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Pastelle
''Pasteles'' (; singular ''pastel''), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called ''pateles'' in a phonetic rendering of the Puerto Rican pronunciation of ''pasteles'', as discussed below. Puerto Rican pasteles Related to alcapurria, tamales, hallacas, and guanimes, pasteles were originally made by the indigenous people of Boriquen (Puerto Rico). Tainos made masa from cassava, yautía and squash. The masa was then filled with beans, fruit, chilies, corn, nuts, meat, fish and wrapped in corn husk. Pasteles can be traced back several centuries to Spanish colonial times, before they became an essential Puerto Rican Christmas dish. In ''Eating Puerto Rico: A History of Food, Culture, and Identity'', Ortíz Cuadra explains that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hallaca
Hallaca (, ; alt. spelling, ''hayaca'' and ''ayaca'') is a traditional dish from Venezuela that looks like a Tamale, tamal, though different in flavour, texture, ingredients and cultural significance. It consists of corn dough stuffed with a stew of beef, pork, or Chicken (food), chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in Plantain (cooking)#Plantain leaves, plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called Pasteles, pastelle, and part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamal
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around 100 A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamales
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around 100 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calabazas
Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to what is also known as the West Indian pumpkin, a winter squash typically grown in the West Indies, tropical America, and the Philippines. Calabaza is the common name for ''Cucurbita moschata'' in Cuba, Florida, Puerto Rico, and the Philippines (where it is also spelled ''kalabasa''). ''C. moschata'' is also known as ''auyama'' in Colombia, the Dominican Republic and Venezuela; ''ayote'' in Central America; ''zapallo'' in certain countries of South America; and "pumpkin", "squash", or "calabash" in English-speaking islands. Etymology The French term ''calebasse'', and hence the English "calabash", is based on the older Spanish. Cultivars In North America, the Spanish word ''calabaza'' may refer to any of several species of squash of the genus ''Cucurbita''. The term is most commonly used for cultivars of the species '' C. moschata'', wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthosoma
''Xanthosoma'' is a genus of flowering plants in the arum family, Araceae. The genus is native to tropical America but widely cultivated and naturalized in other tropical regions. Several are grown for their starchy corms, an important food staple of tropical regions, known variously as ''malanga'', ''otoy'', ''otoe'', cocoyam (or new cocoyam), ''tannia'', ''tannier'', ''yautía'', ''macabo'', ''ocumo'', ''macal'', ''taioba'', ''dasheen'', ''quequisque'', ''ʻape'' and (in Papua New Guinea) as Singapore taro (''taro kongkong''). Many other species, including especially ''Xanthosoma roseum'', are used as ornamental plants; in popular horticultural literature these species may be known as ‘ape due to resemblance to the true Polynesian ʻape, ''Alocasia macrorrhizos'', or as elephant ear from visual resemblance of the leaf to an elephant's ear. Sometimes the latter name is also applied to members in the closely related genera ''Caladium'', ''Colocasia'' (taro), and ''Alocasia''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celeriac
Celeriac (''Apium graveolens'' var. ''rapaceum''), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached. In the Mediterranean Basin and in Northern Europe, celeriac is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. In North America, the 'Diamant' cultivar predominates. History Celeriac and celery originated in the Mediterranean Basin. It was mentioned in the ''Iliad'' and ''Odyssey'' as ''selinon''. ''Σέλινον'' has been translated by Lattimore as "the parsley that grows in wet places," by Murray as " parsley of the marsh," and by Butler as " wild celery." Celeriac was grown as a medicinal crop in some early civilizations. Celery contains a plant compound called apigeni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guineo
Guineos (pronounced ) usually refers to an unripe banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. The word ''Guineo'' comes from Guinea, a country in West Africa, as it is one of the places from which bananas originate. Some make a distinction between the two and refer to green bananas as ''guineos verdes'' (green bananas) and yellow bananas as ''guineos'' (ripe bananas). Guineos are ''not'' to be confused with Plantain (cooking), plantains, which are far starchier than the guineo and cannot be used in the same ways. Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling. El Salvador Bananas, whether green or ripe, are called guineos in El Salvador. Guineos are a popular fruit in the country and are used for the popular dessert 'chocobanano', which is a frozen guineo covered in chocolate, sprinkles, or other toppings. Puerto Rico In Puerto Rico, green bananas are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain (cooking)
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 List of banana cultivars, AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca, ''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. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rico
Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and Unincorporated territories of the United States, unincorporated territory of the United States. It is located in the northeast Caribbean Sea, approximately southeast of Miami, Florida, between the Dominican Republic and the United States Virgin Islands, U.S. Virgin Islands, and includes the eponymous main island and several smaller islands, such as Isla de Mona, Mona, Culebra, Puerto Rico, Culebra, and Vieques, Puerto Rico, Vieques. It has roughly 3.2 million residents, and its Capital city, capital and Municipalities of Puerto Rico, most populous city is San Juan, Puerto Rico, San Juan. Spanish language, Spanish and English language, English are the official languages of the executive branch of government, though Spanish predominates. Puerto Rico ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ipomoea Batatas
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as Leaf vegetable, greens. Sweet potato cultivars, Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (''Solanum tuberosum''), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not a yam (vegetable), true yam, which are monocots in the order Dioscoreales. Sweet potato is native to the tropical regions of the Americas. Of the approximately 50 Convolvulaceae#Genera, genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the 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, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Hallaca")
_squash_from_the_Philippines.jpg "Click for more on -> Calabazas")
_and_one_loose_plantain.jpg "Click for more on -> Plantain (cooking)")
