John Myers
Intshayelelo: Umbona kwi-Uruguayan Cuisine
Umbona uye waba yeyona nto iphambili kukutya kwase-Uruguay ukusukela kumaxesha angaphambi kwe-Columbian kwaye uhlala usisithako esibalulekileyo kwi-cuisine yelizwe. Ukulinywa kunye nokutyiwa kombona kube yinxalenye yesithethe sase-Uruguay, kunye nezitya ezininzi ezinombona njengesithako sokuqala. I-gastronomy yelizwe yahlukile, kunye nomxube wempembelelo yemveli, iSpanishi kunye ne-Italian, iyenza ibe yodwa kwaye yahluke.
Traditional Corn izitya e Uruguay
Ukutya kwabantu baseUruguay kuqhayisa ngokutya okuqhelekileyo okwenziwa ngombona, kuquka i-“chaja,” “humita,” “nepastel de choclo.” I-Chaja yidessert ebonisa ikhekhe le-sponge le-cornflour elizaliswe ngeepesika, i-cream cream, kunye ne-meringue. Kwelinye icala, iHumita sisidlo esinencasa esenziwe ngombona, itshizi, netswele, esongelwe ngamaxolo ombona emva koko kubiliswe okanye kuqhunyiswe. Ekugqibeleni, "i-pastel de choclo" isitya se-casserole esenziwe ngombona, inyama yenkomo egayiweyo, i-anyanisi, kunye neerasentyisi ezinobumba obunobumba obunobukhrim.
Izithako kunye noLungiselelo lwe-Uruguayan Corn Recipes
Ukulungiselela iiresiphi zengqolowa yase-Uruguay, uya kufuna umbona omtsha okanye i-cornflour, itshizi, itswele kunye nenyama, phakathi kwezinye izithako. Ngokomzekelo, ukwenza i-humita, kuya kufuneka udibanise ingqolowa egayiweyo kunye noshizi, i-anyanisi, kunye ne-seasoning, uze uyisonge kwi-corn husks kwaye uyipheke. Ukwenza i-chaja, kuya kufuneka wenze ikhekhe lesiponji usebenzisa i-cornflour kwaye uyibeke ngeepesika, i-cream cream kunye ne-meringue.
Ukuqukumbela, umbona sisithako esibalulekileyo kwi-cuisine yase-Uruguay, kwaye iintlobo ngeentlobo zezidlo zemveli zibalaselisa. I-gastronomy yelizwe ngumxube wempembelelo yemveli, iSpanish, kunye ne-Italian, iyenza ibe yodwa kwaye yahluke. Ukuba unomdla wokufumana ukutya kwase-Uruguay, zama enye yezitya zombona ezikhankanywe ngasentla kwaye ufumane incasa yelifa lelizwe elityebileyo lokupheka.
