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Plantain mosa is a Nigerian snack which is a component of small chops. Other components of small chops include grilled chicken, spring roll, samosa and puff puff. [1]Mosa is similar to the Ghanaian Tatale except that it is made with over-ripe plantain, eggs and flour while the latter is made with same plantain, ginger and spices.
Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup. Another Pakistani snack food, which is popular in Punjab, is known as "samosa chaat". This is a combination of a crumbled samosa, along with spiced chickpeas (channa chaat), yogurt, and chutneys ...
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]
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.
Some related or similar dishes include the deep fried Indian snack with a similar name, the samosa. In Tajik cuisine , sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before ...
Dumplings in a basket, served with a dipping sauce. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling.
If people like that recipe, it becomes worthy of being imitated. In other words, it is spread and replicated so many times that it becomes a classic recipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits.
Early versions of apple fritters appear in Martha Washington’s Booke of Cookery, a manuscript dating to the 17th century, which includes various fritter recipes common in colonial American kitchens. [24] An apple fritter recipe typically includes a batter made from flour, sugar, baking powder, salt, milk, eggs, and a bit of oil.