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Akyeke
Acheke ( Ebrié: , bm, acɛkɛ), also spelled attiéké ( Ivory Coast), "attcheke" or akyeke (Ghana), is a side dish made from cassava that is popular and traditional in West Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. Attcheke is an Ivorian specialty which is prepared by the Ivorian people and more particularly the people from the southeast part of the country. It is made from grated cassava that is fermented, and is flavorful when eaten with fried fish with ground pepper garnished with chopped pepper and onion with a little seasoning for taste added with palm oil to give it a yellowish look and different taste. One can also eat ''akyeke'' with smoked fish and stew. It can be served with soup as well. Preparation method The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The starter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akyeke
Acheke ( Ebrié: , bm, acɛkɛ), also spelled attiéké ( Ivory Coast), "attcheke" or akyeke (Ghana), is a side dish made from cassava that is popular and traditional in West Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. Attcheke is an Ivorian specialty which is prepared by the Ivorian people and more particularly the people from the southeast part of the country. It is made from grated cassava that is fermented, and is flavorful when eaten with fried fish with ground pepper garnished with chopped pepper and onion with a little seasoning for taste added with palm oil to give it a yellowish look and different taste. One can also eat ''akyeke'' with smoked fish and stew. It can be served with soup as well. Preparation method The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The starter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghanaian Cuisine
Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers and onions. As a result, most of the Ghanaian soups and stews are red or orange in appearance. Main staple foods The typical staple foods in the southern part of Ghana include cassava and plantain. In the northern part, the main staple foods include millet and sorghum. Yam, maize and beans are used across Ghana as staple foods. Sweet potatoes and cocoyam are also important in the Ghanaian diet and cuisine. With the advent of globalization, cereals such as rice and wheat have been increasingly incorporated into Ghanaian cuisine. The foods below represent Ghanaian dishes made out of these staple foods. Foods made with maize *'' Akple'', a traditional meal of the Ewe, is made with corn flour and can be eaten w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual agriculture, crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Côte D'Ivoire
Ivory Coast, also known as Côte d'Ivoire, officially the Republic of Côte d'Ivoire, is a country on the southern coast of West Africa. Its capital is Yamoussoukro, in the centre of the country, while its largest city and economic centre is the port city of Abidjan. It borders Guinea to the northwest, Liberia to the west, Mali to the northwest, Burkina Faso to the northeast, Ghana to the east, and the Gulf of Guinea (Atlantic Ocean) to the south. Its official language is French, and indigenous languages are also widely used, including Bété, Baoulé, Dioula, Dan, Anyin, and Cebaara Senufo. In total, there are around 78 different languages spoken in Ivory Coast. The country has a religiously diverse population, including numerous followers of Christianity, Islam, and indigenous faiths. Before its colonization by Europeans, Ivory Coast was home to several states, including Gyaaman, the Kong Empire, and Baoulé. The area became a protectorate of France in 1843 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. Etymology The word ''couscous'' (alternately ''cuscus'' or ''kuskus'') was first noted in early 17th century French, from Arabic kuskus, from kaskasa ‘to pound’, and is probably of Berber origin. The exact formation of the word presents some obscur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and Cooking, cooking techniques. African dishes } ''salat turki''). , - , Matoke , , Uganda , A meal consisting of steamed green Plantain (cooking), banana (or Plantain (cooking), plantain) and is one of the national dishes of Uganda. , - , Mbongo Tchobi , , Cameroon , A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains. , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Melktert , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fufu
Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It is often made in the traditional Ghanaian, Ivorian, Liberian, and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adjusted to personal preference, and it is eaten with broth-like soups. Some countries, particularly the Igbo tribe in Nigeria, have a version of fufu (Akpu) made from fermented cassava dough that is eaten with thick textured stews. Other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. FuFu is traditionally eaten with the fingers, and a smal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrocyanic Acid
Hydrogen cyanide, sometimes called prussic acid, is a chemical compound with the formula HCN and structure . It is a colorless, extremely poisonous, and flammable liquid that boils slightly above room temperature, at . HCN is produced on an industrial scale and is a highly valued precursor to many chemical compounds ranging from polymers to pharmaceuticals. Large-scale applications are for the production of potassium cyanide and adiponitrile, used in mining and plastics, respectively. It is more toxic than solid cyanide compounds due to its volatile nature. Structure and general properties Hydrogen cyanide is a linear molecule, with a triple bond between carbon and nitrogen. The tautomer of HCN is HNC, hydrogen isocyanide. Hydrogen cyanide is weakly acidic with a p''K''a of 9.2. It partially ionizes in water solution to give the cyanide anion, CN−. A solution of hydrogen cyanide in water, represented as HCN, is called ''hydrocyanic acid''. The salts of the cyanide anion a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from oil crops in 2014. Palm oils are easier to stabilize and maintain quality of flavor and consistency in processed foods, so are frequently favored by food manufacturers. On average globally, humans consumed 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, creating more demand on the supply encouraging the growth of palm oil plantations in tropical countries. The use of palm oil has attracted the concern of environmental groups due to deforestation in the tropics where palms are grown, and has been cited as a factor in social problems due to allegations of human rights violations among growers. An industry group formed in 2004 to create more sustainable and et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drying (food)
Food drying is a method of food preservation in which food is drying, dried (dehydrated or desiccation, desiccated). Drying inhibits the growth of bacteria, yeasts, and Mold (fungus), mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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