Glossary A
English: Malabar Spinach / Deutsch: Malabarspinat / Español: Espinaca de Malabar / Português: Espinafre de Malabar / Français: Épinard de Malabar / Italiano: Spinacio di Malabar /
Alugbati called in English as Malabar spinach refers to a red-stemmed vine that has dark green, edible leaves. It is easy to grown and whose leaves and young stems are eaten and have a taste like spinach. Moreover, Alugbati is commonly grown for its young shoots which make an excellent succulent, slightly mucilaginous vegetable which are used as a pot herb in stews or soup; eaten boiled, fried in oil or sometimes as a green salad. The young leaves are used in many dishes in the Philippines, like as an ingredient for Ginisang Munggo (sauteed mung beans) and Bulanglang (boiled assorted vegetables) Other common names of Alugbati are: English: Malabar nightshage; Spinach vine; Ceylon spinach; Indian Spinach Spanish: Hierba buena Bicol: Arogbati Ilocano: Ilaibakir Tagalog: Grana, Libato, Dundula Visaya: Alugbati Scientific Name: Basella alba Linn.; Basella Rubra Personal Note: my mom never used Alugbati as it is not eaten in the province where she comes from and never knows its value, until we were already grown up and we all found out how tasty the leaves are. For me, they can even substiture for lack of meat or fish. I love this vegetable. When I see Alugbati, I always remember my childhood days when I had summer vacations with my younger cousins, we played with the small violet fruits of this vine because of its violet color when pressed, we make it like a juice and sell it in our play store
Ameijoas na Cataplana refers to a Portuguese stew with spicy sausage, tomatoes, cockles and peppers. Ameijoas na Cataplana is one of Algarve’s signature dishes which is prepared in a Cataplana, using clams, cockles or other shellfish, cured ham, tomatoes, lemon, garlic and Chouriço (spicy sausage). It is usually prepared for 2 people.
Cataplana: This is how Portuguese call the cooking utensil that has two pan-shaped halves hinged together and closed with a clasp. Here all the ingredients are mixed, giving place to a festive and colourful dish. Prawns, shrimps, crabs, clams, chicken, lean bacon, parsley, coriander, onions, tomatoes and green pepper are usually cooked for a minimum of two persons.
Anticucho refers to a spicy South American kebabs of grilled ox or beef hearts marinated and/or brushed with a chili sauce. For some people, acquired taste is needed to be able to enjoy this food. Anticucho is one of the street foods from Bolivia which include cattle’s heart and served with spicy corn sauce and potatoes.
Anticucho is a Quechua word for a dish made from a mixture of beef heart, meat, chicken, etc. marinated and cooked on a skewer over live coals. "Uchu" from the word Anticucho is the Quechua word for "mixture".
Quechua is an Amerindian language (language spoken by the indigenous people of the Americas) native to South America and is related to Aymará. It was the official language of the Tawantinsuyu (Inca Empire). Quechua can be heard throughout South America, starting as far north as southern Colombia and Ecuador, Peru and Bolivia, and northwestern Argentina and northern Chile.