Glossary A
Adalu refers to one of Nigeria's dishes that makes use of sweetcorn and beans as ingredients. Adalu is made by removing the corn kernels off the cob, then boil the corn kernels with beans (cowpeas). Adalu is often served covered with Obe Ata or Pepper soup.
Moreover, Adalu is a dish of cowpeas and maize. In Africa, it is usually made with dried cowpeas and either fresh or dried maize. It can also be adapted to use canned or frozen black-eyed peas and corn.
Adalu is also called Niébé et Maïs or, in English, black-eyed peas and corn.
Acai refers to a round, purplish fruit that tastes like black raspberries. Acai is used in Brazilian cooking.
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
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"