Cumin seeds. The white seeds are commonly used. It is a musty smelling spice, the flavour of which is improved by roasting or frying.
Custard apple. Sitaphal. A tropical fruit which comes in a variety of shapes and sizes. When buying choose very soft fruits indeed. The skin of all of them is green or purplish-green and scaly, almost fir-cone patterned, in appearance. Inside, the flesh is creamy in colour and consistency, but has to be sucked from the shiny black seeds. The flesh has a sweet-sour flavour, sometimes slightly custardy and larger ones have the luscious and complex taste of banana, mango and vanilla. They are often made into fritters, or sliced and steeped in wine. The custard apples include cherimoyas, sweet sops, sour sops and atemoyas.
Custard apple. Sitaphal. A tropical fruit which comes in a variety of shapes and sizes. When buying choose very soft fruits indeed. The skin of all of them is green or purplish-green and scaly, almost fir-cone patterned, in appearance. Inside, the flesh is creamy in colour and consistency, but has to be sucked from the shiny black seeds. The flesh has a sweet-sour flavour, sometimes slightly custardy and larger ones have the luscious and complex taste of banana, mango and vanilla. They are often made into fritters, or sliced and steeped in wine. The custard apples include cherimoyas, sweet sops, sour sops and atemoyas.
Vermicelli. Thin, fried, string-like preparation made from gram flour. At "eeds" this is often as part of a celebratory breakfast dish called senvaya in which it is cooked in syrup until the liquid evaporates, becoming sweet and slightly crunchy.
Vermicelli. Thin, fried, string-like preparation made from gram flour. At "eeds" this is often as part of a celebratory breakfast dish called senvaya in which it is cooked in syrup until the liquid evaporates, becoming sweet and slightly crunchy.
Taro. Colocasia. A plant grown both for its leaves and tuberous, potato-like roots, or corms. The roots, the flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.e flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.
Taro. Colocasia. A plant grown both for its leaves and tuberous, potato-like roots, or corms. The roots, the flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.e flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.
