Igbo Cuisine

	Igbo Cuisine Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria. The core of Igbo food is its soups. The popular soups are Ofe Oha, Onugbu, ofe akwụ, Egwusi and Nsala (White pepper soup). Yam is a staple food for the Igbos and is eaten boiled or pounded with soups. Igbo foods Abacha Echicha Egusi Akpu Garri Isi ewu Moin moin Ogbono soup * Okra soup Palm wine Yam (vegetable) Yam is the common name for some plant species in the genus '' Dioscorea'' (family Dioscoreaceae) that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and ... * Ofe Oha * Fio Fio * Ukwa References {{Nigeria-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	African Salad Mostly Prepared By The Southeastern Part Of Nigeria Especially In The Eastern Part African or Africans may refer to: * Anything from or pertaining to the continent of Africa: People who are native to Africa, descendants of natives of Africa, or individuals who trace their ancestry to indigenous inhabitants of Africa * Ethnic groups of Africa * Demographics of Africa * African diaspora African, an adjective referring to something of, from, or related to the African Union Citizenship of the African Union Demographics of Africa, Demographics of the African Union Africanfuturism African art * African jazz (other) African cuisine African culture African languages African music African Union ** African lion, a lion population in Africa Books and radio * The African (essay), ''The African'' (essay), a story by French author J. M. G. Le Clézio * The African (Conton novel), ''The African'' (Conton novel), a novel by William Farquhar Conton * The African (Courlander novel), ''The African'' (Courlander novel), a novel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Akpu 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Fio Fio Fio Fio is a Nigerian food peculiar to the South-Eastern part, the soup is made guinea pea and cocoyam as the major ingredients. Origin The guinea pea soup is a local delicacy popular in Enugu state. Overview The other ingredients in making fio fio include scent leaf, crayfish, palm oil and Ugba. Guinea pea is cooked until soft and fried alongside achicha (cocoyam paste). See also * Igbo cuisine Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria. The core of Igbo food is its soups. The popular soups are Ofe Oha, Onugbu, ofe akwụ, Egwusi and Nsala (White pepper soup). Yam is a staple food for the Igbo ... * List of African cuisine * guinea pea References {{reflist Nigerian cuisine Igbo cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Palm Wine Palm wine, known by several #Names, local names, is an alcoholic beverage created from the sap of various species of palm tree such as the Borassus, palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia and Micronesia. Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold. Tapping The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-Alcoholic beverage, alcoholic before it is fermentation (food), fermented. An alternative method is the felling of the entire tree. Where this is practised, a fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Okra Soup Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, much like the okra plant itself. Okra (and, by extension, okra soup) can have a slippery or "slimy" mouthfeel. The edible green seed pods can also be used in other stews and soups, such as the American dish gumbo. Nigeria In Nigeria, okra soup is a delicacy and is popular amongst Yorubas, Igbos, Efiks, Hausas, and other Nigerian ethnic groups. In Yoruba, it is referred to as ''obe lla'' . China Chinese okra soup is a "country style dish often served at family meals". Chinese okra differs significantly from the varieties of okra commonly available in the West. Indonesia In Indonesian cuisine, okra soup is called ''sayur oyong''. It is usually served in clear chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Ogbono Soup Ogbono soup, is a Nigerian dish made with ground dry ogbono seeds. Ogbono seeds (the local name for Irvingia) are originated and were first grown in Southern Nigeria with considerable local variation. According to research by Chris Chinaka and J.C. Obiefuna, Ogbono is an indigenous forest tree associated with plants classified as 'non-timber forest products. It goes by various indigenous names in Nigeria. In the Igbo speaking region it is called 'ogbono/ugiri' depending on the variety of Igbo. In Nupe, it is called 'pekpeara', 'ogwi' in Bini, 'uyo' in Efik, and 'oro' in Yoruba. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and palm oil, it typically contains meat and/or fish seasonings such as chili pepper, leaf vegetables and other vegetables. Typical leaf vegetables include bitterleaf and celosia. Typical other vegetables include tomatoes and okra. Typical seasonings include chiles, onions, and iru (fermented l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Moin Moin Moin-moin or moimoi is a steamed or boiled bean pudding made from a mixture of washed and peeled black-eyed beans, often combined with onions and fresh ground red peppers (usually a combination of bell peppers, chili or Scotch bonnet). Its a protein-rich food that is a staple in Nigeria. It is commonly known as "alele" or "olele" as its other name in Yoruba, and commonly known as this in Sierra Leone and Ghana. It is usually taken with Ogi /Akamu/ koko. Tubaani (also spelled tubani) is a similar dish found in Northern Ghana. It can also be taken with garri, pap, or custard. It is now usually used as a side dish in Nigerian parties, served alongside Jollof rice and other dishes. Ingredients Black-eyed or brown beans, tatashe (red bell pepper), scotch bonnet pepper( atarodo/fresh pepper), cooking Vegetable Oil, concentrated tomato puree (for extra colour, but optional), Tablespoonful ground Crayfish, large Onions bulbs, Eggs, or boiled minced meat or Bone Marrow or Cor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Isi Ewu ''Isi ewu'' () is a traditional Igbo dish that is made with a goat's head. It is an Igbo soup similar to spicy cow feet (''nkwobi'') except that isi ewu is made up of goat head while the latter is made up of cow foot. Some restaurants choose to cook the whole head at once but to reduce the amount of water required to cook the soup, the goat head is cut into reasonable pieces . Ingredients A Goat head, Calabash nutmeg also known as Ehu seed, Onion, Potash, Palm oil, Utazi leaves, and Ugba are required to cook Isi Ewu soup Preparation The meat is boiled until tender inside a pot; a pressure cooker is mostly used due to the toughness of goat meat. Grated onion, seasoning, pepper and salt are added to thickened palm oil made from Potash mixture another pot entirely by adding potash mixture by adding water to it. The goat head, brain separate (mashed with mortar), Calabash nutmeg,ugba are also added to the thickened palm oil after some minutes. Isi Ewu is served with sli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Garri In West Africa, ''garri (also known as gari, galli'', or ''gali)'' is the flour of the fresh starchy cassava root. In the Hausa language, ''garri'' can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet. For example, ''garin dawa'' is processed from guinea corn, ''garin masara'' and ''garin alkama'' originate from maize and wheat respectively, while ''garin magani'' is a powdery medicine. Starchy flours mixed with cold or boiled water form a major part of the diet in Nigeria, Benin, Togo, Ghana, Guinea, Cameroon and Liberia. Cassava, the root from which ''garri'' is produced, is rich in fiber, copper and magnesium. Garri is similar to farofa of Brazil, used in many food preparations and recipes, particularly in the state of Bahia. Preparation To make ''garri'' flour, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Echicha Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the dry season when fresh vegetables are hard to come by. Ẹchịcha is made by steaming the dried cocoyam and mgbụmgbụ until they are soft, then mixing the two thoroughly with a sauce made of palm oil, ụgba (seed of the oil bean tree), onions, fresh pepper, and salt. See also * Igbo cuisine * 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 gro ... References Nigerian cuisine Igbo cuisine {{Nigeria-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Igbo People The Igbo people ( , ; also spelled Ibo" and formerly also ''Iboe'', ''Ebo'', ''Eboe'', * * * ''Eboans'', ''Heebo''; natively ) are an ethnic group in Nigeria. They are primarily found in Abia, Anambra, Ebonyi, Enugu, and Imo States. A sizable Igbo population is also found in Delta and Rivers States. Large ethnic Igbo populations are found in Cameroon, Gabon, and Equatorial Guinea, as well as outside Africa. There has been much speculation about the origins of the Igbo people, which are largely unknown. Geographically, the Igbo homeland is divided into two unequal sections by the Niger River—an eastern (which is the larger of the two) and a western section. The Igbo people are one of the largest ethnic groups in Africa. The Igbo language is part of the Niger-Congo language family. Its regional dialects are somewhat mutually intelligible amidst the larger "Igboid" cluster. The Igbo homeland straddles the lower Niger River, east and south of the Edoid and Idomoid gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Abacha (food) Abacha is a type of food originating with the Igbos in south eastern Nigeria. Ingredients * Dried shredded cassava * Ugba or ukpaka * Palm oil * Powdered potash * Fish (spiced cooked) * Ponmo (cooked and sliced) * Onion (sliced) * Garden eggs (Diced) * Garden egg leaves (chopped) * Salt and dry pepper * Crayfish * Seasoning cubes * Calabash nutmeg * Ogiri Ogiri is a flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. The process and product are similar to iru or douchi. Its smell is like cheese, miso, or stinky tofu. Ogiri is best known in West Africa West Africa or ... * Fresh utazi leaves * Boiling water Preparations 1. Add the grated cassava (abacha) into a bowl of water , soak for 40 minutes and drain. 2. After cutting the urazi leaf, frying the fish and boil ponmo. Pour palm oil into a pot after mixing potash in warm water. 3. After a yellow paste is formed from mixing palm oil and potash, add spices like sliced onions, pepper, iru, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]