Glossary A
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Accommoder is a French term which means the production of a dish, including the preparation of the ingredients, the seasoning and the cooking process itself.
Accra de Morue refers to an appetizer or hors d'oeuvre from the French Caribbean made from salt cod (salt fish). It is a salt cod fritter made from yeast batter wrapped around a stuffing of meat, fish, fowl or vegetable, and shallow fried in palm oil (Dende). The soaked salt cod is mashed with either grated black-eyed beans, yams, bananas, aubergines (US: eggplants), pumpkin, palm hearts, breadfruit or nutsm, formed into shapes, then fried.
Accra de morue is usually served with a spicy sauce made of chillis, onions and dried shrimp.
Accra de morue are looking like Falafel and are similar to Brazilian Acarajé.
Accra de Morue is pronounced "ah-krah duh moroo"
Accra de Morue is also called Acra, Accra, Akkra, Akra, or Accra Lamori
Accrats refers to Haitian or Creole breaded fried cod which also called Marinades.
Aceite is the Spanish word for any kind of edible "Oil". Among the Edible oils used for cooking are: Aceite de Oliva (Olive oil) and Aceite Girasol (sunflower oil). Whether it is derived from olives sunflower, peanuts, almonds, etc., the word Aceite is derived from the Arabic "a-zeit", which means "juice of olives" that shows the exclusive use of olive for their oil.
Acelgas isthe Spanish word for "Chard" or "Silver-beet", a green-leafy vegetable
Acepipes is a Portuguese word that means "hors d' oeuvres".
It refers to various Portuguese starters and appetizers.
Acepipes is also known as Entradas, Petiscos
Acepipes is pronounced "uh-seh-pee-push"