Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kalamansi', 'Kasubha'
Deutsch: Eibischfrucht / Español: Fruta de Averrhoa bilimbi / Português: Fruta de caramboleira / Français: Fruit de l'arbre à étoiles / Italiano: Frutto di Averrhoa bilimbi /
Kamias is a Filipino fruit with scientific name Averrhoa bilimbi. The fruit is green and edible, about four (4) centimeters long, subcylindric with five (5) obscure, broad, rounded, longitudinal lobes. Kamias is used as common seasoning for sweets and pickling and souring agent for some traditional Filipino dish called Sinigang and Paksiw.
Kammkotelett is the German culinary term which means "neck chop/cutlets", a chop or cuts from the neck of cow, ox or pig which can be prepared like steak; can be breaded and fried. It can also be marinated in various spices and soy sauce then later barbecued or grilled.
Kamm refers to "neck" of cow, ox, or pig, as in Schweinekammkotelett and Rindkammkotelett
Kamok refers to an alcoholic liqueur made from roasted Arabica coffee beans. It is one of the local specialties of Vendee, a department located in the Pays-de-la-Loire region in west-central France, on the Atlantic Ocean. Likewise, Kamok is a coffee liqueur made in the Vendée at Luçon for almost 200 years.
English: Cassava / Deutsch: Maniok / Español: Yuca / Português: Mandioca / Français: Manioc / Italiano: Cassava /
Kamoteng Kahoy is a Filipino word for Cassava. It is also known as Yucca. In the Philippines, Kamoteng Kahoy is mostly used for making sweet snacks, like Suman made from grated Kamoteng Kahoy cooked with coconut milk (Gata) or just simple boiling it without its skin and dipping in sugar
Kamoteng Kahoy is known in Malayalam as Kappa or Kappioka and is used for making various dishes in the southern state of India, Kerala.
It is also an important root crop and basic staple food in Africa and is used for making Fufu (mashed cassava), especially in Central Africa.
Picture below is fresh/raw Kamoteng Kahoy from Kerala, India.
Below are pictures of Kamoteng kahoy/Cassava/Kappa trees growing around an empty subdivision in Laguna, Philippines
In Allepey, Kerala, India, Aunt Lily, a family friend buys Kappa /Kappioka from a mobile vendor peddling Kappa.
Boiled Kappa is a very important food item / a staple item in Kerala's cuisine as substitute for steamed rice.
Deutsch: Maniokblätter / Español: Hojas de yuca / Português: Folhas de mandioca / Français: Feuilles de manioc / Italiano: Foglie di manioca
Kamoteng Kahoy Leaves in the food context refer to the leaves of the cassava plant, also known as yuca or manioc. Cassava, scientifically named Manihot esculenta, is widely cultivated in tropical and subtropical regions for its starchy tuberous root, which is a major source of carbohydrates. The leaves, often overlooked in some cuisines, are also edible and highly nutritious, rich in protein, vitamins (especially Vitamin A and Vitamin C), and minerals.