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Xanthosoma Sagittifolium
''Xanthosoma sagittifolium'', the arrowleaf elephant ear, arrowleaf elephant's ear, malanga or American taro, is a species of tropical flowering plant in the genus ''Xanthosoma'', which produces an edible, starchy corm. Cultivars with purple stems or leaves are also variously called blue taro, purplestem taro, purplestem tannia, and purple elephant's ear among others. Taro is a different species that belongs to the genus Colocasia. Uses In Bolivia, it is called ''walusa'', in Colombia ''bore'', in Costa Rica ''tiquizque'' or ''macal'', in Cuba , in Mexico , in Nicaragua , in Panama and in Venezuela. In Brazil, the leaves are sold as . The tuber (called or ) is also used in the cuisine of these countries. The plant is often interplanted within reforestation areas to control weeds and provide shade during the early stages of growth. In Cuisine of Puerto Rico, Puerto Rican cuisine and Dominican Republic cuisine, Dominican cuisine, the plant and its corm are called ''yautía''. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bukidnon
Bukidnon(), officially the Province of Bukidnon ( ceb, Lalawigan sa Bukidnon; fil, Lalawigan ng Bukidnon; hil, Kapuroan sang Bukidnon; Binukid and Higaonon: ''Probinsya ta Bukidnon''), is a landlocked province in the Philippines located in the Northern Mindanao region. Its capital is the city of Malaybalay. The province borders, clockwise from the north, Misamis Oriental, Agusan del Sur, Davao del Norte, Cotabato, Lanao del Sur, and Lanao del Norte. According to the 2020 census, the province is inhabited by 1,541,308 residents. The province is composed of 2 component cities and 20 municipalities. It is the third largest province in the country in terms of total area of jurisdiction behind Palawan and Isabela respectively. The name "Bukidnon" means "highlander" or "mountain dweller." Occupying a wide plateau in the north central part of the island of Mindanao, the province is considered to be the food basket of the region, being the major producer of rice and corn. Products ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Puerto Rico
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. History Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African. Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it reflects a unique blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine ''cocina criolla''. By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan. ''El Cocinero Puerto-Riqueño o Formulario'', the island's first cookbook, was published in 1849. Taíno influence ''See: Native American cuisine'' From the diet of the Taíno (culturally related with the Maya and Carib peoples of Central America and the Caribbean) and Arawak people come many tropical roots and tubers (collectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maggi
Maggi ( or ) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. The Maggi company was acquired by Nestlé in 1947. History Early history Julius Maggi (1846–1912) took over his father's mill business in Kemptthal, Switzerland, in 1869. Under his leadership, the business developed into one of the pioneers of industrial food production with the aim of improving the diet of working-class families through better nutrient supply and faster preparation. In 1882, at a meeting of the Swiss “Non-Profit Society”, the doctor and factory inspector Fridolin Schuler spoke about the miserable nutritional situation of the factory workers: women workers no longer had enough time to cook for their families, cold meals or alcohol often replaced warm meals; meals were served in factory canteens and were cheap but not sufficiently nutritious. The consequences were malnutrition, stomach diseases and high infant mort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pom (dish)
''Pom'' is a Surinamese oven dish made using Arrowleaf elephant ear root, locally called "''pomtajer''". History Within the Surinamese community, in both Suriname and The Netherlands, ''pom'' is the most popular and best known festive dish. Within the Surinamese community ''pom'' is frequently referred to as a dish of Creole or Jewish origin. It was introduced by the Portuguese-Jewish plantation owners as the Portuguese potato ("''pomme de terre''") oven dish. Because the potato did not grow in Suriname and had to be imported it was soon replaced with the root of the tayer plant. ''Pom'' combines three central ingredients: chicken, citrus juice and ''pomtajer'' (''Xanthosoma sagittifolium''). Only the latter is indigenous, and although all plant parts are edible, only the underground part of the main stem is used as an ingredient in preparing ''pom''. The main stem or corm is most frequently designated as ''pomtajer'' or ''pongtaya'' (lit. the tajer/taya for ''pom''). The first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Netherlands
) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherlands , established_title2 = Act of Abjuration , established_date2 = 26 July 1581 , established_title3 = Peace of Münster , established_date3 = 30 January 1648 , established_title4 = Kingdom established , established_date4 = 16 March 1815 , established_title5 = Liberation Day , established_date5 = 5 May 1945 , established_title6 = Kingdom Charter , established_date6 = 15 December 1954 , established_title7 = Caribbean reorganisation , established_date7 = 10 October 2010 , official_languages = Dutch , languages_type = Regional languages , languages_sub = yes , languages = , languages2_type = Recognised languages , languages2_sub = yes , languages2 = , demonym = Dutch , capital = Amsterdam , largest_city = capital , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suriname
Suriname (; srn, Sranankondre or ), officially the Republic of Suriname ( nl, Republiek Suriname , srn, Ripolik fu Sranan), is a country on the northeastern Atlantic coast of South America. It is bordered by the Atlantic Ocean to the north, French Guiana to the east, Guyana to the west, and Brazil to the south. At just under , it is the smallest sovereign state in South America. It has a population of approximately , dominated by descendants from the slaves and labourers brought in from Africa and Asia by the Dutch Empire and Republic. Most of the people live by the country's (north) coast, in and around its capital and largest city, Paramaribo. It is also one of the least densely populated countries on Earth. Situated slightly north of the equator, Suriname is a tropical country dominated by rainforests. Its extensive tree cover is vital to the country's efforts to mitigate climate change and maintain carbon negativity. A developing country with a relativel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picadillo
Picadillo (, "mince") is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. It is often served with rice (hence it is commonly known in the Philippines as ''arroz a la cubana'', "Cuban-style rice") or used as a filling in dishes such as tacos, savory pastries or croquettes. The name comes from the Spanish word ''picar'', meaning "to mince". Picadillo can be eaten alone or incorporated into other dishes, like tacos, empanadas, pastelón, chiles en nogada, or alcapurrias. History Although the dish was common in Hispanic cultures before the 19th century, a 19th-century recipe from California for pasteles ''a la argentina'' is given for a filled pastry with layers of beef picadillo and chicken cooked in a green chili and onion sauce with olive oil and raisins. "Picadillo" was not always made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croquette
A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. The binder may be mixed with or stuffed with a filling; this mixture is called a '' salpicon''. Typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes: disks, ovals, balls. Etymology The word ''croquette'' is French, derived from ''croquer'', meaning 'to crunch'. In the 18th century, it was typically spelled ''croquet''. Alan Davidson, '' Oxford Companion to Food'', 1999, ''s.v.'', p. 229 Origins A 17th-century recipe for croquettes (''croquets'') by Franço ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mondongo
''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines. Variations Many variations of ''sopa de mondongo'' exist in Latin America, the Philippines and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability. In Argentina, it is also referred to as ''mondongo''. In Brazil, it is also referred to as ''mondongo'' or ''mocotó''. It is usually consumed in the southern regions, but in the northeast, it is also named ''dobradinha''. Dobradinha is made from tripe but is not the same as "sopa de mondongo". In Colombia, ''sopa d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sancocho
Sancocho (from the Spanish verb ''sancochar'', "to parboil") is a traditional soup in several Latin American cuisines. Variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth. Variations In Puerto Rico, sancocho is considered a fairly rustic dish. It is made with chicken and smoked ham (sancocho de gallina), top round beef (sancocho), pork feet with chickpeas (sancocho de patitas), beef short ribs with chorizo, or fish, shellfish and salted cod cooked in coconut milk and ginger with rice dumplings (caldo santo). There are several versions and every household has their own take on sancocho, but a true Puerto Rican sancocho always calls for corn on the cob, a variety of tubers, squash, green bananas, and meat. The hearty stew is served with a small bowl of rice, pique criollo, tostones, and br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcapurria
''Alcapurria'' is a popular fritter dish from Puerto Rico. Origin It may have influence from Middle Eastern '' kibbeh'' as there is a significant amount of Lebanese and Armenian in San Juan. Preparation The dough surrounding the filling, the ''masa'', is made primarily of green banana and grated xanthosoma ("yautía") in most of Puerto Rico with optional addition of squash. Green banana can be replaced with breadfruit, cassava, taro, green or yellow plantains or other arrowroots. Alcapurrias are generally seasoned with lard, annatto, garlic and salt. The annatto gives it signature yellow/orange color. Annatto seeds are simmered in lard to release most of its color and flavor. Seeds are discarded and the tinted lard is then poured over the ''masa''. The ''masa'' is refrigerated for several hours to achieve a solid consistency. Diced potatoes cooked with '' picadillo'' or corned beef are the most typical fillings; others include longaniza, blood sausage, braised meat, cheese, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanime
Guanimes are a prepared food that can be traced back to the pre-Columbian era in Puerto Rico. Origin Guanimes are related to tamales and hallacas. Cornmeal masa is wrapped in corn husk stuffed with meat, nuts, fish, beans, or nothing at all. They are then boiled like tamales and hallacas. Taínos in Puerto Rico also mashed a variety of tubers and squash into the cornmeal masa. This later became the modern day ''pasteles''. Modern Puerto Rico To prepare guanime dough ''(masa)'' dry corn kernels must be boiled until soft and left over night in water. Once the corn has softened even more it is then mashed with salt, lard, broth and coconut milk until it resembles a dough similar to bread. A small amount of the dough is then put onto a banana leaf forming into small logs, wrap and tied on both ends. Once wrap they boiled in salt water. They are then served traditionally with salted cod fish stew. ''Guanimes de Plátano'' replace corn with green plantains with the same ingredients. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
