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Location of Nigeria. Yam pottage/yam porridge or asaro. Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. [1][2] Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
Suya. “Tsire” commonly known as suya is a traditional smoked spiced meat skewer which originates from Nigeria, and is a popular food item across West Africa. Suya is a large part of Hausa culture and food and is traditionally prepared and made by Hausa men, thus called 'Mai tsire'. [1] While suya is the more widely recognized name in many ...
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people. Influenced by their religious practices, climate and local agriculture. Early African societies were largely composed of hunter-gatherers who ...
West African cuisine. West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends ...
Corn meal. Corn soup is a native soup of Afemai people in Edo State. [8] This cuisine is locally called omi ukpoka. It a blend of corn with smoked fish and green leaf. It is usually served with swallow such as; fufu, eba or pounded yam. Black soup[9] This is particularly common among the Ishan (Esan) and Owan people.
Bushmeat is meat from wildlife species that are hunted for human consumption. Bushmeat represents a primary source of animal protein and a cash-earning commodity in poor and rural communities of humid tropical forest regions of the world. [1][2] The numbers of animals killed and traded as bushmeat in the 1990s in West and Central Africa were ...
Phuthu or Uphuthu (/ ˈpʊtuː /), also incorrectly spelled as putu or phutu, is a traditional preparation method of maize meal in South African cuisine. It is a crumbly or grainy type of pap or porridge, eaten by most cultural groups in South Africa. Phuthu is often eaten with meat, beans, gravy and sour milk.
A plate of food; pounded yam and soup. Pounded yam (Yoruba: Iyán, Hausa: sakwara, Igbo: Utara-ji) is a Nigerian swallow or Okele food. [1][2] It is traditionally prepared by pounding boiled yam with mortar and pestle. [3][4] Pounded yam is similar to mashed potatoes but heavier in consistency.