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Find link is a tool written by Edward Betts.Longer titles found: Indigenous cuisine of the Americas (view)
searching for Cuisine of the Americas 19 found (52 total)
alternate case: cuisine of the Americas
Tepache
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Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powderedSoyo (Paraguay) (76 words) [view diff] no match in snippet view article
Soyo is a thick soup of meat crushed in a mortar, seasoned with several spices and vegetables. The word “soyo” is short for “so’o josopy”, Guaraní wordsParakari (487 words) [view diff] no match in snippet view article find links to article
Parakari is a fermented alcoholic beverage made by Amerindians of Guyana and Venezuela. Like other cassava alcoholic beverages, parakari is made by dualCuchuco (211 words) [view diff] no match in snippet view article find links to article
Cuchuco is a soup, part of Native American cuisine of South America associated with the Muisca people, made with corn, barley or wheat and mashed beansCauim (1,032 words) [view diff] no match in snippet view article find links to article
Cauim is a traditional alcoholic beverage or beer of the indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areasCoca tea (606 words) [view diff] no match in snippet view article find links to article
Coca tea, also called mate de coca, is a herbal tea (infusion) made using the raw or dried leaves of the coca plant, which is native to South America.Paçoca (336 words) [view diff] no match in snippet view article find links to article
Paçoca (Portuguese: [paˈsɔka]) is a candy made out of ground peanuts, sugar and salt. Some recipes also add flour, such as corn flour, oat flour or cassavaPulque (4,551 words) [view diff] no match in snippet view article find links to article
Pulque (Spanish: ['pulke] ; Classical Nahuatl: metoctli), occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sapMate (drink) (4,834 words) [view diff] no match in snippet view article
Mate or maté (/ˈmɑːteɪ/ MAH-tay, Spanish: [ˈmate], Portuguese: [ˈmatʃi]) is a traditional South American caffeine-rich infused herbal drink. It is alsoPachamanca (413 words) [view diff] no match in snippet view article find links to article
Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatiaPampa mesa (742 words) [view diff] no match in snippet view article find links to article
In indigenous communities of the Ecuadorian highlands, a pampa mesa or pamba mesa is a communal meal of food laid directly on a cloth spread on the groundTucupi (321 words) [view diff] no match in snippet view article find links to article
Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It is also produced as a by-product of manioc flour manufacture. TheSean Sherman (1,619 words) [view diff] no match in snippet view article find links to article
Sean Sherman (born 1974) is an Oglala Lakota Sioux chef, cookbook author, forager, and promoter of indigenous cuisine. Sherman founded the indigenous foodNihamanchi (330 words) [view diff] no match in snippet view article find links to article
Nihamanchï is a beer brewed from manioc (Manihot esculenta) by indigenous peoples of South America. It is also known as nihamanci, nijimanche, or nijiamanchiGull egg (4,222 words) [view diff] no match in snippet view article find links to article
Gull eggs, gathered in spring from the nests of wild gulls, are a source or form of eggs as food. Gulls' eggs tend to have speckled shells (which somewhatArroz de fríjol cabecita negra (1,049 words) [view diff] exact match in snippet view article find links to article
"TransAtlantic Food Migration: The African Culinary Influence on the Cuisine of the Americas •". Retrieved 2021-09-23. "Afro-Colombian Culture: History, CulturalAfricanisms (3,961 words) [view diff] exact match in snippet view article find links to article
"Transatlantic Food Migration: The African Culinary Influence on the Cuisine of the Americas". Black Past.org. Black Past. Retrieved June 1, 2022. Spivey SanjeetKazunoko (11,771 words) [view diff] no match in snippet view article find links to article
Kazunoko (数の子), in Japanese cuisine, are the eggs or the ovaries (egg skeins) of the Pacific herring (Japanese: kazunoko nishin) that have been saltedHistory of rice cultivation (7,746 words) [view diff] exact match in snippet view article find links to article
Al-Ahsa Oasis and in Yemen. Most of the rice used today in the cuisine of the Americas is not native but was introduced to Latin America and the Caribbean