Food Dictionary

Ceviche is a seafood dish made from raw fish cured in citrus juices (usually lemons and limes). The citric acid in the fruit denatures the proteins of the fish causing it to change its structure making it look like cooked fish even though no heat has been used.

• Origins of Ceviche are rooted in South America
• Ceviche is the National dish of Peru
• Traditional versions took around 3 hours to marinade
• Modern versions with certain fish can be marinaded in just a few minutes

Although there’s nothing dangerous about eating raw fish it’s important to understand that the fish must be very fresh and high quality to avoid getting ill. This is because there is no heat involved during preparation meaning that any parasites or bacteria in the fish won’t be killed.

Rice and Peas is a mainstay of West Indian cuisine and served with pretty much anything. Traditionally it was made with “Pigeon Peas” (a common legume) which explains the misleading name of the dish. Typical ingredients include; kidney beans, cowpeas, onion, thyme, garlic, ginger, and coconut milk.

• The ‘peas’ are actually beans
• Mainstay of West Indian cuisine
• Often served with curried goat
• In the bahamas it’s called “Peas & Rice”

Fermented dairy product which uses lactic acid for the fermentation process. It has to be kept in the fridge because it’s only partially fermented.

• 20% fat content
• Fermented with lactic acid (instead of a live culture)
• Cheaper, thicker, and more sour than creme fraiche

The original Stroganoff recipe was floured beef cubes sauteed with mustard and broth, then finished with sour cream. Later additions included onions, tomato, alcohol, and mushrooms.

• First seen 1870 in a book titled “A Gift to Young Housewives
• Allegedly named after the wealthy and successful Stroganov family
• Traditionally served with crisp potato straws (chips?)
• Served with rice or pasta in other parts of the world

Made by painting rice paste onto a loaf or roll before baking. As the bread bakes the coating dries and cracks giving a distinctive finish.

• Dutch origins from around the 1970s
• Often flavoured with sesame oil
• AKA “Giraffe bread”, “Marco Polo bread”, and “Dutch Crunch”