Glossary T

The food glossary +++ Popular Articles: 'Tinabal', 'The Glorious Food Glossary', 'Tinumok'

Tomatie Bredie is another name for Tamatiebredie or Tomatie Bredie which refers to South African tomato stew or lamb and tomato stew. Tomatie Bredie or tomato stew is cooked very slowly, coupling rich, fatty meat such as mutton with tomatoes.

Tuwo refers to Nigeria's a porridge-like dish made of maize and or millet often served with a soup or sauce. Tuwo is made by grinding the corn into a powder, then put in boiling water and stirred/beat until it has a thick smooth texture.

Tochitura refers to the traditional Romanian hearty meat stew seasoned with onions and/or spices. Tocanita is also called Tochitura, a meat stew seasoned with onions and/ or spices

Toufam refers to a kind of yoghurt thinned with sugared water which is one of Senegal's national drinks aside from mint tea, palm wine that is drunk fresh or fermented, and home-roasted coffee with pimento

Thiéré Bassi Salté refers to a Senegal dish made of seasoned meat or chicken cooked with tomato paste and vegetables over a local couscous called Cere. Thiéré Bassi Salté is also called Bassi Salté or Thiéré Bombe.

Tartifle refers to the potato in the Ardèche occitan dialect which is used in two (2) dishes that are typical of the Ardèche department of France: Crique and Bombine. A crique is a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter. Ardèche is a department in south-central France - in Rhones Alpes Region.

  1. Túros Csusza Tepertó Nélkul
  2. Tea Brack
  3. Tortarya
  4. Twaalfuurtje

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