Glossary R
Riz des Iles which is translated as "Rice of the Island" or "Island Rice" is one of the traditional food from Comoros, a classic stew made of fried fish, cooked rice and sweetcorn in a sauce thickened with mashed potatoes.
The various ingredients used to make this dish are: paprika, mashed potatoes, coriander, corn kernels, fresh fish and a bit of coffee powder.
Comoros is an island nation in the Indian Ocean, located off the eastern coast of Africa on the northern end of the Mozambique Channel between northern Madagascar and northeastern Mozambique. Comorian is a Bantu language that looks like, but is not related to, Swahili; each island has its own way of speaking it. The language contains many words of Arabic and French origin. All Comorians receive a Koranic education and learn to write their language in Arabic characters. Formal education is given in French, hence many of its traditional food has a French name.
Rossogolla refers to the classic and historical Bengali sweet ball which is also famous in the other parts of India, as well as in some neighboring countries like Nepal, Bhutan, Bangladesh and Pakistan. It is almost a custom in Bengal to serve Rossogolla as welcome refreshment, as well as a dessert in any festival or domestic occasion to their important guests sand relatives.
Rukau refer to young taro leaves in Cook Islands. Rukau is also the name of a dish made of mashed Rukau which is mixed with coconut cream, salt, and chopped onions. Meat or corned beef may also be added. It is one of the Cook Islands traditional dishes.
The Cook Islands are part of Oceania, a group of islands in the South Pacific roughly halfway between Hawaii and New Zealand, lying between American Samoa and Tahiti.