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The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Sukuma wiki is an East African dish made with collard greens, known as sukuma, cooked with onions and spices. [1] It is often served and eaten with ugali (made from maize flour). [1] In Tanzania, Kenya, Uganda and other parts of East Africa, colewort are more commonly known by their Swahili name, sukuma, and are often referred to as collard greens.
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
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Bake the empanadas until they turn golden brown, 20 to 25 minutes. Remove them from the oven. Cool them for about 5 minutes and serve with cilantro-lime aioli or queso blanco.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Collard Greens Bring this Southern favorite to your holiday table alongside a skillet of your favorite cornbread. It's packed with shredded smoky turkey meat so you know it isn't lacking in flavor!
Solid ugali is usually served with traditional vegetables, stew or sukuma wiki (also known as collard greens). [17] It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name. [18]