Search results
Results from the WOW.Com Content Network
Igbo: efere ofe Egusi nke nwere inine na azu a mịrị amị, ajị anụ, anụ ehi na akpụkpọ ehi akpọsara akpọnwụ This is an image with the theme " Health and Wellness in Africa " from: Nigeria
Egusi sauce or egusi soup, prepared with egusi seeds as a primary ingredient. [1] Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi sauce is common and prevalent across Central Africa as mbíka, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken ...
The beef or smoked fish is boiled with onion and seasoning cubes. Peeled Achara, egusi balls and achi to thicken the soup are added to a pot filled with palm oil.Okazi leaf is added alongside crayfish,salt, grounded pepper and water are added when the oil float on the soup.
Egusi seeds are used in making egusi soup; the soup is thickened with the seeds. Melothria sphaerocarpa, which egusi seeds are from, grows throughout central to western Africa and is used by different ethnic groups in these regions to prepare the soup, and the origins of the soup are deeply rooted in the Yoruba culinary [6] Egusi soup is a very popular soup in West Africa, with considerable ...
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]
Ukazi or Okazi (wild spinach) soup is an Igbo soup similar to Afang soup of the Efik tribe; the difference between the two is that Afang is thicker than Okasi aside the peculiarity to each tribe. [1] The soup is made majorly from two leaves: okazi and water leaf .
Èbà is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as okra soup, chilli paste in Togo, bitter leaf soup or with either okro, ọgbọnọ / apọn , or ewédú, meat or fish, stewed vegetables or other sauces such as gbẹ̀gìrì, ofe akwu (banga soup) or egusi soup. [1]
Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland (Yoruba native regions of Nigeria). [1] Some notable Yoruba food includes Ọ̀fadà, Àsáró, Mọ́í Mọ́í, Ẹ̀gúsí soup, Àbùlà, Àkàrà, Ilá Alásèpọ̀, and Ẹ̀fọ́ rírò with Òkèlè. Asaro Moi moi Egusi Ofada rice Some other Yoruba foods