Glossary D

The food glossary +++ 'Depouillage', 'Dahon ng sili', 'Dilis'

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.

Ducana refers to one of Antiguan specialities which is a solid hunk of grated sweet potato mixed with coconut and spices and steamed in a banana leaf. Ducana is a sweet potato dumpling that is usually served with saltfish and "Chop Up", which is made with mashed aubergine, okra and seasoning..

Duruka refers to Fiji's unusual asparagus-like vegetable which is in season during April and May.

Dodoma refers to Tanzania's red or rosé wine.

Duroc refers to a breed of a pig with good flavor and fat-to-lean ratio. Moreover, Duroc or A la Duroc is a culinary or cooking term that refers to a garnish of new potatoes browned in butter.

Dingac refers to the king of all wines from Croatia which contains 15-16% of alcohol. Dingac is a thick red wine from the peninsula of Peljesac in Croatia.

  1. Druid Chocolates
  2. Degraissage
  3. Dugléré
  4. Dukuna