Glossary G

Gule ærter refers to a split pea soup, a traditional soup from Denmark.

Garbure refers to a classic vegetable soup made in an earthenware pot called a toupin.

It is made in Gascony with cabbages and beans flavoured with garlic and herbs and containing confit of goose or duck,

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Gbegiri refers to the traditional Nigerian bean stew

Ingredients

450g white or red beans
6 fresh habanero chillies (liquidized)
2 medium onions (liquidized)
450g fresh tomatoes (liquidized)
1kg dry smoked fish (omit for the vegetarian version)
3 tbsp tomato puree

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Bloeder Sageru refers to an Indonesian food which is an Ambonese cake made from the mixture of fermented palm toddy wine, flour, butter and egg.

Giuvech refers to Bulgaria's national dish. It is a spicy stew made of sausages and meat with wide varieties of vegetables cooked in a traditional Bulgarian Giuvech pot

Gozen is a type of miso that has a mildly spicy taste, and usually has a muddy brown color