Glossary A
Antiguan Pepperpot refers to green Pepperpot from Antigua that contains spinach. Antiguan Pepperpot differs from common "Pepperpot" in many areas of the Caribbean. It is similar to a spinach soup flavored with smoked pork.
The "Pepperpot" known on most other Caribbic islands is a Native American dish which is believed to be created by the Arawaks. Pepperpot is made of brown, gravy-like stew from cassava / yuca. Although there are several variations depending on which Island prepare it. Some are adding acorn squash, Chayote (Christophene), or Zucchini.
Pepperpot can be served after cooking, but said to still taste good a day or two (2) after cooking.
Adzhapsandali refers to a Georgian vegetable medley that is similar to a spicy ratatouille. Adzhapsandali is made by braising the following vegetables: eggplant, potato, onion, tomatoes, green pepper, cloves and generous amount of herbs and spices, such as dill, cilantro, parsley, basil, paprika, cayenne pepper, black pepper.
Añojo Culón (large rump mature) refers to a type of beef from Asturias , Spain, from animals aging between 12 and 18 months with very good muscular conformation. Añojo Culón is tasty, with intense flavor. The Beef from Asturias is a product of Spain which is available in most speciality shops, supermarkets and butcher's shops in the Principality of Asturias and also available in larger stores throughout Spain.
The beef from Asturias comes from cattle born, raised, fattened and butchered in the Principality of Asturias. The calves must be no more than 18 months old and suckled for at least 5 months. The meat is tender and flavorful due to the special musculature of the cattle. It has a tasty flavor and low fat content that makes it an especially light meat.