Glossary O
Ojja which is also known as Chakchouka refers to a Tunisian ragout/stew made paprika and onions that are fried in oil and seasoned with a chilli sauce called Harissa then stewed with tomato. Eggs are broken and lightly poached over the ragout. It is served sprinkled with dried mint and parsely and eaten with freshly baked crusty bread.
It can be eaten garnished with grilled meat or spicy sausages called Mergeuz. Ojja is ideal for a quick light lunch or supper. Ojja which is eaten by many all over the Maghreb is a quick meal is a delicious and spicy breakfast or brunch, a quick fix meal after a busy day but also perfect for a light supper after a heavy weekend meal.
Ojja is vegetarian-friendly but meats can be easily add to satisfy all the meat lovers. Ingredients used are traditionally peppers, onions and tomatoes but this dish is not limited to that. Spinach, potatoes, pepperoni, aubergines, courgettes can also be added.
Chackouka is a Berebere word meaning vegetable ragout. The word Chakchouka also spelled Shakshuka or Shaqshuqa is staple meal not only all over the Maghreb but all over the Middle East, the Balkans and parts of Europe.
This dish orginally comes to us from the Ottoman Empire from the dish Menemen. There are several different variations of the dish Menemen all around the world: Lecsó from Hungary , Letscho in German, Leczo in Polish, Lecso in Czeh and Slovak, Huevos rancheros in Latin America, Ratatouille in France, Piperade in Basque country and finally another spelling of this dish Shaksuka enjoyed all over Arabia from Palestine to Somalia.
Ojja or Chakchouka was introduced to Tunisia by the Turks; from there this dish became famous althroughout North Africa up until Andalusia in Spain. Sepharic Jews took this dish to the area of Palestine and Israel after the Jewish exodus.
The spices used in this dish however, slightly vary from region to region. In Morocco for example the all famous Ras el hanout is used, while in Tunisia Harissa is the main seasoning.
Ojja/Chakchouka is a famous attraction in the area of Nabeul in Tunisia. Similar to the communal cooking of Paella in Spain, guests crowd around a huge flat cooking pot that is manned by your waiter/cook.
Over easy referring to an egg that is flipped when the white is nearly cooked and fried on the other side, with the yolk still being some what liquid
Ocopa refers to Pervian dish made of new potatoes in a seasoned sauce of onions, garlic, olive oil, feta cheese and chile peppers.Ocopa is typical of the southern region of Peru and also popular in some areas of South America.
Moreover, Ocopa is a traditional Andean recipe, associated with the Southern-Peruvian mountain city of Arequipa. The flavor base is a combination of roasted Ají Mirasol (Peruvian yellow peppers, also known as Ají amarillo) and Huacatay, which is an Andean black mint that the inhabitants of that region use in a lot of their cooking.
Related Articles | |
A l' italienne | ■■■■■ |
A l' italienne: a l' italienne literally means "in the Italian style" which means dishes cooked with . . . 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 | |
Cannelloni | ■■■■ |
Cannelloni are large pasta tubes that are typically filled with a variety of ingredients, such as ricotta . . . Read More | |
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 | |
Paste | ■■■ |
Paste refers to a glass made to imitate gems. Paste comes from the Italin word "Pasta", in jewelry term . . . Read More | |
Brodo | ■■■ |
Brodo is the Italian term which means broth or bouillon. . . . Read More | |
Animelle | ■■■ |
Animelle is the Italian word for sweetbreads. From the thymus glands of a calf, usually sauteed or grilled, . . . Read More | |
Pastasciutta | ■■■ |
Pastasciutta is the Italian term which means dry pasta. This kind of pasta is boiled, cooked and served . . . Read More | |
Burro fuso | ■■■ |
Burro fuso ( pronounced "boor-roh foo-soh") is the Italian term for melted butter. It is butter mixed . . . Read More | |
Al burro | ■■■ |
Al burro is the Italian term which means "cooked in butter". Sometimes, butter is melted into pasta and . . . Read More |