Glossary E

The food glossary +++ Popular Articles: 'Egg (Mutta) Roast', 'Ethakka/Pazham Upperi', 'Estouffade'
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

Eszeteházy Torta refer to one of Hungarian cakes that is layered with walnut cream.

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.

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