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Ekuru
Ekuru is a Nigerian cuisine native to the Yoruba people in South-Western Nigeria. It is often prepared with black eyed peas or beans. It is similar to moin-moin another Nigerian delicacy made from black-eyed peas or cowpeas occasionally. The black eyed peas are first de-hulled, then ground into a fine paste. Unlike moin-moin which is ground with pepper, onion, and other ingredients, Ekuru is ground plain. After grinding and mixing till fluffy, Ekuru is wrapped up in leaves or tin cans (similar to moi-moi) and steamed. It mostly has a white color, and is often paired with fried pepper sauce and solid pap (eko). Some people enjoy the meal with fermented maize pudding ( Ogi or Eko) , and it can also be served alongside (Eba) Cassava Pudding or Okro Soup. In culture Ekuru features in several Yoruba myths, where it is cooked with glue in an attempt to stop a cabal A cabal is a group of people who are united in some close design, usually to promote their private views or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yoruba Cuisine
Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland (Yoruba native regions of West Africa). Some notable Yoruba food includes Ofada rice, Ọ̀fadà, Asaro (food), Àsáró, Moin moin, Mọ́í Mọ́í, Egusi sauce, Ẹ̀gúsí soup, Abula (soup), Àbùlà, Akara, Àkàrà, Ila Alasepo, Ilá Alásèpọ̀, and Efo riro, Ẹ̀fọ́ rírò with Okele, Òkèlè. Yoruba food general list Some Yoruba dishes: * 1. Akara * 2. Asun * 3. Ofada rice, Ofada * 4. Abula (soup), Abula * 5. Asaro (food), Asaro * 6. Ekuru/Ekuru, Ofuloju * 7. Ekusu/Sapala * 8. Efo riro * 9. Boli (plantain), Boli * 10. Gizdodo * 11. Ikokore/Ifokore * 12. Adalu (food), Adalu * 13. Moin moin, Moimoi/Moin moin, Olele * 14. Iresi Eyin * 15. Iresi ati obe ata dindin * 16. Ayamase * 17. Ewa aganyin, Ewagoyin * 18. Ewedu soup, Ewedu * 19. Shoko * 20. Okele (Pounded yam, Iyan, Eba, Lafun, Amala (food), Amala/Oka, Fufu, Pupuru etc.) * 21. Ila Alasepo, Ila alasepo * 22. Dodo ikire, Do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigerian Cuisine
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups. Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied. Bushmeat is also consumed in Nigeria. The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria. Tropical fruits such as watermelon, pineapple, coconut, banana, orange, papaya and mango are mostly consumed in Nigeria. Nigerian cuisine, like many West African cuisines, is known for being savoury and spicy. Entrees Rice-based *Coconut rice is rice made with coconut milk, and other spices. *Jollof rice is a rice dish made with pureed tomato and Scotch bonnet-based sauce. *Ofada rice is a popular South West Nigerian rice variety. It is ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yoruba People
The Yoruba people ( ; , , ) are a West African ethnic group who inhabit parts of Nigeria, Benin, and Togo, which are collectively referred to as Yorubaland. The Yoruba constitute more than 50 million people in Africa, are over a million outside the continent, and bear further representation among the African diaspora. The vast majority of Yoruba are within Nigeria, where they make up 20.7% of the country's population according to Ethnologue estimations, making them one of the largest List of ethnic groups of Africa, ethnic groups in Africa. Most Yoruba people speak the Yoruba language, which is the Niger–Congo languages, Niger-Congo language with the largest number of native or L1 speakers. Geography In Africa, the Yoruba culture, Yoruba are contiguous with the Yoruboid languages, Yoruboid Itsekiri to the south-east in the northwest Niger Delta, Bariba people, Bariba to the northwest in Benin and Nigeria, the Nupe people, Nupe to the north, and the Ebira to the northeast in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigeria
Nigeria, officially the Federal Republic of Nigeria, is a country in West Africa. It is situated between the Sahel to the north and the Gulf of Guinea in the Atlantic Ocean to the south. It covers an area of . With Demographics of Nigeria, a population of more than 230 million, it is the List of African countries by population, most populous country in Africa, and the List of countries and dependencies by population, world's sixth-most populous country. Nigeria borders Niger in Niger–Nigeria border, the north, Chad in Chad–Nigeria border, the northeast, Cameroon in Cameroon–Nigeria border, the east, and Benin in Benin–Nigeria border, the west. Nigeria is a Federation, federal republic comprising 36 States of Nigeria, states and the Federal Capital Territory, Nigeria, Federal Capital Territory, where its capital, Abuja, is located. The List of Nigerian cities by population, largest city in Nigeria by population is Lagos, one of the largest List of largest cities, metr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditionally soaked and boiled, and used in many traditional dishes throughout the world. They can be cooked in many different ways, however, including frying and baking. The unripe seedpods of some varieties are also eaten whole as green beans or '' edamame'' (immature soybean), but many fully ripened beans contain toxins like phytohemagglutinin and require cooking. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus '' Phaseolus'' was known in Europe. With the Columbian exchange of domestic plants between Europe and the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moin Moin
Moin-Moin, Moi-Moi or Olele ( Yoruba: Mọ́yín-Mọyín, Ọ̀lẹ̀lẹ̀) is a steamed or boiled bean pudding made from a mixture of washed and peeled beans and onions, fresh red peppers, spices, and often fish, eggs, chicken and/or crayfish. It is a protein-rich Yoruba food that is commonly eaten across Yorubaland and close regions in West Africa. Preparation Moi-moi is made of soaked beans ground into a fine paste which is mixed with dried crayfish, vegetable oil, and seasonings. Some add sardines, corned beef,shredded chicken, sliced boiled eggs, or other garnishes. Moin-moin usually comes in a slanted pyramid shape, cylindrical shape, cone shape or other shape of the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad Ewe Eran ('' Thaumatococcus daniellii''), or banana leaves fashioned into a cone in one's palm. Then the seasoned and garnished paste is poured into the leaves, which are folded. The cylindrical shapes come from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black-eyed Pea
The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot. The American South has countless varieties, many of them heirloom, that vary in size from the small lady peas to very large ones. The color of the eye may be black, brown, red, pink, or green. All the peas are green when freshly shelled and brown or buff when dried. A popular variation of the black-eyed pea is the purple hull pea or mud-in-your-eye pea; it is usually green with a prominent purple or pink spot. The currently accepted botanical name for the black-eyed pea is ''Vigna unguiculata'' subsp. ''unguiculata'', although previously it was classified in the genus ''Phaseolus''. ''Vigna unguiculata'' subsp. ''dekindtiana'' is the wild relative ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cowpea
The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus '' Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name. Four subspecies of cowpeas are recognised, of which three are cultivated. A high level of morphological diversity is found within the species with large variations in the size, shape, and structure of the plant. Cowpeas can be erect, semierect ( trailing), or climbing. The crop is mainly grown for its seeds, which are high in protein, although the leaves and immature seed pods can also be consumed. Cowpeas were domesticated in Africa and are one of the olde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ogi (food)
Ogi (also known as Pap or ''Akamu'') is a cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. 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 poured into a cheese clothe to get rid of water used in sieving and can be stored in it or in a fridge. It is then boiled into a pap, or cooked to make a creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, acarajé or bread depending on individual choice. In Kenya, the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast and dinner, but often has a thinner gravy-like consistency. The fermentation of ''ogi'' is performed by various lactic acid bacteria including ''Lactobacillus'' spp and various yeasts including ''Saccharomyces'' and ''Candida'' spp. See also * Boza – Fermen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian , and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both and ''garri''). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple food, staple; more than 500 million pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
