Glossary C
Chotlo refers to the delicacy of the Tswana people which is made from a meat cut into extremely small pieces with the bones removed. The meat is first boiled, then grounded before being put back into the pot and stirred until it becomes very fine.
The Tswana people refers to the people in Botswana, north-western South Africa and nearby areas and Tswana language which they speak. Likewise, the Tswanas are a tribe who migrated from East Africa to Southern Africa during the 14th century.
Choucroute refers to an Alsatian specialty which is very similar in taste with Sauerkraut from Germany. It is made from shredded cabbage fermented in salt water over a period of time. It is cooked with a Riesling white wine from Alsace, potatoes and other spices.
Choucroute may be served either hot or cold. Most ofte, it is heated briefly in pork or goose fat, and then stewed in white wine or kirsch with chopped onions and some juniper berries.
It is served as a side dish and there is a dish called
Choucroute Garnie which is Choucroute served with potatoes, very thick slices of bacon and other smoked and salted pork meat, sausages, and many others
Deutsch: Chowder / Español: Chowder / Português: Sopa cremosa / Français: Chaudrée / Italiano: Zuppa densa
Chowder refers to a type of thick, rich soup typically made with seafood or vegetables, milk or cream, and often thickened with crackers or a roux. Originating from the fishing villages in the Northeastern United States and parts of Canada, chowder has become a comfort food staple in many parts of the world, known for its hearty and comforting qualities. The most traditional versions include New England clam chowder, known for its milk or cream base, and Manhattan clam chowder, distinguished by its tomato-based broth.