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Tuwon Shinkafa is a type of Nigerian and Nigerien rice swallow from Niger and the northern part of Nigeria. [1] [2] [3] It is a thick pudding prepared from a local rice that is soft and sticky, and is usually served with different types of soups like Miyar Kuka, Miyar Kubewa, and Miyar Taushe.
White rice—White rice and local rice is usually served with stews, pepper soup and sauces. It is widely served with a thick tomato and pepper-based stew. [35] Banga rice [36] is a traditional Nigerian rice recipe made from palm nut and rice. It is very common in the southern (Delta State) and eastern parts of the country. [37] [38] [39]
Ofada rice is unpolished. [4] [9] As African rice is more difficult to mill and polish, some or all of the rice bran is left on the grain, strengthening the flavour and making it more nutritious. Brown ofada rice is often very highly aromatic, whereas white ofada rice is typically non-aromatic. [4] They are also known for swelling in size when ...
Types of rice pudding vary widely by region, but may include Indian spices like cardamom or saffron. Some may have almonds or dried fruit. Ras malai, a classic Indian dessert, is a milk cake ...
Banga rice is a traditional Nigerian food prepared with palm fruit like in palm nut soup. [1] [2] [3] The dish is common among the Urhobo people of southern Nigeria. Banga is the juice extracted from palm nut fruit. It is called banga rice after the juice extracted from the palm nut is cooked with parboiled white rice.
Palm nut soup or banga is a soup made from palm fruit [1] [2] common in the Cameroonian, Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, fufu, omotuo, banku, fonio, or rice ...
Concoction rice is a home-made food in Nigeria prepared instead of jollof rice or conventional white rice. The major ingredients used in making the food include rice, vegetable oil and salt. It is referred to as concoction rice since vegetable oil is replaced by palm oil. [1] [2]
Flattened rice in Vietnam is known as cốm. It is also green in color. It is made by toasting immature rice grains in low heat and then pounding them flat in a mortar with a pestle. The husk is removed afterwards via winnowing. It can be eaten plain, used as an ingredient in other dishes, or made into cakes known as bánh cốm. It is commonly ...