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Palaver Sauce
Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone The word ''wiktionary:palaver, palaver'' comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. One theory is that the spices used in the stew mingle together like raised voices in an argument. It has been thought of as having the power to calm tensions, or to cause them. Other names for the dish include ''kontonmire'', ''kentumere'', ''nkontommire'' and ''pla'sas''. It has regional variations and can contain beef, Fish (food), fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu or Yam (vegetable), yams. Outside of Africa, spinach is often used as a substitute for other greens. The leaves used to make this soup in Liberia are called molokhia or mulukhiyah leaves. The name "palava sauce" is said to originate from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garri
In West Africa, ''garri'' (also known as ''gari'', ''galli'', or ''gali'') is the flour of the fresh starchy cassava root. In the Hausa language, ''garri'' can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet. For example, ''garin dawa'' is processed from guinea corn, ''garin masara'' and ''garin alkama'' originate from maize and wheat respectively, while ''garin magani'' is a powdery medicine. Starchy flours mixed with cold or boiled water form a major part of the diet in Nigeria, Benin, Togo, Ghana, Guinea, Cameroon and Liberia. Cassava, the root from which ''garri'' is produced, is rich in fiber, copper and magnesium. Garri is similar to farinha de mandioca of Brazil, used in many food preparations and recipes, including farofa, particularly in the Nordeste. Preparation To make ''garri'' flour, cassava tubers are uprooted, peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a poro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), also called leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars primarily grown for their Leaf vegetable, edible leaves; it has also been used as an ornamental plant. Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green. Description Kale plants have green or purple leaves, and the central leaves do not form a head, as with headed cabbage. The stems can be white or red, and can be tough even when cooked. Etymology The name ''kale'' originates from Northern Middle English ''cale'' (compare Scots language, Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. Cultivation Derived from wild mustard, kale is considered to be closer to wild cabbage than most domesticated forms of ''B. oleracea''. Kale is usually a biennial plant grown from seed with a wide range of germination temperatures. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kontonmire Stew
Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone The word '' palaver'' comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. One theory is that the spices used in the stew mingle together like raised voices in an argument. It has been thought of as having the power to calm tensions, or to cause them. Other names for the dish include ''kontonmire'', ''kentumere'', ''nkontommire'' and ''pla'sas''. It has regional variations and can contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu or yams. Outside of Africa, spinach is often used as a substitute for other greens. The leaves used to make this soup in Liberia are called molokhia or mulukhiyah leaves. The name "palava sauce" is said to originate from the people of Elmina. Ghana Kontomire stew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghanaian Cuisine
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, onions and some local species. As a result of these main ingredients, most Ghanaian jollof rice, soups, and stews appear red or orange. Ghanaian foods heavily rely on traditional food crops grown in Ghana, combined with crops introduced through colonial and globalized crops, gardens and cuisine. Main staple foods The typical staple foods in the southern part of Ghana include cassava and plantain. In the north, the main staple foods include millet and sorghum. Yam, maize and beans are eaten across Ghana; sweet potatoes and cocoyam are important vegetables in Ghanaian cuisine. With the advent of globalization, cereals such as rice and wheat have been increasingly incorporated into Gh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoyam
Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name ''Araceae'') and may refer to: * Taro (''Colocasia esculenta'') – old cocoyam * Malanga (''Xanthosoma'' spp.) – new cocoyam Cocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Cocoyams that are cultivated as food crops belong to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. The petioles of the leaves (leaf stems) stand erect and can reach lengths in excess of . The leaf blades are large and heart-shaped and can reach in length. The corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the specie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elmina
Elmina ( Fante: ''Edina'') is a town and the capital of the Komenda/Edina/Eguafo/Abirem District on the south coast of Ghana in the Central Region. It is situated on a bay on the Atlantic Ocean, west of Cape Coast.Straight line distances from: Daft Logic; Elmina was the first European settlement in West Africa and it has a population of 33,576 people, as of 2013. The current Municipality chief of Elmina is Solomon Ebo Appiah. When the Portuguese, after first coming in contact with the Gold Coast, struck an agreement with the King of Elmina to build the São Jorge da Mina Castle in the 1470s, the settlement grew to become an important centre of commerce and trade in the region. Nowadays, Elmina shows strong influences from Europe in its culture and people. Etymology Prior to the arrival of the Portuguese, the town was originally called Anomansah ("perpetual" or "inexhaustible drink") from its position on the peninsula between the Benya lagoon and the sea. It eventual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mulukhiyah
Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya , molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of ''Corchorus olitorius'', commonly known in English as jute, Jew's-mallow, nalta jute, or tossa jute."Corchorus olitorius" New Crop Resource Online Program, Center for New Crops & Plant Products, Purdue University It is used as a and is mainly eaten in , |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh or after storage, using Food preservation, preservation techniques by canning, Freezing (food), freezing, or Dehydrated food, dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial plant, biennial), growing as tall as . Spinach may Overwintering, overwinter in temperate regions. The leaf, leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
