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They are washed to reduce their bitterness, after which they are dried and used to prepare meat dishes. In Nigeria, leaves are also used in place of hops to brew beer. [6] The leaves can also be used to make bitter leaf soup, a delicacy which is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria.
Garcinia kola (bitter kola, a name sometimes also used for G. afzelii) is a species of flowering plant belonging to the Mangosteen genus Garcinia of the family Clusiaceae (a.k.a. Guttiferae). It is found in Benin , Cameroon , The Gambia , Democratic Republic of the Congo , Ivory Coast , Guinea , Mali , Gabon , Ghana , Liberia , Nigeria ...
The kola nut has a bitter flavor and contains caffeine. The nut is a nervous system stimulant and is chewed in many West African countries, in both private and social settings. [1] [7] It is often used ceremonially, presented to chiefs or guests. [8] [9] Throughout history, kola nuts have been planted on graves as part of various rituals. [1]
The meat is boiled with seasoning cubes and onion. while boiling, uziza leaf and scent leaf are blended together, with the bitter leaf blended separately. [ 3 ] In addition to adding palm oil and the meat stock in a pot, grounded pepper, crayfish, onion and the blended uziza-scent vegetable are allowed to cook for 2–3 minutes.
African nightshade is an erect dicot with many branches, growing 0.5 to 1.0 m (1 ft 8 in to 3 ft 3 in) high. [4] The plant has thin, oval leaves which are about 15 cm (6 in) in length and purplish in colour. [4]
Some of these include okra soup, egusi soup, vegetable soup, afang soup, banga soup and bitter leaf soup. Similar starchy doughs are found as staples in other African cuisines. Eba and egusi soup. Kokoro is a Nigerian snack food common in southern and southeast Nigeria, especially Abia State, Rivers State, Anambra State, Enugu State and Imo State.
Ukwa, also known as African breadfruit, is a Nigerian dish peculiar to the Igbo people. [1] It can be eaten fresh or prepared as a porridge. [2] Ukwa is commonly cooked with potash, bitter leaf, dry fish, pepper, and spices. It is considered a good source of vitamins and minerals, especially protein. [1]
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 ...