Glossary D

Ditloo is the Botswanian word for jugo beans. Many dishes in the country are made up of pulses and beans such as cow peas, Letlhodi (china beans) and dried bean leaves, plus nuts like peanuts and groundnuts.

Divij med refers to Russian term for honey made by the Wild bees

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Djaaj is an Arabic term for chicken

Djaj means "Chicken" as it appears on Moroccan recipes, cookbooks or menus.

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Djaja Mahamara refers to a stew made of chicken stuffed with couscous, almonds and raisins; a stewed stuffed chicken, stuffing includes raisins, couscous/semolina and almonds. Djaja Mahamara is one of Moroccos' popular dishes.

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Djathe i bardhe refers to course white cheese which is very common in Albania

Djej is the Moroccan word for chicken

Djon Djon refer to small black mushrooms indigenous to Northern Haiti. Their stems are cooked and only the left over liquid is used to make Riz Djon Djon as the mushroom themselved are inedible.

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Do piazza is a Hindi traditional meat dish.

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Dobin-mushi is a delicate Japanese fish stock-based soup served in a clay pot.

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