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Calabash fruits have a variety of shapes: they can be huge and rounded, small and bottle-shaped, or slim and serpentine, and they can grow to be over a metre long. Rounder varieties are typically called calabash gourds. The gourd was one of the world's first cultivated plants grown not primarily for food, but for use as containers.
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. [1] [2] It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia.
In western Uganda region, calabash is used for processing local butter or ghee and as well used to store milk for a longer period of time. [9] This was a traditional method of preservation and kept till present day. The calabash in some cases are also used as utensils for eating food or drinking tea and water in some communities.
3 oz pineapple juice 1 oz margarita mix (1 oz mix of 1/3 grapefruit juice, 1/3 lime juice, 1/3 orange juice + a droplet of simple syrup) 2 oz peach sparkling water (or regular sparkling water)
A traditional calabash gourd with a kettle A modern mate with an electric kettle The preparation of maté is a simple process, consisting of filling a container with yerba , pouring hot, but not boiling, water over the leaves, and drinking with a straw, the bombilla , which acts as a filter so as to draw only the liquid and not the yerba-maté ...
Crescentia cujete, dry fruit and seeds – MHNT Flower Pollen grains, magnified. Crescentia cujete, commonly known as the calabash tree, is a species of flowering plant native to the Americas, that is grown in Africa, South-East Asia, Central America, South America, the West Indies and extreme southern Florida. [2]
Bread. Once you bake those grains into bread, it’s wise to store it in the freezer if you don’t anticipate that you can make it through the whole loaf in 2 to 4 days, per the USDA.While you ...
An Igbo dish made with cow foot, Ehu (Calabash Nutmeg), Potash, Utazi and palm oil. Nshima: East Africa: A cornmeal product and a staple food in Zambia, Malawi and the Kasai Oriental and Kasai Occidental provinces of the Democratic Republic of Congo. It is made from ground maize (corn) flour known locally as "mealie-meal".