The food glossary +++ 'Nilagang mais', 'Neyyappam', 'Nomiya'
rice dish with meat and vegetables . Nsaamè is usually prepared to celebrate life-cycle rituals, such as, naming ceremonies, weddings) and other ceremonial and festive events. Nsaamè is also known as Riz au Gras.
water jug which represents peace. Then she breaks the Kendi and crosses over a log into the house, demonstrating willing obedience to her future husband. She is fed a dish of turmeric sticky rice with yellow spiced chicken to symbolize the last time the parents of the bride will feed their daughter.
sauce that is made by blending Nuóc Mám with sugar, lime juice, vinegar, chopped shallots, garlic and carrots.
waters of the North Sea. The first barrel of "Hollandse Nieuwe" — or "Maatjesharing", as the green or matjes herring is called — is put on auction in the last week of May. This auction officially opens the herring season. In the weeks that follow the first auction there are several herring parties, days and special activities. The most well known of these events is the Vlaggetjesdag in Scheveningen, where a herring fleet abundantly decorated with flags, celebrates the opening of the new season. And though not as expensive as the first barrel of Hollandse Nieuwe, the "Koniginenharing" (Queen's herring) is probably the best herring around. This is judged upon the fat percentage of the fish, with the higher percentage of fat making a better tasting fish. These fish are normally caught a few weeks after the opening of the season in the second half of June. Customarily, if available, a barrel of this royal fish is presented to Queen Beatrix. Herring can be preserved and sold all year, but Hollandse Nieuwe is only available from the middle of May to the middle of July, when it is eaten in its typical manner, that is, straight down the hatch! After July, herring is only referred to as Maatjesharing — older and green herring taste different.
desserts made of dates, walnuts, and syrup mixed with other ingredients and made into a pudding that is easily sliced and carried along when you're "flitting" from place to place.
|Anguille a l' italienne||■■■■■|
Anguille a l' italienne French term which means "eel in the Italian style", a dish made of eel grilled . . . Read More
Cacciatore An Italian term for sauteed chicken that is prepared or baked with a highly seasoned tomato . . . Read More
|Ragu al tonno||■■■■|
Ragu al tonno refers to a rich an Italian Tuna and tomato sauce , instead of the usual ragu of ground . . . Read More
Sugo is the Italian term for sauce or gravy (also called intingolo), when based on cooked meat which . . . Read More
Cardo is the Italian word for cardoon, a thistle, teasel, teazle, plant of the family Compositae having . . . Read More
Crostata is the Italian word for crust, pie crust or tart. It can also refer to fruit pastry, fruit tart . . . Read More
|Anatra al porto||■■■|
Anatra al Porto - Description: Duck joints stewed with onions, celery, carrots and mushrooms, in port . . . Read More
|A la imperiale||■■■|
A la imperiale: Englisch: "in the imperial style"; a la imperiale refers to a Italian term that refers . . . Read More
Acquacotta is the Italian term which literally means "cooked water", referring to a vegetable soup from . . . Read More
|Zuppa alla crema||■■■|
Zuppa alla crema is the Italian term for "cream soup", including a range of vegetables , like cream of . . . Read More