Glossary O
Oiji-muchim is seasoned salted cucumber. It refers to Korean food made of sliced Oiji seasoned with chili powder, minced scallion, crushed garlic and sesame oil will give you Oiji-muchim has a soft and crunchy texture. It goes especially well with a bowl of steamed rice mixed in cold water.
Oiji is salted cucumber.
"Oil" typically refers to a liquid fat that is used in cooking, baking,, and other culinary applications.
Oil Down refers to the national dish of Grenada which is described as a stew-like concoction made in large quantities with local vegetables such as callalou, dasheen, breadfruit, green fig (banana), and plantain. Popular additional ingredients to make the "Oil Down" are the pig snout, pig tail, salt mackerel, crab, or back and neck of the chicken, while the boullion used to make the stew is a mixture of coconut milk, saffron, water, and seasonings.
Grenada is an island of volcanic origin in the Lesser Antilles chain ninety miles north of Venezuela.
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.
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.