Glossary G
Goat Head Soup is another name for Mannish Water which refers to a soup that is mostly be served at house parties or bought from street side vendors.
Goat Head Soup is a light soup made from goats head and seasoned with generous portions of garlic, escallion and scotch bonnet peppers. Dumpling, yam, cho-cho and green bananas are also boiled into the soup.
Gur refers to the indigenous and partially refines sugar from India. Gur (synomymous to Jaggery or Panela) is a natural food sweetener which accounts for more than 50% of the sugar intake in India. It is made from thick and concentrated sugarcane juice or palm sugar and has a distinctive, nutty flavor and a characteristic brown color. This sugar is rich in iron, minerals and natural vitamins
Gur has a big part in the cooking process in India. It is an ingredient to many Indian dishes, like chutneys and curries. It is however, most popularly used in making Indian desserts and confectionaries, like Payasums and Chikki and Appams.
There are several types of Gur:
(1) Aakher Gur means unrefined cane sugar.
(2) Khejur Gur means the sugar is obtained from processing the sap from the trunks of Khejur or date-palm tree during winter.
Gambas al Ajo refers to a Spanish dish made of prawns cooked in garlic which is mostly served as a Tapa or in some areas as part of Raciones. Gambas al Ajo is usually served in a brown earthenware bowl where it has been cooked in and fresh crusty bread.
Gambas al Ajo is a simple dish, however its ingredients vary from place to place, except the basic ingredients: the prawns (gambas) and garlic (ajo).
Although the ingredients vary from place to place, the Gambas al Ajo is a simple dish, Gambas being prawns (shrimp) and Ajo being garlic. It can be made from frozen or fresh prawns. However, fresh prawns is always the best. Among the other ingredients of Gambas Al Ajo are: olive oil, sweet cayenne pepper or pimiento dulce, fresh or dried chili, Tabasco sauce, chopped parsley, and a bit of sherry.
Here is a simple method for cooking Gambas al Ajo:
Heat the olive oil in the earthenware bowl, and add the sliced garlic, cayenne pepper, and chillies, and fry for a minute, add the cleaned prawns and the sherry, cook them until they have turned pink on both sides. Parsley is added as garnishing.