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The seed kernel is consumed more often than the fruit and is used in preparing ‘ukwa’ porridge, which is considered a delicacy by the Ibo ethnic group of southeast Nigeria. The seeds can also be ground into flour to make bread, pasta, and baby food, or they can be pressed to yield an edible oil.
The range of seed beads in most modern seed bead work covers the sizes 6/0, 8/0, 11/0, 12/0, 13/0 and 15/0. Sizes 6/0, 8/0 and 11/0 are often used in beaded knitting, as well as bead knitting. The extremely small class of seed beads smaller than 15/0 have not been in production since the 1890s and any in existence are usually considered ...
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A plate of Ukwa. 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]
Also in Africa, Kiffa beads are made in Mauritania, historically by women, using powdered glass that the bead maker usually grinds from commercially available glass seed beads and recycled glass. Molded ground glass, if painted into the mold, is called pate de verre, and the technique can be used to make beads, though pendants and cabochons are ...
Then the beads are pressed in between the warp threads from below. Then the needle is passed back through the beads, but above the warp threads, to lock the beads into place. Bead looms vary in size and are typically made of wood or metal. Usually, a comb or spring is used to hold the warp threads a bead-width apart (the lede image shows a ...
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