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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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pudding
Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom and some of the Commonwealth countries, the word ''pudding'' is used to describe sweet and savoury dishes. Savoury puddings include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Unless qualified, however, pudding usually means dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hausa Koko
Hausa koko also known as spicy millet porridge, is a Ghanaian street food commonly eaten as a breakfast meal. It can also be taken in late afternoon as snack. It is made from millet with a few local spices added to give it a particular taste and color. It is called Hausa koko because of the notion it was created in the Northern areas of Ghana. It is also common in the various communities in Ghana. It is usually accompanied by a Ghanaian fried bean bun called ''Koose'', ''Pinkaso'', a spicy fried flour dumpling, or the Nigerian bean cake called ''Akara''. Overview Hausa koko is mostly found in West African countries and is credited to the Northern people, it is believed to have been first made by the Hausa among whom millet is a dietary staple. It is a very popular Ghanaian street food. On most mornings it is sold on street corners. Sugar, milk and groundnuts are sometimes added to give it a very delicious taste. Benefits Hausa Koko is made from millet which contains Magnesiu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Variations There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corned Beef
Corned beef, or salt beef in some of the Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of '' Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a variety of regional dishes and as a comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a loanword ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. Uses In antiquity Oils extracted from plants have been used since ancient times and in many cultures. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crayfish
Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, baybugs or yabbies. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as '' Procambarus clarkii'', are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries. Terminology The name "crayfish" comes from the Old French word ' ( Modern French '). The word has been modified to "crayfish" by association with "fish" (folk etymology). The largely Amer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon Cube
A bouillon cube ( Canada and US), stock cube ( Australia, Ireland, New Zealand, South Africa and UK), or broth cube (Asia) is dehydrated broth or stock formed into a small cube about wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms. History Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,Joan Thirsk, ‘Blencowe , Anne, Lady Blencowe (1656–1718)’, Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 200accessed 17 Nov 2016/ref> and elsewhere as early as 1735. Various French cooks in the early 19th century (Lefesse, Massué, and Martin) tried to patent bouillon cubes and tablets, but were turned down for lack of originality.Jennifer D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blender
A blender (sometimes called a mixer or liquidiser in British English) is a kitchen and laboratory appliance used to mix, crush, purée or emulsify food and other substances. A stationary blender consists of a blender container with a rotating metal blade at the bottom, powered by an electric motor that is in the base. Some powerful models can also crush ice and other frozen foods. The newer immersion blender configuration has a motor on top connected by a shaft to a rotating blade at the bottom, which can be used with any container. Characteristics Different blenders have different functions and features but product testing indicates that many blenders, even the less expensive ones, are useful for meeting many consumer needs. Features which consumers consider when purchasing a blender include the following: *large visible measurement marks *ease of use *low noise during usage *power usage (typically 300–1000 watts) *ease of cleaning *option for quick "pulse" blending Counter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bell Pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jollof Rice
Jollof (), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions. History and origin The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. The dish has its roots in a traditional dish called thieboudienne, containing rice, fish, shellfish and vegetables. Food and agriculture historian James C. McCann considers this claim plausible given the popularity of rice in the upper Niger valley, but considers it unlikely that the dish could have spread from Senegal to its current range since such a diffusion is not seen in "linguistic, historical or political patterns". Instead he proposes that the dish spread with the Mali empire, especially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
