Glossary P

Deutsch: Kartoffel
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Nightshade family. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize.

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Potato Bread is one of the traditional dishes from Ireland that can be eaten cold or cooked in bacon fat as part of that massive breakfast "fry-up". Potato Bread which is also known as Fadge, Potato Fadge or Farl or Potato Cake is best eaten fresh hot from the griddle or pan with substantial amount of melted butter and sugar sprinkled on top. Potato Bread is part of the traditional breakfast in Ireland, no breakfast is complete without it. To make Potato Bread, here is a simpe recipe: 225 grams cooked potato 1/2 tablespoon salt 25 grams melted butter 50 grams plain flour Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and rolll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some use bacon fat for additional taste. By substituting flour by oatmeal, a variety of Potato Bread can be prepared called Pratie Oaten which is made by following the same procedure above and by substituting flour with oatmeal. Moreover, by adding an additional ingredient of a handful of finely chopped scallions or spring onions) thrown into the mixture this effectively makes the Potato Bread into "Champ " or "Poundies" bread.

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Potato Farl is another name for Ireland's traditional Potato Bread. Potato Farl is very much Northern Irish food. Potato Farl is also known as Farl, Fadge or Potato Cake.

Potato Pung refers to a Belizian heavy cake made of grated sweet potatoes, sprinkled with brown sugar and ginger

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Potato starch noodles is a kind of noodle used in Vietnamese cooking. They are long, fine. green-brown. translucent dried noodles. Cook in rapidly boiling water for about 5 minutes or

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Potbrood refers to a South African bread made in a cast-iron pot on the top of a fire. Brood is the Afrikaans word for "bread".

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Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork and cabbage with sausage, carrots, turnips, leeks, potatoes, onions, lentils and meats, garnished with diced pig's head and served with thin slices of rye bread. Potée à l' Auvergnate is cooked in the style of Auvergne Potée à l' Auvergnate pronounced "poh-tay ah loh-vehr-nyaht" Potée à l' Auvergnate is also known as Soupe aux choux

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Potosi is a city located in southern Bolivia in South America.
It is the highest city in the world which was founded in 1546 as a mining town. Potosi’s history is still reflected in

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Deutsch: Töpfer / Español: Alfarero / Português: Oleiro / Français: Potier / Italiano: Vasaio

In the food context, potter typically refers to a person or artisan who creates clay pots, dishes, or other ceramic wares used in the preparation, cooking, serving, or storage of food. Pottery plays a significant role in traditional and modern cuisines, offering both functional and aesthetic value.

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English: Potti/Pooti Olarthiyathu, Food in Kerala, India / Deutsch: Potti/Pooti Olarthiyathu, Essen in Kerala, Indien / Español: Potti/Pooti Olarthiyathu, Comida en Kerala, India / Português: Potti/Pooti Olarthiyathu, Comida em Kerala, Índia / Français: Potti/Pooti Olarthiyathu, Nourriture au Kerala, Inde / Italiano: Potti/Pooti Olarthiyathu, Cibo in Kerala, India /

Potti/Pooti Olarthiyathu refers to one of the dishes from Kerala, India which is stir-fry cow's intestines (Potti/Pooti). It is made from fresh and thoroughly cleaned cows/ goats or buffalos' intestines with lots of spices and curry leaves. It is usually served very spicy from chopped red chilies.

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