Glossary O
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.
O-Musubi is another term for Onigiri or Omusubi 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.