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Moronga
''Moronga'' (also called ''rellena'', ''morcilla'', or ''mbusia'') is a kind of blood sausage. It is found in Uruguay, Argentina, Cuba, Colombia, Puerto Rico, Central America (El Salvador, Belize, Guatemala, Honduras, Nicaragua, Panama and Costa Rica), Mexican, and Paraguay cuisine. Spices, herbs (such as ''ruta'', oregano, and mint), onions, and chili peppers are added and then boiled for several hours in casing made of a pig's large intestines. It is served in a sauce, either ''chile rojo'' or ''chile verde''. It is also served in central Mexico as a filling in '' gorditas'' and tacos after it has been pan-fried with fresh onions and jalapeño peppers. This sausage is called ''morcilla'' in the Yucatán Peninsula, and it is almost always served along with other sausages (''buche'') and a mix of pickled onion, cilantro, and spices. Yucatán: Recipes from a Culinary Expedition, By David Sterlin/ref> See also * Black pudding * Blood as food * List of sausages This is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morcilla (9610240477)
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal, and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel, and spices are also regional specialties. In many languages, a general term such as ''blood sausage'' (American English) is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Other varieties of blood sausage include ''boudin rouge'' (Creole and Cajun), ''rellena'' or ''moronga'' (Mexico), and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood As Food
Blood as food is the usage of blood in Human food, food, Religion, religiously and Culture, culturally. Many cultures consume blood, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a Curing (food preservation), cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures and religions, blood is a taboo food and drink#Blood, taboo food. Blood consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Certain Fraction (chemistry), fractions of animal blood are used in human medicine. Methods of preparation Blood sausage Blo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Cuisine
Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. Colombian cuisine varies regionally and is influenced by Indigenous peoples in Colombia, Indigenous Colombian, Spanish cuisine, Spanish, and African cuisine, African cuisines, with a slight Arab cuisine, Arab influence in some regions. History of Colombian food Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, is one of the oldest cooked dishes in Colombian cuisine and a popular modern dish. It is believed that the name derives from the word for corn in the Chibcha language, Chibcha languages. Regional cuisines Colombian dishes and ingredients vary widely by region; however, some of the mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuban Sausages
Cuban or Cubans may refer to: Related to Cuba * of or related to Cuba, a country in the Caribbean * Cubans, people from Cuba, or of Cuban descent ** Cuban exile, a person who left Cuba for political reasons, or a descendant thereof * Cuban Americans, citizens of the United States who are of Cuban descent * Cuban Spanish, the dialect of Cuba * Culture of Cuba * Cuban cigar * Cuban cuisine ** Cuban sandwich People with the surname * Brian Cuban (born 1961), American lawyer and activist * Mark Cuban (born 1958), American entrepreneur See also * * Kuban (other) * List of Cubans * Demographics of Cuba * Cuban Boys, a British music act * Cuban eight, a type of aerobatic maneuver * Cuban Missile Crisis * Cubane Cubane is a synthetic hydrocarbon compound with the Chemical formula, formula . It consists of eight carbon atoms arranged at the corners of a Cube (geometry), cube, with one hydrogen atom attached to each carbon atom. A solid crystalline substanc ..., a synthetic hydr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central American Cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various Salsa (sauce), salsas and other condiments (guacamole, pico de gallo, Mole (sauce), mole, chimichurri, Chili pepper, chili, Ají (sauce), aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine. Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Cuisine
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, Poroto, beans, and yerba mate, to Mediterranean cuisine, Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian Argentine, Italian and Spanish Argentine, Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as Argentine pizza, pizzas, pasta and Spanish omelette, Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond ''asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing (sausage), casing traditionally made from intestine, but sometimes synthetic. Some sausages are Cooking, cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Chorizo - a Spanish pork sausage * Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules * – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic * * * * * * * * – fresh lamb-based or beef-based spicy sausage * * * * * Sausage#Vegetarian versions, Vegetarian sausage – may be made from tofu, seitan, nut (fruit), nuts, pulse (legume), pulses, mycoprotein, soybean, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pudding
Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as Mentha pulegium, pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.Jaine, T. and Davidson, A. ''The Oxford companion to food'', OUP, 2006, p.104 Etymology The word ''wikt:pudding, pudding'' is believed to derive from the French , originally from the Latin , meaning "small sausage". History and recipes Blood puddings are often considered to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood rapidly spoils unless prepared in some way, making a pudding with it is one of the easiest ways of ensuring it does not go to waste. While the majority of mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yucatán Peninsula
The Yucatán Peninsula ( , ; ) is a large peninsula in southeast Mexico and adjacent portions of Belize and Guatemala. The peninsula extends towards the northeast, separating the Gulf of Mexico to the north and west of the peninsula from the Caribbean Sea to the east. The Yucatán Channel, between the northeastern corner of the peninsula and Cuba, connects the two bodies of water. The peninsula is approximately in area. It has low relief and is almost entirely composed of porous limestone. The peninsula lies east of the Isthmus of Tehuantepec, the narrowest point in Mexico separating the Atlantic Ocean, including the Gulf of Mexico and Caribbean Sea, from the Pacific Ocean. Some consider the isthmus to be the geography, geographic boundary between Central America and the rest of North America, placing the peninsula in Central America. Politically, all of Mexico, including the Yucatán, is generally considered part of North America, while Guatemala and Belize are considered pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalapeño
The jalapeño ( , , ) is a medium-sized chili pepper Fruit, pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usually between 4,000 and 8,500 units on the Scoville scale. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. History and etymology The jalapeño is variously named ''huachinango'', for the ripe red jalapeño, and ''chile gordo'' (meaning "fat chili pepper") also known as ''cuaresmeño''. The name ''jalapeño'' is Spanish language, Spanish for "from Xalapa", the capital city of Veracruz, Mexico. Contrary to popular belief, the jalapeño pepper is not grown in or around Xalapa, but Vicente Jiménez invented the process of pickling and canning the peppers in Xalapa. Genetic analysis of ''Capsicum annuum' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
