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Green Fig
Green bananas are unripe bananas used in cuisines worldwide. They have a firmer texture and a starchy, mildly astringent taste compared to their ripe counterparts. Around the world Africa In East Africa, a starchy triploid banana cultivar originating from the African Great Lakes, known as " matoke," is harvested while still green and used in various dishes. Caribbean In certain Caribbean countries like Jamaica, Saint Lucia and Trinidad and Tobago, green bananas are called green figs. The term "green fig" is employed to distinguish unripe or green bananas from their ripe, yellow counterparts. In these regions, green figs are often featured in various dishes and are typically prepared differently than ripe bananas. Latin America ''Guineos'' (pronounced ) usually refers to an unripe banana. The term ''guineo'' is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. The word ''guineo'' comes from Guinea, a country in West Africa, as it is on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus '' Musa''. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a peel, which may have a variety of colors when ripe. It grows upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) cultivated bananas come from two wild species – '' Musa acuminata'' and ''Musa balbisiana'', or hybrids of them. ''Musa'' species are native to tropical Indomalaya and Australia; they were probably domesticated in New Guinea. They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make banana paper and textiles, while some are grown as ornamental plants. The world's largest producers of bananas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waffle
A waffle is a dish made from leavened Batter (cooking), batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. Etymology The word ''waffle'' first appears in the English language in 1725: "Waffles. Take flower, cream...." It is directly derived from the Dutch language, Dutch , which itself derives from the Middle Dutch . While the Middle Dutch is first attested to at the end of the 13th century, it is preceded by the French in 1185. Both are from the Frankish language, Frankish word ("honeycomb" or "cake"). Other spellings throughout modern and medieval Europe include waffe, wafre, wafer, wâfel, waufre, iauffe, gaufre, go ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sofrito
(), (), (), (), () or () is a basic preparation in Mediterranean cuisine, Mediterranean, Latin American cuisine, Latin American, Spanish cuisine, Spanish, Italian cuisine, Italian and Portuguese cuisine, Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and Sautéing, sautéed or Braising, braised in cooking oil for a long period of time over a low heat. In modern Spanish cuisine, consists of garlic, onion and capsicum, peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as , or sometimes as in Lusosphere, Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and Bay Laurel, bay laurel leaves being the other most common ingredients. In Italian cuisine, chopped onions, carrots and celery is ''battuto'', and then, slowly cooked in olive oil, becomes ''soffritto''. It may also contain garlic, shallot, or leek. The word derives from the Spanish verb ''sofreí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manzanilla Olive
Manzanilla olives ("man-zah-nee-ya") or Manzanillo, also Manzanilla de Sevilla (in Spain), originally from the area of Seville, Spain, are sometimes referred to as Spanish olives but along with Arbosana, Arbequina, Cacereña, Hojiblanca, Empeltre, and Gordal there are over two hundred varieties grown in Spain as well as other areas. Manzanillo's olives are dual-purpose, used for table olives and olive oil. Manzanillo olive cultivars are grown in many geographic areas around the world. Canned Manzanillo olives are either green in colour or the popular black coloured variety that is manufactured using the "California black-ripe" curing method. Synonyms There are over two hundred olive varieties grown in Spain. Synonyms include Early Manzanillo, Romerillo, Redondil, Manzanillo Fino, Chorrúo de Espiga, Manzanilla olive, Manzanilla Rabuda, Common chamomile, Chamomile Basta, Chamomile of Carmona, Long, olive White Chamomile, Camomile of Two Sisters, and Varetuda. Closely related ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asopao
Asopao is a family of stews that can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. Asopao is Puerto Rico's national soup and one of the most important gastronomic recipes in Puerto Rico. Dominican Republic Versions of are found in many Caribbean locales, including the Dominican Republic, where the addition of (small bits of fried chicken or chicken skin) is characteristic or coconut milk and shrimp. Puerto Rico A version said to be based on the Spanish cuisine, Spanish rice dish ''arroz a la valenciana'' includes chicken, rabbit and a variety of seafood cooked in sherry wine. The chicken version (''asopao de pollo'') is usually served with cooking bananas, plantain-dumplings. It's a common holiday dish for Christmas, and during Octavitas and Epiphany (holiday), Los Tres Reyes Magos celebrations. ''Asopao de pollo'' can also include beer, smoked ham, ham hock, corn on the cob with more smoky seasoning cumin, annatto and coriand ... [...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] |
Bay Leaves
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel (''Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, Pimenta racemosa, West Indian bay laurel, and Litsea glaucescens, Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and Methyl eugenol, methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian cuisine, Indian, Filipino cuisine, Filipino, European cuisine, European, and Caribbean cuisine, Caribbean. They are typically used in soups, stews, meat, sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escabeche
__NOTOC__ Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Hispanic American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices. In Spain and throughout the Americas, many variations exist, including frying the main ingredient before marinating it. ''Escabeche'' of seafood, fish, chicken, rabbit, pork, and vegetables are common in Spain, the Caribbean and Portugal. Eggplant ''escabeche'' is common in Argentina. Terminology The Spanish and Portuguese word ''escabeche'' originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from ''al-skepaj'' (), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Portuguese and Spanish Empires and is particularly common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picadillo
Picadillo (, "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as 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. The name comes from the Spanish word ''picar'', meaning "to mince". Picadillo can be eaten alone, though it is usually served with rice. It can also be used as a filling in tacos, empanadas, alcapurrias, and other savory pastries or croquettes. It can also be incorporated into other dishes, like pastelón (Dominican Republic and Puerto Rico), chiles en nogada (Mexico), and '' arroz a la cubana'' (Philippines). 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 ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yautía
''Xanthosoma'' is a genus of flowering plants in the arum family, Araceae. The genus is native to tropical Americas, America but widely cultivated and naturalized in other tropical regions. Several are grown for their starchy corms, an important root vegetable, food staple of tropical regions, known variously as ''malanga'', ''otoy'', ''otoe'', cocoyam (or new cocoyam), ''tannia'', ''tannier'', ''yautía'', ''macabo'', ''ocumo'', ''macal'', ''taioba'', ''dasheen'', ''quequisque'', ''ʻape'' and (in Papua New Guinea) as Singapore taro (''taro kongkong''). Many other species, including especially ''Xanthosoma roseum'', are used as ornamental plants; in popular horticultural literature these species may be known as ‘ape due to resemblance to the true Polynesian ʻape, ''Alocasia macrorrhizos'', or as elephant ear from visual resemblance of the leaf to an elephant's ear. Sometimes the latter name is also applied to members in the closely related genera ''Caladium'', ''Colocasia'' (t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
