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Marshallese cuisine comprises the fare, foods, beverages and foodways of the Marshall Islands, including its food-related customs and traditions. [1] [2] Common indigenous and traditional foods include breadfruit, coconut, bananas, papaya, seafood, pandanus and bwiro.
Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables stewed in coconut milk, herbs, and spices. [2] [3] The name refers to the fact that the oil from the coconut milk used in cooking is either absorbed by the ingredients or settles to the bottom of the cooking pot. [4]
A traditional sweet snack made of finely sliced, sun-dried breadfruit chips deep-fried in coconut oil and dipped in heated treacle or sugar syrup is known as rata del petti. [22] In India , fritters of breadfruit, called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam , are a local delicacy in coastal Karnataka and Kerala .
ʻAwa (Piper methysticum, kava) is a traditional food among Hawaiians. Breadfruit, sweet potato, kava, and heʻe are associated with the four major Hawaiian gods: Kāne, Kū, Lono and Kanaloa. Popular condiments included paʻakai , ground kukui nut, limu , and ko which was used as both a sweet and a medicine.
The savory dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, kasava and breadfruit, but with salt used in place of sugar (and omitting vanilla). Shark chutney typically consists of boiled skinned shark , finely mashed, and cooked with squeezed bilenbi juice and lime .
Mofongo de pana, breadfruit flan, alcapurria de pana, tostones de pana (re-fried breadfruit), pastele de pana, pastelón de pana (breadfruit casserole), ralleno de pana (breadfruit version of papa rellena), and cazuela replacing cassava with breadfruit. Breadfruit flour is widely available threw out the island and used to make cookies, empanada ...
Breadfruit – used similarly as jackfruit in savory dishes; Coconut burger – made from sapal, the coconut pulp by-products of traditional coconut milk extraction in Filipino cuisine; Eggplant – semitropical/tropical plant with a highly textured flesh [5]
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).