Glossary C
Capitaine à la Saint-Louisienne refers to Senegal's dish made of perch (Nile perch) which is stuffed with spices and probably steamed, grilled, fried or baked like Mulet Farci à la Saint-Louisienne, which is one of Senegal's popular foods.
Capitaine which literally means "captain" actually refers to Nile perch (Lates niloticus) , a marine fish that resembles a carp. Nile perch is prized throughout Africa for its culinary qualities. It is found in the Nile, Lake Chad, Lake Victoria and the Congo and Niger rivers. Nile perch is usually grilled or fried and served with hot sauce, like Piri-Piri.
Saint-Louis was the first French settlement in Africa and is popular for its African-French ambiance. Saint-Louis is located near the Senegal-Mauratania border on the islands and coast near the mouth of the Senegal River, probably the reason why it is famous for fish dishes, like Mulet Farci à la Saint-Louisienne
Carne Machaca refers to a Mexican dish made of beef braised in broth until the broth evaporates and the meat is brown and tender, then cooled and shredded and recooked in oil or lard with garlic, onions, chilis. Carne Machaca is served for breakfast with eggs, refried beans, tortilla and salsa.
What a wonderful breakfast!
Caillettes refer to French minced meat mixed with cabbage or chard then cooked in a cloth. Caillettes is one of the pork products of Ardèche. Caillette, the coveted Ardéchois pâté made of pork, ground spice, provincial herbs and greens. Resembling a plump sausage, it is wrapped in a thin intestine. Caillette is so influenced by terroir, the recipe varies within kilometres. In higher climes, locals make it with cabbage. Those on the hills use spinach, and lower down by the river, it is made with salad leaves. We enjoy a punchy, garlic, meaty affair, but I am quickly told by fellow diners that purists expect it to be 50 per cent meat, 50 per cent greens and no garlic. To discover the finer intricacies of this pâté, enthusiastic gastronomes can head to the caillette fair, held in autumn in the town of Aubenas.
Ardèche is a department in south-central France , in Rhones Alpes Region.
Crosne de Japon refers to a kind of vegetable from France which are small, twirly tubers and tapered at both ends. They are a "forgotten vegetable" or an ancient/old and unusual variety of vegetable, and are still being cooked by boiling them until tender, and dressed simply with butter, salt and pepper.