Kanji: 菜. Radical: 艸. Number of strokes: 11. Meaning: “ vegetable”. Pronunciation: サイ、なsai, na.

vegetable

A sort of plant constituting a food base supposing the capacity to produce it or to obtain it (land and associated rights, irrigation, distribution, trade…) - Is the subject of very diverse culinary preparations (independently or not of other foods, in particular meat).


légume

Plante potagère constituant une base alimentaire supposant la capacité à la produire ou à se la procurer (terres et droits associés, irrigation, distribution, commerce…) – Fait l’objet de préparations culinaires fort diverses (indépendamment ou non d’autres aliments, notamment la viande).

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mafe

Mafe - "In the 1960s, Senegal exported almost a quarter of the world’s peanuts. Today that figure is around one percent, but the humble peanut still dominates Senegalese agriculture and is sold in bags and recycled bottles on nearly every street corner. No surprise, then, that it’s the principal ingredient in one of Senegal’s best-loved dishes: mafé. Usually made with beef, but occasionally with lamb, chicken or vegetables, mafé is a spicy stew with a tomato and ground-peanut base. Served with rice, variants of mafé are common across West Africa, but the Senegalese version tends to be thicker, oilier and richer in flavour." (theculturetrip.com)

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flour

091/200flour

In Belarus, to show hospitality, you traditionally offer bread and salt when greeting a guest. (Belarusian lg, Cyrillic wr)


Au Bélarus, pour montrer l'hospitalité, vous offrez traditionnellement du pain et du sel lorsque vous saluez un invité.

What is flour? How to define it? How is it obtained? How is it processed? From the globalisation of pasta or pizza to the diversity of breads, what stories does flour tell? How does the presence and evolution of mills and millers make up an essential chapter? (to be completed)

Qu’est-ce que la farine ? Comment la définir ? Comment l’obtient-on ? Comment la transforme-t-on ? De la mondialisation des pâtes ou de la pizza, à la diversité des pains, quelles histoires raconte la farine ? Comment la présence et l’évolution des moulins et des meunier.ères en compose-t-elle un chapitre essentiel ? (à compléter)

igname

Plante tropicale de la famille des dioscoréacées, dont on mange le rhizome - Peut faire l'objet d'une consommation plus ou moins importante, voire rituelle.

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soupe

Bouillon de légumes ou autres aliments servi généralement chaud.

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thiéboudienne

Thiéboudienne (or chebu jen, ceebu jën, tcheb) - "The quintessential Senegalese dish. Literally translating as ‘fish with rice’ in Wolof, Senegal’s national dish comes in all shapes and sizes with recipes and techniques varying from family to family. At its core: a piece of fried or grilled local white fish, fluffy seasoned rice and a flavour-rich tomato sauce, accompanied by a varying phalanx of steamed vegetables such as carrots, sweet potatoes, manioc, aubergine and a sweet-sour tamarind called dahkar." (theculturetrip.com)

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sagu

sagu

Sago or sagu - A starch extracted from the spongy centre of various tropical palm stems - Major staple food for peoples of New Guinea and the Moluccas.


sagou

Sagou - Amidon extrait du centre spongieux de diverses tiges de palmiers tropicaux - Aliment de base de certaines populations de Nouvelle-Guinée et des Moluques.

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