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Picarones (or Picaron singular) are a Peruvian dessert [1] that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos , a type of doughnut brought to the colonies by Spanish conquistadors.
Origin Description (including main ingredients and notable aspects) Akara, acarajé: Nigeria, Brazil: Fried dough made from ground black-eyed peas or black-eyed pea flour. Onions, peppers, and salt to taste are added for more flavor. Typically eaten as a breakfast with "pap", or custard locally called akamu by Igbo people. Achappam: Kerala, India
Potato doughnuts share similar ingredients to normal doughnuts, but have all or most of the flour replaced with either mashed potatoes [14] or potato starch. [15]Potato doughnuts tend to be a light, fluffy variety of doughnut [16] and are usually topped with the same variety of frosting or toppings as other doughnuts. [16]
The malassada is believed to be derived from the filhós from mainland Portugal and Madeira, a product of the growing sugar industry during the sixteenth century. [5] It was exported throughout Macaronesia, where it was introduced to the Azores and Canary Islands, reaching as far as Brazil during the sixteenth and seventeenth centuries.
Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar.They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped. [1]
Cazuela (Spanish pronunciation: or Spanish pronunciation:) is the common name given to a variety of dishes, especially from South America.It receives its name from the cazuela (Spanish for cooking pot) – traditionally, an often shallow pot made of unglazed earthenware used for cooking.
The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain. [3] [4] [5]An empanada (empãada) is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):
Fried chicken with side dishes, fried okra, and macaroni and cheese Fried chicken has been described as being "crunchy" and "juicy", [24] as well as "crispy". [25] The dish has also been called "spicy" and "salty". [26]