Glossary A

Am dal is a very common dish in the Bengali's summer lunch menus.

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Ajvar refers to a relish or a vegetable appetizer made from grilled red capsicum, eggplant, garlic, lemon juice, parsley and olive oil.

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Aash refers to a popular soup in Persian made of turnips. In Persia, it is believed that boiled turnip is good for the common cold. Once boiled, the turnip can be eaten alone or with

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Akotonshi refers to the traditional Ghanaian stuffed crabs

Akotonshi (Ghanaian Stuffed Crabs)

Ingredients

1 tsp salt
3cm fresh ginger
6 cloves
4 tbsp vegetable oil
1 small onion, minced
1 tsp ground ginger
2 tomatoes, finely chopped
1 tbsp tomato puree
2 bell peppers, finely chopped
2 generous pinches of paprika
1 tsp cayenne pepper
1 tbsp dried shrimp
100g whole-wheat breadcrumbs
1 hard -boiled egg, chopped
1 spring parsley
1kg crab meat

If using fresh crabs clean and dress them then place the crab meat in boiling salted water along with the ginger and cloves.

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Abmessen is a German term which means "to measure", as in "Flüssigkeit abmessen" which means measure out the liquid (water or milk) to be added to the food being cook. It also refers

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Abschmecken is a German term which means "to taste" or to try, as in "Essen abschmecken" which means to taste the food

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