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Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Jute is a long, rough, shiny bast fiber that can be spun into coarse, strong threads. It is produced from flowering plants in the genus Corchorus, of the mallow family Malvaceae. The primary source of the fiber is Corchorus olitorius, but such fiber is considered inferior to that derived from Corchorus capsularis.
Hollandaise sauce, meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Café de Paris sauce is a butter-based sauce served with grilled beef. When it is served with the sliced portion of an entrecôte or a faux-filet the resulting dish is known as "entrecôte Café de Paris".
Beef stroganoff or beef stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
Egusi also known as agusi, ohue, Ikpan, Ikon, agushi or mbíka) is the name for the protein-rich seeds of certain cucurbitaceous plants, which, after being dried and ground, are used as a major ingredient in West African cuisine.
Mulukhiyah, also known as molokhia, molohiya, or ewedu, is a dish made from the leaves of Corchorus olitorius, commonly known in English as jute mallow,nalta jute,tossa jute and denje'c'jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Jute mallow or Nalita jute is a species of shrub in the family Malvaceae. Together with C. capsularis it is the primary source of jute fiber. The leaves and young fruits are used as a vegetable, the dried leaves are used for tea and as a soup thickener, and the seeds are edible.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.
A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes. Other staples include buckwheat and increasingly maize.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.
The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. Mauritian cuisine is a blend of African, Chinese, European and Indian influences in the history of Mauritius. Most of the dishes and culinary traditions are inspired by French culture, former African slaves, Indian workers and Chinese migrants that arrived in the country during the 19th century. Over the years, communities found in Mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of Mauritian cuisine. While some popular dishes and desserts are consumed by Mauritians of all ethnic groups or communities, there are also forms of cuisines which remain distinctly ethnic and are unique to a specific ethnic community due to their ancestral cultural and historical connections. Local food which varies depending on ethnic communities therefore reflects the strong traditional, cultural, and historical influences of each community.
Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter.
Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper.
The Sohance are a social caste among the Songhai nobility. They are believed to be the direct descendants of the Sonni Dynasty and its last ruler, Sonni Ali Ber, the founder of the Songhai Empire, who reigned from 1464 to 1492.
References
- ↑ L’art culinaire traditionnel au Niger:Un patrimoine culturel à sauvegarder et valoriser, Niger Diapora, 2022, retrieved 1 January 2024
{{citation}}: CS1 maint: location missing publisher (link) - ↑ Malian Food, Pinterest , retrieved 1 January 2024
- ↑ LE FAKOYE, bmkparis.com, 2020, retrieved 1 January 2024
{{citation}}: CS1 maint: location missing publisher (link) - ↑ Recette: la sauce fakoye, queenmafa.net, 2020, retrieved 1 January 2024
{{citation}}: CS1 maint: location missing publisher (link) - ↑ Le Niger sur kalangou du 30 mars 2023, 2023, retrieved 1 January 2024
- ↑ Fati Tahirou: Another Woman on the Move, Care International, 2018, retrieved 1 January 2024
{{citation}}: CS1 maint: location missing publisher (link) - ↑ Patrimoine culinaire/Feuilles du corchorus a Niamey : "Fakou" une sauce tres prisee dans les menages . , . n1ger1ens, llesahel.org, 2023, retrieved 1 January 2024
{{citation}}: CS1 maint: location missing publisher (link)