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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


atole

Language: Spanish

Description: Liquor made with milk and/or water and masa harina (cornflour (US: corn starch) treated with lime) and boiled to make a kind of thin breakfast porridge. It can be sweetened with honey or sugar and flavoured with cinnamon, walnuts and coconut or fruit. It can be served either hot or cold.


Pronounced: ah-TOH-leh
Ethnicity: Latin American, Mexican, Spanish
Most frequent country: Latin America, Mexico, Spain

See places: Spanish food and cuisine, Mexican food and cuisine

See foods and dishes: atole de arroz, champurrado, masa harina

Feel free to e-mail us if you have any comments, but be aware that the database is just being maintained, not updated.

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