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Pulpo a la campechana is a traditional dish in Mexican cuisine. It consists of chopped octopus that is slowly boiled in water with its ink, vinegar, onion, garlic. The cooked octopus is mixed with a preparation of tomatoes, onion, garlic, coriander leaves, chile ancho and wine. It is served with white rice.
Garlic is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic.
Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, but historically made with the juice of bitter orange. It is also spiced with ají, chili peppers or other seasonings and chopped onions, salt, and coriander are also added. The name originates from the Quechuan word siwichi, which means fresh or tender fish.
Scallions are vegetables derived from various species in the genus Allium. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onions.
Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
Cypriot cuisine is a Mediterranean cuisine.
Sofrito, sofregit (Catalan), soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.
Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany. It is especially associated with the port city of Livorno in Tuscany and the town of Viareggio north of it.
Garlic routing is a variant of onion routing that encrypts multiple messages together to make it more difficult for attackers to perform traffic analysis and to increase the speed of data transfer.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In Lebanon and Syria, it is served with tartar sauce. In New Zealand, Australia, the United States and Canada, and South Africa, it is sold in fish and chip shops. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.
Yeonpo-tang or yeonpo-guk (연폿국) is a Korean soup made with beef, radish, tofu, and kelp stock. It is traditionally made and offered on the day of funeral procession.
Zanzibari cuisine reflects several heterogeneous influences, as a consequence of the multi-cultural and multi-ethnic nature of Zanzibar's and Swahili heritage. It is a mixture of various culinary traditions, including Bantu, Arab, Portuguese, Indian, British and even Chinese cuisine.
Miruhulee boava is a Maldivian delicacy made of octopus tentacles braised in curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil.
Nakji-bokkeum (낙지볶음) or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in 1965.
Lūʻau, known alternatively as Poulet fafa in French Polynesia, Rourou in Fiji and Rukau in the Cook Islands is a traditional Polynesian stew. The name of this dish in Hawaii and other parts of the pacific is derived from its main ingredient, Taro leaves, which are cooked down and coconut milk added. Variations of this dish differ between islands. In Hawaii, octopus is added to this dish alongside onion and garlic, the dish being referred to as Squid Lū'au.
People of some cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography.
Arroz negro is a Mexican dish made with rice, in which its dark color comes from black bean broth. The dark broth is made by cooking black beans with onion and butter in sufficient water. Rice is fried with garlic, then the bean broth is added, as well as epazote, serrano pepper, and salt. The rice is simmered until tender.
