Glossary O
Ocakbasi refers to a Turkish grill restaurant with an open fire pit in the middle; it also refers to a grillroom. In Ocakbasi, there is a variety of Kebabs cooked on an open fire pit or barbecue in the middle of the restaurant where the customers can watch the Kebab being grilled/cooked and be able to eat freshly grilled Kebab.
This is a nic eplace to visit to while in Turkey, something new. I think I can not remember if we have something like this in the Philippines, we have some Filipino native restaurants with Singing Waiters, but nothing like Ocakbasi.
Olovo refers to Kyrgyzstan 's dish which is cooked especially for honored or very special guests consisting of sheep's lungs marinaded in a mix of milk, spices, salt and oil.
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.
Omusubi is another term for Onigiri which refers to a Japanese snack made of rice formed into triangle or oval shapes and wrapped in Nori (edible seaweed). Traditionally, the Omusubi is filled with pickled salted plum fruit called Umeboshi, salted salmon, bonito shavings, Katsuobushi , or any other salty or sour ingredient.
In practice, pickled filling which is used for Omusubi or Onigiri is used to preserve the rice. Since the Omusubi is one of the most famous and popular snacks in Japan, most convenience stores in Japan stock Omusubi in many popular fillings and tastes. Specialized shops, called Onigiri-ya, offer handmade rice balls for take out.
Omusubi is also spelled O-Musubi .
- 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.
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