Glossary L

Letlhodi is the Botswanian word for China beans. Many dishes in the country are made up of pulses and beans such as cow peas, Ditloo (jugo beans) and dried bean leaves, plus nuts like peanuts and groundnuts.

Lomo Saltado refers one of the most emblematic Peruvian dishes along with Cebiche Lomo Saltado is served as a main dish. Many Chinese has immigrated to Peru some centuries ago, and as result Peru's cuisine became heavily influenced by Cantonese food. Lomo Saltado is a perfect example of this fusion. Lomo Saltado is a beef tenderloin stir-fry with wedges of red onions and tomatoes, dark and light soy sauce and vinegar, served with white rice and potato chips To make Lomo Saltado, a recipe is listed below: Ingredients with their quantities are, 2 pounds steak, 2 onions, 2 tsp minced garlic, 4 tomatoes, 1 tbs red wine, 1 tbs vinegar, 5 potatoes, bell pepper, salt and oil. The steak has to be marinated for an hour in wine and then fried and cooked with garlic. After adding the other ingredients the whole thing has to be cooked and it should be served with fried potatoes and rice.

Lahrira refers to the Moroccan traditional fassi soup with chick peas and lentils.

Laiton is another French culinary term for "Agneau Blanc ", a kind of lamb which is slaughtered when it is 70 – 150 days old , and weighs 20 to 25 kilograms (44 to 55 pounds).

La Capitaine Sangha referes to one of Mali's traditional dishes made of Nile perch served with hot chilli sauce , whole fried bananas and rice. Mali is located in West Africa, landlocked republic, sharing borders with Mauritania, Algeria, Burkina Faso, Côte d’Ivoire, Guinea, Niger and Senegal.

La Calentita or Calentita refers to Gibraltar's national dish which is a chickpea pie of Genoese origin. Calentita is included in the food list of the many official receptions in Gibraltar and most of the persons have liked this particular dish very much. The origin of this particular dish is in Liguria and Genoa in Italy. Moreover, Calentita is actually a pancake of thick size which is made out from chickpea flour and is mixed with water, oil and then it is baked. The lip smacking delicacy of Calentita is made from chick flour. The name of Calentita is derived from the Spanish word which means "warm". Calentita is usually served hot just after it is taken out of the oven.It can be easily prepared at home using the oven. In the olden days, Calentita was sold in the streets by the vendors. In the streets of Genoa, Calentita, is still being sold during the winter seasons. The vendors selling them on the streets mostly used portable ovens to cook the dish and serve them to the buyers fresh from the oven when it is still warm. Calentita is known by the name of Faina in Argentina. Calentita has gained so much popularity that it has spread in many parts of the globe. In Nice, France too the equivalent of this dish is prepared. The cooking influences of Gibraltar include Genoa, Malta and Andalucia