The word “粥”(zuk) means a rice congee or rice porridge. What I love about “粥”: it’s not only healty and delicious, but a great dish for those in a hurry on a budget or who need something filling. Chinese traditionally cook “粥” for hours over a low heat in a big pot. Here I post “及第粥” (Kapdaizuk) which is auspicious for student who wants pass the examination for the high degree. Boiled internal organs such as intestines and liver was inside.
“Hígado” is a Spanish word for liver, and “cebolla” means onions. They are also a popular delicacy in Andorra. Sliced liver is cooked in oil with a generous quantity of fried or caramelized onions. They might taste so much better when homemade.
Skilpaadjie is a local delicacy usually made from sheep’s liver with a fatty skin around it. I really appreciate the recipe with spices that they made.
A traditional Filipino dish, with meat, potate and local vegetables, Kaldereta is a nutritious and flavorful main dish. This sauce is thick, gravy and zesty. It can also be eaten or served with plain rice. Liver paste and tomato (fresh, paste) is considered as an essential ingredientes for prepareing.
Sudanese cooking is extremely both simple and tasty. When those whose taste runs to offal, Kammonia كموني may be the best choice. It is a kind of local stew made from the stomach (sometimes with liver) of sheep, tomato, onions, and some spices. Often served with Eish (Pita-like flat bread) or Kisra (Crepe or Injera-like flat bread). It’s my great favor, so that it was my everyday meal when I was in Sudan.
Even Kibda كبد is a term for liver as a part of organs, it also means the dish made with liver as ingredientes. It is often eaten as breakfast in Yemen, often fried with potato, onion, tomato and rich spices.