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Colombia by Andrea

In colombia there are many different kinds of food and fruit. The bandeja paisa is a nayional favourite, it includes white rice, red beens, ground beef, plaintain. morcilla (blood sausage), chicharron (meat or guts), arepa (corn bread), avocado (an egg-shaped green fruit ), and fried egg. In colombia people are used to eat a lot of meat and many different kinds of fruit. One fruit is a hybrid of guava and  apple. it is called guayabamanzana.

 Indian cuisinemade by Aalok

Indian cuisine is a general word for the great number of cooking styles of India.

 Indians got different cook style in each part of India.

North Indian cuisine is made for daily products: milk, paneer, and yoghurt. They use great variety of spices too to make food delicious. The samosa is popular north Indian snack and it’s made from potato, onion, fresh coriander (coriander is common Indian herb used in food), cottage cheese known in India as paneer and pea powder are the main food ingredient. it can be spiced with different Indian tasty spices.

India got also eastern, southern and western cuisine styles but they are almost like the north styles but they got their own special foods.

Thai cuisine by Niran

In Thailand the basic flavors are spicy, sweet, sour, salty, bitter, and a mix of all these. To get these flavors are got with different kinds of chilies, kaffir lime, citrus, ginger, coconuts, basil, fish and oyster sauce, etc.  Usually rice belongs in every meal, different kinds of rice. Noodles are also popular.

Some food:

Won-ton – is batter that is used to wrap different food in it.

Pad Thai - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.

Gai himaphan- juicy chunks of chicken with cashew nuts and chilies

Kaphrao gai- minced chicken in sauce made up of a combination of hot green chilies, garlic, and basil

Khao soi- crispy wheat noodles in sweet chicken curry soup (a Northern dish)

Khanom chin namya- round boiled rice noodles topped with various curry sauces and eaten with fresh leaves and vegetables.

Cuisine of Morocco by

Moroccan cuisine has had influences from many different cuisines. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.

Spices are important in Moroccan food. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (tumeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint.

The most common ingredients in Moroccan cuisine are Mediterranean fruits and vegetables and even some tropical ones which are grown in Morocco. Morocco also produces big amounts of sheep, cattle, poultry and seafood.

The main Moroccan dish most people know is couscous which is very old and is probably of Berber origin. Pastilla, Tajine, Tanjia and Harira are also quite famous dishes.

Desserts aren’t necessarily served after every meal. A common dessert is kaab el ghzal ("gazelle's horns"). It is a pastry stuffed with almond paste and topped with sugar.  Another dessert is Shebakia which are cookies eaten during the month of Ramadan.

The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps.

Ukrainian Cuisine by Ruslan

Ukrainian cuisine has a long history that and offers variety of food. Many have been coping Ukrainian cuisine example German, Turkish, Poland and especially Russia. Meat (especially pork), vegetables, fruit, mushrooms, berries and herbs play a major part in the Ukrainian cuisine. Ukraine food is indented to be eaten in large amount at time and it’s intended to be filling.

Soups:

Borscht: Vegetable soup (common form is with beets). Popular among eastern Slavic nations. There are over 30 recipes for cooking borsch. 

Yushka: Fish soup. made of fresh-water fish usually carp.

Main course:

Varenyky: (Often called as perogies in England. Boiled dumplings, usually filled with potatoes, cabbage, cheese or with seasonal fruits.

Kanapky: Either black or white bread(fresh or slightly grilled). Based canapés, topped with mayo or butter, caviar smoked herring, or cucumber/tomato.

Desserts:

Kutia: Is traditional Christmas dish, made from poppy seeds, wheat, nuts or honey.

Symiki: Fried curd fritterds.

Ghana by Eyi, Msrah, Mensah

In Ghana soups are primary component in Ghananian cuisine. usually, soups are eaten with fufu (what is either punded plaintain and cassava or yam), kokonte; cassava meal cooked into a paste, banku; fermented corn dough, boiled yam, rice, bread or cassava.

Common soups are palmnut soup, groundnut (peanut) soup and light soup.

Here's some other favorite foods of Ghanaian cusine:

Gari foto; eggs, onions, dried shimp, tomatoes and gari

Agushie; squash seed sauce, tomatoes and onions

Omo Tuo; mashed rice balls with groundnut soup

Red-Red; fried plantain and bean sauce

Kenkey and fish; boiled fermented corn dough

Kelewele; deep fried and heavenly spiced plantain

Shito; hot pepper sauce

Soups and sauces are prepared with either fish, goat, mutton or chicken. The 'fast food'  in Ghana can be founded at the chop bars.http://cfiks.org/food_in_ghana.htm

 To see more about Ghanaian food, visit link below:

http://cfiks.org/food_in_ghana.htm

Sierra Leone by

 In Sierra Leone there is an interesting cuisine. They are used to use exotic vegetables like cassava, yams, plantains, bananas, red palm oil, peanuts…

Many exotic fish is used in cooking cause of its proteins, fish has been eated there and in whole Africa a long time.

Cacao beans are growth in there too they make chocolate of them.