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A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. [1] Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when ...
Meat pie, beef and vegetables enclosed in a pastry case. Fish pie, fish and vegetables enclosed in a pastry case. Wara, is a Yoruba soft cottage cheese made from fresh cow milk. Awara or beske is the local name for tofu amongst Yoruba-speaking people. [62]
West African cuisine. West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends ...
Suya is a large part of Hausa culture and food and is traditionally prepared and made by Hausa men, thus called 'Mai tsire'. [1] While suya is the more widely recognized name in many areas of Nigeria, the Hausa community still predominantly uses the original name, tsire. Suya is generally made with skewered beef, ram, or chicken.
Media: Meat pie. In Australia and New Zealand, a meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms or cheese and is often consumed as a takeaway food snack. This variant of the standard meat pie is considered iconic. [1] It was described by New South Wales Premier Bob Carr in 2003 as ...
Akara (as it is known in southwest Nigeria) a recipe taken to Brazil by the enslaved peoples from the West African coast. It is called "akara" by the Yoruba people of south-western Nigeria and by the citizens of Sierra Leone , "kosai" by the Hausa people of Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet or corn ...
Ogi (or Akamu) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. [1][2][3][4] Traditionally, the grains are soaked in water for up to three days, before wet-milling or grinding and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour.
Fish, Sorrel, spinach, onions, sometimes other vegetables, bean sprouts, tamarind -flavored broth. Margi Special (Marghi: Kifi Kubakuba) is a Nigerian cuisine indigenous to the Margi people of the northeastern region of Nigeria. [1][2] It is typically made with fish from Lake Chad, sorrel, spinach, tomatoes (and sometimes also other vegetables ...