Gaplek is a Javanese and Indonesian foodstuff made from sliced, dried root of cassava. It is mainly produced in the limestone uplands of Java, where the soil grows rice poorly. The cassava root is harvested, peeled, and cut into pieces 6 to 8 inches long, and dried in the sun for 1 to 3 days. After drying, the gaplek is stored in a cool, dry place. If sufficiently dry it is relatively unaffected by pests. When other food sources are unavailable or too expensive, the gaplek pieces are pounded into small bits and cooked like rice. They also can be used as raw material for making dishes like tiwul, growol, gogik and gatot. [1] Gaplek is popular among civilians in Trenggalek. Some say that this food is called gaplek because people who usually eat feel so full that which they say "gaplek" which means really full.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food.
Manihot esculenta, commonly called cassava, manioc, yuca is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy root tuber, a major source of carbohydrates. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it.
Tapioca is a starch extracted from the tubers of the cassava plant, a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
In West Africa, garri is the flour of the fresh starchy cassava root.
Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
Tapai is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine. Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.
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.
Chè is any traditional Vietnamese sweet beverage, dessert soup or stew, or pudding. Chè includes a wide variety of distinct soups or puddings. Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca, jelly, fruit, and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè trôi nước, may also include dumplings. Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Yellow cassava is a new, yellow-fleshed breed of one of the most popular root crops in the tropics. Regular cassava is a staple crop in tropical countries which 300 million people rely upon for at least 10% of their daily caloric intake, in 15 African countries "In the Democratic Republic of the Congo, cassava is estimated to provide more than 1000 kcal/day to over 40 million people". Three yellow root cassava varieties, UMUCASS 36, UMUCASS 37, and UMUCASS 38, are being grown in Nigeria for their high concentrations of β-carotene. β-carotene is a precursor to Vitamin A. Vitamin A deficiency is a major issue, especially in Africa. Nigeria in particular sees a prevalence of Vitamin A deficiency in nearly one third of children under five years old. Since cassava is a major food staple, yellow cassava shows great potential to alleviate Vitamin A deficiency in Africa.
Liberian cuisine refers to the cuisine of Liberia. It is centered on unique dishes of rice, cassava, plantain, yam, tropical fruits and vegetables, as well as fish, meat and more. Given its unique history, diverse cultures and location, Liberian cuisine is also influenced by African American through Americo Liberians and Caribbean food and recipes.
Vegetable chips are chips (crisps) that are prepared using vegetables other than potatoes. Vegetable chips may be fried, deep-fried, dehydrated, dried, or baked. Many different root vegetables or leaf vegetables may be used. Vegetable chips may be eaten as a snack food and may accompany other foods such as dips, or be used as a topping on dishes. In the United States, vegetable chips are often mass-produced, with many brands marketed to consumers.
Ancient diet is mainly determined by food's accessibility which involves location, geography and climate while ancient health is affected by food consumption apart from external factors such as diseases and plagues. There are still a lot of doubt about this ancient diet due to lack of evidence. Similar to what anthropologist Amanda Henry has said, there are a lot of time periods in the human history but there are only theories to answer questions on what people actually ate then. Only recently have traces been discovered in what was left of these people.
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food culture in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.