Glossary E

The food glossary +++ 'Estouffade', 'Etouffer', 'Escopinyes'

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.

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

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 .

Escudilla refers to Andorran stew made of veal and chicken with vegetables such as potatoes, cabbage, beans, carrots, etc. and rice.

Eksili is the Turkish word for "Sour", as in Eksili Çorba or sour soup and Eksili Patlican Dolmasi .

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.

  1. Eksili Nohutlu Bamya
  2. Esmer Seker
  3. Ezme Salatasi
  4. Ede (Yoruba)

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