Glossary F

The food glossary +++ Popular Articles: 'Food', 'Fruit', 'French'
Fafaru refers to one of French Polynesian specialty made of thinly-sliced raw fish marinated in Mitiafafaru (fermented seawater) and served with Mitihue (fermented coconut milk sauce ). However, even if it is the island's specialy, Fafarus is not served in restaurants.

Frejol Colado refers to Peru's sweet dessert made from mashed beans and Chancaca. Frejol Colado is usually prepared in southern Peru.

- Food Trivia: Vanilla Flavored Ice Cream : According to the International Ice Cream Association, Vanilla is by far the most popular ice crea, flavor, getting more than 20% of all ice cream consumption.

- Food Trivia: Avocado as a dessert : Avocado is considered a sweet in Brazil, Brazilians dip them in sugar and also served them sliced as a dessert. What a delicious dessert!

- Food Trivia: Food in Peru : Food in Peru is generally much spicier than its neighbouring countries. So much so that a local restaurant serving traditional dishes is called "Picantería". If you are worried about it you can always order your chilis on the side.

When the Spaniards came to the Philippines in 1521, the Filipinos were already trading with China, Japan, Siam, India, Cambodia, Borneo and the Moluccas. The Spanish government continued trade relations with these countries, and the Manila became the center of commerce in the East. The Spaniards closed the ports of Manila to all countries except Mexico. Thus, the "Galleon Trade" was born. The Galleon Trade was a government monopoly. Only two galleons were used: One sailed from Acapulco to Manila with some 500,000 pesos worth of goods, spending 120 days at sea; the other sailed from Manila to Acapulco with some 250,000 pesos worth of goods spending 90 days at sea. This might explain why Filipino food was fluenced by these countries. Pancit from the Chinese, Mechado and Morcon from Spain, Estofado from Mexico, etc.