Glossary D

The food glossary +++ 'Dok kalam phat nua', 'Daiquiri', 'Dua'
Dolo refers to the popular locally or home-brewed millet beer in Burkina Faso. In Burkina Faso, Dolo is always prepared by a woman, called the Dolotière, who runs a bar called a cabaret. Dolo is served in a calabash after having been cooked for over three (3) days in huge jars. Its preparation is an important income for rural women and the millet beer varies in strength and taste according to region. There are two national brands of beer in the country called Sobbra and Brakina, however, for the majority of people in the country bottled beer is very expensive, hence they drink the Dolo.

Diples refers to a deep-fried, Greek pastry made from thin strips of sweet dough formed into bows or circles. Diples are usually coated with honey, cinnamon and nuts. Moreover, Diples refers to Greek food made of thin strips of dough tied, folded, or twisted into bows or loops and deep-fried, then dipped in a honey syrup and topped with chopped nuts

Diri et Djondjon refers to one of the national foods of Haiti that is made with rice and black mushrooms.

Dabileni refers to Mali's drink made of water, sugar, and sorrel . Dabileni often served to celebrate life-cycle rituals, like naming ceremonies, weddings and other ceremonial and festive events in Mali.

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.

Dodo refers to Reunion Island's famous local beer; a beer "bourbon" which is more often called or known as "Dodo".