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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] |
Lares, Puerto Rico
Lares (, ) is a mountain town and municipality of Puerto Rico's central-western area. Lares is located north of Maricao and Yauco; south of Camuy, east of San Sebastián and Las Marias; and west of Hatillo, Utuado and Adjuntas. Lares is spread over 10 barrios and Lares Pueblo (Downtown Lares). It is part of the Aguadilla-Isabela-San Sebastián Metropolitan Statistical Area. A city adorned with Spanish-era colonial-style churches and small downtown stores, Lares is located on a breezy area that is about 1.5 hours from San Juan by car. Lares was the site of the 1868 ''El Grito de Lares'' (literally, ''The Cry of Lares'', or Lares Revolt), an uprising brought on by pro-independence rebels who wanted Puerto Rico to gain its freedom from Spain. Even though it was soon extinguished it remains an iconic historical event in the history of the island. History Lares was founded on April 26, 1827, by Francisco de Sotomayor and Pedro Vélez Borrero, who named the town after Amador ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile
Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east and the Pacific Ocean to the west. Chile covers an area of , with a population of 17.5 million as of 2017. It shares land borders with Peru to the north, Bolivia to the north-east, Argentina to the east, and the Drake Passage in the far south. Chile also controls the Pacific islands of Juan Fernández, Isla Salas y Gómez, Desventuradas, and Easter Island in Oceania. It also claims about of Antarctica under the Chilean Antarctic Territory. The country's capital and largest city is Santiago, and its national language is Spanish. Spain conquered and colonized the region in the mid-16th century, replacing Inca rule, but failing to conquer the independent Mapuche who inhabited what is now south-central Chile. In 1818, after declaring in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground yellow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin American Cuisine
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 (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). 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. Rice and beans are also staples in Latin American cuisine. Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include coffee, mate, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas. Desserts i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuisines of Bolivia, Panama and other countries. It is commonly eaten in those countries and can be served with accompaniments such as cheese, ''cuajada'' (fresh cheese), various meats, chicken, avocado, or ''diablito'' (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the Mexican ''gordita,'' the Salvadoran ''pupusa'', the Ecuadorian ''tortilla de maíz'' and the Panamanian ''tortilla'' or ''changa''. Origins The ''arepa'' is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the ''arepas'', and the clay slabs on which they were cooked, were often found at archaeological sites in the a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandebono
{{Infobox prepared food , name = Pandebono , image = Pandebono.jpg , image_size = 250px , caption = Pandebono Cartagenero , alternate_name = , country = Colombia , region = South America , national_cuisine = Colombia , creator = , course = Snack , type = Bread , served = Hot or room temperature , main_ingredients = Cassava starch, cheese and eggs , variations = , calories = , other = Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava jam. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking. It is very popular in the Colombian department of Valle del Cauca. This bread can be made in both a round and a ring shape. Etymology It is said that an Italian baker who lived in the Colombian city of Cali baked the bread and every afternoon we ... [...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] |
Hot Chocolate
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as . The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced of Latin America, the very thick served in Italy and served i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bogotá
Bogotá (, also , , ), officially Bogotá, Distrito Capital, abbreviated Bogotá, D.C., and formerly known as Santa Fe de Bogotá (; ) during the Spanish period and between 1991 and 2000, is the capital city of Colombia, and one of the largest cities in the world. The city is administered as the Capital District, as well as the capital of, though not part of, the surrounding department of Cundinamarca. Bogotá is a territorial entity of the first order, with the same administrative status as the departments of Colombia. It is the political, economic, administrative, and industrial center of the country. Bogotá was founded as the capital of the New Kingdom of Granada on 6 August 1538 by Spanish conquistador Gonzalo Jiménez de Quesada after a harsh expedition into the Andes conquering the Muisca, the indigenous inhabitants of the Altiplano. Santafé (its name after 1540) became the seat of the government of the Spanish Royal Audiencia of the New Kingdom of Granada (cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health issues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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