Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Roussea
"Roussea simplex" is a liana of 4–6 m high. The wood vessels have very oblique oval openings which are subdivided by about 20 (maximally 50) bars (this is called scalariform), while the side walls have pits in rows and lack spiral-shaped thickenings. Its young stems are firm and have thick nodes. Leaves are set opposite to each other, but several pairs can be close to each other creating a whorl-like cluster. Stipules at the base of the leaf stems are absent, while the leaf stems themselves are about 1 cm long and are covered with felty hairs. The leaf blades are robust, large, and have a long inverted egg-shape (7–12 × 3–5½ cm). The base is rounded to slightly wedged, the margin is slightly serrated, particularly in towards the tip and the tip is pointed or blunt. The top of the leaf blade is darker green and without hair, the underside is lighter and has some hair. The light green main vein splits pinnately and the secondary veins end at the leaf margin. The leaves contain long resin channels. Glandular peltate hairs are said to be present.