Glossary T

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Töltött Káposzta or Stuffed cabbage refers to a traditional delicious Hungarian dish that is often made for holidays like Christmas or Easter. Töltött Káposzta refers to a Hungarian dish made of whole cabbage leaves stuffed with rice, meat, and spices. It is one of the favorite foods of the Hungarians. Cabbage is a winter staple food and appears also in some pastry dishes.

Tomatie Bredie is another name for Tamatiebredie or Tomatie Bredie which refers to South African tomato stew or lamb and tomato stew. Tomatie Bredie or tomato stew is cooked very slowly, coupling rich, fatty meat such as mutton with tomatoes.

Tuwo refers to Nigeria's a porridge-like dish made of maize and or millet often served with a soup or sauce. Tuwo is made by grinding the corn into a powder, then put in boiling water and stirred/beat until it has a thick smooth texture.

Tochitura refers to the traditional Romanian hearty meat stew seasoned with onions and/or spices. Tocanita is also called Tochitura, a meat stew seasoned with onions and/ or spices

Toufam refers to a kind of yoghurt thinned with sugared water which is one of Senegal's national drinks aside from mint tea, palm wine that is drunk fresh or fermented, and home-roasted coffee with pimento

Thiéré Bassi Salté refers to a Senegal dish made of seasoned meat or chicken cooked with tomato paste and vegetables over a local couscous called Cere. Thiéré Bassi Salté is also called Bassi Salté or Thiéré Bombe.

  1. Tartifle
  2. Tea Brack
  3. Tortarya
  4. Twaalfuurtje