This ubiquitous molecule is âused to build complex molecules, contract muscles, generate electricity in nerves, and light fireflies. All fuel sources of Nature, all foodstuffs of living things, produce ATP, which in turn powers virtually every activity of the cell and organism.
Madagascar cuisine also has specialty dishes, such as romazava, sesika, khimo and kabaro. Romazava is a beef stew, and sesika is a blood sausage made from poultry. khimo is curried ground beef and kabaro is lima beans with curry. The people of Madagascar like to serve food that is not very spicy, but they do have a hot chili relish called sakay.
KabÄb-e Barg (Persian: KabÄb-e Barg ââ meaning Fillet Kebab) is a Persian style barbecued lamb, chicken or beef kabab dish.The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, and less commonly chicken, along with onions and olive oil.he meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled separately. It is usually served with rice or bread, sometimes seasoned with sumac.