Glossary A
A la Madrileña is a Spanish culinary term which means "in the style and manner of Madrid" referring to dishes cooked Madrid way which means with white wine and herbs, and also with the addition of Paprika, Chorizo or Tomatoes.
Examples of Spanish dishes cooked in the style or manner of Madrid are: Adobo a la Madrileña, Besugo a la Madrileña, Callos a la Madrileña, and many more.
See foods and dishes: aceitunas a la madrileña, adobo a la madrileña, besugo a la madrileña, callos a la madrileñas, caracoles a la madrileña, chuleta de cerdo a la madrileña, cocido madrileño, consomé madrileño
Akkra also spelled Akra, Acra or Accra refers to a Creole
fritter made from yeast batter wrapped around a stuffing of meat, fish, fowl or vegetable, and shallow fried in Dendê (palm oil), and looking a bit like a falafel. Accra are most commonly made with salt fish, and are likely also to contain any of, grated black-eyed beans, yams, bananas, aubergines, pumpkin, palm hearts, breadfruit and nuts with which the soaked salt fish is mashed. They may be served with a spicy sauce of chillis, onions and dried shrimp. They are based on a dish of West Africa, probably Nigerian origin and are similar to Brazilian Acarajé.
Akkra/Akra is pronouced "ah-krah" and is better known as Accra/Acra
Aku is the Hawaiian name for skip jack tuna and also referred to as bonito. This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "Katsuo".
Aku is a fish with firm wine-red flesh and stronger flavor than Ahi.
Aku is usually served broiled or grilled.