Glossary M
Matoke also spelled Matooke refers to the plantain or plantain banana in Uganda, where Plantains are a staple crop. In Uganda, plantain bananas are usually wrapped in plantain leaves and steamed until tender. This dish can be made with or without the meat. Matoke is likewise a green banana which is usually steamed in its own leaves and mashed
In Kenya, Tanzania, and Zanzibar, Matoke usually refers to plantains cooked with meat.
Uganda is one of the countries in Africa which shares borders with Sudan to the north, Kenya to the east, Lake Victoria to the southeast, Tanzania and Rwanda to the south and the Democratic Republic of Congo (DRC) to the west.
Matsoni refers to Georgian sour yoghurt drink. Georgian Matsoni or yoghurt is one fo the best in the world. It is made from boiled fresh milk and a bacterial starter and said to have certain medicinal qualities. Georgian yoghurt is made from cow's milk or even richer water buffalo milk. It is always shimmery with a pleasant tartness and never gelatinous just like other yoghurt available in the market.
Matsoni can be eaten with warm meat, vegetables, Khachapuri, or blend with fresh honey or fruit depending on individual taste. It is eaten alobe for breakfast or added to soups, vegetable dishes and stews. Matsoni which comes straight from the farm has a quite different taste according to many from the store-bought yogurt.
Georgia is a small country in the Caucasus, surrounded on the north by Russia, on the east by Azerbaijan, on the south by Armenia and Turkey, and on the west by the Black Sea.
Matsun is Armenian word for Yoghurt.
Mattak refers to one of the delicacies of Greeland made of whale skin with a thin layer of fat, cut into squares and is eaten raw.
Mattarello refers to the wooden rolling pin used in Emilia Romagna to make handmade fresh egg pasta called Sfoglia
Deutsch: Reifung / Español: Maduración / Português: Maturação / Français: Maturation / Italiano: Maturazione
Maturation in the food context refers to the process through which certain foods, such as cheese, wine, or meats, develop their desired flavours, textures, and aromas over time. This typically involves controlled environmental conditions like temperature, humidity, and airflow. During maturation, biological and chemical reactions occur that improve the quality, taste, and even the nutritional profile of the food.