Glossary P
Piparjuuri is the Finnish word for "Horseradish".
Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, onions, garlic and sweet green peppers cooked in olive oil or goose fat. Chopped herbs and eggs is added to the mixture, then slightly scrambled.
Piperade is served with grilled or fried ham and bread as a main course or side dish.
It is called Piperade in Gascon and Piperrada in Basque. It is a traditional dish of France and served in many restaurants and cafe all over the country.
Pipirrana refers to the local food of Jaen in Andalucia, Spain. It is a salad made with tomatoes, onions, green peppers, breadcrumbs, garlic, olive oil, vinegar, salt and hard -boiled egg. It is mostly served as an appetizer.
Pipirrana which contains finely diced pimientos, tomatoes, onion, green pepper, olives, tuna, olive oil and salt is also a typical food of Malaga and is also common to other provinces of Andalucia
Pirão / Pirao refers to a cornmeal flour that is mixed with coconut milk and palm oil. Pirão is also means manioc meal or mash.
In Brazil, Pirão is a kind of gravy which is often made from fish broth and cassava flour. One of the most authentic kinds of Pirão is made from a broth obtained by cooking a fish head and scraps not used in whole fish dishes, with other ingredients such as coconut milk, tomatoes, parsley, garlic, chives, pepper, annatto, and fresh cilantro.
Pirão is traditionally served as a side with Moqueca Capixaba, a typical fish stew from Espírito Santo State in Brazil.
Pirão is pronunced "pi-rao".