Glossary E

Egusi Seeds or simply Egusi refer to the seeds of a highly nutritious type of water melon found widely in Africa and often used in soups from the region. It is a flat ovoid seed with a tapering pointed end, milky to white in colour. See Egusi for more explanation

Elotes refer to roasted or boiled ears of sweet corn in Mexico. Roasted Elotes are often prepared on street-side grills streetside grill for fixing roasted corn such as the one at the left, spotted on a back street in Mexico City. Boiled Elotes typically are fished from tubs of hot water, or cloth-covered buckets, and likewise sold along streets, while roasted Elotes may be smeared with butter or mayonnaise, or possibly doused with lemon juice. Salt and powdered chili pepper, or maybe tabasco sauce , may also be sprinkled on. Typicall, boiled Elotes are amply buttered. In Mexcio, Both kinds of Elote may be impaled on sticks so that the customer can walk down the street nibbling the ear as if it were a drumstick. In El Salvador, Elotes which literally means "new corn" are eaten during the month of September before the corn hardens

Enchiladas Verdes y Rojos literally translated as "salads of green and red" actually refer to Mexican tortillas that are filled with cheese or chicken in a spicy green or red sauce and topped with cream, crumbled cheese and onions.

Efan Forowee refers to Ghana's spinach soup cooked with beef, tomatoes, eggs, onions and spices. Beef can also be replaced by chicken or fish. Greens are an important food and Ghanaian cooks prepare a spinach soup called Efan Forowee with beef or fish, and tomatoes, eggs, onions, and spices.

en Papillote is a French culinary term which refers to a method in cooking food inside of a pouch or parcel, and it steams the contents.

Erik is the Turkish word for "Plum "; a sour green plum and described to be very crunchy and very sour. In Turkey, Erik is available with seed or seedless variety. Erik can be served as a cheap snack.