Glossary A
Ameijoas is the Portuguese word for "baby clams", a kind of seafood/edible seashell) used in varieties of Portuguese dishes like Porco con Ameijoas, Porco com Ameijoas à Alentejana, Açorda com Amêijoas, etc.
A l'Etouffée is the French word which means "smothered" and used to refer to stewed dishes generally cooked slowly in a sealed pot with few water, especially of peas
Likewise, A l'Etouffée refers to a thick and spicy Cajun stew made from crayfish and varieties of vegetables which is served with rice.
A l'Etouffée is ronounced "ah leh-too-fay"
Arroz con Pato a dish of rice with duck; rice cooked with onion, garlic, coriander, chili, Chicha, malt beer, duck stock, peas and capsicum, served with a piece of duck
Arroz con Pato is one of the typical foods of Chiclayo, a city of Peru which is cooked with duck, loche (pumpkin) and fried duck and decorated with onion, parsley and coriander. Arroz con Pato is one of the traditional dishes from Peru that uses Chicha as an ingredient.