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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] |
Pachira Glabra
''Pachira glabra'' ( syn. ''Bombacopsis glabra'') is a tropical wetland tree in the mallow family Malvaceae, native to eastern Brazil, where it grows along rivers and other waterways. It is generally known by the nonscientific names Guinea peanut, French peanut, Saba nut, money tree, and lucky tree. It shares many of these common names with ''Pachira aquatica'', the Malabar chestnut, which is quite similar looking, has similar culinary and ornamental uses, and is often confused with ''P. glabra''. Description ''Pachira glabra'' reaches heights of , and its leaves are compound with a fan of 5 to 9 leaflets. It has smooth greenish-gray bark and the trunks are often swollen at the base, even at a young age. Its large, white, fragrant flowers bloom on a long, terminal peduncle, opening at night and dropping by the middle of the following day. Its smooth green fruit split open naturally to reveal 10 to 25 irregularly rounded brown seeds that are roughly in diameter. Habitat The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoyam
Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name ''Araceae'') and may refer to: * Taro (''Colocasia esculenta'') - old cocoyam * Malanga (''Xanthosoma'' spp.) - new cocoyam Cocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Cocoyams that are cultivated as food crops belong to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. The petioles of the leaves (leaf stems) stand erect and can reach lengths in excess of 1 m (3.3 ft). The leaf blades are large and heart-shaped and can reach 50 cm (15.8 in) in length. The corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enugu State
Enugu State ( ig, Ȯra Enugu) is a state in the South-East geopolitical zone of Nigeria, bordered to the north by the states of Benue and Kogi, Ebonyi State to the east and southeast, Abia State to the south, and Anambra State to the west. The state takes its name from its capital and largest city, Enugu. Of the 36 states, Enugu is the 29th largest in area and 22nd most populous with an estimated population of over 4.4 million as of 2016. Geographically, the state is divided between the Niger Delta swamp forests in the far south and the drier Guinean forest–savanna mosaic with some savanna in the rest of the state. Other important geographical features are the Udi-Nsukka Plateau and Ekulu River, which flows through the city of Enugu. Modern-day Enugu State has been inhabited for years by various ethnic groups, primarily the Igbo people with minorities of Idoma and Igala peoples in Etteh Uno. In the pre-colonial period, what is now Enugu State was a part of the med ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ocimum Gratissimum
''Ocimum gratissimum'', also known as clove basil, African basil, and in Hawaii as wild basil,''Ocimum gratissimum'' - Wild Basil (Lamiaceae) (HEAR) is a species of basil. It is native to , , southern , and the |
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] |
List Of African Cuisines
This is a list of African cuisines. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes, and preparation techniques of its manifold populations. Central African cuisine Central Africa stretches from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River, the highlands of Kivu and the savana of Katanga. This region has received culinary influence of the Swahilis (culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the East African Slave Trade. Swahili culinary influences can be found ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigerian Cuisine
Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups. Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied. Bushmeat is also consumed in Nigeria. The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria. Tropical fruits such as pineapple, coconut, banana, and mango are mostly consumed in Nigeria. Nigerian cuisine, like many West African cuisines, is known for being spicy. Entrees Rice-based *Coconut rice is rice made with coconut milk, tomato puree and other spices *Jollof rice is a rice dish made with pureed tomato and Scotch bonnet-based sauce. *Ofada rice is a popular Nigerian rice variety. It is also called unpolished rice as it is rice in its natural state. *Fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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