Broeder (also known as Jan in de Zak and pork) is a traditional Dutch dish whose central ingredient is buckwheat flour.
Broeder is the Dutch word for brother; this is how the dish is commonly known in West-Friesland. [1] "Jan in de zak", or "John in a bag", refers to the cooking method: the batter is boiled or steamed in a cotton bag; [2] the name is attested in West-Friesland and Drenthe. [3] The work "pork", attested in Drenthe and Twente as a name for the dish, also means "small child". [2]
The dish, which is also described as a "cooked bread", [4] is made with buckwheat flour, wheat flour, eggs, salt, and milk, and leavened with yeast. Raisins, currants, and succade are frequent additions. [2] [4] The batter is poured into a cotton bag (frequently a pillow case), whose inside is floured lightly; the bag is closed and then cooked in a pot of boiling water. When done, it is sliced and served with butter and syrup. [4]
The dish resembles kig ha farz , a dish from Brittany, which differs from broeder mostly in the addition of a piece of meat. [5]
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
A blood sausage, also known as a blutwurst sausage, is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
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Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.
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Dombolo,, is a traditional South African steamed bread. It is a popular staple food in many homes within South Africa. The bread is prepared in a container in a pot of boiling water. It differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. There are different variations of the dish around South Africa. In the Zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe. Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.