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Kokonte
Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow (food), swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga-Adangbe people, Ga, Akan people, Akan, Hausa people, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava or Yam (vegetable), yam. Konkonte is a Ghanaian people, Ghanaian dish made from cassava flour usually eaten with soups made from palm nut or groundnuts. It is popular in West African countries such as Nigeria and is also eaten in the Caribbean. The English name for the delicacy is "brown fufu". It is very close to tapioca, a popular Brazilian dish that is also popular in the Volta Region of Ghana. It is a simple dish made from dried and pounded Cassava, or manioc, root and takes upon a brown appearance once made. In Ghana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konkonte
Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava or yam. Konkonte is a Ghanaian dish made from cassava flour usually eaten with soups made from palm nut or groundnuts. It is popular in West African countries such as Nigeria and is also eaten in the Caribbean. The English name for the delicacy is "brown fufu". It is very close to tapioca, a popular Brazilian dish that is also popular in the Volta Region of Ghana. It is a simple dish made from dried and pounded Cassava, or manioc, root and takes upon a brown appearance once made. In Ghana the dish is locally prepared by the Akans where its local name is derived from the Kwa langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kokonte 12
Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava or yam. Konkonte is a Ghanaian dish made from cassava flour usually eaten with soups made from palm nut or groundnuts. It is popular in West African countries such as Nigeria and is also eaten in the Caribbean. The English name for the delicacy is "brown fufu". It is very close to tapioca, a popular Brazilian dish that is also popular in the Volta Region of Ghana. It is a simple dish made from dried and pounded Cassava, or manioc, root and takes upon a brown appearance once made. In Ghana the dish is locally prepared by the Akans where its local name is derived from the Kwa langu ... [...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] |
Togolese Cuisine
Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa. Staple foods in Togolese cuisine include maize, rice, millet, cassava, yam, plantain and beans. Maize is the most commonly consumed food in the Togolese Republic. Fish is a significant source of protein. People in Togo tend to eat at home, but there are also restaurants and food stalls. Foods and dishes Togolese style is often a combination of African, French, and German influences. The cuisine has many sauces and different types of ''pâté'', many of which are made from eggplant, tomato, spinach, and fish. The cuisine combines these foods with various types of meat and vegetables to create flavorful dishes. Roadside food stands sell foods such as groundnuts, omelettes, brochettes, corn-on-the-cob, and cooked prawns. Additional foods and dishes include: * ''Agouti'', known as "grasscutters". *'' Akpan'', fermented maize dessert. * Baguette bread * Chili peppers are often used as a spice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar * Arroz caldo or aroskaldo – a variant of congee in Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a ... [...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] |
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] |
Swallows (food)
The swallows, martins, and saw-wings, or Hirundinidae, are a family of passerine songbirds found around the world on all continents, including occasionally in Antarctica. Highly adapted to aerial feeding, they have a distinctive appearance. The term "swallow" is used colloquially in Europe as a synonym for the barn swallow. Around 90 species of Hirundinidae are known, divided into 19 genera, with the greatest diversity found in Africa, which is also thought to be where they evolved as hole-nesters. They also occur on a number of oceanic islands. A number of European and North American species are long-distance migrants; by contrast, the West and South African swallows are nonmigratory. This family comprises two subfamilies: Pseudochelidoninae (the river martins of the genus ''Pseudochelidon'') and Hirundininae (all other swallows, martins, and saw-wings). In the Old World, the name "martin" tends to be used for the squarer-tailed species, and the name "swallow" for the more fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava Dishes
''Manihot esculenta'', 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 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). Cassava is the third-larges ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algae
Algae (; singular alga ) is an informal term for a large and diverse group of photosynthetic eukaryotic organisms. It is a polyphyletic grouping that includes species from multiple distinct clades. Included organisms range from unicellular microalgae, such as ''Chlorella,'' ''Prototheca'' and the diatoms, to multicellular forms, such as the giant kelp, a large brown alga which may grow up to in length. Most are aquatic and autotrophic (they generate food internally) and lack many of the distinct cell and tissue types, such as stomata, xylem and phloem that are found in land plants. The largest and most complex marine algae are called seaweeds, while the most complex freshwater forms are the ''Charophyta'', a division of green algae which includes, for example, ''Spirogyra'' and stoneworts. No definition of algae is generally accepted. One definition is that algae "have chlorophyll ''a'' as their primary photosynthetic pigment and lack a sterile covering of cells around thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frond
A frond is a large, divided leaf. In both common usage and botanical nomenclature, the leaves of ferns are referred to as fronds and some botanists restrict the term to this group. Other botanists allow the term frond to also apply to the large leaves of cycads, as well as palms (Arecaceae) and various other flowering plants, such as mimosa or sumac. "Frond" is commonly used to identify a large, compound leaf, but if the term is used botanically to refer to the leaves of ferns and algae it may be applied to smaller and undivided leaves. Fronds have particular terms describing their components. Like all leaves, fronds usually have a stalk connecting them to the main stem. In botany, this leaf stalk is generally called a petiole, but in regard to fronds specifically it is called a stipe, and it supports a flattened blade (which may be called a lamina), and the continuation of the stipe into this portion is called the rachis. The blades may be simple (undivided), pinnatifid ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm (plant)
The Arecaceae is a family of perennial flowering plants in the monocot order Arecales. Their growth form can be climbers, shrubs, tree-like and stemless plants, all commonly known as palms. Those having a tree-like form are called palm trees. Currently, 181 genera with around 2,600 species are known, most of which are restricted to tropical and subtropical climates. Most palms are distinguished by their large, compound, evergreen leaves, known as fronds, arranged at the top of an unbranched stem. However, palms exhibit an enormous diversity in physical characteristics and inhabit nearly every type of habitat within their range, from rainforests to deserts. Palms are among the best known and most extensively cultivated plant families. They have been important to humans throughout much of history. Many common products and foods are derived from palms. In contemporary times, palms are also widely used in landscaping. In many historical cultures, because of their importance as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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