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A couscoussier (Arabic: كسكاس, romanized: kiskās) is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. [1] This container is composed of: from a lower part, the pot, usually containing water, vegetables, red or white meats.
Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous. [45] Bamboo steamer; Puttu kutti – A hemispherical or cylindrical metallic vessel used in South India to make puttu or steamed rice cake.
A kiskas (French: couscoussier), a traditional steamer for couscous. In modern times, couscous production is largely mechanized, and the product is sold worldwide. This couscous can be sauteed before it is cooked in water or another liquid. [29] Properly cooked couscous is light and fluffy, not gummy or gritty.
Algerian couscous, (Arabic: كُسْكُس, romanized: kuskus) – sometimes called kusksi, kseksu, or seksu, is a North African dish that typically consists of semolina granules.
The grains are then hand-rolled and steamed in a special pot called a couscoussier. [24] The dish is often served with vegetables, meat, or fish, and is a staple food in many North African countries, including Morocco. [25]
In case one wonders why France is the exception: it's been known there since the 16th century, France was fully exposed to it when Algeria became part of France, it's widely consumed there (not just by the Maghrebis and the Pied-Noir), the word Couscoussier is French and so is the word Couscous, etc. M.Bitton 13:58, 5 January 2022 (UTC)
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Rice cooker of the Edo period Fukagawa Edo Museum). Rice absorbs a great deal of water as it cooks, expanding its volume and using up the cooking water. The moisture and heat gelatinize and soften the starch granules in the rice. [1]