Glossary E
Deutsch: Eritrea / Español: Eritrea / Português: Eritreia / Français: Érythrée / Italiano: Eritrea
Eritrea in the context of food refers to the culinary practices, dishes, and flavors that are characteristic of the East African country of Eritrea. The country's cuisine is highly influenced by its history of Italian colonization and its geographical location, which has created a unique Blend of African and Italian culinary traditions.
Erwten soep refers to one of Curacao's basic foods which is a thick pea soup with pork, ham, and sausage.
Other basic foods found in Curacao's are mostly influenced by other countries, like (1) Nasigoreng which are made of bean sprouts sautéed with chunks of meat and chicken; (2)
Bami - which are long noodles with vegetables and meat; and (3) Saté which is made of skewered meat with peanut sauce
Erwtensoep refers to Netherland's (Dutch) a thick pea soup, full of fresh vegetables and served with smoked sausage, cubes of bacon, pig's knuckle and bread
English: Pickled / Deutsch: Eingelegt / Español: Escabeche / Português: Em conserva / Français: Mariné / Italiano: Sottaceto /
Escabeche refers to a clear, tangy onion soup with large pieces of chicken. It is one of the traditional dishes from Belize.My Auntie Monique who lived with us until we grow old
Escalivada also known as Escalivada Catalana, Escalivada a la Catalana refers to Catalan-style eggplant dish wherein the eggplants are traditionally roasted over open fire (of charcoal), however becasue of the advent of ovens, some recipes for Escalivada are made with oven-roasted eggplants, peppers, tomatoes and onions
Red peppers and aubergines sometimes onions and tomatoes are grillec, cooled, peeled, sliced and served with an olive oil, salt and garlic dressing
Escalivada comes from the Catalan verb "escalivar" which means "to cook slowly, very close to the embers of a fire" or "to roast over hot ashes or embers". The smoke from the charcoal used to roast the vegetables adds to smoky taste and flavor of this dish.
It is served as a side dish, alongside grilled meats and even fried fish, but it can also be served on its own as a main dish.
This is also one of dishes from the Philippines which I think we inherited from the Spaniards who ruled the Philippines for almost 300 years. It is one of the regular dishes cooked by my mother. But what I can remember was that she only roast or grill the eggplants, and only chopped raw tomatoes and onions are added to dish with a bit of vinegar, salt and pepper, but no bell pepper since bell peppers are expensive and also rarely found in the markets in the Philippines. I dont know the name of this food, but we eat it mostly with fried fish, especially galunggong. Sometimes, it is called Ensladang Talong (Eggplant Salad).