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Suya Asaro Nkwobi Location of Nigeria Egusi soup with Ponmo, beef and fish. Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. [1] [2] Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups. [3]
Restaurants in Nigeria (4 C) S. Nigerian soups (18 P) Y. Yoruba cuisine (1 C, 40 P) Pages in category "Nigerian cuisine" The following 86 pages are in this category ...
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu: Southern Africa, Botswana, Zimbabwe A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva ...
Originating from Nigeria but popular across West Africa and it's diaspora, Suya is a large part of Hausa culture and food. While suya is the more widely recognized name in many areas of Nigeria, the Hausa community still predominantly uses the original name, 'tsire'.
The Traditional food found among these people usually involves soup and swallow. 'swallow' is a term for Nigerian meals that are taken with soup and ingested without chewing (Although there are few people who are actually chew before swallowing). [1] [2] While the 'swallows' are common among most ethnic groups in Nigeria.
Nigeria: Region or state: West Africa: Main ingredients: Maize, ... is a cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, ...
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Abacha // ⓘ, also known as African salad, is a type of food originating with the Igbos in the south eastern part of Nigeria. [2] [1] [3] Abacha is a product of cassava tubers. When the processing of it is done from scratch, harvested cassava is obtained, peeled, washed, cooked and sliced into desired sizes or shapes.