Glossary A
Anafres refer to one of a traditional Honduras appetizers comprised of hot black beans and cheese, served with chips.
Anafres is a Honduran appetizer made with refried black bean and cheese fondue, served hot over coals in a clay pot. Usually, peppers and/or chorizo can be also added. Anafres which is used for dipping is generally accompanied by tortilla chips.
Anafres is pronounced "ah-nah-fress". It is also known as Anafre or Black Bean Fondue.
Anago is the Japanese fish called Conger Eel. Grilled anago is one of the popular ingredient in making sushi
Anardana (Pomegranate Seeds) (Punica granatum) refers to the seeds of the pomegranate fruits which is used as a souring agent. They are small, sun-dried seeds of the wild Indian pomegranate plant which have mildly fruity, sweet and sour flavor. Their tangy, sweet, slightly sour taste is added to curries, chutneys, dals and even desserts and also used in pastries and breads in the Middle East. These seeds are also used in tangy lamb and chicken dishes and the powder or grounded form can be sprinkled over salads or vegetable dishes. Anardana are available is spice shops in seed or powder form.
Anasazi Bean refer to a type of legume which were first discovered on an archaeological dig in the Southwest and were called New Mexico cave beans. After introduction to the public, the beans were renamed Anasazis. They are colored with speckles of red and white and taste rather sweet. They are a good addition to chili, salads and salsas.
To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year.
Anasazi Bean is also known as Jacob's cattle beans.