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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.

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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

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


mole

Plural: moles

Language: Spanish

Description: The mole amarillo which Iliana de la Vega makes at her lovely Restaurante El Noranjo in Oaxaca City contains 27 separate ingredients, including six different types of chilli. This explains the depth and complexity of the resulting sauce. Moles, the best of which are agreed to come from Oaxaca, are deep, subtle sauces originally eaten without meat and certainly sufficient unto themselves. However, people are rather shocked to go to a restaurant and not be offered something more apparently substantial, so moles are generally served over simply grilled meat, chicken or turkey or perhaps enchiladas. There are many moles, including red, green, pipián, coloradito, manchamanteles, poblano, yellow and the famous black mole.


mole
The ingredients for mole amarillo laid out in the lovely Restaurant El Naranjo in Oaxaca in Mexico

Pronounced: MOH-leh
Ethnicity: Mexican
Most frequent country: Mexico

See places: Mexican food and cuisine

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