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- Q16978111 subject Q7020086.
- Q16978111 abstract "Cucayo is the name given to the bottom layer of rice when prepared in an iron cauldron in the Caribbean Coast. It is traditionally toasted and crispy, and is scraped off the cauldron since it tends to adhere as it cooks. Cucayo is known by other names in varying regions of Colombia such as pega and pegao. It is also known as concolon in Peru and Panama, cocolon in Ecuador, and 'concon' in the Dominican Republic.In Ecuador, kukayu (cucayo) is the name given to food items meant for travel, derived from kukayu (Quechua for a ration of coca). It is believed this may be the case for the etymology of cucayo in Colombia.".
- Q16978111 wikiPageWikiLink Q14468784.
- Q16978111 wikiPageWikiLink Q36806.
- Q16978111 wikiPageWikiLink Q419.
- Q16978111 wikiPageWikiLink Q5090.
- Q16978111 wikiPageWikiLink Q7020086.
- Q16978111 wikiPageWikiLink Q736.
- Q16978111 wikiPageWikiLink Q739.
- Q16978111 wikiPageWikiLink Q786.
- Q16978111 wikiPageWikiLink Q804.
- Q16978111 comment "Cucayo is the name given to the bottom layer of rice when prepared in an iron cauldron in the Caribbean Coast. It is traditionally toasted and crispy, and is scraped off the cauldron since it tends to adhere as it cooks. Cucayo is known by other names in varying regions of Colombia such as pega and pegao.".
- Q16978111 label "Cucayo".