Gazpacho or gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.
Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
A juicer, also known as a juice extractor, is a tool used to extract juice from fruits, herbs, leafy greens and other types of vegetables in a process called juicing. It crushes, grinds, and/or squeezes the juice out of the pulp. A juicer clarifies the juice through a screening mesh to remove the pulp unlike a blender where the output contains both the liquids and solids of the processed fruit(s) or vegetable(s).
A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar is characteristically a bowl, typically made of hardwood, metal, ceramic, or hard stone such as granite. The pestle is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, or rotated into the substance until the desired texture is achieved.
Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high.
Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. Kitchenware can also be used to hold or store food before or after preparation.
Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.
A tajine or tagine, also tajin or tagin is a Maghrebi dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
Jollof, or jollofrice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, chilis, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. The dish's origins are traced to Senegal.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian jollof rice, soups, and stews appear red or orange.
Shito or shitor din is a hot black pepper sauce ubiquitous in Ghanaian cuisine. The name comes from the Ga language.
A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking.
Many cuisines feature eggplant salads and appetizers.
A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various jjigae (stew), gukbap, or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
Chim chum is a Southeast Asian street food, popular especially in Thailand. It is traditionally made with chicken or pork and fresh herbs such as galangal, sweet basil, lemongrass and kaffir lime leaves, cooked in a small clay pot on a charcoal stove. It is often served with nam chim.
Palm nut soup or banga is a soup made from palm fruit common in the Cameroonian, Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, fufu, omotuo, banku, fonio, or rice. The use of the palm fruit in cooking is significant in Ivorian, Cameronian, Nigerian, Ghanaian, Liberian and other West and Central African cuisine.
Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava or yam.
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
Aprapransa, originally called 'Akplijii ' is a Ghanaian GaDangme dish prepared by heat mixing roasted corn flour with a sacred GaDangme soup called Palm Nut Soup.
