Word: savannas
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...SAVANNA SAMSON The porn star titillates palates with Sogno Uno, a bodacious Cesanese blend. Wine guru Robert M. Parker rated it a stellar...
Theodore Roosevelt had carried the lethal dose of morphine with him for years. He had taken it to the American West, to the African savanna and, finally, down the River of Doubt--a twisting tributary deep in the Amazon rain forest. The glass vial was small enough to tuck into a leather satchel or slip into his luggage, nearly invisible beside his books, his socks and his eight extra pairs of eyeglasses. Easily overlooked, it was perhaps the most private possession of one of the world's most public...
...Niger are a timely reminder that helping Africa is not only difficult but sometimes near impossible. The immediate reasons for the crisis in Niger are simple. The vast country, bigger than Britain, France and Germany combined, sits astride the southern edge of the Sahara in a belt of dry savanna known as the Sahel. In good years, farmers there grow enough food for their families plus a bit extra that they can sell or store away. But the past couple of years have been tough. Last year a swarm of locusts and poor rains ruined most of the crop, forcing...
...luck: by virtue of the slave trade, Senegalese cuisine was one of the key influences on African-American cooking. Senegal's Atlantic coastline ensures an abundance of seafood?grouper, monkfish and sea bream are common?while peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as rice?so are baguettes and Dijon mustard, legacies of French colonial rule. Sample this melting pot at Chez Mimi, tel: (221) 823 9788, or Keur Ndeye, tel: (221) 821 4973, both in the capital, Dakar. But if you want something that...
...luck: by virtue of the slave trade, Senegalese cuisine was one of the key influences on African-American cooking. Senegal's Atlantic coastline ensures an abundance of seafood - grouper, monkfish and sea bream are common - while peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as rice - so are baguettes and Dijon mustard, legacies of French colonial rule. Sample this melting pot at Chez Mimi, tel: (221) 823 9788, or Keur Ndeye, tel: (221) 821 4973, both in the capital, Dakar. But if you want something that...