyu, 14% Lihya, 13% Luo, 15% other African

Demonym: Kenyan

Government: Presidential Republic

Inependence: -12. December 1963. (from the UK); 12. December 1964. (Republic declared)

Currency: Kenyan Shilling (KES)

► Kenya is an East African country, between Ethiopia and Somalia on the north and Tanzania to the south, bordered on the west by the African Rift system

► The Kenyan highlands are a source of various agricultural products ranging from vegetables and herbs to flowers; Much of the produce is exported to Europe and the Middle East

► Forty large ethnic groups and many more small ones make up the population, but a common staple is ugali, a stiff porridge made from white cornmeal (or, in some areas, sorghum or millet). Cooked to a thinner, gruel-like consistency called uji, it is served for breakfast

Foodstuffs ► Cornmeal, sorghum, millet are the main staples ► Meat: goat and chicken are most common in the

countryside; Beef and game can be found in the cities

Fish: fresh fish and seafood on the coast; Dried and smoked fish are used for flavoring in many households, depending on area

Milk and milk products are sold throughout the urban areas, less commonly in the countryside; Some ethnic groups (Maasai, Turkana, Massalit, Karomojong) who are cattle nomads subsist largely on milk or a mixture of milk and blood extracted from living cattle

Vegetables: greens such as spinach, onions, wild mushrooms in some areas

Fruit: plentiful tropical fruit; some local, some introduced; Mango, pineapples, strawberries, passion fruit have been introduced and are now raised commercially for export and local consumption; Native oranges, bananas, coconuts on the coast, baobab fruit are local fruits that are available most of the year

► Preserved imports, particularly condensed milk and corned beef, have been incorporated into the cuisine

Typical Dishes Ugali, a stiff porridge from cornmeal or millet, or

irio, a more elaborate version, are the common staples

Grilled meat (nyama choma) is most popular in the cities and is made from goat, beef, or whatever is available; Grilled chicken (mchuzi wa kuku) is also very popular

► M’baazi (cooked pea beans), which is sometimes an appetizer but may also be a main dish

► Samaki na nazi (fish and coconut) is eaten along the coast

► Common beverages include maziwa ya kuganda (sour milk), ginger beer, and sorrel tea; Many younger Kenyans drink large quantities of soda pops

Styles of Eating ► People eat three meals a day if they can afford it ► Middle-class Kenyans tend to eat like their

European counterparts, and table settings include forks and spoons, glasses, and flat plates

► In the countryside, traditional households eat around a shared dish of the staple, which is enlivened by side dishes; Food is brought to the table all at the same time, and people help themselves as they please; Often, dining is not around a table but with diners seated in armchairs, plate on one’s lap

Breakfast consists of fresh or fried bread and coffee, and sometimes egg

Lunch and dinner tend to be similar: a staple with a stew of meat or vegetables, sometimes more than one stew if the person can afford it

Sweet things are rarely eaten, except fruit in season or during special occasions; Snacks of fruit sometimes supplement scant meals

National Food Bean Stew - This might be served for any meal;

Serve with ugali as main dish ► Corn and Beans Mash (Githeri) - is a traditional

staple for the Kikuyu people of Kenya; Combine corn and beans; Serve hot with any dish

Corn, Peas, and Potato Staple (Irio) - This is a Kikuyu traditional staple, similar to, but more elaborate than, githeri; Serve hot with roasted or barbecued meat and gravy

Pea Beans or Pigeon Peas (M’baazi) - This is a standard side dish for many Kenyan families; You can substitute any bean for the traditional pigeon pea; Serve hot or cold with ugali

Barbecued Meat (Nyama Choma) - This is the favorite dining-out dish of most Kenyan families; Combine garlic, lemon juice, and spices (to taste) in a large bowl, mix well; Add meat and rub marinade all over; Serve with ugali or with irio

Mango Ice Cream - Mangoes are common fruits in season, and people consume huge amounts raw; The pulp is available canned throughout Kenya and for export.



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