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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, beef, or fish. [1] [2] [3] It may also be served atop fufu, omelettes, amala, and eba, [2] [4] [5] [6] among other foods. Egusi soup is also consumed in West Africa, sometimes with chicken. [7]
In Nigeria, egusi is common throughout the country, and the seeds are used in making stews and soups. [28] The Igbo refer to it as "egwusi," a borrowed term from the original Yoruba word "egusi." [29] [30] [31] In Ghana, egusi is also called akatoa or agushi, and is used for soup and stew, [32] most popularly in palaver sauce. [33]
A Yoruba stew mainly consisting of spinach and locust beans. Egusi soup: Nigeria: A stew mainly consisting of egusi. Ekwang: Cameroon/Nigeria: A dish of grated cocoyams wrapped in cocoyam leaves and cooked in a spicy stew. [2] [3] Eru soup: Cameroon: A stew made with finely sliced Gnetum africanum (eru) leaves cooked with waterleaf and red palm ...
Obe Egusi and Iyan : Egusi soup and pounded yam with assorted meat (Eran) or fish. Ewagoyin and agege bread : A spiced mashed beans with agoyin sauce with agege bread; Jollof : Jollof rice with meat, fish, egg and salad or coleslaw with moi moi and dodo (Fried plantains). Fried rice : A local style fried rice with the same side options as the above
How to make Old-Fashioned Beef Stew. In a medium-sized mixing bowl, toss beef pieces with flour and pepper. Meanwhile, heat vegetable oil in a heavy-bottomed pot or Dutch oven. Cook the beef a few ...
Also, on the other hand, Obe is the general name for soups made from vegetables and seeds in Yoruba culture, some if these soups or obe will be considered sauces in standard English. Obe is usually eaten with Okele but can be eaten with rice too. Some Obe Include: Egusi, Efo, Marugbo, Apon, Ila, Ewedu, Gbegiri, Ila-alasepo, Ilasa, and so on.
It referred to the natural cooking juices that flowed from roasting meat. The addition of gravy to a Thanksgiving meal probably stems from the very first Thanksgiving in 1621.
Efo riro: made from vegetables and a mixture of meat, fish, cow skin (ponmo), and other meats [27] Egusi: soup made of thickened melon seeds and leaf vegetables. [28] [29] Ewedu soup: made from cooked and grated Corchorus leaves with or without a small quantity of egusi and/or locust beans. [30] Gbegiri Soup: [31] made from dried beans. [32]