Saudi Arabia’s Jazan recognized for its 60 mango varieties

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Sixty varieties of mango are grown in Jazan. (SPA)
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Sixty varieties of mango are grown in Jazan. (SPA)
Updated 20 April 2018
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Saudi Arabia’s Jazan recognized for its 60 mango varieties

  • The Jazan region celebrates its cultivation of mangoes at an annual mango festival that takes place between the end of April and the beginning of May.
  • 60 varieties of mangoes are grown in the region.

London: The Jazan region will be granted a geographical indication for mangoes grown there. A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin.
Mangoes were first grown in the region in 1982 when the Argricultural Research Center started growing varieties from the US, Egypt, and Australia to see how they would grow in the region, according to the Saudi Press Agency. It appeared that all varieties of mango grew well in Jazan.
The research center continued to introduce new varieties of mango from several countries around the world until 60 varieties were grown in the region. The Jazan region produces 30,000 tons of mangoes annually.
The Jazan region celebrates its cultivation of mangoes at its annual mango festival that takes place between the end of April and the beginning of May. The festival contributes to developing tourism, showcases the region’s produce and highlights the investment opportunities that it offers.
The head of the Saudi Ministry of Environment, Water and Agriculture (MEWA) in Jazan Ghanem Al-Juz’an said that “the mango is considered one of the most important tropical products in Jazan” and that mango cultivation in the region is very successful due to the suitable climate and soil.


Family favorites: Toto’s famous spaghetti and meatballs soup

Updated 21 May 2018
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Family favorites: Toto’s famous spaghetti and meatballs soup

This hearty dish is the middle point between spaghetti and meatballs and soup. It is a family favorite in my household, my kids love it and ask for seconds — and thirds sometimes! As any mother of picky eaters knows, this is a dream come true and I promise you, this soup will have your kids slurping from the bowl.

I was first introduced to this delicious meal by my mother-in-law, whom we affectionately call Toto, and ever since then, it’s become known as Toto’s famous spaghetti and meatballs soup in our home.

It is perfect for a satisfying iftar dish, so why not try it today?

 

Ingredients:

Store bought spaghetti (Toto makes hers from scratch. If you can do that, kudos to you, if not just use store bought spaghetti).

Two peeled potatoes cut into large cubes.

Half-a-pound of minced meat.

One onion, chopped finely.

Six ripe tomatoes and two  tablespoons of tomato paste.

Five garlic cloves, crushed.

A handful of chopped coriander leaves.

 

 Method:

Combine the tomatoes and tomato paste with one liter of water in a blender, with salt and pepper to taste. Transfer the mixture into a big pot on the stovetop and bring it to a boil, then lower the heat to let it simmer.  

In a separate bowl, add the minced meat, onions and garlic, with a dash of salt and pepper. Mix until well incorporated and roll into small meatballs.

Cook the meatballs through in a sizzling, oiled pan. Transfer the meatballs into the pot with the simmering tomato soup.

Add the peeled potatoes that have been cut into chunks into the soup.

Let it cook for 10 minutes and add the spaghetti. Continue to cook the dish until the spaghetti is al dente and serve with a garnish of freshly chopped coriander leaves.