Glossary G

The food glossary +++ Popular Articles: 'Germany', 'Gulay', 'Galunggong'

Gages refer to Green Gage (Greengage), a greenish and greenish-yellow dessert plums named after the eighteenth century English botanist Sir William Gage who imported them to England from France.

Gurda Kebab refers to an Indian food of marinated kidney skewered and cooked in the Tandoor. Gurda is the Indian word for "kidney".

Gerstsuppe refers to "barley soup" from South Tyrol. It is one of the traditional foods served as an appetizer in this Italian region.

Griyo refers Haiti's most typical main pork dish made from marinated sholder cuts of pork which are fried and served with hot sauce called Ti-Malice. Griyo is usually accompanied by Riz Et Pois Colles and Bananes Pesees.

Galetou refers to Limousin salted pancake with ham and cheese. Limousin is a very pleasant French region which is also the least populated area in France. In terms of food, it is famous for Limousin meats (pork, beef and lamb), violet mustard and Clafoutis, among others.

Gateau de Patate refers to Haiti's desserts eaten after a typical meal. Gateau de Patate is a sweet potato cake served with a topping of coconut cream and Coquimol, a rum sauce.

  1. Geldwurz
  2. Grépfrút / Grepfrut
  3. Gyümölcslé / Gyumolcsle
  4. Govnac / Govnac