Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. This is different to biltong, which is generally dried near room temperature and uses a combination of salt and vinegar to inhibit bacterial growth.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs.
Locro is a hearty thick squash stew, associated with native Andean civilizations, and popular along the Andes mountain range. It's one of the national dishes of Peru, Bolivia, Ecuador, Southern Colombia and Argentina.
PozoleSpanish pronunciation: [po'sole], is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the stew is today common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish.
Menudo, also known as pancita or mole de panza, is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. It shares a name with a stew from the Philippines made with pork and pork liver.
Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive ingredients, and usually prepared and seasoned to make them more palatable. They often form a significant part of the diets of people who live in poverty, or have a lower income compared to the average for their society or country.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American with Hispano Spanish and Mexican cuisine originating in Nuevo México. This cuisine had adaptations and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Spain and the Spanish Empire, also from French, Italian, Mediterranean, Portuguese cuisine, and European cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Route 66 American diners, fast food restaurants, and global cuisine. Even so, New Mexican cuisine developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, and Mexican identity, and is therefore not like any other Latin food originating in the contiguous United States.
The Crossing of the Andes was one of the most important feats in the Argentine and Chilean wars of independence, in which a combined army of Argentine soldiers and Chilean exiles invaded Chile leading to Chile's liberation from Spanish rule. The crossing of the Andes was a major step in the strategy devised by José de San Martín to defeat the royalist forces at their stronghold of Lima, Viceroyalty of Perú, and secure the Spanish American independence movements.
Birria is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat meat, but occasionally made from beef or mutton. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. Preparation techniques vary, but the dish is often served with corn tortillas, onion, cilantro and lime. The meat is marinated in an adobo made of vinegar, dried chiles, herbs, and spices before being cooked in a broth.
Charquicán is a stew dish that is popular in Chile, Peru, Bolivia and other countries in the Andean region.
Dominican Republic cuisine is predominantly made up of a combination of Spanish, French, indigenous Taíno, and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.
Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables and dairy products such as milk, yogurt, and whey. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high-quality pomegranates, grapes, and sweet, rugby-football shaped melons. The national dish of Afghanistan is the rice dish kabuli palaw.
Chilean gastronomy stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, Italy, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood products to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. Chilean cuisine also shares some similarities with Mediterranean cuisine, as the matorral region, stretching from 32° to 37° south, is one of the world's five Mediterranean climate zones.
Nigerian cuisine consists of dishes or food items from the hundreds of 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. Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied.
Gambian cuisine is part of West African cuisine and includes the culinary practices and traditions of the nation of The Gambia. Common ingredients include fish, rice, peanuts, tomato, black eyed peas, lemon, cassava, cabbage, salt, pepper, onion, chili, and various herbs. Oysters are also a popular food from the River Gambia, and are harvested by women.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Carne seca is a type of dried beef used in Mexican cuisine.
Tasajo is a cut of dried beef, normally cooked over a wood fire.
