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This ultra-quick tuna melt with white beans is a protein-packed sandwich that’s perfect for a fast and satisfying lunch or dinner. The beans add creaminess and fiber, while the tuna provides ...
Similar to oca in purpose, paiko (Dysphania ambrosioides), was a part of the Inca diet for flavoring and edible leaves. [11] Species of the Chenopodium family in the Inca cuisine were Chenopodium pallidicaule, also known as cañihua, and Chenopodium quinoa, or quinoa, due to their ability to survive in the high altitudes of the Andes.
The genus name Chenopodium is composed of two words coming from the Greek χήν,-νός, goose and πόδῖον, podion "little foot", or "goose foot", because of the resemblance of the leaves with the trace of a goose's foot. [24] The specific epithet quinoa is a borrowing from the Spanish quinua or quinoa, itself derived from Quechua kinuwa.
Create a simple list of go-to options or make-ahead meals that make mornings easier or simply mix-and-match these recipe ideas: Easy Egg Bites by Brittany Williams Berry-Banana Smoothie by Joy Bauer
Schillerlocken – two quite distinct foods named after the curly hair of the German poet Friedrich von Schiller (1759–1805). One is cream-filled puff pastry cornets; the other is long strips of smoked dogfish belly flaps. Ranhofer named a dessert of pancakes rolled up, sliced, and layered in a mold Schiller pudding.
There are many fillings including shredded beef, black beans, Venezuelan cheese, ham, fish. Some fillings have proper names. Reina Pepiada (old Venezuelan Spanish for "curvy queen") is a filling for arepa composed of avocado, chicken, and mayonnaise. This particular filling is named after the Venezuelan beauty queen Susana Duijm. [4] Arepa andina
Food species comprise spinach (Spinacia oleracea), Good King Henry (Blitum bonus-henricus), several Chenopodium species (quinoa, kañiwa, fat hen), orache (Atriplex spp.), and epazote (Dysphania ambrosioides). The name is Greek for goosefoot, the common name of a genus of plants having small greenish flowers.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.