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Plantain mosa is a Nigerian snack which is a component of small chops. Other components of small chops include grilled chicken, spring roll, samosa and puff puff. [1]Mosa is similar to the Ghanaian Tatale except that it is made with over-ripe plantain, eggs and flour while the latter is made with same plantain, ginger and spices.
Côte d'Ivoire (Nigeria and Ghana) A fried plantain snack, often served with chili pepper and onions (Nigeria and Ghana: eaten as a snack or as side with rice and/or bean) Amala: Nigeria, Benin, Togo A Yoruba Yam flour mold/"Okele", served with a variety of soups: Asida: North Africa: A lump of cooked wheat flour dough, sometimes with butter or ...
During the early modern period, European explorers and slave traders influenced regional cuisines in West Africa, but only to a limited extent.However, it was European merchant and slave ships which brought chili peppers, maize and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, along with peanuts, cassava, and plantains.
Suya Asaro Nkwobi Location of Nigeria Egusi soup with ponmo, beef and fish. 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. [3]
A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such ...
Curry powder was used as an ingredient in 18th-century British recipe books, [7] and commercially available from the late 18th century, [8] [9] [10] with brands such as Crosse & Blackwell and Sharwood's persisting to the present. In Australia, a common curry spice is Keen’s curry powder.
Kokonte or abete—from dried peeled cassava powder—is usually served alongside groundnut soup, consisting of a variety of meat such as tripe, lamb, or smoked served. Fufu—pounded cassava and plantains; pounded yam and plantain, or pounded cocoyam/taro. This side dish is always accompanied by one of the many varieties of Ghanaian soups.
Àmàlà is a staple swallow food originating from Nigeria popularized by the Yoruba ethnic group of southwestern Nigeria and other parts of Yorubaland. [1] It is made of yam, cassava flour, or unripe plantain flour. [2] Tubers of yams are peeled, sliced, cleaned, dried and then ground into flour. It is also called èlùbọ́. [3]