Glossary J

The food glossary +++ 'Jing leed', 'Jew\'s Mallow Leaves', 'Jintan putih'

Jajeek refers to Iraq's food made of cucumber and yoghurt which is served as an appetizer. Jajeek is also an appetizer that is common in the Middle East. Jajeek is made by throroughly combining finely chopped cucumber, yoghurt, garlic, finely chopped mint, olive oil and salt and pepper to taste. Jajeek must be chilled before serving.

Jinjinbere refers to Mali's drink made of water, sugar, lemon, and ginger. Jinjinbere is usually served to celebrate life-cycle rituals, like naming ceremonies, weddings and other ceremonial and festive events in Mali.

- Joumou (Soup) : Joumou refers to the Haitian traditional and very popular spicy pumpkin soup . Soup Joumou is a vivid soup made from pumpkins and it is simmered in a saucepan along with pieces of beef and vegetables such as potato, parsley, carrots, and onions. Varieties of Soup Joumou can be found throughout Latin America and the Caribbean.

Jalousie refers to a small cake made with flaky pastry and composed of layers of pastry filled with almond paste and topped with jam.

Jam refers to a type of fruit preserves made by cooking fruit with sugar and water then adding a gelling agent such as pectin.

Jemput Jumput refer to Indonesia banana fritters made from ripe bananas, flour, white sugar, baking powder and oil for frying. It is made by mixing the mashed bananas into the batter made from baking powder, flour and salt and then deep-fry. Jemput Jumput is served as snacks.

  1. Joue
  2. Jal Jeera
  3. Jal Jira
  4. Jamaican Coffee