- peppers, watercress, rice, meat or even
dried fruit or nuts. "Prietas" or "
morcillas" are part of the
Chilote tradition of "reitimiento"
involving the slaughter...
- formed, a
grill with the meat is
placed over it. In many asados, chorizos,
morcillas (black pudding),
chinchulines (cow chitterlings),
mollejas (sweetbreads)...
-
Moronga (also
called rellena,
morcilla, or mbusia) is a kind of
blood sausage. It is
found in Uruguay, Argentina, Cuba, Colombia,
Puerto Rico, Central...
- "sacraments")
include other preserved meats such as
tocino (cured bacon) and
morcilla (blood sausage)
along with the chorizo.
Portuguese chouriço or chouriça...
- matété (rice
cooked with crab). As for
appetizers or snacks,
there are
morcillas criollas, accras, c****ava
cakes and bokit. As for desserts,
there are...
-
plantain (plátano maduro), chorizo, arepa,
hogao sauce,
black pudding (
morcilla),
avocado and lemon. It is
served in a
platter or a tray. The
origin of...
- ****ortment of desserts. The
major dishes in this
cuisine are of veal,
morcillas,
legumes (such as
green beans, chickpeas, and lentils),
simple soups with...
-
types incorporate rice,
giving the
stuffing a haggis-like appearance.
Morcillas are
added to
soups or
boiled on
their own, in
which case the
cooking liquid...
-
overnight before use; lacón (shoulder of pork);
pancetta or
bacon (tocino),
morcilla (a kind of
blood sausage from Spain); chorizo,
olive oil,
sweet paprika...
- it is used in
preparations of a
variety of
traditional dishes such as
morcilla (Iberian pig
blood sausage) and
adobo sauce for fish and meat. The dried...
