Glossary O

The food glossary +++ 'Oignon brule', 'Osang', 'Oignon pique'
Opossum refers to a cat-sized marsupial with a prehensile tail native to the Southern and Midwestern United States. Opossum which said to have a flavor resembling a young pig can be prepared in the same way as roasting a suckling pig.

Ukazi leaf which is also known as Afang leaf (Gnetum africana) can be eaten raw as prepared by the Igbos in the popular African Salad "Ugba". The people of the Republic of Congo also consume the afang leaves which they call "Mfumbwa". Afang leaf is so named by the Efiks and Ibibios, Igbos call it "Ukazi", "Eru" by the Cameroonians and "Koko " in Congo. The Afang leaf itself serves as a dietary fiber which helps in proper digestion and gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A, fat, oil, and iron.

- Ofé Onugbo (Ndole) : Ofé Onugbo also called Bitter Leaf Soup refers to a soup prepared with the freshly squeezed or dried leaves of the ever green plant called Vernonia amygdaline. Bitter leaf soup is popularly eaten by the Igbo speaking people of Eastern Nigeria, and the people of Cameroon. It is called Ofé Onugbo by the Igbos, the Cameroonians call it Ndolé. There is regional variation in how this soup is prepared, as always.Like most other African soups, this authentic African soup is prepared with fish, meat, snail, either in combination or singly, with added spices and other condiments. Bitter leaf soup or Ofé Onugbo (Ndole ) can be eaten or served with pounded yam or Semolina or Eba.

Oblique Cuts refer to a vegetable cut with 2 angled sides, for example, if a carrot is cut on a 45° angle then rolled ½ turn and cut on another 45° angle it’s shape will be long on one side and pointed on the opposite side. The larger cut surface releases more flavour in cooking.

Or Lam refers to Laos regional dish from Luang Prabang. Or Lam is a Lao stew - something like a European stew which is made with lemon grass, dried buffalo meat and skin, chilis and eggplant along with some Pa Daek are basic ingredients, but the really distinctive feature is the addition of crisp-fried pork skin and sweet basil. Or Lam is a spicy stew with mushrooms, eggplant, meat, lemongrass , chilies, dill and spicy wood called Sak Khan. When you chew the wood, it delivers a peppery, numbing, and oddly satisfying sting. Sak Khan gives out a very distinctive flavor and taste which is just limited to the basic sweet, sour, bitter, and salty.

Ogiri refers to a seasoning derived from the fermented seeds of the African locust tree or perhaps from fermented sesame seeds. Ogiri is used in soups and stews in Western Africa. It may be available in African import grocery stores.