Glossary A
Ajo Colorao refers to one of Vera’s most traditional dishes. It is made with potatoes, paprika, tomatoes, garlic, and red peppers which are sautéed in olive oil, then strands of saffron are added along with some water. Once the mixture is soft, it is pureed and decorated with halved boiled eggs.
Vera sits on the eastern side of the province of Almería in Spain. It is nestled between the Alhamilla and Carbrera Mountains, Vera is bordered by both mountains and the Mediterranean Sea.
Akutaq refers to what is commonly known as Eskimo Ice Cream. Akutaq is the common food in western Alaska that is made from whipped reindeer fat or tallow, seal oil, freshly fallen snow or water, fresh berries, and sometimes ground fish, ground caribou, and/or sugar; eaten as a dessert. Also a meal, a snack, or a spread; now usually made with shortening instead of tallow and with raisins; many variations, most involve mixing berries, meat, leaves, or roots with animal oil or fat
Akutaq is also known as Aqutuk, Ackutuk, or Agutak.
Akutaq is pronounced "a-goo-duk"
I have just seen a documentary shown in a Bayerische channel about Akutaq and about the life of the Eskimos in Alaska. It was shown how they enjoyed a community festival and their food which they try to distribute to one another. I think no matter how hard life can be in that place, they are happy people. The reporter was asked to try the Akutaq by an old women who describes the ingredient she used making it and she calls it "Eskimo Ice Cream".
Arenque Ahumado is the Spanish word for "Smoked herring", usually served as an appetiter (entremeses)
Agneau Gris is the French term for "Gray lamb", sometimes called Agneau Broutart which is slaughtered when it is between 180 and 270 days old and weighs 30 to 40 kilograms (66 to 88 pounds). This lamb is mostly grass-fed with some additional cereal grains. The fat is no longer white hence the name "gray lamb", however, the meat is firmer and more fully flavored, which some people prefer.