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Couscous

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Couscous ( ) bụ nri ọdịnala North Africa [1] [2] nke obere granules uzuoku nke semolina akpọrela[3] nke a na-ejikarị stew ngaji n'elu.  A na-esikwa peel millet, sorghum, bulgur na ọka ndị ọzọ mgbe ụfọdụ n'ụzọ yiri nke ahụ na mpaghara ndị ọzọ, a na-akpọkwa efere ndị na-esi na ya pụta mgbe ụfọdụ couscous..[1]: 18 [2]

Couscous bụ nri a ma ama na Nri Maghrebi nke Algeria, Tunisia, Mauritania, Morocco, na Libya.[1][2]:: 250  E akwụkwọ ya na nri French na Europe na nri nke ụtụtụ nke afọ iri abụọ, site na nkeji ise.  ukwu nke France na Pieds-Noirs nke Algeria. [3][4][5][6]

N'afọ 2020, ịrịbare couscous na ndepụta UNESCO's Intangible Cultural Heritage. [7]

Okwu mmalite

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Okwu ahụ bụ "couscous" (ma ọ bụ cuscus ma ọ bụ kuskus) bụ nke mbụ a nwa na-akpa afọ nke asaa na French, site na Arabic kuskus, site na kaskasa 'ịkpụcha', ma anụ anya ọ bụ nke  Berber.[1][2][3]  A na-agba mmetụta okwu ahụ na brand Berber dị iche iche dị ka Kabyle na Rifain, ebe Saharan Berber dị ka Touareg na Ghadames nwere ụdị dịtụ iche, keskesu.  Mgbasawanye ala a zuru ebe niile nke okwu ahụ na-egosi n'ụzọ siri ike nke ya nke Berber, na-enye Nkwado ọzọ na-egosi nke Berbert dị ka onye ọkachamara nke Algeria Salem Chaker na-atụ aro..[8]

Mgbọrọgwụ Berber *KS pụtara "nke a haziri nke ọma, nke a tụgharịrị nke ọma, gbaa gburugburu". [8] Ọtụtụ aha na ịkpọpụta okwu maka couscous dị gburugburu ụwa. [9][10]: 919 

Couscous Algeria si Kabylia.

Ọ bụghị ihe doro anya mgbe couscous nkiri.  Onye na-akọ ihe mere eme nke nri Lucie Bolenstọ na couscous ọtụtụ puku afọ gara aga, n'oge ndị Masinissa na oge ochie nke Numidia na Algeria nke oge a.  [1] [2] [3] [4] Agụwo ihe ndị na-esi nri yiri couscoussiers n'ili site na ike awụ nke atọ BC, site n'oge ndị eze Berber nke Numidia, n'obodo Tiaret, Algeria.  [5]  A asora Couscoussiers nke ihe na-eso na afã nke iri na abụọ na mkpọmkpọ ebe nke Igiliz, nke dị na National Sous nke Morocco.. [11]

Dị ka onye na-ede akwụkwọ nri bụ Charles Perry si kwuo, couscous egwu n'etiti Berber nke Algeria na Morocco n'etiti nke usoro usoro ndị eze Zirid nke àjà nke iri na otu, Algeria nke oge a, na ịrị elu.  nke Almohad Caliphate nke ike awụ na iri na atọ.[1]  Onye na-akọ ihe mere eme bụ Hady Idris kwuru na a na-agba ọkụ na couscous n'oge usoro ndị eze Hafsid, mana ọ bụghị usoro ndị eze Zirid..[12]

[13] Na ụfọdụ afụ nke abụọ, ndị na-esi nri Maghrebi na-afere nke mmetụta na-ahụ site na iji mmiri na-akpa ntụ ntụ iji ntụ ọka dị mfe, nke dị gburugburu nke nwere ike isi na ya.

Onye na-akọ ihe mere eme bụ Maxime Rodinson nhazira usoro nri maka couscous site na nri Arabic nke ụtụtụ nke 13 Kitab al-Wusla ila al-Habib, nke onye edemede Ayyubid dere, [1] na akwụkwọ nri Arab a.  na-ahụ aha ya bụ Kitab al tabikh na Fadalat al-khiwan nke Ibn Razin al-Tujibi usoro nri nri..

E kunna na Couscous agbasaala n'etiti ndị bi na Iberian Peninsula site n'aka ndị eze Berber nke mbụ awụ nke iri na atọ, ọ bụ ebe na a naghịzi ahụ ya na nri ọdịnala Spanish ma ọ bụ Portuguese.  Na Trapani nke oge a, Sicily, a ka na-eme nri ahụ na ndị oge ochie nke onye edemede Andalusian Ibn Razin al-Tujibi.  Ezin ndị iro Liguria si Tabarka kwaga Sardinia wetara ha efere ahụ na Carloforte na ike afu nke 18. [14]

A mara ya na France ejekwa awụ nke iri na isii, e webatara ya na nri French na eje ije nke site na mbụ nke France na Pieds-Noirs.

Nkwadebe

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Couscous na-acha nchara nchara na akwụkwọ nri na Tunisia.

A na-eji semolina eme Couscous, akụkụ kachasị sie ike nke ọka wit durum (nke kachasị sie ike n'ụdị ọka wit niile), nke na-eguzogide igwe igwe igwe. A na-awụnye semolina mmiri ma jiri aka fụchie ya iji mepụta obere pellet, na-awakpo ya na ntụ ọka kpọrọ nkụ iji mee ka ha kewaa, wee sie ya. Pellets ọ bụla nke pere mpe ka a rụchaa ya, granules nke couscous na-ada site na sieve ma na-afụkọta ya ọzọ ma na-awụsa ya na semolina kpọrọ nkụ ma na-efụkọta ya n'ime pellets. Usoro a na-arụsi ọrụ ike na-aga n'ihu ruo mgbe e mepụtara semolina niile ka ọ bụrụ obere granules couscous. N'usoro ọdịnala nke ịkwadebe couscous, ìgwè ndị mmadụ na-agbakọta iji mee nnukwu ụyọkọ n'ime ọtụtụ ụbọchị, nke a na-emezi ka ọ kpọọ nkụ n'anwụ ma jiri ya mee ihe ọtụtụ ọnwa. Enwere ike ịchọ ka a na-agbanye couscous aka ka a na'ịkwadebe ya; a na-enweta nke a site na usoro nke ịsa mmiri na ịsa mmiri n'elu stew ruo mgbe couscoos ruru ìhè na-achọsi ike.[15]

N'ihe ụfọdụ, a na-eji ntụ ọka ma ọ bụ ọka bali a gwa agwakọta ma ọ bụ pearl millet eme couscous..

A kiskas (French: couscoussier), ụgbọ mmiri ọdịnala maka cousco.

Dị ka omenala si dị, ndị North Africa na-eji na mmiri mmiri na-esi mmasị (nke a na-akpọ taseksut n'Asụsụ Berber, a كِسْكَاس kiskas na Arabic ma ọ bụ a couscoussier na aha French).  Ntọala ya bụ ire dị elu nke dị ka ite nri, ebe a na-esi anụ na akwụkwọ nri dị ka ofe.  N'elu ala, ụgbọ mmiri na-anọdụ ala ebe a na-esi couscous, na-amị ụtọ site na stew.  Ihe ụgbọ mmiri ahụ nwere oghere gburugburu ya ka ọkụ wee nwee ike ịpụ.  Ọ ga-ekwe omume iji ite nwere ihe na-esi mmasị ụtọ.  Ọ bụrụ na oghere ndị ahụ buru oke ibu, oghere ike iji ihe na-ekpo ọkụ na-ekpuchi ụgbọ mmiri ahụ.

A na-ihe couscous nke a na-ere n'ọtụtụ ndị ji nri nri ndị dị n'Ebe Ọdịda dị iche iche eme ihe ma nweta ya.  A na-ahụta ya site na egwu 1.5 nke mmiri na-eso ụzọ ma ọ bụ na nke ọ elelu nke couscous wee hapụ ya ka ọ okporo ya ruo ihe dị ka mkpa ise.  Couscous a na-etinye na steam na-ewe obere oge iji FO FOX ihu, ọtụtụ pasta nkụ, ma ọ bụ ọka nti nkụ (dị ka osikapa).  A na-ere akwụkwọ nri na-edozi ngwa ngwa na akwụkwọ nri, na anụ n'ozuzu ya na ụlọ ọrụ na nnukwu ụlọ egwuregwu Europe.  A na-eri Couscous n'ọtụtụ ebe na France, ebe ndị mbịarambịa Maghreb webatara ya [1] ma họpụta ya dị ka nri nke atọ ihie ewu na ndụ 2011. [16]

Nkwado

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N'anyị Disemba 2020, Algeria, Mauritania, Morocco, na Tunisia nkwado nkwado maka ihe, ihe, na omume na oriri nke couscous na isi Nnọchiteanya nke Ihe Nketa Omenala nke Humanity site na UNESCO.  A na-eto njikọ aka nke mba anọ ahụ dị ka "ihe atụ nke imekọ ihe ọnụ mba ụwa" [17][18]

Mgbanwe dị iche iche

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Moroccan couscous na tfaya na ọkụkọ e siri esi.
Couscous na akwụkwọ nri, anụ, na tfaya.

Na Tuniisiya, couscous na- nhọrọ, nke a na-eji harissa sauce eme, ma na- akwụkwọ nri na anụ, egwu nna, azụ, nri mmiri, anụ ehi, na mgbe ụfọdụ (n' መሪ ndịda) kamel.  Azụ couscous bụ nri iche nke Tunisia ma na-enwe ike iji octopus, squid ma ọ bụ nri mmirika ndị ọzọ mee ya na ofe na-ekpo ọkụ, na-acha ọkụ, na-esi nri ụtọ.A inye couscous dị ka nri.  e ji esi nri.  A na-akpọ ya Masfuf.  Masfuf ahụ ike mmetụta mmetụta, nzaghachi ma ọ bụ ike granate.

Libya

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Na Libya, a na-ahụ anụ ọgụ (ma mgbe ụfọdụ Anụ kamel ma ọ bụ, mgbe ụfọdụ, anụ ehi) na Tripoli na ahụmahụ nke Libya, mana ọ bụghị n'oge emume ma ọ bụ ike.  Ụzọ ọzọ ị ga-esi rie couscous bụ dị ka ihe oriri;  a na-eji osisi osisi, sesame, na ịhụ mgbanwe dị ọcha ike ya ma a na-akpọ ya maghrood.

Malta

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Na Malta, a mara obere pasta dị gburugburu nke buru ibu akụkụ couscous dị ka kusksu.  A na- ya eme ihe na efere nke otu aha ahụ, nke ahụ nnukwu agwa (nke a mara na Maltese dị ka ful) na ġbejniet, ụdị cheese dị n' ahụ ahụ..[19]

Mauritania

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Na Mauritania, couscous na-eji nnukwu ọka wit (mabroum) ma gbaa uzọ ọzọ couscou na-acha odo odo nke Morocco.  A na-esi ya na anụ anụ, anụ ehi, ma ọ bụ anụ kamel na nri, nri yabasị, tomato, na karọt, wee gwakọta ya na sauce ma jiri ghee, nke a mara n'ahụ ahụ dị ka dhen..

A na-eme couscous site na ntụ ọka wit a pịrị apị nke a tụ n'ime granules ma ọ bụ pearls ya, na-eme ka ọ dị iche na pasta, ndị pasta dị ka orzo na risoni nke nha yiri ya, nke a  na-eme site na ọka wit a mkpa akụ ma ọ bụ kpụrụ ma ọ bụ extruded.  Couscous na pasta nwere uru na-edozi ahụ yiri ya, ọ bụ ebe na pasta na-ese nke a nụchara anụcha..[20]

  • Attiéké, nri a na-eri na Côte d'Ivoire na mpaghara ndị gbara ya gburugburu n'Ebe Ọdịda Anyanwụ Afrịka, bụ nke e ji cassava e siri esi mee.
  • Cuscuz (ptpt: []) bụ nri yiri couscous sitere na mpaghara Northeast nke Brazil. ptA na-eji nri ọka eme ya ma na-eri anụ ọkụ na mmiri ara ehi.[21] Na steeti São Paulo, a na-agbanye cuscuz n'ime ebu e ji akụkụ oroma chọọ mma, na efere a na-akpọ "cuscuz Paulista", ọdịiche dị na nsụgharị mbụ nke ndị obodo mere mgbe ebili mmiri si n'ógbè Northeast.
  • Dambou bụ nri dị ka couscous sitere na Niger. Enwere ike iji semolina mee ya maka oge pụrụ iche mana a na-ejikarị osikapa, ọka, ma ọ bụ ọka ndị ọzọ eme ya. A na-etinye akwụkwọ Moringa na nri ahụ.[22][23] Na France, a gbanwere nri Naijiria a dị ka ụdị pụrụ iche (nke a na-akpọ couscous aux épinards) nke Maghreb-syle couscois a na-ahụkarị n'ebe ahụ, na-ejikarị spinach eme ihe n'ọnọdụ moringa.[24]
  • Fregula bụ ụdị pasta sitere na Sardinia. Ọ dị ka Berkoukes nke North Africa na Middle East Moghrabieh. Fregula na-abịa n'ụdị dịgasị iche iche mana ọ na-abụkarị ntụ ọka semolina a tụgharịrị n'ime bọl 2-3 mm n'obosara ma sie ya n'ọkụ. 
  • Kouskousaki (Κουσκουσάκι (n'asụsụ Grik) ma ọ bụ kuskus (n'ụzọ Turkish) bụ pasta sitere na Gris na Turkey, nke a na-esi ma na-enye ya cheese na walnuts.[25]
  • Na Levant, nri a maara dị ka moghrabieh (nke na-ezo aka na mpaghara Maghreb) na-eji otu ntụ ọka semolina nke sitere na durum ma tụgharịa ya n'ime nnukwu (5-6 milimita (0.20-0.24 in) n'obosara) 'pearl' iji mepụta nri na-ewu ewu na Jọdan, Lebanọn na Siria.[26] A na-esi nkume pel dị ka akụkụ nke stew ma ọ bụ jiri sinamọn mee ka ọ dị ụtọ ma na-enye ya n'akụkụ ọkụkọ na chickpea broth.
  • Maftulu Palestine na-eji granules ndị buru ibu karịa ụdị North Africa ma dị obere karịa pearls moghrabieh (2-3 milimita (0.079-0.118 in) n'obosara) ma jiri bulgur ma ọ bụ Simolina mee ya, ma ọ bụ ngwakọta nke ha abụọ.[27] A na-enye ya n'otu aka ahụ n'akụkụ broth ọkụkọ na chickpea. "Maftoul" bụ okwu Arabic nke sitere na mgbọrọgwụ "fa-ta-la," nke pụtara ịtụgharị ma ọ bụ ịtụgharị, na-akọwa usoro eji aka eme granules.[15]
  • Wusu-Wusu bụ couscous nke a kwadebere site na fonio na mpaghara Hausa nke Nigeria, Benin, Togo na Ghana.[28]

Nri ndị nwere aha yiri ya

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Couscous nke Israel bụ pasta a na-eme ka ọ dị nro ma na-esi n'ọkụ ma ọ bụghị ihe ndị bụ isi ma ọ bụ usoro iwu ya na couscous..[29]

Hụkwa

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  • Nri ndị dị n'Ebe Ugwu Africa: Nri ndị Morocco, Nri ndị Berber, Nri Algeria, Nri Tunisia, Nri Libya na Nri ndị Ijipt
  • Ndepụta nri ndị dị n'Ebe Ọwụwa Anyanwụ Ụwa
  • Ndepụta nri ndị Afrịka.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}

Ihe odide

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  1. ↑ Taylor (2010). "Pearl Millet—New Developments in an Ancient Food Grain". Cereal Foods World 55 (1): 16–19. DOI:10.1094/CFW-55-1-0016. Retrieved on May 19, 2022. 
  2. ↑ The Codex Alimentarius (Codex Standard) (1995). Food and Agriculture Organization of the United Nations. Retrieved on May 19, 2022.
  3. ↑ Sainéan (1921). "L'HISTOIRE NATURELLE DANS L'OEUVRE DE RABELAIS (8 e et dernier article)". Revue du Seizième siècle 8 (1/2): 1–41. ISSN 0151-1823. 
  4. ↑ Wagda (1997). "L'histoire d'une migration culinaire". Hommes & Migrations 1207 (1): 163–166. DOI:10.3406/homig.1997.2982. 
  5. ↑ Tabois (2005). "Cuisiner le passé. Souvenirs et pratiques culinaires des exilés pieds-noirs". Diasporas. Histoire et sociétés 7 (1): 81–91. 
  6. ↑ Albert-Llorca (2004). "La mémoire des Pieds-noirs : une transmission impossible ?". Horizons Maghrébins - le droit à la mémoire 51 (1): 169–176. DOI:10.3406/horma.2004.2250. 
  7. ↑ UNESCO adds couscous to list of intangible world heritage (en). Al Jazeera English (December 16, 2020). Retrieved on May 19, 2022.
  8. ↑ 8.0 8.1 Chaker. Couscous : sur l'étymologie du mot. INALCO - Centre de Recherche Berbère. Archived from the original on 2011-08-16.
  9. ↑ Chastanet (March 2010). Couscous, boulgour et polenta. Transformer et consommer les céréales dans le monde (in fr). Karthala Editions. ISBN 978-2-8111-3206-4. Retrieved on May 19, 2022. 
  10. ↑ Foucauld (1950–1952). Dictionnaire touareg-français : dialecte de l'Ahaggar (in fr). Paris: Impr. nationale de France. Retrieved on May 19, 2022. 
  11. ↑ Fili (2020). "Première approche typologique de la céramique protoalmohade d'Igiliz (Maroc)". Bulletin d'Archéologie Marocaine 25 (25): 101–123. DOI:10.34874/IMIST.PRSM/bam-v25.29693. ISSN 0068-4015. 
  12. ↑ Perry (1990). "Couscous and Its Cousins", in Walker: Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings (in en). Oxford Symposium, 176–178. ISBN 978-0-907325-44-4. Retrieved on May 19, 2022. 
  13. ↑ Zaouali (September 2009). Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (in en). Univ of California Press. ISBN 978-0-520-26174-7. Retrieved on May 19, 2022. 
  14. ↑ Zaouali (September 2009). Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (in en). Univ of California Press, 45–46. ISBN 978-0-520-26174-7. 
  15. ↑ 15.0 15.1 Asbell (August 2007). The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains. Chronicle Books. ISBN 978-1-4521-0042-5. 
  16. ↑ Magret is the No1 dish for French - Moules-frites and couscous trail duck dish as study looks at what's on people's plates. The Connexion - French News in English (November 30, 2016). Retrieved on May 19, 2022.
  17. ↑ UNESCO - Knowledge, know-how and practices pertaining to the production and consumption of couscous (en). UNESCO (December 1, 2020). Retrieved on May 19, 2022.
  18. ↑ Couscous joins UNESCO Intangible Cultural Heritage list (en-GB). Deutsche Welle (December 17, 2020). Retrieved on May 19, 2022.
  19. ↑ Kusksu - A traditional Maltese soup made with broad beans, peas and giant couscous. (en-US). A Maltese Mouthful (2016-01-05). Archived from the original on 2021-07-19. Retrieved on 2023-08-26.
  20. ↑ Shulman (23 February 2009). Couscous: Just Don't Call It Pasta. The New York Times. Retrieved on May 19, 2022.
  21. ↑ Receitas. revistagloborural.globo.com. Archived from the original on January 29, 2008. Retrieved on 9 August 2017.
  22. ↑ United Nations Development Programme - Climate Change Adaption Facility (June 2017). "CCAF Cookbook", Adaptive Farms, Resilient Tables: Building secure food systems and celebrating distinct culinary traditions in a world of climate uncertainty (in en). Retrieved on May 19, 2022. 
  23. ↑ Collaborative Crop Research Program. Nutrition for Agriculture: Food Processing 2009-2017. The McKnight Foundation. Archived from the original on 2020-10-24. Retrieved on May 19, 2022.
  24. ↑ Couscous aux épinards - Dambou (Niger). Recettes Vegetales (June 18, 2017). Retrieved on May 19, 2022.
  25. ↑ Hammami (2020). "Durum Wheat Products, Couscous", in Igrejas: Wheat Quality for Improving Processing and Human Health (in en). Springer International Publishing, 347–367. DOI:10.1007/978-3-030-34163-3_15. ISBN 978-3-030-34163-3. Retrieved on May 19, 2022. 
  26. ↑ Hutcherson. "A guide to couscous: The history, different types and how to cook with it", The Washington Post, May 14, 2021. Retrieved on May 19, 2022.
  27. ↑ Ottolenghi (April 26, 2013). Yotam Ottolenghi's maftoul recipes. The Guardian. Retrieved on May 19, 2022.
  28. ↑ Martin Brink, Getachew Melese Belay (2006). Céréales et légumes secs. PROTA, 60. ISBN 978-90-5782-172-1. Retrieved on May 19, 2022. 
  29. ↑ Gaunt (9 May 2008). Ben-Gurion rice. Haaretz.
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