Glossary V

The food glossary +++ Popular Articles: 'Vellarikka', 'Vegetables', 'Vegetable'

N'voufou refers to Ivory Coast dish made of mashed bananas or yams mixed with palm oil and served with eggplant sauce. N'voufou is s pronounced "foo-fue".

Vrot is the South African term for "rotten/smelly". Vrot is pronounced "frot".

Vruoccolata refers to an Italian dish made of boiled pig's head, broccoli neri, olive oil and pecorino cheese baked in an earthenware dish.

Všenat refers to Slovenian food made of stewed Saurkraut or pickled turnip strips with millet groats. It is one of the typical dishes during the winter season in the country. Všenat was served at haymaking and harvest time, before the Second World War

Vyalenie refers to the Russian method of curing meats and fish that usually involves slow drying of a slightly salted ingredient

Vzvar is the Russian word for herb or vegetable -based sauce, that is usually served with meat and poultry. The most common in Russia

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Glossary V

Voufou

Vrot

Vruoccolata

Všenat / Vsenat

Vyalenie

Vzvar

Glorious Food

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