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.
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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
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| bouilleture (d'anguilles)
Language: French
Description: A freshwater fish stew from western France, usually made with eels or elvers caught in the Poitevin marshes, with red wine, shallots, onions, prunes and garlic.
Pronounced: boo-yuh-tuhr dahng-wee-yuh
Ethnicity: French
Most frequent country: France
Most frequent region: Poitou
Also known as: bouilliture (d'anguilles)
See places: French food and cuisine, Poitou
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