Glossary A
A la Madrileña is a Spanish culinary term which means "in the style and manner of Madrid" referring to dishes cooked Madrid way which means with white wine and herbs, and also with the addition of Paprika, Chorizo or Tomatoes.
Examples of Spanish dishes cooked in the style or manner of Madrid are: Adobo a la Madrileña, Besugo a la Madrileña, Callos a la Madrileña, and many more.
See foods and dishes: aceitunas a la madrileña, adobo a la madrileña, besugo a la madrileña, callos a la madrileñas, caracoles a la madrileña, chuleta de cerdo a la madrileña, cocido madrileño, consomé madrileño
Akkra also spelled Akra, Acra or Accra refers to a Creole
fritter made from yeast batter wrapped around a stuffing of meat, fish, fowl or vegetable, and shallow fried in Dendê (palm oil), and looking a bit like a falafel. Accra are most commonly made with salt fish, and are likely also to contain any of, grated black-eyed beans, yams, bananas, aubergines, pumpkin, palm hearts, breadfruit and nuts with which the soaked salt fish is mashed. They may be served with a spicy sauce of chillis, onions and dried shrimp. They are based on a dish of West Africa, probably Nigerian origin and are similar to Brazilian Acarajé.
Akkra/Akra is pronouced "ah-krah" and is better known as Accra/Acra
Adzhika refers to Georgia's spiced paste, spicy or hot pepper relish/ condiment used in cooking and preparing various Georgian dishes. Adzhika can be added to all kinds of meat, with Plov or even dotted on Manti. It is not only popular in Georgia, but also all over the former Soviet Union.
Adzhika can be purchased in any supermarkets in the country, other European markets and even in Russian food stores in the United States. If Adzhika is not available, it can also be easily prepared at home by following the instruction below: .
Ingredients:
1 cup raw chopped red bell pepper (cored and seeded)
1 cup raw chopped chili pepper
½ cup of peeled garlic
¼ cup of coriander seeds
2 teaspoons of Khmeli-Suneli (optional)
1 cup of shelled walnuts
Grind ingredients together in mortar or food processor. Walnuts give the Adzhika its required thickness, so keep adding them until the final product reach a butter-like consistency. To store Adzhika, refrigerate it in a covered container.
Khmeli-Suneli is a herb and spice mixture which can be bought in some spiced markets. If not available, it can also be prepared at home, but if time is limited, just omit it from the recipe. Below, however is the procedure on making Khmeli-Suneli:
2 tablespoons dried marjoram
2 tablespoons dried dill
2 tablespoons dried summer savory
2 tablespoons dried mint
2 tablespoons dried parsley
2 tablespoons ground coriander
2 teaspoons dried ground marigold petals
1 tablespoon dried fenugreek leaves
1 teaspoon ground black pepper
1 teaspoon ground fenugreek seeds
crushed bay leaves
Aku is the Hawaiian name for skip jack tuna and also referred to as bonito. This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "Katsuo".
Aku is a fish with firm wine-red flesh and stronger flavor than Ahi.
Aku is usually served broiled or grilled.