Glossary R

The food glossary +++ 'Repolyo', 'Rice wine', 'Relleno'
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.

Rendón refers to a Colombian seafood soup, specifically popular on the Caribbean coast and is a specialty of San Andrés and Providencia islands. Rendón is made of fish and snails cooked in coconut milk with yucca, plantain, breadfruit and dumplings

Ribbetjie refers to South African dish made of mutton ribs

Rottel refers to a measure of weight that was once common in the Middle East and West Asia. It varied from one place to another in the range of 400 to 460 grams , about 1 pound.

Royal Basmati Rice dish made from a mixture of basmati rice, cashew nuts, raisins and spices

Rasher refers to a slice of meat, often referring to bacon. It is also deifned as a serving of thinly sliced bacon.