Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kinchay', 'Kamoteng Kahoy'
Kisielius refers to a special fruitcake which Lithuanian people prepare and enjoy at Christmas
Kisra one of the staple foods in South Sudan which is a pancake-bread made from sorghum flour.
South Sudan is one of the the countries in Africa which is bordered by Sudan to the north, Ethiopia to the east, Kenya, Uganda and the Democratic Republic of the Congo to the south, and the Central African Republic to the west.
Kiswahili also known as Swahili is a Bantu language, incorporating thousands of foreign words , the majority of them Arabic. Surprisingly, Kiswahili is, perhaps one of the easiest languages to learn.
Kitcha refers to Eritrea's unleavened, thin and flat wheat bread which is one of the staple foods of the country. Kitcha is unleavened flat wheat bread is one of the staple foods of Eritrea.
Eritrea is located in eastern Africa north of Ethiopia, hence many of the country's traditional foods are similar to those of Ethiopia, like the Injera.
Ice Pick refers to a kitchen tool with a single long, needle-like metal shaft stemming from a weighted handle, and used to chip pieces of ice from large blocks.
Kadhai refers to a traditional Indian iron wok; a round bottomed pan. Kadhai is much deeper and narrower than Chinese wok. It is used mainly for frying and cooking. In authentic kadhai style cooking, the ingredients are cooked together in a thick, tomato-based sauce and seasoned with a savory garlic-ginger mixture. Almost all of the curries can be made in a well seasoned kadhai.
A good size is about 13 inches wide and 3 inches deep. In the absence of Kadhai, a thick aluminum non stick wok can be used as alternative. This will ensure the reduction in the amount of oil or fat during cooking. Kadhai cooking is quick and no water is used in this style of cooking, only from the natural juices released by the tomatoes and meat in the dish, which is constantly stirred until cooked.
Usually the Kadhai, in which the food is cooked, is placed directly on the table, where everyone eats out of it. Kadhai cooking is quick and no water is used in this style of cooking. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish, which is constantly stirred until cooked.