Mustard (condiment) Some "deli-style" mustard incorporates horseradish, which actually makes it a little spicier than spicy brown. A variety popular in Louisiana is called Creole mustard. Typically, Creole mustard is much coarser than spicy brown. Beer mustard, which uses beer instead of vinegar, allegedly originated in the 20th century somewhere in the United States Midwest and has remained a popular local condiment. In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially
Cooking banana and accompanied by fried eggs, fried cheese, fried salami, or avocado. "Matooke", or "matoke", is a cooking banana dish of the Baganda, now widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. The cooking bananas (specifically East African Highland bananas) are peeled, wrapped in the plant's leaves and set in a cooking pot (a "sufuria") on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours. While uncooked, the "matoke" is white and fairly hard, but cooking turns it soft and yellow. The