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Isi ewu (English: Goat's head) // ⓘ is a traditional Igbo dish that is made with a goat's head. [1]It is a soup similar to spicy cow feet (nkwobi) except that isi ewu is made from goat head rather than cow foot.
Asaro, also known as yam porridge or yam pottage, is a traditional dish originating from the Yoruba of Nigeria, Benin Republic and Togo. [1] It is a one-pot meal made from yam, a starchy tuber, and a variety of other ingredients.
Meat is used in most Nigerian dishes. Suya, from the north of Nigeria, is a grilled meat coated with ground chili pepper, peanut powder, and other local spices. It is prepared in a barbecue-style using a skewer. This is one of the most famous Nigerian delicacies and can be found within easy reach all over the country. [40]
A Nigerian dish of millet pancakes containing millet, butter and sugar. Ga'at: Ethiopia and Eritrea: A stiff porridge, made traditionally with barley flour, [4] though in many communities wheat flour is often used. Garri: Cameroon, Nigeria, Sierra Leone, Benin, Togo, Ghana (in Ghana it is known as gari) A popular West African food made from ...
AfriCali: Recipes From My Jikoni. Kenyan-Nigerian American chef Kiano Moju uses the Swahili word jikoni, or kitchen, to celebrate her origins in Oakland and Africa. But while she has plenty of ...
Afang soup is a vegetable soup that originates from the Ibibio People of Akwa Ibom in Southern Nigeria.They share this soup with their neighbors the Efik people of Calabar, Cross River.
Amrikan: 125 Recipes From the Indian American Diaspora by Khushbu Shah (W.W. Norton & Co.). For her debut cookbook, Khushbu Shah gathers recipes that blend traditional Indian dishes with the ...
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 commonly prepared by pounding boiled yam with mortar and pestle [3] [4] Pounded yam is similar to mashed potatoes but heavier in consistency. It is a smooth delicacy eaten with the hands. [5]