"Carajay" is a term used mainly in Filipino cuisine to refer to a cooking vessel made of cast iron or clay pot placed on a charcoal stove. It is commonly used for grilling or frying food items in Filipino culinary traditions.
carajay is need for cooking meat, fish and other dishes that have sauces.
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A carajay, also known as a "cazuela" or "cazuela de barro," is a traditional cooking vessel commonly used in Latin American cuisines, particularly in regions like Venezuela and Colombia. Its primary function is to prepare various dishes, including stews, soups, and rice-based meals, as it retains heat well and allows for even cooking. The material, often clay or ceramic, enhances the flavors of the food and is ideal for slow cooking. Additionally, carajays can serve as attractive serving dishes, showcasing the rustic charm of traditional cooking.
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