Glossary E

The food glossary +++ Popular Articles: 'Extract', 'Estouffade', 'Egg (Mutta) Roast'

Embotits refers to the catch all name for meat products in Catalan, such as ham and sausages which are called Embutidos in Spanish. There are two (2) types of Embotits in Catalan: fresh and cured.

Escopinyes refers to a Catalan tapa made of cockles, fresh clams which are mostly served "al natural". Escopinyes is also called Berberechos.

Escudella refers to the most common winter dish of Andorra particularly in rural and urban zones. In Andorra, Escudella is a soup of veal, chicken, potatoes, and vegetables

Egri Csirke refers to a Hungarian dish made of chicken. Egri Csirke is a special in its own way because it is salted, and the chicken is stuffed with onions, calves liver, wine, milk, paprika, and sometimes bull's blood.

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

Etima Seed is another name for Ogbono, seed of a wild bush mango plant called Dika or the African-mango used in preparing a protein rich delicacy called Ogbono Soup. Etima Seed is also called Ogbolo.

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Glossary E

Embotits

Escopinyes

Escudella

Egri Csirke

Erwten soep

Etima Seed

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