Ads
related to: nigerian food recipes
Search results
Results From The WOW.Com Content Network
Nigerian cuisine. 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.
Fufu (or fufuo, foofoo, foufou / ˈ f u ˌ f u / foo-foo listen ⓘ) is a pounded meal found in West African cuisine. [1] [2] It is a Twi word that originates from the Akans in Ghana.The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon ...
A Nigerian dish of millet pancakes containing millet, butter and sugar. Ga'at: Ethiopia and Eritrea: A stiff porridge, made traditionally with barley flour, [4] though in many communities wheat flour is often used. Garri: Cameroon, Nigeria, Sierra Leone, Benin, Togo, Ghana (in Ghana it is known as gari) A popular West African food made from ...
Pounded yam. A plate of food; pounded yam and soup. Pounded yam (Yoruba: Iyán, Hausa: sakwara, Igbo: Utara-ji) is a Nigerian swallow or Okele food. [1][2] It is traditionally prepared by pounding boiled yam with mortar and pestle. [3][4] Pounded yam is similar to mashed potatoes but heavier in consistency.
Ila Alasepo. Ila Alasepo or ila asepo is a Yoruba Okro sauce/ stew, called soup in Nigerian English, eaten with Okele. [1] [2] Ila-Alasepo means "Okro cooked together". [3] It involves an Okro sauce cooked with seafood and spices. [4] It can also have meat and fish as well. Ila alasepo is similar to African Gombo or Sauce Gombo or Louisiana Gumbo.
Jollof rice. Jollof (/ dʒəˈlɒf /), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. The dish's origins are traced to ...
Nigerian food writer. Years active. 2007 - present. Website. www .kitchenbutterfly .com. Ozoz Sokoh (born 1976) is a Nigerian culinary writer, food historian, recipe developer, and culinary anthropologist. [ 1][ 2][ 3] She has organized events around Nigerian foodways, including the first World Jollof Day in 2017.
Owo soup. Oghwo evwri is a soup eaten in the south-central region of Nigeria. It is common among the Urhobo and Isoko. The soup is made with garri soaked in water after palm oil and potash mixture has been added. It is traditionally served at weddings in the Delta State; its absence at a wedding celebration is considered insulting to guests.