Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
The sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato, both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is even more distant from the true yams, which are monocots in the order Dioscoreales.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily a fusion influenced by the ancestors of the Puerto Rican people: the indigenous Taínos, Spanish Criollos and sub-Saharan African slaves. As a territory of the United States, the culinary scene of Puerto Rico has also been moderately influenced by American cuisine.
Dulce de leche, caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
The brigadeiro is a traditional Brazilian dessert. The origin of the dessert is uncertain, but the most common theory is that it was created by a confectioner from Rio de Janeiro, Heloísa Nabuco de Oliveira, to promote the presidential candidacy of Eduardo Gomes. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer.
Galaktoboureko is a Greek, Turkish, Albanian, Laz, and Syrian dessert of custard baked in filo. Lazi Laz böreği is made with a type of pudding called muhallebi instead of semolina custard. It is popular In the Rize and Artvin provinces in Turkey's Black Sea Region, indigenous home of Laz people. In Albania it's a dessert traditionally prepared during the Orthodox Easter.
Dominican cuisine is made up of Spanish, Indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Quince cheese is a sweet and tart, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries.
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon, and dukunou is a dessert in Jamaica, Antigua and Barbuda, Barbados, French Guiana and some other Lesser Antilles. It is a variation on the dish ducana which originated in Africa. The Caribbean cuisine dish is made from batata, sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf. It is then cooked in boiling water.
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, beef, and pork.
Bolo de rolo is a typical Brazilian dessert, from the state of Pernambuco. The cake batter is made with flour, eggs, butter and sugar. This dough is wrapped with a layer of guava paste, giving the appearance of a swiss roll with much thinner layers. It is recognized as a national dish in Brazilian law.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Sweet potato jam can refer to:
Sagu is a southern Brazilian dessert, made with tapioca pearls, sugar and red wine. It is typical of the state of Rio Grande do Sul, but also consumed in Santa Catarina and Paraná.
