Glossary A

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A l'Etouffée is the French word which means "smothered" and used to refer to stewed dishes generally cooked slowly in a sealed pot with few water, especially of peas Likewise, A l'Etouffée refers to a thick and spicy Cajun stew made from crayfish and varieties of vegetables which is served with rice. A l'Etouffée is ronounced "ah leh-too-fay"

A la Chorrillana refers to a sauce based in frying onion, garlic, paprika, cumin and black pepper. Commonly used over fish or meat.

A la Huancaína refers to a cold sauce used over potatoes or corn. This sauce is a combination of feta or cottage cheese, with milk, oil, lime juice, hot pepper, salt and black pepper.

Ajiaco de Olluco refers to a Peruvian stew of Andean tubers (Olluco) with chili peppers. Ajiaco de Olluco is one of the regional delicacies of Tarma. Tarma, a town nestled at around 10,000 feet on the way from Lima to the central jungle.

A la Royale is a culinary term which literally means "in the royal style/manner", referring often to pached fish or poultry in a Veloute Sauce with Truffles. Veloute Sauce refers to a white sauce made of stock and cream thickened with butter an flour.

Arroz con Pato a dish of rice with duck; rice cooked with onion, garlic, coriander, chili, Chicha, malt beer, duck stock, peas and capsicum, served with a piece of duck Arroz con Pato is one of the typical foods of Chiclayo, a city of Peru which is cooked with duck, loche (pumpkin) and fried duck and decorated with onion, parsley and coriander. Arroz con Pato is one of the traditional dishes from Peru that uses Chicha as an ingredient.

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