Glossary C
Chorizo refers to one of highly spiced and famous Spanish sausage.It is a generic name of any sausage made from ground pork mixed with sweet or spicy Pimenton. Chorizo varies from region to region of Spain depending on length, width, density and curing time, the coarseness of the grind and any additional ingredient. The most popualr version of Chorizo is the lean and dry sausage made from pork, pimenton and salt. It can be served with slices of cheese or chopped and friend in olive oil served with bread.
Chorizo en Manteca Colora refers to one of the popular variety of sausages produced in the villages of Montejaque and Benaojan in the Serrania de Ronda in Andalucia, Spain. Chorizo en Manteca Colora is a sausage in lard colored with paprika or a paprika-coloured sausage in lard. It is highly recommended for people who loves great tasting sausages from Spain.
Chorogi which is also known as Japanese artichoke, Knotroot, Chinese artichoke and Crosnes refers to a hairy plant which is a native of China and Japan. It has small white tubers that have a sweet, nutty taste similar to a jerusalem artichoke. Chorogi is seldom found in the United States but, if available, it should be purchased when firm and white. Chorogi can be refrigerated in a plastic bag up to a week. Chorogi can be eaten raw, or boiled, baked or steamed.
Choron (a la Choron ) refers to a garmish made from artichoke hearts (artichoke bottom) filled with green peas or aspragus with balls of potatoes. Sauce Choron is made from Bearnaise sauce with tomatoes.
Chotlo refers to the delicacy of the Tswana people which is made from a meat cut into extremely small pieces with the bones removed. The meat is first boiled, then grounded before being put back into the pot and stirred until it becomes very fine.
The Tswana people refers to the people in Botswana, north-western South Africa and nearby areas and Tswana language which they speak. Likewise, the Tswanas are a tribe who migrated from East Africa to Southern Africa during the 14th century.