Difference between revisions of "Language/Multiple-languages/Culture/Traditional-Foods:-Southern-America"
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Line 58: | Line 58: | ||
* ruqru [que] | * ruqru [que] | ||
|stew | |stew | ||
|corn, potatoes | |corn, potatoes, hot sauce | ||
|Andes | |Andes | ||
| | | |
Revision as of 19:55, 3 March 2025
food | form | main ingredient | place of origin | time | image |
---|---|---|---|---|---|
|
flatbread | corn flour | Southern America | ![]() | |
|
dish | meat | Andes | ||
|
bread | cassava starch, corn starch, fat, milk, egg, Paraguay cheese | Paraguay | ![]() | |
|
dumpling | cornmeal dough or cassava dough, meat, raisins, capers, olives | Venezuela | ![]() | |
|
paste | corn | Andes | ![]() | |
|
stew | corn, potatoes, hot sauce | Andes | ||
|
bread | wheat flour, salt, leavening agent | Chile | 1800s | ![]() |
|
stew | seafood, tomatoes, onions | Brazil | ![]() | |
|
paste | ground sweet corn, sugar, coconut milk | Nordeste, Minas Gerais, Goiás | ![]() | |
|
bread | tapioca flour, cheese | Brazil | ![]() https://commons.wikimedia.org/wiki/Category:P%C3%A3o_de_queijo | |
|
bread | corn flour, Paraguay cheese, egg, milk, onion | America | ![]() | |
|
quick bread | leavening agent, wheat dough or wheat flour and masa harina, shortening or butter | Spanish America | ![]() |