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The particular yam species best for preparing àmàlà is Dioscorea cayenensis (Ikoro) because of its high starch content. [13] Because of its perishability, yam is often dried and made into flour. The flour can then be reconstituted with hot water to form a paste or gel called kokonte in Ghana and Togo, and àmàlà in Nigeria.
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.
Amala (or aririguzofranca) is a thick paste made from yam, which has been peeled, cleaned, dried and dark (brown) in colour. [citation needed] [56] Poundo is a processed yam flour used to make a type of Okele similar to pounded yam/Iyan. Yam pottage is a local home-made meal popular in the eastern and southern parts of Nigeria.
The boiled yam can also be pounded with a traditional mortar and pestle to create a thick, starchy paste known as iyan (pounded yam) which is eaten with traditional sauces such as egusi and palm nut soup. [citation needed] Another method of consumption is to leave the raw yam pieces to dry in the sun. When dry, the pieces turn a dark brown color.
It is a soup made from the Okoho stick which is very slimy after preparation. It is usually prepared with bush meat (such as grass-cutter, alligator and smoked meat etc.) and best served with pounded yam (aka Onihi). It can also be eaten with semolina, eba (made from garri) and yam flour. This soup is usually prepared without the use of oil.
They can be eaten singly or pounded in traditional mortar to form new stiff food known as chikandanga (hear ⓘ), a Makonde word which is related to the process of pounding ming'oko for chikandanga. Sometimes, chikandanga can be eaten with ugali if it is pounded with manioc flour and other traditional additives found from seeds, in this time it ...
After preparation, edikang ikong is typically served with fufu, wheat flour, eba, or pounded yam. [10] See also. Food portal; Nigeria portal; List of soups;
Blended garri flour is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough that can be rolled into a ball. It can be made with different types of garri. [8] [9] [10] Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white.
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