Glossary B
Bofe refer to the lungs of large animals, usually cattle.
Boggems refer to small, whole mullet that are salted and dried. Boggems a bit tough to just chew on, but they can be reconstituted and cooked into something like the Portuguese Bacalhau, which makes them far more palatable. It needs an acquired taste, before Boggems taste can be appreciated.
Mullet is also called "harder" in South Africa.
Bogobe refers to a thick version of sorghum or corn meal porridge which is consumed in Bostwana for midday meals and accompanied by a stew of meat and/or cabbage, spinach, wild greens, or beans.
Bogobe is one of the traditional and a popular dishes in Botsawana that is usually made from sorghum (a type of local grain), but may also be made from maize or millet. It is mostly served at breakfast, closely resembling porridge. However, it may also appear on the lunch or evening, with a texture that is not far from mashed potatoes. A meat or tomato-based relish usually accompanies Bogobe.
Bogracs refers Hungarian heavy cast iron kettle that is usually used to cook outdoors. It resembles a witch's cauldron with rounded sides and used in making dishes during camping, and
Deutsch: Kochen/Sieden, Español: Ebullición, Português: Fervura/Ebulição, Français: Ébullition, Italiano: Bollitura
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure.
Boiling in the food context is not an edible food item but refers to a cooking method in which food is cooked by submerging it in a liquid (usually water) that has been heated to its boiling point (100°C at standard sea level pressure). This process transfers heat rapidly and evenly from the liquid to the food, cooking it quickly and thoroughly.
Boite de conserve is the French term for "tin", tin can, can, aluminum container