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Abelmoschus caillei, the West African okra, is a plant species in the family Malvaceae. It occurs in humid areas of West and Central Africa, [2] where it is used as a vegetable. [3] It originated as an allopolyploid hybrid of Abelmoschus esculentus and A. manihot, and is often mistaken for either of those two plants. [1]
Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, utilising indigenous (Xanthosoma) plants and modified with African influences, such as okra. (See palaver sauce for the West African dish.) Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut ...
Some scholars have suggested that the gumbo was adapted from the West African soups and stews which were thickened with okra. Eventually, okra was replaced as a thickener with the traditional sassafras. [10] [11] The earliest known mention of the dish is from a transcript of the interrogation of an enslaved African woman named Comba in 1764. In ...
Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation. [1][2] Okra was first transported to the Americas by slave ships during the Atlantic slave trade. [3] The method of frying okra is believed to have roots in the Congo [4] or West Africa before being transported to the ...
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
Okra (US: / ˈoʊkrə /, UK: / ˈɒkrə /), Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, [2][3] is a flowering plant in the mallow family native to East Africa. [4] Cultivated in tropical, subtropical, and warm temperate regions around the world for its edible green seed pods, okra is featured in the ...
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
National anthem. v. t. e. Kisra made with millet and okra sauce. Location of Chad. Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, [1] sorghum, [1] and rice as staple foods.