Glossary A

The food glossary +++ Popular Articles: 'About Us', 'Almires', 'Agkud'

Acacia honey refers to a pale, delicate honey made primarily from the blossoms of the acacia tree.

Acai refers to a round, purplish fruit that tastes like black raspberries. Acai is used in Brazilian cooking.

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"

Achaea refers to a Greek wine-producing region near the Gulf of Corinth. It produces both red and white wines.

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

Acure refers to a Turkish dish made from wheat, dried fruit, chickpeas and other legumes or nuts.

  1. Adam and Eve on a raft
  2. Ado-gado
  3. Agedashi
  4. Alicante Bouschet