Glossary J
Jokpyeon refers to a Korean dish of pressed ox feet. It is one of the many dishes that is unique to Korea
Deutsch: Jollof-Reis / Español: Arroz Jollof / Português: Arroz Jollof / Français: Riz Jollof / Italiano: Riso Jollof
Jollof rice is a popular West African dish made with rice, tomatoes, onions, and a Blend of spices. It is known for its rich, savoury flavour and vibrant orange-red colour, typically achieved by cooking the rice in a tomato-based sauce. Jollof rice is widely enjoyed across West Africa, with each country and region offering its own variations, but it is particularly associated with Nigeria, Ghana, and Senegal. It is often served as a main dish or a side, usually accompanied by grilled meats, fried plantains, or vegetables.
Jonagold apple refers to a variety of apple with a yellow-green base and a blush stripe.
Jordbaer is the Norwegian term for "Strawberry". Strawberries are mostly eaten on hand or as a basic ingredient of a dessert, pastry, sorbet, or toppings for cake. Available during the spring and summer months in Europe.
Joue is the French word for "cheek", a culinary term referring to the cheek of animals used as food, such as the cheek of pork (Joue de porc), cheek of beef (Joue de boeuf), Jeous de veau (cheeks of veal or calf), Joue de Broutard (cheek of young goat). After cleaning, removing the unnecessary parts of the cheeks, it can be stewed, braised or made into a civet.
The cheeks of cod or monkfish are also used in Basque dish called Kokotxas.