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Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe 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.
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or ready-made cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, chips (fries), mashed potatoes, or biscuits.
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.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
Ghanaian cuisines refer to the meals of the Ghanaian people. The main dishes of Ghana are organized around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. Most Ghanaian soups and stews are red or orange in appearance as a result of the main ingredients used.
Poha, also known as pauwa, sira, chira, chivda, avil or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies from almost translucently thin to nearly four times thinner than a normal rice grain.
Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave. The Lugbara people of northwestern Uganda and northeastern DR Congo eat not only vegetable dishes, but also animals like goats, cows plus ope (guineafowls) and catch insects like onya for food which is called nyaka in the standard Lugbara language used in Arua. Cassava flour, sometimes mixed with millet or sorghum like posho or ugali, is the staple food and is called enya(sa) and accompanied with a range of soup dishes. Rice, yams, potatoes and matoke are also eaten. Below is a list of some of the Lugbara-styled delicacies found in West Nile Restaurants, Ariwara Town, Arua Park in Kampala and many homes or cafeterias that cherish traditional Lugbara cuisine.
Chigirtma is an egg dish of Azerbaijani cuisine. The name chigirtma (çığırtma) means that it includes eggs. Chigirtma literally means in Azerbaijani “screaming”. It is believed that the dish is called so because of the sounds the meat makes while cooking in hot oil. Chigirtma is made from chicken, eggplants, green beans, spinach and mutton.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Sombe also known as Cassava leaves stew is a type of stew native to the Bakonzo in Uganda and also in the Eastern DRC, Burudians, Banyarwanda. It is traditionally made from freshly mashed cassava leaves as the main ingredient mixed with either fish or ground nuts paste or any type of meat such as beef, goat's meet, pork. Sombe is served majorly with Bundu (also known as mingled Tapioca, Kalo, fufu but it can also be served with rice, posho, matooke, Ggonja.
References
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- 1 2 3 4 Baranga, Samson (2018-02-19). "Firinda is entrenched in Tooro culture". The Observer - Uganda. Retrieved 2024-02-14.
- ↑ Sophie (2014-09-29). "Firinda Soup". A Kitchen In Uganda. Retrieved 2024-02-13.