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Masato (beverage)
Masato is a Drink, beverage made from cassava, rice, Maize, corn, oats, or pineapple. Its preparation involves Fermentation, fermenting these ingredients in a pot with water for approximately 8 days, until the mixture begins to foam. Like other alcoholic beverages, it is produced through microbial fermentation, especially by various types of ''Lactobacillus''.Fula A. Angélica. (2010) Desarrollo de una bebida fermentada con adición de cocción de maíz. Bogotá: Universidad Nacional de Colombia. (2010) Facultad de Ciencias, Especialización en Ciencia y Tecnología de Alimentos, 33 p. Regional Varieties Colombia Masato is a widely consumed Indigenous peoples, indigenous beverage in the departments of Cundinamarca Department, Cundinamarca, Santander Department, Santander, Tolima Department, Tolima, Norte de Santander Department, Norte de Santander, and Boyacá Department, Boyacá in Colombia. The recipe has been passed down through the tradition of grandparents, and its prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Ecuador and Peru to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 departments and the Capital District of Bogotá, the country's largest city. It covers an area of 1,141,748 square kilometers (440,831 sq mi), and has a population of 52 million. Colombia's cultural heritage—including language, religion, cuisine, and art—reflects its history as a Spanish colony, fusing cultural elements brought by immigration from Europe and the Middle East, with those brought by enslaved Africans, as well as with those of the various Amerindian civilizations that predate colonization. Spanish is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. It is also one of the primary ingredients used to distill rum. Sweet sorghum syrup is colloquially called ''sorghum molasses'' in the southern United States. Molasses has a stronger flavour than most alternative syrups. Name The word molasses comes from ''melaço'' in Portuguese, a derivative (intensifier) of ''mel'' (honey) with Latinate roots. Cognates include Ancient Greek μέλι (''méli'') (honey), Latin ''mel'', Spanish ''melaza'' (molasses), Romanian ''miere'' or ''melasă'', and French ''miel'' (honey). Cane molasses Cane molasses is an ingredient used in baking and cooking. It was popular in the Americas before the twentieth century, when it was plentiful and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan De Yuca
Pan de yuca (''Spanish for Cassava bread'') is a type of bread made of cassava starch and cheese typical of western Ecuador and southern Colombia History An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province. Gallery File:Manuel_María_Paz_(watercolor_9017,_1856_CE).png, An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province File:Pandeyuca-colombiano.jpg, Pandeyuca or Pan de yuca, a bakery item from Colombia and other areas of Latin America See also * Cheese bun Cheese buns or cheese breads may refer to a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Brazil. Cheese buns may be made with cassava and or corn starch, and cheese. In countries where the snack is popula ... References {{Reflist Colombian cuisine Cassava dishes Latin American breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almojábana
Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread having a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Hispano-Arab and that in turn from classical Arabic المُجَبَّنة"almuǧábbana" (made of cheese) the measure II passive participle of the root ج-ب-ن, the same root as جُبْن "jubn" (Cheese).https://dle.rae.es/almojábana Ingredients Colombia Almojábanas are made with masarepa or pre-cooked white cornmeal, cottage cheese, butter, baking powder, salt, eggs, and milk. Puerto Rico In Puerto Rico almojábanas are small fried round-balls eaten in the northwest part of the island. They are made with rice flour, wheat flour, sugar, milk, butter, baking powder, salt, eggs, and fresh white cheese called ''queso de país''. A sweeter version is served on Christmas using coconut milk and vanilla. Sweet almojábana are rolled into cinnamon-sugar a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Cookie
Butter cookies (or butter biscuits), also known as Danish biscuits, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar. It is generally necessary to chill its dough to enable proper manipulation and handling. Butter cookies at their most basic have no flavoring, but they are often flavored with vanilla, chocolate, and coconut, and/or topped with sugar crystals. They also come in a variety of shapes such as circles, squares, ovals, rings, and pretzel-like forms, and with a variety of appearances, including marbled, checkered or plain. Using piping bags, twisted shapes can be made. In some parts of the world, such as Europe and North America, butter cookies are often served around Christmas time. Butter cookies are also a very popular gift in Hong Kong, especially during Chinese New Year. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Banana
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 (/ˈplæntɪn/, /plænˈteɪn/, /ˈplɑːntɪn/) 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 cultivars belonging to the AAB group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') 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. Cooking bananas are a major food staple in We ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorghum
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands. Taxonomy ''Sorghum'' is in the Poaceae (grass) subfamily Panicoideae and the tribe Andropogoneae (the same as maize, big bluestem and sugarcane). Species Accepted species recorded include: Distribution and habitat Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans. Toxicity In the early stages of the plants' growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates, which are lethal to grazing animals. Plants stressed by drought or heat can also contain toxic lev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpkin
A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes used interchangeably with "squash" or "winter squash", and is commonly used for cultivars of ''Cucurbita argyrosperma'', ''Cucurbita ficifolia'', ''Cucurbita maxima'', ''Cucurbita moschata'', and ''Cucurbita pepo''. Native to North America (northeastern Mexico and the southern United States), ''C. pepo'' pumpkins are one of the oldest domesticated plants, having been used as early as 7,000 to 5,500 BC. Today, pumpkins of varied species are widely grown for food, as well as for aesthetic and recreational purposes. The pumpkin's thick shell contains edible seeds and pulp. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o'-lanterns for decoration a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arrowroot
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is often labelled as arrowroot. Polynesian arrowroot or pia (''Tacca leontopetaloides''), and Japanese arrowroot (''Pueraria lobata''), also called kudzu, are used in similar ways. History Archaeological studies in the Americas show evidence of arrowroot cultivation as early as 7,000 years ago. The name may come from ''aru-aru'' (meal of meals) in the language of the Caribbean Arawak peoples, Arawak people, for whom the plant was a staple. It has also been suggested that the name comes from arrowroot's use in treating poison-arrow wounds, as it draws out the poison when applied to the site of the injury. In the early days of carbonless copy paper, arrowroot, because of its fine grain-size, was a widely used ingredient. After an economical way ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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