Glossary E

Eghale is another name for Eghajira that refers to a special beverage by the Tuareg. Eghale consists of pounded millet, goat cheese , and crushed dates blended with water and served from elaborately carved decorated wooden ladles .

Espetada refers to Portugal's dish made of grilled skewers of marinated beef with garlic. Espetada is one of the most often served dishes in Portugal, particularly in Madeira as it is one of their local specialties. Tourists and visitors arriving at Madeira are quick to notice the ever presence of a mouth-watering smell enveloping the island. These crunchy beef brochettes are arranged on bay leaf sticks, which makes them just about the most aromatic meat dish on earth. To make Beef Espetadas, marinate beef tenderloin steaks in a mixture of olive oil, vinegar, onion, parsley, garlic, salt and pepper for about 6 hours. Then arrange the beef and the bay leaves on skewers, dividing the bay leaves among the meat chunks, and lasty grill.

Erbo means "clarified butter" in Georgia.

El Inca refers to a Bolivian sweet low-alcohol beer.

Elastin refers to the tough yellow connective tissue in meat which can not be tenderized by cooking. Elastin is usually removed before cooking.

Espetos de Sardinas or spitted sardines is one of the foods typical of Malaga. Espetos de Sardinas are prepared by skewering sardines on canes that are stuck upright in the sand next to a fire, but without letting either the smoke or flame touch the fish.