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Asham (dessert)
Asham is a maize, corn-based Caribbean cuisine, Caribbean dessert. It is thought to have originated in Africa, with the name ''asham'' derived from the Akan language, Akan word ''o-sĭám'' meaning "parched and ground corn". Other names include Brown George (Jamaica), asham (Grenada), sansam and chilli bibi (Trinidad), caan sham, casham and kasham (Belize). It is made by shelling dry corn, Parched grain, parching it, and then grinding it finely. Salt or sugar can then be added to the mixture and it can be eaten dry or with water. See also *Cocktion *Duckunoo * List of desserts References {{Reflist Caribbean cuisine Jamaican desserts Trinidad and Tobago cuisine Grenadian cuisine Belizean cuisine Desserts Maize dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belize
Belize (; bzj, Bileez) is a Caribbean and Central American country on the northeastern coast of Central America. It is bordered by Mexico to the north, the Caribbean Sea to the east, and Guatemala to the west and south. It also shares a water boundary with Honduras to the southeast. It has an area of and a population of 441,471 (2022). Its mainland is about long and wide. It is the least populated and least densely populated country in Central America. Its population growth rate of 1.87% per year (2018 estimate) is the second-highest in the region and one of the highest in the Western Hemisphere. Its capital is Belmopan, and its largest city is the namesake city of Belize City. Belize is often thought of as a Caribbean country in Central America because it has a history similar to that of English-speaking Caribbean nations. Indeed, Belize’s institutions and official language reflect its history as a British colony. The Maya civilization spread into the area of Beli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belizean Cuisine
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. Midday meals vary, from lighter foods such as rice and beans, tamales, panades (fried meat pies), escabeche (onion soup), chimole/chirmole (soup), stew chicken, garnaches (fried tortillas with beans, cheese, and diced onion sauce or diced cabbage) to various constituted dinners featuring some type of rice and beans, meat and salad or coleslaw. In the rural areas meals may be more simplified than in the cities. The Maya use recado, corn or maize for most of their meals, and the Garifuna are fond of seafood, cassava (particularly made into cassava bread or ''ereba'') and vegetables. Loc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grenadian Cuisine
Grenada's French colonists brought their culture, as did the African slaves they brought across the Atlantic for agricultural work. Indians have also influenced the island culture in more recent years. With the passing of the Slave Trade Act 1807 by the British Parliament and the subsequent abolishing of slavery, indentured labor from India was procured at a very large scale. The first ship, named ''Nickor Jeremiah'', departed from Calcutta, India on January 27, 1857, and arrived a few months later on May 1. In all 3,206 East Indians arrived in Grenada by 1885. Only 380 of them returned to India. The Indians made many contributions to Grenada. Indian Arrival Day was celebrated in 2007 on the 150th anniversary, for the first time since the centenary celebration in 1957. The Indians later on assimilated with the existing Africans, Europeans and other ethnicities intermarrying with each other. This very much influenced the culture and cuisine of Grenada. Cuisine The national ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinidad And Tobago Cuisine
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen (taro root), sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago. Main meals Breakfast dishes Popular breakfast foods include doubles; roti (usually ''sada roti'') served with a variety of curried, roasted or fried vegetable dishes; fried bake served with saltfish, meat, or vegetable dishes; and coconut bake (coconut bread) served with a range of fillings. Doubles is made with two '' baras'' (flat fried dough) and curried ''channa'' (chickpeas) and is served with t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaican Desserts
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available. Some Jamaican dishes are variations on cuisines brought to the island from elsewhere. These are often modified to incorporate local produce and spices. Others are novel or fusion and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish. Jamaican patties along with various pastries, breads and beverages are also popular. Jamaican cuisine has spread with emigrants, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other countries. Histor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French word ''desservir'' "to clear the table" and the negative of the Latin word ''servire''. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts. By type Brand name desserts A * Angel Delight B * Bird's Custard * Bompas & Parr * Butter Braid C * Cherrybrook Kitchen * Chicoo * Cool Wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duckunoo
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in French Guiana), and dukunou (in Haiti) is a dessert in Jamaica, Antigua and Barbuda, Barbados, French Guiana and some other Lesser Antilles. It is a variation on the dish ducana which originated in Africa. The Caribbean cuisine dish is made from batata, sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf. It is then cooked in boiling water. Duckanoo is a relatively new name for some that was added to the name "tie a leaf". However, the names vary depending on location in various islands. "Ducana" is the Antiguan/Barbudan as well as some of the smaller Caribbean islands name of this dumpling or dessert. History Similar to the Meso American 'dulce de tamale', this was a highly popular indigenous dessert in the Americas. Adapted by the Afro-Caribbean people (who were brought to Antigua and Barbuda as well as other Caribbean Islands in the slave trade), ingredients suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktion
Cocktion is a dessert in Jamaican cuisine made from parched corn and sugar rolled into balls and sometimes colored. Jamaican Gleaner See also * List of Jamaican dishes This is a list of Jamaican dishes and foods. Jamaican cuisine includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island of Jamaica, and the Africans who have inhabited the island. It is also ... References Jamaican cuisine Maize dishes Desserts {{Jamaica-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parched Grain
Parched grain is grain that has been cooked by dry roasting. It is an ancient foodstuff and is thought to be one of the earliest ways in which the hunter gatherers in the Fertile Crescent ate grains. Historically, it was a common food in the Middle East, as attested by the following Bible quotes: *"On the day after the Passover, on that very day, they ate some of the produce of the land, unleavened cakes, and parched grain." *"Now Boaz said to her at mealtime, 'Come here, and eat of the bread, and dip your piece of bread in the vinegar.'" So she sat beside the reapers, and he passed parched grain to her; and she ate and was satisfied, and kept some back." It is known in Hebrew as קָלִי (''qālî''). The grain has the same length of the normal grain, although somewhat thinner and darker with a green shade. It is served as a casserole hot dish, cooked with morsels of meat or poultry. Use as a Camp Ration A variety of parched grains have been used historically as a camp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinidad
Trinidad is the larger and more populous of the two major islands of Trinidad and Tobago. The island lies off the northeastern coast of Venezuela and sits on the continental shelf of South America. It is often referred to as the southernmost island in the West Indies. With an area of , it is also the List of Caribbean islands by area, fifth largest in the West Indies. Name The original name for the island in the Arawak language, Arawaks' language was which meant "Land of the Hummingbird". Christopher Columbus renamed it ('The Island of the Holy Trinity, Trinity'), fulfilling a vow he had made before setting out on his third voyage. This has since been shortened to ''Trinidad''. History Island Caribs, Caribs and Arawaks lived in Trinidad long before Christopher Columbus encountered the islands on his third voyage on 31 July 1498. The island remained Spanish until 1797, but it was largely settled by French colonists from the French Caribbean, especially Martinique.Besson, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
