Travel Dictionary
Cachupa
National Dish of Cape Verde
Cachupa, the national dish of Cape Verde, is a hearty stew made with corn, beans, vegetables, meat, or fish, with a base of hominy, dried corn kernels. This corn is then simmered with red beans, onions, tomatoes, and peppers, often prepared the night before by soaking the corn and beans in cold water. The type of…
« Will you prepare a cachupa guisado with the leftovers tomorrow morning? »
Tzatziki
Greek sauce made with yogurt and cucumber
Tzatziki is a refreshing Greek sauce made from yogurt, grated cucumber, garlic, lemon juice, olive oil, and herbs like dill or mint. This creamy sauce is often served with Mediterranean dishes such as gyros, souvlakis, or simply with pita bread. Not only delicious, but tzatziki is also good for you. Yogurt…
« For the appetizer, we served tzatziki with vegetable sticks and pita bread. »
Galaktoboureko
Greek dessert with custard in phyllo pastry
Galaktoboureko is a traditional Greek dessert consisting of layers of crispy, golden phyllo pastry filled with semolina custard and soaked in sweet syrup. This creamy and crunchy treat is often served warm, offering a delightful blend of textures and flavors.
« After dinner, we indulged in a homemade galaktoboureko, and it was absolutely delicious. »
Capoter
To get excited or to panic
"Capoter" is a popular Québécois expression that means to lose one's cool, lose one's mind, get upset, or overreact to a situation. In everyday language, it can also mean to be very enthusiastic or excited about something.
« When he heard the good news, he totally capoté with joy. »See more
Attache ta tuque
Get ready for an intense or turbulent situation
The Québécois expression "Attache ta tuque" is an invitation to prepare yourself and brace for an upcoming intense or turbulent situation. Originating from Quebec, it emphasizes the importance of being properly prepared to face upcoming challenges. The tuque, a warm, typically French-Canadian hat, symbolizes the…
« Attache ta tuque, honey, winter's gonna be tough this year. »See more
Broche à foin
Poorly organized or of poor quality
"Broche à foin" is a Québécois expression used to describe something that is disorganized, poorly made, or done in a makeshift manner. The term "broche" refers to a hook or pin, and "foin" means hay. It evokes the image of a hook used to tie up hay, often in a hasty and careless way. This expression is commonly used…
« His DIY project is really broche à foin. It will never hold up! »See more
Pintxo
Basque-style tapa on bread, held with a toothpick
Pintxos are delicious bite-sized Basque dishes that are an integral part of Spanish cuisine. Originating from the Basque Country in Spain, they are known for their variety and artistic presentation on small slices of bread. Each pintxo is a unique culinary creation, often featuring bold combinations of seafood…
« During our visit to San Sebastián, we indulged in a delightful array of pintxos, ranging from grilled shrimp to ham croquettes. »
Paella
Spanish dish of rice, seafood, and/or meat
Paella is an iconic dish from Spanish cuisine, originating from the region of Valencia. It is characterized by its preparation with rice, saffron, and a variety of ingredients that can include seafood, meats (such as chicken and rabbit), as well as vegetables. Traditionally cooked in a large, shallow pan called a…
« For our special dinner, we prepared a seafood paella filled with shrimp, mussels, and calamari. »
Ksar
Fortified village in North Africa
A ksar is a typical architectural ensemble found in the desert regions of the Maghreb, such as Morocco, Algeria, and Tunisia. It symbolizes traditional architecture and communal life in these arid zones. Made up of earthen houses often clustered around an inner courtyard, the ksar provides protection against intense…
« We visited a well-preserved ksar in the heart of the desert, where we discovered the ingenuity of Berber architecture. »
Tajine
Popular Maghreb dish cooked in a clay pot
Tajine is both a iconic dish and a traditional pottery originating from the Maghreb region in North Africa, particularly popular in Morocco. Its distinctive cone-shaped form allows for slow and gentle cooking of ingredients, preserving their flavors and textures. This dish often includes meat such as chicken, lamb…
« Tonight, we're enjoying a delicious lamb tajine, prepared according to a family recipe passed down for generations. »
