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It is common in Enugu state and Niger state and classified as a traditional Nigerian delicacy. Other ethnic groups also eat it (with pap or alone). [2] Other Igbo names for okpa include ịgba and ntucha. In Hausa, it is known as gurjiya or kwaruru. [3] The main ingredients in okpa are bambara nut flour, pepper, palm oil and seasoning.
Nigerian cuisine, like many West African cuisines, is known for being savoury and spicy. ... [36] is a traditional Nigerian rice recipe made from palm nut and rice.
In traditional Hausa culture, a side serving of Hausa Masa (soaked rice/grain/corn cakes) is common. Suya can also be eaten with rice, Kosai, Garri or Ogi. Chicken suya with jollof rice and plantains. 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 ...
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 ...
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.
Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland (Yoruba native regions of Nigeria). [1] Some notable Yoruba food includes Ọ̀fadà, Àsáró, Mọ́í Mọ́í, Ẹ̀gúsí soup, Àbùlà, Àkàrà, Ilá Alásèpọ̀, and Ẹ̀fọ́ rírò with Òkèlè. Asaro Moi moi Egusi Ofada rice Some other Yoruba foods
"Royal Rules of Ohio" follows the Agyekum sisters in Columbus, who must navigate life in their 20s as Ghanaian royalty. The youngest sister is a Kent grad.
This is a list of African cuisines.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products.