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Pamonha
Pamonha () is a traditional Brazilian food. It is a boiled paste made from sweet corn whisked in coconut milk, typically served wrapped in corn husks. See also * Bollos ( Panamanian cuisine) * Chimaki, from Japan * Humita * List of Brazilian dishes * Tamales, a similar dish made from a type of dry corn flour *Zongzi ''Zongzi'' () or simply ''zong'' () is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or ..., from China * Koba akondro * Hallacas, from Venezuela References External links * Pamonha in the Portuguese Wikipedia * {{Corn Dumplings Brazilian desserts Cuisine of the Central-West region of Brazil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Brazilian Dishes
This is a list of dishes found in Brazilian cuisine. Brazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both South America and the Latin American region. It is the world's fifth largest country, both by list of countries and outlying territories by total area, geographical area and list of countries by population, by population, with over 202,000,000 people. Appetizers Additional appetizer dishes * Azul Marinho * Brote * Canudinho * Cartola * Cocorote * Espetinho * Encapotado * Puff pastry, Folhado * Filós * Joelho * Pão de frios * Pão sapecado * Little rolls * Mariola * Mentira * Mexido * Pé-de-Moça * Quebra-queixo * Queijo do Reino * Queijo ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Desserts
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European cuisine, European, Amerindian, African tribes, African, and Asian (Levantine cuisine, Levantine, Japanese food, Japanese, and most recently, Chinese food, Chinese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', ''açaí'', ''Dipteryx odorata, cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portuguese Brazilian, Portugal, Italian Brazilian, Italy, Brazilians of Spanish descent, Spain, German Brazilian, Germany, Dutch Brazilian, Netherlands, Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamale
A tamale, in Spanish language, Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalization, nixtamalized maize, corn, which is steaming, steamed in a corn husk or Banana leaf, banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chili pepper, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an Anglicisation, anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation from , with English speakers applying English pluralization rules, and thus interpreting the ''-e-'' as part of the Word stem, stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Mesoa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humita
Huminta (from Quechua ''umint'a''), huma (from Quechua possibly ''uma'' head) or humita (possibly employing the Spanish diminutive ''-ita'') is a dish that dates back to pre-Hispanic times. A traditional food, it can be found in Peru, Bolivia, Chile, Ecuador, and Argentina. It consists of fresh choclo (maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia, it is known as ''huminta'' and in Brazil as ''pamonha''. Humitas are similar to Mexican uchepos, or tamales colados, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). Colombia's ''envueltos'' or ''bollos'' are also similar to humitas. They share a link to the juane ("Saint John's head"), which can be made with corn (sara juane) but is modernly made with rice. In Argentina In Argentina, humitas are prepared in two main ways: humita a la olla (in a pot) and humita en chala (in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European cuisine, European, Amerindian, African tribes, African, and Asian (Levantine cuisine, Levantine, Japanese food, Japanese, and most recently, Chinese food, Chinese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', ''açaí'', ''Dipteryx odorata, cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portuguese Brazilian, Portugal, Italian Brazilian, Italy, Brazilians of Spanish descent, Spain, German Brazilian, Germany, Dutch Brazilian, Netherlands, Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamales
A tamale, in Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation from , with English speakers applying English pluralization rules, and thus interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Mesoamerica to the rest of the Americas. According to archaeologists Karl Taube, William Saturno, and Davi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humita
Huminta (from Quechua ''umint'a''), huma (from Quechua possibly ''uma'' head) or humita (possibly employing the Spanish diminutive ''-ita'') is a dish that dates back to pre-Hispanic times. A traditional food, it can be found in Peru, Bolivia, Chile, Ecuador, and Argentina. It consists of fresh choclo (maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia, it is known as ''huminta'' and in Brazil as ''pamonha''. Humitas are similar to Mexican uchepos, or tamales colados, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). Colombia's ''envueltos'' or ''bollos'' are also similar to humitas. They share a link to the juane ("Saint John's head"), which can be made with corn (sara juane) but is modernly made with rice. In Argentina In Argentina, humitas are prepared in two main ways: humita a la olla (in a pot) and humita en chala (in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumplings
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hallacas
Hallaca (, ) is a traditional Venezuelan dish. Its origin is indigenous, but raisins, capers, olives, and sometimes bits of bacon were added in the 16th Century and after by settlers from the Iberian peninsula. Hallaca consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called pastelle, and parts of Colombia, Ecuador, Aruba, and Curaçao. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koba Akondro
Koba is a sweet made from ground peanuts, brown sugar and rice flour. It is a traditional food of Madagascar (where it is also known as koba ravina or kobandravina), especially in the highlands. In marketplaces and gas stations one may find vendors selling ''koba akondro'', a sweet made by wrapping a batter of ground peanuts, mashed bananas, honey and corn flour in banana leaves and steaming or boiling the small cakes until the batter has set. Variations Part of the Malagasy cuisine of Madagascar, ''koba akondro'' () is sold in marketplaces and gas stations by vendors. It is made by wrapping a batter of ground peanuts, mashed bananas, honey and corn flour in banana leaves and steaming or boiling the small cakes until the batter has set.Bradt (2011), p. 312 Peanut brittle Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and which are usually less than 1 cm thick. Types It has many va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zongzi
''Zongzi'' () or simply ''zong'' () is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the ''zongzi'' is generally of the species ''Indocalamus tessellatus'', although sometimes common reed, reed or other large flat leaves may be used. ''Zongzi'' are cooked by steaming or boiling. Names As it diffused to other regions of Asia over many centuries, ''zongzi'' became known by various names in different languages and cultures, including ''phet htoke'' () in Burmese language, Burmese-speaking areas (such as Myanmar), ''nom chang'' in Cambodia, ''machang'' in Philippines, ''bacang'' in Indonesia, ''khanom chang'' in Laos, and ''ba-chang'' in Thailand. Vietnamese cuisine also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''. In Malaysia, Indonesia, Singapore, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
