Glossary C
Caponata refers to an Italian sweet-tart dish particularly Sicilian that is generally served as a salad, side dish or relish. Caponata is composed of zucchini, eggplant, celery, onions, anchovies, olives, pine nuts, capers and spiked by tomatoes and vinegar, all cooked together in olive oil.
Caponata is mostly and generally served at room temperature.
Caponata is pronounced as "ka-poh-nah-ta".
Cozido à Portuguesa refers to one of the common meat dish from Portugal which is a sort of hot pot of beef, sausages, potatoes, vegetables and rice. Cozido à Portuguesa originated from the Beira region of Portugal and it is cooked using pork and beef and in some areas in Portugal, chicken is also added together with varieties of vegetables like carrots, cabbages and turnip. Usually, Portuguese sausages like Chourico, Farinheira and Morcela and also potatoes and rice are also used as supplements along with the Cozido preparation.
Cozido is more popular in Spain and is a prominent part of the Spanish diet, however, it initially evolved in the Portuguese terrain and therefore has continued to remain a well loved delicacy among the people of Portugal.
Carbonnade a la Flamande refers to a Flemish dish cooked in beer and onions is a specialty of Northern France, but also available widespread. It also refers to a thick Belgian beef stew from Flanders made with beef, bacon, onions and brown and in Belgium, it is also referred to as Carbonnade of Beef.
Carbonnade a la Flamande is also known as Carbonnade de Boeuf a la Flamande or Carbonade Flamande
Cachupa refers to a dish of slow boiled stew of corn, beans, vegetables and marinated tuna. It is one of the specialties of Cape Verde, Africa.
Cachupa is also spelled and known as Catchupa is the national dish of Cape Verde and refers to a stew made of hominy, beans, and whatever meat or vegetables may be available.