Glossary F

Forno olandese is the Italian term for "dutch oven", oven consisting of a metal box for cooking in front of a fire or an iron or earthenware cooking pot that is used in cooking stews

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Forowee refers to a soup made from beef, fish, onion, tomatoes and spices which is one of the local specialties of Guinea-Bissau, aside from Jollof, a rice with tomato puree, spiced meat and vegetables. Forowee is also widely eaten in Ghana, such as Efan Forowee. Guinea-Bissau is situated in Western Africa between Guinea and Senegal.

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Forshmak refers to a Russian dish which originated from German word that means "foretaste”. Forshmak is hot appetizer from salted herring and mashed potatoes.

Fougasse refers to Monaco's herb-flavored roll.

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Fougassette refers to a French brioche that is flavored with orange flower water.

Foul or ful is an Arabic dish of slow-cooked mash of brown beans and red lentils, dressed with lemon, olive oil and cumin

Foul mudammes is a Middle Eastern dish made of boiled fava beans with spices.

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Foura refers to Niger's food which consists of small balls of ground and slightly fermented millet crushed with milk, sugar and spices. The Republic of Niger (pronounced knee-ZHAIR) is a landlocked country in Western Africa, named after the Niger River. It is bounded by Algeria and Libya to the north, Chad to the east, Nigeria and Benin to the south, and Burkina Faso and Mali to the west.

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Foutou refers to a thick and heavy heavy paste made of mashed plantains or yams that is usually eaten with a spicy sauce or stew made of fish or meat. It is the national dish of Côte d'Ivoire and one of the traditional Mali foods. Foutou is also spelled or known as Futu.

Foyot Sauce refers to a Béarnaise mixed with meat extract or glace de viande. It is a variation of a Bearnaise sauce with the addition of a well reduced meat glaze.

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