Glossary B
Bosanski Lonac refers to an authentic Bosnian culinary specialty which is a casserole prepared in an eartheware cooking pot called "Lonac" with a variety of vegetables and meat. Moeroevr, Bosanski Lonac refers to a popular entreé in Bosnia which is a mixture of meat and vegetables slowly roasted and served in a ceramic pot with a long, wide neck. Bosanski Ionac is also described as cabbage and meat stew. Cabbage-based dishes are popular in Bosnia and Herzegovina. Bosnia is in southeastern Europe on the Balkan Peninsula, bordering Slovenia to the northwest, Croatia to the north, and Serbia and Montenegro to the south and southwest; it has a tiny coastline along the Adriatic Sea, while Herzegovina is the southern portion of the country which is shaped like a triangle whose tip (surrounded by Croatia and Yugoslavia) touches the Adriatic.
Botsi refers to one of the many Street Food in the Philippines which is made from the esophagus of chicken that are cut into small pieces, battered and deep-fried and served with a spicy Sawsawan (Dip) made from Vinegar (Suka).
Botsi can also be skewered and grilled.
What I have seen in San Pablo City in the Philippines during the daily Night Food Market is the battered and deep-fried version of Botsi , like the picture below. My friend who enjoys tasting these unique Street food enjoyed eating Botsi a lot together with the spicy Sawsawan that comes with it.
A plate wrapped in plastic can also be seen on the left side of the picture where the newly fried Botsi can be eaten swimming in the spicy Sawsawan. How I wish I can eat and enjoy them too. Hopefully, one day
Deutsch: Bottarga / Español: Botarga / Português: Bottarga / Français: Boutargue / Italiano: Bottarga
Bottarga in the food context refers to a delicacy made from the salted and cured roe (Fish eggs) of grey mullet or Tuna. This product is especially popular in Mediterranean countries such as Italy, particularly in Sardinia and Sicily, and is also enjoyed in other regions like Spain and parts of North Africa. Bottarga is often compared to caviar but has a distinct texture and a rich, briny flavour.