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It's a perfect match for the classic dishes like curry chicken or oxtail stew you might find on a Jamaican Kwanzaa table. Get the Rice & Peas recipe . PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON
Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe. [5] Dombolo can be made by using cake flour and placed on top of a stew to soak in the stew's flavours. [citation needed] It is related to Dutch Jan-in-de-zak or broeder. [2] [6]
Coco bread, sandwiching a Jamaican patty. Stew peas Typical Jamaican meal—fried chicken and oxtail, with a side of rice and peas (with gungo) and salad. Curried shrimp Rice and peas. Ackee and saltfish, made from the local fruit ackee and dried and salted cod (saltfish). This is the national dish of Jamaica. Baked chicken; Bammy
A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva pudding: Southern Africa: A sweet pudding of Afrikaner origin, usually served hot with custard or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African ...
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.
Owner and Chef Kirk Henry holds up a plate of ackee and salt fish at KJK Jamaican Kitchen at 3348 Vineville Ave. in Macon.
Rabo de toro is a traditional Spanish oxtail stew. Kare-kare is a meat, tripe, oxtail and vegetables in peanut sauce stew in Filipino cuisine customarily served with bagoong alamang (shrimp paste). Maafe is an African oxtail stew. Oxtail stew is a traditional Lesothian cuisine dish. [1] Laotian feu can be made with oxtail. Oxtail ragout is ...
Though translated literally as "oxtail soup" (牛尾汤 Niúwěi tāng), this version of the dish is somewhere between a soup and a stew.One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients rather than ingredients that have been diced or shredded, as is the norm with Chinese soup.