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Igbo Cuisine
Igbo cuisine is the various foods of the Igbo people of Igboland, southeastern Nigeria. The core of Igbo food is its soups. The popular soups are Ofe Oha, Vernonia amygdalina, Onugbu, ofe akwụ, Egusi, Egwusi and Nsala soup, Nsala (White pepper soup). Yam (vegetable), Yam is a staple food for the Igbos and is eaten boiled or pounded with soups. Igbo foods *Abacha (food), Abacha *Akpu *Echicha *Egwusi *Fio Fio *Isi ewu *Ofe Oha *Ogbono soup *Okpa *Okra soup *Palm wine *Treculia africana#Culinary use, Ukwa *Yam (vegetable) References Igbo cuisine, {{Nigeria-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abacha (food)
Abacha , also known as African salad, is a type of food originating with the Igbos in the south eastern part of Nigeria. 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. It is soaked in a bowl, bucket, etc., for a day. It could be prepared instantly as abacha or sun-dried for future use. Shredded dried cassava first needs to be softened by soaking in boiled water and covered up for a few minutes. Optional supplementary ingredients, which are added with varying degrees of frequency and often represent regionally-derived variations, include, but are probably not limited to, ogiri; ugba/ukpaka; oporo (large dried shrimp/s); fried fish; dry fish; coloured peppers; seasoning cubes; ehuru/ehulu (commonly shortened to and called ''ehu''. in normal speech); pepper (e.g., scotch-bonnet); onions; utazi; garden eggs (and/or the leaves); ukazi leaves ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Wine
Palm wine, known by several #Names, local names, is an alcoholic beverage created from the sap of various species of palm trees such as the Borassus, palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia. The word "toddy" traces back to the Proto-Dravidian language, Proto-Dravidian root "''tāẓ-'' (DED number: 3180)," which means palmyra/toddy palm and gave rise to forms like "tāḍi" or "tāṭi" in Telugu language, Telugu, Gondi language, Gondi, and Kolami, Kolami-Gadba; "tāri" or "tāḷi" in Kannada and Tulu language, Tulu. The Sanskrit word "tāḍi," which refers to an extract from palm trees, is a loanword from Dravidian. Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of tim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okra Soup
Okra or Okro soup is primarily associated with the Igbo tribe of Nigeria and is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, much like the okra plant itself. Okra (and, by extension, okra soup) can have a slippery or "slimy" mouthfeel. The edible green seed pods can also be used in other stews and soups, such as the American dish gumbo. Nigeria In Nigeria, okra soup is a delicacy and is popular amongst Igbos, Yorubas, Efiks, Hausas, and other Nigerian ethnic groups. In Yoruba, it is referred to as ''obe lla'' . China Chinese okra soup is a "country style dish often served at family meals". Chinese okra differs significantly from the varieties of okra commonly available in the West. Indonesia In Indonesian cuisine, okra soup is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okpa
Okpa (pronounced Ọkpa) is a dish prepared by the Igbo people, Igbo people with a type of beans known as Vigna subterranea, bambara nuts. It is common in Enugu State, Enugu state and Niger State, Niger state and classified as a traditional Nigerian cuisine, Nigerian delicacy. Other ethnic groups also eat it (with Pap (food), pap or alone). Other Igbo names for okpa include ịgba and ntucha. In Hausa language, Hausa, it is known as gurjiya or kwaruru. The main ingredients in okpa are bambara nut flour, pepper, palm oil and seasoning. It is prepared with pumpkin leaves and scent leaf. Nutritionally, okpa has approximately 16.92% crude protein, 4.93% fat, 26.62% carbohydrate and 216.28 kcal energy value, making it one of the most balanced staples. Steps to prepare Okpa #Wash the banana leaves or plantain leaves used to wrap the Okpa. #Prepare a mixture of Okpa flour, crayfish, salt, and seasonings in a large bowl. Add quality palm oil and stir with a spatula until you get a reddi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ogbono Soup
Ogbono Soup is a Nigerian dish made with ground dry ogbono seeds. Ogbono seeds (the local name for Irvingia) are originated and were first grown in Southern Nigeria with considerable local variation. According to research by Chris Chinaka and J.C. Obiefuna, Ogbono is an indigenous forest tree associated with plants classified as 'non-timber forest products. It goes by various indigenous names among Nigerians. The Common use of the word “ogbono” in general Nigerian parlance stems from the Igbo name for the word. Among the Nupe, it is called 'pekpeara', 'ogwi' in Bini, 'uyo' in Efik, and 'oro' or ‘apon’ in Yoruba. Although ogbono (dika nut) and ''ugiri'', the Igbo name for bush-mango, are very similar indeed and often regarded as equivalents, there is technically a distinction. The ground ogbono seeds are used as a thickener, and give the soup a black or brown coloration. Besides seeds, water and palm oil, it typically contains meat and/or fish seasonings such as chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isi Ewu
''Isi ewu'' () is a traditional Igbo people, Igbo dish that is made with a goat's head. It is a soup similar to spicy cow feet (''nkwobi'') except that isi ewu is made from goat head rather than cow foot. Some restaurants cook the whole head at once, others reduce the amount of water used and cut the head into pieces. Ingredients A goat head, Monodora myristica, calabash nutmeg (also known as ehu seed), onion, potash, palm oil, utazi leaves, and Pentaclethra macrophylla, ụgba are required to cook Isi Ewu soup Preparation The meat is boiled until tender inside a pot; a pressure cooker is mostly used due to the toughness of goat meat. Grated onion, seasoning, pepper and salt are added to thickened palm oil made from adding a mixture of sieved potash and water to palm oil in another pot entirely. The goat head, brain separate (mashed with mortar), calabash nutmeg, ugba are also added to the thickened palm oil after some minutes. Isi Ewu is served with sliced onions and G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fio Fio
Fio Fio () is a Nigerian food peculiar to the South-Eastern part, the soup is made guinea pea and cocoyam as the major ingredients. Origin The guinea pea soup originates from the southeastern Nigeria and is eaten with yam or cocoyam as a local delicacy popular in Enugu State. It is prepared with palm oil, dried fish, and ukpaka. Overview The other ingredients in making fio fio include scent leaf, crayfish, palm oil, and Ugba. Guinea pea is cooked until soft and fried alongside achicha (cocoyam paste). See also * Igbo cuisine Igbo cuisine is the various foods of the Igbo people of Igboland, southeastern Nigeria. The core of Igbo food is its soups. The popular soups are Ofe Oha, Vernonia amygdalina, Onugbu, ofe akwụ, Egusi, Egwusi and Nsala soup, Nsala (White ... * List of African cuisine * guinea pea References Nigerian cuisine Igbo cuisine {{Nigeria-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egwusi
Egusi, also spelled egushi ( Yoruba: Ẹ̀gúṣí), are the protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which, after being dried and ground, are used as a major ingredient in West African cuisine. Egusi is a Yoruba word, and the popular method of cooking it is deeply rooted in Yoruba culinary traditions. Egusi melon seeds are large and white in appearance; sometimes they look brownish or off-white in color but the main egusi color is primarily white. Scholars disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of ''any'' cucurbitaceous plant. Egusi seeds are in a class of their own and should never be mistaken for pumpkin or watermelon seeds. In particular the name "egusi" may refer to either or both plants (or more generically to other cucurbits) in their capacity as seed crops, or to a soup made from these seeds and popular in W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Echicha
Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the dry season when fresh vegetables are hard to come by. Ẹchịcha is made by steaming the dried cocoyam and mgbụmgbụ until they are soft, then mixing the two thoroughly with a sauce made of palm oil, ụgba (seed of the oil bean tree), onions, fresh pepper, and salt. See also * Igbo cuisine * List of African dishes Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techn ... References Nigerian cuisine Igbo cuisine {{Nigeria-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akpu
Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. 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, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Although the original ingredients for fufu are boiled cassava, plantains, and cocoyam, it is also made in different ways in other West African countries. In Ghana, Ivory Coast, and Liberia, they use the method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adjusted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yam (vegetable)
Yam is the common name for some plant species in the genus ''Dioscorea'' (family Dioscoreaceae) that form edible tubers (some other species in the genus being toxic). Yams are perennial herbaceous vines native to Africa, Asia, and the Americas and cultivated for the consumption of their starchy tubers in many temperate climate, temperate and tropics, tropical regions. The tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species. Description A Monocotyledon, monocot related to lilies and grasses, yams are vigorous herbaceous, perennial plant, perennially growing vines from a tuber. Some 870 species of yams are known, a few of which are widely grown for their edible tuber but others of which are toxic (such as ''Dioscorea communis, D. communis''). Yam plants can grow up to in length and high. The tuber may grow into the soil up to deep. The plant disperses by seed. The edible tuber has a rough skin that is diffi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
