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Gungude – also known as congatay or plantain porridge, is a Caribbean porridge made from sun-dried plantains or green bananas. It is often fed to infants. [5] Guriev porridge – a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. [6]
The name mofongo refers to cooked plantains mashed with fat (olive oil, lard, or butter), spices, and pork in a wooden mortar and pestle called a pilón (made with mahogany or guaiacum, both native hardwoods) and shaped more or less into a ball and in or alongside broth. The mofongo is then able to absorb any juice or broth from the seared meat ...
Curry powder, Jamaican or Indian, which features a blend of turmeric, coriander, fenugreek, cumin, allspice, black pepper and cloves. Turmeric is the predominant spice and accounts for curry powder's yellow colour. Escallion; Escovitch, made with vinegar, onion, scotch bonnet, pimento, carrot and chayote (cho cho). It is typically a seafood ...
The modern parishes of Jamaica Cane Cutters in Jamaica in the 1890s. Anonymous. [1]This is a list of plantations and pens in Jamaica by county and parish including historic parishes that have since been merged with modern ones.
Before use, the two halves are separated, and the capsule is filled with powder or more normally pellets made by the process of extrusion and spheronization (either by placing a compressed slug of powder into one half of the capsule or by filling one half of the capsule with loose powder) and the other half of the capsule is pressed on.
Turbana, a grower-owned banana and plantain company, is the fourth largest importer of bananas in North America, and was the first importer of fair trade-certified bananas in the continent. [ 7 ] [ 1 ] Turbana's parent company, Uniban , is the largest producer of fairtrade bananas in the world. [ 2 ]
Plantago lagopus—Hare's foot plantain; Plantago lanceolata—Ribwort plantain; Plantago lanigera; Plantago leiopetala—Madeira plantain; Plantago longissima; Plantago macrocarpa; Plantago major—Greater plantain, common plantain; Plantago maritima—Sea plantain; Plantago maxima; Plantago media—Hoary plantain; Plantago melanochrous
The ripe plantain is usually sliced diagonally for a large oval shape, then fried in oil to a golden brown color. The diagonal slice maximizes the surface area, allowing the plantain to cook evenly. [23] Fried plantain can be eaten as such, or served with stew or sauce. [22]