Glossary C

The food glossary +++ 'Chakkakuru / Chakka Kuru', 'Chuleta', 'Capitaine à la Saint-Louisienne'

Coddle is an Irish dish that refers to a simple stew made from pork, sausages, rashers, sliced onions and  potatoes  and cooked in a stock.

Catchupa refers to a dish of slow boiled stew of corn, beans, vegetables and marinated tuna. It is one of the specialties of Cape Verde, Africa.


Catchupa which is also spelled and known as Cachupa is the national dish of Cape Verde and refers to a stew made of hominy, beans, and whatever meat or vegetables may be available.

Cunape refers to a tasty pastry made from Cheese and yuca flour. It is one of the snacks typical of Santa Cruz in Bolivia.

Santa Cruz is one of the nine (9) administrative departments of Bolivia.

Cozido refers to a Portuguese cooking term which means "boiled" or "steamed".  In Portugal, Cozido also refers to "stew", examples of Portugal's popular Cozidos are:  Arroz de Cozido. Dobradinha (tripe stew), and Cozido à Portuguesa , among many others.

Chorizos Chuquisacenos refer the Bolivian spicy sausages that are Sucre's best-known contribution to the national cuisine. Sucre is the constitutional capital of Bolivia and the home of the Supreme Court.

Carajillo is a Spanish word that refers to black coffee with a splash of Spanish brandy.