|
Miyar Kuka
Miyar Kuka or Miyan Kuka, also known as Luru soup, is a type of soup popular among West Africa’s Sahelian ethnic groups. The soup is made from powdered baobab leaves. It is usually served with Tuwo or Fufu. A seasonal variant of this soup is made using fresh mashed baobab leaves. This variant is only available during the rainy season when fresh baobab leaves are available. Miyar Kuka is best served with Tuwon Shinkafa. See also * List of soups * Hausa cuisine Hausa cuisines are traditional and modern food prepared by Hausa people. It is based on the availability of raw food materials they can farm or provide from other places. Most times Hausa people depend purely on the farm products they have cultivat ... * References External links Miyan Kuka Soup Nigerian soups {{Soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niger
) , official_languages = , languages_type = National languagesRépublique du Niger, "Loi n° 2001-037 du 31 décembre 2001 fixant les modalités de promotion et de développement des langues nationales." L'aménagement linguistique dans le monde (accessed 21 September 2016) , languages = , religion_ref = , religion_year = 2012 , religion = , demonym = Nigerien , capital = Niamey , coordinates = , largest_city = Niamey , government_type = Unitary state, Unitary Semi-presidential s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Nigeria
Northern Nigeria was an autonomous division within Nigeria, distinctly different from the southern part of the country, with independent customs, foreign relations and security structures. In 1962 it acquired the territory of the British Northern Cameroons, which voted to become a province within Northern Nigeria. In 1967, Northern Nigeria was divided into the North-Eastern State, North-Western State, Kano State, Kaduna State, Kwara State, and the Benue-Plateau State, each with its own Governor. History Prehistory The Nok culture, an ancient culture dominated most of what is now Northern Nigeria in prehistoric times, its legacy in the form of terracotta statues and megaliths have been discovered in Sokoto, Kano, Birinin Kudu, Nok and Zaria. The Kwatarkwashi culture, a variant of the Nok culture centred mostly around Zamfara in Sokoto Province is thought by some to be the same or an offshoot of the Nok. The Fourteen Kingdoms The Fourteen Kingdoms unified the di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sahel
The Sahel (; ar, ساحل ' , "coast, shore") is a region in North Africa. It is defined as the ecoclimatic and biogeographic realm of transition between the Sahara to the north and the Sudanian savanna to the south. Having a hot semi-arid climate, it stretches across the south-central latitudes of Northern Africa between the Atlantic Ocean and the Red Sea. The Sahel part of Africa includes – from west to east – parts of northern Senegal, southern Mauritania, central Mali, northern Burkina Faso, the extreme south of Algeria, Niger, the extreme north of Nigeria, Cameroon and Central African Republic, central Chad, central and southern Sudan, the extreme north of South Sudan, Eritrea and Ethiopia. Historically, the western part of the Sahel was sometimes known as the Sudan region (''bilād as-sūdān'' "lands of the Sudan"). This belt was located between the Sahara and the coastal areas of West Africa. There are frequent shortages of food and water due to the dry ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West African Cuisine
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting. The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that went on to become key components of the various national cuisines today. History During the early modern period, European explorers and slave traders influenced regional cuisines in West Africa, but only to a limited extent. However, it was European merchant and slave ships which brought chili peppers, corn and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, alo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baobab
''Adansonia'' is a genus made up of eight species of medium-to-large deciduous trees known as baobabs ( or ). They are placed in the Malvaceae family, subfamily Bombacoideae. They are native to Madagascar, mainland Africa, and Australia.Tropicos.org. Missouri Botanical Garden. 8 Jul 2020 http://www.tropicos.org The trees have also been introduced to other regions such as Asia. The generic name honours Michel Adanson, the French naturalist and explorer who described '' Adansonia digitata''. The baobab is also known as the "upside down tree", a name that originates from several myths. They are among the most long-lived of vascular plantsAdrian Patrut et al. (2018) The demise of the largest and oldest African baobabs. Nature Plants 4: 423–426. DOI: 10.1038/s41477-018-0170-5 and have large flowers that are reproductive for a maximum of 15 hours.Baum, D.A., 1995, A Systematic Revision of Adansonia (Bombacaceae). Annals of the Missouri Botanical Garden, 1995, Vol. 82, No. 3 (1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adansonia Digitata
''Adansonia digitata'', the African baobab, is the most widespread tree species of the genus '' Adansonia'', the baobabs, and is native to the African continent and the southern Arabian Peninsula (Yemen, Oman). These are long-lived pachycauls; radiocarbon dating has shown some individuals to be over 2,000 years old. They are typically found in dry, hot savannas of sub-Saharan Africa, where they dominate the landscape and reveal the presence of a watercourse from afar. They have traditionally been valued as sources of food, water, health remedies or places of shelter and are a key food source for many animals. They are steeped in legend and superstition. In recent years, many of the largest, oldest trees have died, possibly due to climate change. Common names for the baobab include monkey-bread tree, upside-down tree, and cream of tartar tree. Description African baobabs are trees that often grow as solitary individuals, and are large and distinctive elements of savanna or scr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuwo
Tuwon masara is a corn flour dish eaten in the northern part of Nigeria. Etymology The term ''tuwon masara'' is formed from two Hausa words: ''tuwo'' (cooked cornmeal) and ''masara'' (maize). ''Tuwon masara'' is similar to '' sadza'', a popular Southern African food. Preparation To prepare tuwon masara you must first let your maize dry and afterwards grind it. Boil your water and then pour in the maize fine particles, stir and allow it to harden until it becomes like a firm dough. Usage Tuwon Masara can be eaten with different types of soup, examples of which are: miyar Taushe (Vegetable soup Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times. Overview Vegetable soup is prepared using vegetables, ...), Miyar Kuka (baobab soup), Miyar Kubewa ( Okra soup), Miyar agushi ( Melon soup) etc. References {{reflist Nigerian cuisine Mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fufu
Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It is often made in the traditional Ghanaian, Ivorian, Liberian, and Cuban 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 to personal preference, and it is eaten with broth-like soups. Some countries, particularly the Igbo tribe in Nigeria, have a version of fufu (Akpu) made from fermented cassava dough that is eaten with thick textured stews. Other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. FuFu is traditionally eaten with the fingers, and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuwon Shinkafa
Tuwon shinkafa is a type of Nigerian and Nigerien dish from Niger and the northern part of Nigeria. It is a thick pudding prepared from a local rice that is soft and sticky, and is usually served with different types of soups like miyar kuka, miyar kubewa, and miyar taushe. Two variants made from maize and sorghum flour are called tuwon masara and tuwon dawa, respectively. See also * Nigerian cuisine Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups. Niger ... References Rice dishes Porridges Nigerian cuisine Nigerien cuisine Swallows (food) {{Nigeria-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hausa Cuisine
Hausa cuisines are traditional and modern food prepared by Hausa people. It is based on the availability of raw food materials they can farm or provide from other places. Most times Hausa people depend purely on the farm products they have cultivated for food preparations. Hausa people have a meal that is common to most Zongo communities called Tuo Zaafi. Breakfast Hausa people take breakfast very seriously. They take light liquid foods for breakfast. These foods are usually prepared at home, but some Hausa people use to buy commercial food from either food houses or street food sellers. Most Hausa take the following foods as breakfast: * Koko and kosai: This food is majority taken by at least 70% of Hausa people as breakfast, kosai is a dish which is made from a peeled beans formed into a ball and then deep-fried in palm oil, while koko is a porridge and a traditional hausa food made from millet, maize, guinea corn and tiger nut with a small amount of additives that are adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
