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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] |
Garri Flour
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] |
Eba And Egusi Soup
Ẹ̀bà (in Nigeria) or Pinon (in Togo, Benin, and southern Ghana) is a staple food mainly eaten in the West African sub-region and other African countries. The term èbà originates from the Yoruba people of southwest Nigeria. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as ''garri.'' It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste. Èbà is eaten with the fingers, rolled into a small ball, and dipped into ọbẹ̀ (a thick soup) such as okra soup, bitter leaf ( ewúro) soup or pepper soup (''ọbẹ̀ ata'' or ''ẹ̀fọ́'' depending on dialect) with either okro, ọgbọnọ (Igbo)/ apọn ( Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as '' gbẹ̀gìrì'', Amiedi (banga soup) or egusi soup. Preparation Blended garri flour is mixed into hot water and stirred thoroughly and vigorous ... [...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] |
Gari (ginger)
is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar and vinegar. Younger ginger is generally preferred for ''gari'' because of its tender flesh and natural sweetness. ''Gari'' is often served and eaten after sushi, and is sometimes called sushi ginger. It may also simply be called pickled ginger. In Japanese cuisine, it is considered to be essential in the presentation of sushi. Some believe it is used to cleanse the palate between eating different pieces of sushi, or, alternatively, it may be eaten before or after the meal. However, it was first used to help fight off microbial contamination that is often found on raw food. When traditionally prepared, ''gari'' typically has a pale yellow to slightly pink hue from the pickling process. Only very young ginger will develop the slight pink tint naturally. Many brands of commercially produced ''gari'' are colored pink, artificially or n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banga Soup
Palm nut soup is a soup made from palm fruit and it is common in the Ghanaian and Ivorian community. It originated from Akan tribe in Ashanti Region, Ghana. Palm nut soup has become a continental soup. In the Akan language (the native language of the Akan people of Ghana), Abenkwan translates to “palm nut soup”, it is an indigenous dish made and enjoyed by the different regions of Ghana for years. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful, marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Ghanaian and other West African cuisine. This palm nut soup is called by various names in the geographical area. By region Cameroon soup is a palm fruit soup in Cameroonian cuisine and West African cuisine. It is often served with kwacoco. The soup is Cameroon's version of the West African banga, a palm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farofa
''Farofa'' () is a type of meal made from toasted cassava. It is eaten mainly in Brazil. It can be found commercially produced and packaged but can also be prepared at home based on family recipes. Most recipes will also contain varying amounts of salt, smoked meat, and spices. The consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder. Most ''farofas'' have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat and hearty stews. In Brazil, where ''farofa'' is particularly popular, typical recipes call for raw cassava flour to be toasted with abundant butter, vegetable oil or olive oil, salt, bacon, onions, garlic, sausage, olives until golden brown. It is sometimes served as an accompaniment to Brazilian ''feijoada'' and Brazilian barbecue. In Brazil, farofa is also used in a stuffing for poultry and other dishes, usually containing raisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abia State
Abia State ( ig, Ȯha Abia) is a state in the South-East geopolitical zone of Nigeria, it is bordered to the north and northeast by the states of Enugu, and Ebonyi, Imo State to the west, Cross River State to the east, Akwa Ibom State to the southeast, and Rivers State to the south. It takes its name from the acronym for four of the state's most populated regions: Aba, Bende, Isuikwuato, and Afikpo. The state capital is Umuahia while the largest city and commercial centre is Aba. Abia is the 32nd largest in area and 27th most populous with an estimated population of over 3,720,000 as of 2016. Geographically, the state is divided between the Niger Delta swamp forests in the far south and the drier Cross–Niger transition forests with some savanna in the rest of the State. Other important geographical features are the Imo and Aba Rivers which flow along the Abia's western and southern borders, respectively. Modern-day Abia State has been inhabited for years by various eth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kokoro (snack Food)
Kokoro is a snack food in Nigeria. It is made from a paste of maize flour mixed with sugar and gari (cassava) or yam flour and deep-fried. It is commonly sold in Ogun State in Nigeria. In a 1991 study of foods sold to schoolchildren in Lagos, samples of kokoro were bought from the stalls and subjected to microbiological analysis. Ten different types of bacteria were isolated, including bacteria associated with food poisoning and diarrhea, pointing to the need to improve control of hygiene in their preparation, and to look for ways to extend shelf life. In a study that aimed to find a version with improved nutrition value, it was found that de-fatted soybean or groundnut cake flour could be used, but the taste and texture were not acceptable at more than 10% of the total flour. Another nutritionally improved snack derived from kokoro was developed by extrusion cooking of different mixes of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter Leaf
''Vernonia amygdalina'', a member of the daisy family, is a small shrub that grows in tropical Africa. ''V. amygdalina'' typically grows to a height of . The leaves are elliptical and up to long. Its bark is rough. ''V. amygdalina'' is commonly called bitter leaf in English because of its bitter taste. Other African common names include Congo Bololo (D. R. Congo), grawa (Amharic), ewuro (Yoruba), etidot (Efik), onugbu (Igbo), ityuna (Tiv), oriwo (Edo), Awɔnwono (Akan), chusar-doki or shuwaka (Hausa), mululuza (Luganda), labwori (Acholi), olusia (Luo), ndoleh (Cameroon) and olubirizi (Lusoga). Uses Food The leaves are a staple vegetable in soups and stews of various cultures throughout equatorial Africa. They are washed to reduce their bitterness, after which they are dried and used to prepare meat dishes. In Nigeria, leaves are also used in place of hops to brew beer. Other In Nigeria, twigs and sticks from this plant are used as a chewing stick for dental hygiene and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afang Soup
Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in Southern Nigeria. It is a dish popularly known by Nigerians and also some parts of Africa. It is especially popular among the Ibibio and the Anang people of Akwa Ibom and Cross River state who have adopted this cuisine as part of their cultural identity. It's served at homes and also sometimes in ceremonies such as weddings, burials, festivals etc. mostly in the southern part of Nigeria. Afang soup is very nutritious and the cost of preparation can be adaptable based on family needs. Ingredient The ingredients used to prepare Afang soup include beef, fish, palm oil, crayfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Efo Riro
Efo riro ( yo, ẹ̀fọ́ riro) is a vegetable soup and a native soup of the Yoruba people of western Nigeria. The two vegetables most commonly used to prepare the soup are ''Celosia argentea'' () and ''Amaranthus hybridus'' (). Ingredients The ingredients used to prepare ẹ̀fọ́ riro vary, especially in which meats are included, but some common ingredients are: * Beef * Cow tripe (shaki) * Cow skin (ponmo) * Smoked fish * Dry fish * Palm oil * ''Celosia argentea'' or green amaranth * Peppers (red bell peppers or chili peppers) * Ground crayfish * Onions * Bouillon cubes * Locust beans * Salt Health Benefits All recipe used in preparing ẹ̀fọ́ riro have individual nutritional and health benefits. Lets take a look at some of them; * vegetables- they contain vitamins, minerals, antioxidants and also minerals needed for the general well-being of our internal organs. * pepper- they contains vitamins, potassium, copper and other bioactive compounds. * fish- a great ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egusi Soup
Egusi (Yoruba: '' ẹ̀gúsí,'' Igbo: ègwusi), also known as, agusi, ohue, Ikpan, Ikon, or agushi) is the name for the protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which, after being dried and ground, are used as a major ingredient in West African cuisine. Authorities disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of ''any'' cucurbitaceous plant. The characteristics and uses of all these seeds are broadly similar. Major egusi-growing nations include Nigeria, Burkina Faso, Togo, Ghana, Côte d'Ivoire, Benin, Mali, and Cameroon. Species from which egusi is derived include ''Cucumeropsis mannii'' and ''Citrullus lanatus''. Usage Egusi soup is a soup thickened with the seeds. Egusi soup is popular in West Africa, with considerable local variations. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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