A truckle of hard cheese made with sheep's milk, similar to cheddar bit more moist. It has an ivory paste and a hard crusty rind with red blotches, developing moulds as it ripens. This modern cheese is made from April to October with raw milk. Affinage is seven to nine months. This firm cheese has an aroma of old leather while the flavour is nutty and aromatic, with a caramel tone.
Pigeon pea or Angola pea. This is actually a bean but is called a pea because of its size and shape.
A cake is a generally a concoction of flour, butter, eggs and sugar. In the West cakes are usually risen sponges which may be flavoured with chocolate, lemon, all kinds of fruits, or sliced and filled with jam (US: jelly), More elaborate gâteaux and tortas may combine meringue with sponge and flavourings, and even plain sponges may be used as the building blocks for mighty wedding or christening cakes.
A bottle gourd or calabash cucumber which is pale green on the outside, creamy, yellowish-white inside and looks like a cucumber with a bulge at one end. Only the very young gourds are used for cooking. When older they are most commonly known as calabash and develop a hard, woody shell which may be used for making bowls and musical instruments.
