Glossary P

Pa Amb Oli i Sal one of Ibiza's typical Tapa made of toasted bread with olive oil, tomatoes , salt and fermented goat cheese.

Deutsch: Hühnerfüße / Español: Patas de pollo / Português: Pés de galinha / Français: Pieds de Poulet / Italiano: Piedi di pollo

Paa ng Manok in the food context refers to chicken feet, a delicacy and common ingredient in various cuisines around the world, including Filipino, Chinese, and other Asian cuisines, as well as in some parts of South America and Africa. In the Philippines, chicken feet are used in a variety of dishes, such as soups, stews, and particularly in a popular dish known as "Adidas," which is grilled or barbecued chicken feet marinated in a mixture of vinegar, soy sauce, and spices.

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Paan is an Indian word for betel leaf.

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Pabellón Criollo refers to Venezuela's national dish which consists of shredded beef mixed with black beans called Caraotas Negras and cheese. It is generally served with fried plantain (cooking banana) and rice.

Paça ­also known as Paçe refers to an Albanian soup made of animals' innards. It is also referred to as "tripe soup". It is one of the traditional breakfast foods of Albania together with Pilaf (flavored rice).

It is said that a good Paçe has to be served with grape vinegar for additional taste based on preferences and the intestines which are used for making Paçe have to be Marinate for some hours before cooking.

There are two (2) varieties of Paça ­ available in Albania:

(1) Paçe Koke refers to Albania's thick soup made with sheep's head (with meat from the head including eyes, brains, tongue, etc.). It is one of Albania's traditional breakfast food.

(2) Paçe Plenc refers to Albania's thick soup made with tripe.

Paçë Koke refers to Albania's sheep's head soup.

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Pacha Manga Chammanthi refers to one of Kerala's traditional Chutney recipes which is made from raw mangoes that goes well with steamed rice or Kanji (rice gruel/porridge) with newly fried Papad/Papadam. It is made from grated coconut, slices of peeled raw mangoes, ginger, Chumannulli (shallots/pearl onions), Kanthari Mulaku (bird’s eye chillies), salt and Curry leaves which is a must for every dish in Kerala, India.

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Pachadi refers to a dry and curried vegetables and a curd preparation from South Indian

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Pachamanca refer to meat and vegetables cooked in underground ovens. Pachamanca is Peruvian version of a barbecue get-together, which is basically cooking meat and vegetables over coals or hot stones in a hole in the ground. On weekends in the countryside, mostly in the mountains, families still gather around smoky subterranean grills, cooking up pork or beef and potatoes and vegetables. However, in the cities, Pachamanca-style dishes are still available in some traditional restaurants. Pachamanca comes from the Quechua word "Pacha mama", which literally means "mother earth". Pachamanca is baking food underground, for a few hours, using fire heated stones and banana leaves between layers of food. Several types of meat are used, together with potatoes, chopped aji, herbs, cheeses and marmaquilla leaves which provide the flavor. For ancient civilizations that worshipped mother earth, the act of eating food directly from her entrails had particular significance. In this way they honored and gave thanks for the fertility of the earth. The people of Cerro de Pasco still ejnoy the Pachamanca. Cerro de Pasco is a city in central Peru.

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Pacific halibut is another name for Halibut, a variety of fish

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