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Cou-cou, coo-coo (as it is known in the Windward Islands), or fungie or fungi (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). [1]
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungee (pronounced "foon-jee") and pepperpot. [1] Fungee is a dish similar to Italian polenta, made mostly with cornmeal. [1] Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda).
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer , served along the west coast of France .
Feijoada is often considered a national dish of Brazil, and it's especially popular in big cities like Rio de Janeiro. ... and sauces for a filling sandwich-like dish. Recipe: Serious Eats. 23 ...
Goat water, also referred to as kiddy stew, [2] is a stew that is a part of the national cuisine of the Caribbean island of Montserrat. [3] It has been described [by whom?] as a national dish of Montserrat. [4] [5] [6] It has also been described [by whom?] as a national stew. [7]
Conkies are a sweet cornmeal-based food item popular in the West Indies.The essential ingredients include cornmeal, coconut, sweet potato, raisins and pumpkin and the mixture is cooked by steaming in banana leaves.
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Cou-cou - part of the national dish of Barbados, "cou-cou and flying fish". [ 14 ] Funche - a typical breakfast in Puerto Rico cornmeal cooked with coconut milk, milk, raisins, butter, cloves, vanilla, ginger, sugar or honey and topped with fruit and cinnamon.