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Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, which include vinegar (made from palm sap or sugarcane), soy sauce (typically substituting salt), black peppercorns, and bay leaves (traditionally Cinnamomum spp. leaves; but in modern times, usually Laurus nobilis).
The Neolithic founder crops (or primary domesticates) are the eight plant species that were domesticated by early Holocene (Pre-Pottery Neolithic A and Pre-Pottery Neolithic B) farming communities in the Fertile Crescent region of southwest Asia, and which formed the basis of systematic agriculture in the Middle East, North Africa, India ...
On Monday, February 3, five celebrated Black chefs collaborated to tell a story of ingredients that have traveled to the United States through the African Diaspora.
Countries by avocado production in 2020. This is a list of countries by avocado production from 2016 to 2022, based on data from the Food and Agriculture Organization Corporate Statistical Database. [1]
Paniki prepared with fruit bat meat cooked in spicy rica green chili pepper. A Minahasan dish. Manado, North Sulawesi, Indonesia.. Bats as food are eaten by people in some areas of North America, [1] Asia, Africa, Pacific Rim countries, [2] and some other cultures, including the United States, China, [3] Vietnam, the Seychelles, the Philippines, [4] [5] [6] Indonesia, [7] Palau, Thailand, [8 ...
The Encyclopedia of Modern Asia (6 vol Thomson-Gale, 2002) 1:31–35 and passim; basic introduction and articles on each group. Li, Anshan. A history of overseas Chinese in Africa to 1911 (Diasporic Africa Press, 2017). Mangat, J.S. A History of the Asians in East Africa: 1896-1965 (Oxford University Press, 1969)
Java rice, sometimes called yellow fried rice, [1] is a Filipino fried rice dish characterized by its yellow-orange tint from the use of turmeric or annatto.Variants of the dish add bell peppers, pimiento, paprika, and/or tomato ketchup to season the fried rice.