Glossary O

Oil Down refers to the national dish of Grenada which is described as a stew-like concoction made in large quantities with local vegetables such as callalou, dasheen, breadfruit, green fig (banana), and plantain. Popular additional ingredients to make the "Oil Down" are the pig snout, pig tail, salt mackerel, crab, or back and neck of the chicken, while the boullion used to make the stew is a mixture of coconut milk, saffron, water, and seasonings. Grenada is an island of volcanic origin in the Lesser Antilles chain ninety miles north of Venezuela.

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Oja corn husk that is used for wrapping tamales.

Ojingeo bokkeum (Stir-fried Squid) . A Korean seafood dish made of blanched squid which is stir-fried with onions, carrots and cabbage in a spicy mixture of Gochujang and red chili powder.

Ojja which is also known as Chakchouka refers to a Tunisian ragout/stew made paprika and onions that are fried in oil and seasoned with a chilli sauce called Harissa then stewed with tomato. Eggs are broken and lightly poached over the ragout. It is served sprinkled with dried mint and parsely and eaten with freshly baked crusty bread.

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Oka I'a or Oka is defined in several ways: it is a lime-marinated tuna, raw fish in coconut cream, or seafood salad. However, it is defined, it is a very tasty and simple dish to make

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Ukazi leaf which is also known as Afang leaf (Gnetum africana) can be eaten raw as prepared by the Igbos in the popular African Salad "Ugba". The people of the Republic of Congo also consume the afang leaves which they call "Mfumbwa". Afang leaf is so named by the Efiks and Ibibios, Igbos call it "Ukazi", "Eru" by the Cameroonians and "Koko " in Congo. The Afang leaf itself serves as a dietary fiber which helps in proper digestion and gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A, fat, oil, and iron.

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Okdom is Jeju red tilefish- Okdom or red tilefish live in deep water around the Jeju coast and were regarded as a luxury by the Joseon royal family. It is popular for its high level of protein and minerals while being extremely lean. It is widely used for ancestral rites after being grilled or used in soups. Okdom is declared as one of the seven (7) wonders of the jeju kitchen for 2014; one of the 7 delectable foods from Jeju after surveys were conducted with both tourists and Korean citizens.

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Deutsch: Okra / Indian: Vendakka
Okra, known in many English-speaking countries as lady's fingers, bhindi or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.

Okra is a Filipino word for Okra or lady's finger in English. Okra is the long, slender fruits of the okra plant that is eaten in the Philippines, most Asian countries and Arabic countries. It is a very popular vegetable among the Filipinos, as it can be simply boiled in water with a little salt and served with Bagoong Isda (fish paste) and Kalamansi (local citrus) serving as dipping sauce, a good side dish for cooked rice (Kanin) and Pritong Isda (fried fish) Usually, Okra is used in Philippines vegetables stews like Pinakbet and Dinengdeng. It is also a good ingredient for Sinigang.

I have tried cooking Okra from the can in Germany, but I didn't enjoy its taste, I still prefer the fresh ones which I used to cook while in the Philippines. The frozen ones are a good substitute though when fresh ones are not available.

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Okroshka refers to a cold soup from Kazakhstan which is made from Ayran, boiled potatoes, salami, cucumber and herbs.

Oksekjott is theNorwegian word which means "beef".